Cut raw potatoes in very thin slices and put a layer of them in a buttered earthen dish. Cover the layer with pieces of butter, and season well with pepper and salt. Then put another layer and season in same manner, so proceeding till the dish is full. Over all pour a pint of cream or rich milk, and set in the oven to bake a half hour. This is a very nice lunch dish.
Take some cold sliced potatoes, butter your baking dish, put a layer of potatoes, dredge over flour, put on bits of butter, salt and pepper. When your dish is full, pour over rich milk and bake brown. Serve hot.
Bake potatoes of equal size, and when done and still hot, cut off a small piece from each potato. Remove the inside carefully, leaving the skin unbroken. Wash the potato and season generously with butter, pepper and salt. Return it with spoon to the potato skin, allowing it to protrude about an inch above the skin. When enough skins are filled use a fork to make the potatoes rough above the skin. Put them in a quick oven to color the tops.
Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all the water has cooked away, leaving nothing but the butter.
Boil artichokes till soft. When cold, scrape leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4 cup butter, pinch of salt, red and black pepper. Roll into balls and put into heart of the artichoke. Put a piece of butter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture.
First clean, then soak in cold water fifteen minutes. Then put in boiling water till soft, testing them by pulling off leaves.
Take 2 dozen ears of green corn well-filled, but young; grate or pound the corn, and add 1 pounded soda cracker and a little salt. Bake two hours in a moderate oven, and a rich crust will form. Serve with butter.
Pare and boil till tender in salted water. Thicken the liquor with flour and cream, or milk, and pour over toast. Stewed celery and mushrooms are served in the same manner.
Cut off a small piece of the top; squeeze out the seeds and water. Remove the meat of the tomato with a spoon, without breaking or injuring the shape. Fry an onion cut fine, then put in your stuffing (sausage meat, chicken, veal or beef hashed fine), salt, pepper, parsley and a little green pepper, cut fine. To this add all the meat of the tomato you removed with the spoon. When well mixed and cooked fill each with the dressing, on top sprinkling toasted bread crumbs and a piece of butter. Bake in tins.
If you use sausage meat as stuffing add a little bread soaked in water and squeezed hard, so that it will readily mix with the meat