Old Fashioned Small Cake

Fruit Drop Cakes

Two pounds of flour, one pound of butter, one pound of sugar, one pound of currants and three eggs; flavor with lemon. Strew tin sheets with flour and powdered sugar and drop in small cakes. Bake in a quick oven.

Spice Cakes

One cup of molasses, one and s half cup of butter, a salt-spoon of cloves, a salt-spoon of cinnamon, a salt-spoon of allspice, one teaspoon of soda dissolved in sour milk and flour sufficient to roll.

Clove Cake

One cup of molasses, a half cup of sour milk, two cups of flour, one egg, one teaspoon of soda and one tablespoon of ground cloves.

Sponge Drop Cakes

One cup of sugar, one cup of flour, three eggs and one small teaspoon of baking powder in the flour. Beat the yolks of eggs and sugar thoroughly together, then add the whites beaten to a stiff froth, sprinkle in the flour and stir just enough to wet it. Flavor to the taste. Bake in gem-pans or small tins.

Lemon Snaps

Two pounds of sugar, twelve ounces of lard, a fourth of an ounce of hartshorn, eight eggs and two and a half pounds of flour. Flavor with lemon; roll thin and cut into small, round cakes.

Lemon Snaps (2)

One cup of butter, two cups of sugar, four teaspoons of water, two eggs, one and a half teaspoons of baking powder, rind and juice of one lemon and flour sufficient to roll. After they are cut out put on the white of an egg and sprinkle with sugar.

Jumbles

Five cups of flour, two cups of sugar, one cup of butter, two eggs, a half cup of sweet milk and two teaspoons of baking powder. Flavor with caraway seed, lemon or nutmeg. Mix the ingredients together and work in flour till it will roll nicely. Very fine.

Jumbles (2)

Two cups of pulverized sugar, one and a third cups of butter, four eggs, yolks and whites beaten separately, one teaspoon of soda dissolved in two tablespoons of sweet milk, and flour sufficient to roll out soft. Sprinkle white sugar over them before putting them into the oven.

Jumbles (3)

One cup of butter, three-fourths of a cup of sweet milk, three cups of sugar, four eggs and three teaspoons of baking powder; mix very soft, roll and cut out; have a plate of coffee sugar ready and drop each cake bottom side up .on the sugar, and immediately transfer to the baking-pan. Bake in a moderately quick oven.

Carolina Cakes

Four eggs, two cups of sugar, a half cup of butter, one cup of cream, thicken with flour, two teaspoons of cream tartar in flour, add one teaspoon of soda the last thing. Flavor with lemon and drop from the spoon.

Lady Fingers

Four eggs, two cups of butter, three cups of flour and two cups of sugar; flavor to taste. If made into a paste for fingers, add just enough flour to bring it into a roll the size of a finger. They are nice dipped in icing.

Sand Tarts

One pound of flour, one pound of sugar, a half pound of butter and two eggs, leaving out one of the whites. Work the butter to a cream, add the sugar, flour and eggs; make a stiff paste, roll very thin and cut in forms. Have ready some powdered sugar and cinnamon; wash the tarts with the beaten white of one egg sprinkle the sugar and cinnamon over them, lay a few blanched almonds on the top, and bake.

Scotch Cake

Two and a half pounds of butter (salt thoroughly washed out) and one pound of powdered sugar; stir butter and sugar to a cream, add four pounds of sifted flour, roll a fourth of an inch in thickness and cut in squares; caraway with candy mites on the top. Turn your hake-pans upside down, cover with white paper, lay the cakes on with a knife and bake in a moderate oven. They will keep good for months.

Cookies

One cup of butter, one cup of sugar, one egg, four tablespoons of sour milk, one teaspoon of soda, and nutmeg. Mix soft and roll thin, bake in a hot oven.

Cookies (2)

One pound of butter, one pound of sugar, four eggs, one gill of sweet milk, two teaspoons of cream tartar and one teaspoon of soda. Dissolve the soda in the milk and put the cream tartar in the flour. Mix soft, roll thin and cut into strips or squares with a jagging iron.

Spiced Cookies

Three heaping cups of brown sugar, two eggs, one cup of lard, one teacup of sour milk, one teaspoon of soda, three tablespoons of cinnamon, even teaspoon of cloves, one nutmeg, add flour enough to roll. Bake in a very quick oven.

Cookies (3)

One cup of sugar, a half cup of butter, three eggs, one tablespoon of sour milk, a half teaspoon of soda, nutmeg, and flour to roll as soft as possible.

Cookies (4)

One cup of butter, two cups of sugar, four eggs, one small teaspoon of soda and a little nutmeg; mix soft. Put a cloth lightly over the paste-board and rub it well with flour; this will prevent the dough from sticking.

Mother's Cookies

Three eggs, one cup of butter, two cups of sugar, one teaspoon of soda in one half cup of sweet milk, spice, and flour enough to roll thin.

Christmas Cookies

Three and a half pounds of flour, one and a half pounds of sugar, three-fourths of a pound of butter, a half pint of water and one teaspoon of soda. Excellent.

New Year's Cookies

Beat three-fourths of a pound of butter and one pound of sugar to a cream and add three eggs, one teacup of sour milk, one teaspoon of soda, a half cup of caraway seeds and flour enough to roll nicely. Very fine.

Cookies (5)

One cup of sugar, a half cup of butter, a half cup of sweet milk, three eggs, two teaspoons of baking powder and flour to mix soft. Break an egg before baking them and spread them with it; then sprinkle with sugar and bake.

Coconut Cookies

One and a half cups of sugar, one small cup of butter, a half cup of sweet milk, two eggs, one teaspoon of baking powder, one cup of coconut and flour to roll nicely; flavor with vanilla.

Fried Cakes

Two cups of sour milk, two cups of sugar, two-thirds of a cup of lard, two eggs, one teaspoon of ginger, salt, one teaspoon of soda and flour sufficient to roll. Fry in hot lard.

Fried Cakes (2)

Two cups of sugar, two cups of sour milk, one egg, one tablespoon of lard, two teaspoons of soda, a little allspice, and flour to roll nicely. Fry in hot lard.

Fried Cakes (3)

One cup of sugar, three eggs, six tablespoons of melted lard, a half pint of sweet milk, three teaspoons of baking powder, one teaspoon of mace, one teaspoon of salt and flour to mix soft.

Rich Crullers

One and a half pounds of sugar, one pound of butter, four and one-half pounds of flour, eight eggs, one teacup of milk and one teaspoon of soda. Crullers should be rolled very thin, cut with a jagging iron into oblong blocks three or four inches wide, slit lengthwise two or three times, fried in hot lard a few minutes only and taken out when a light brown.

Crullers

Six eggs, twelve tablespoons of sugar, four tablespoons of cream, a quarter of a teaspoon of soda, a little salt and flour sufficient to roll out.

Crullers (2)

Three eggs, three tablespoons of sour cream, four tablespoons of sugar, one quarter of a teaspoon of soda and flour to thicken. Roll thin.

Crullers (3)

One egg, two tablespoons of sugar, one tablespoon of melted butter, and flour sufficient to roll. Fry in hot lard. Fine.

Raised Doughnuts

Three cups of unsifted flour (sift after measuring), a half cup of butter, a fourth of a cup of lard rubbed into the flour, a half cup of good yeast and one cup of milk. Set in a warm place to rise; when light, mix in one and a half cups of sugar and one egg previously beaten together, and cinnamon to the taste; add flour enough to mold, and let it rise again; after the second rising, do not work the dough. Roll out and fry.

Raised Doughnuts (2)

One cup of sweet milk, one-fourth cup of sugar, one cup butter or lard, one cup of yeast, three eggs; spice to taste. When the sponge is light, add soda and salt; mold, roll out and cut; then let stand on the board till light.

Raised Doughnuts Without Sugar

One medium sized bowl of sponge, three tablespoons of melted butter, one teaspoon of salt and flour to mold soft. Let it stand till very light; cut and twist and fry brown. They are very good when fresh to eat with coffee.

Raised Doughnuts (3)

Three cups of sugar, four eggs, one pint of milk, one and a half cups of lard, a half cup of yeast, one nutmeg and salt to taste. Set a sponge at night; in the morning add the other ingredients.

Doughnuts

Two eggs, one and a half cups of sour milk, a half cup of thick cream or three tablespoons of melted butter, one cup of sugar, a half teaspoon of soda (if the milk is very sour a little more), and flour enough to mix soft. When butter is used instead of cream, mix the butter, sugar and eggs together first. Good.

Doughnuts (2)

Three large cups of sugar, a half teacup of butter, four eggs, one pint of buttermilk, two teaspoons of soda, two tablespoons of cinnamon and flour enough to make a nice dough.

Doughnuts (3)

Three eggs, one cup of sugar, one cup of sweet milk, seven tablespoons of butter or lard, a little salt, three teaspoons of baking powder and flour sufficient to mix soft.

Doughnuts (4)

One cup of sugar, one cup of sweet milk, two eggs, two tablespoons of melted butter, two teaspoons of baking powder and flour enough to mix soft.

Snowballs

One cup of sugar, two eggs, four tablespoons of milk, one teaspoon of cream tartar, and one teaspoon of soda if the milk is sour, if not, a half spoon, spice to taste and flour enough to make into balls. Fry in hot lard and dip them in the white of an egg then in powdered sugar until white.

Tangle Breeches

Six eggs beaten very light, one pound of sugar, a fourth of a pound of butter and add enough flour to roll. Cut in square blocks, slit them and fry in lard. Drain and sift a little sugar over them.

German Cakes

Two pounds of flour, one pound of sugar, one pound of butter, three eggs, one teaspoon of cinnamon and one wine glass of rose water. Roll the dough thin; cut into cakes and cover with almonds, blanched and cut in halves.

Rock Cake

Three-fourths of a pound of sweet almonds blanched and cut fine, one pound of pulverized sugar and the whites of five eggs. Beat the whites to a stiff froth, stir in the sugar then the almonds, and drop on white buttered paper in small cakes, making them cone shaped. Place them in a cool oven until they can be removed from the paper without breaking.

Macaroons

One and a fourth pounds of almonds blanched and pounded with a little rose water, one pound of sugar and the whites of three eggs beaten very light. Add the sugar gradually, stirring all the time, then the almonds, and make them up with a teaspoon. Bake gradually a light brown.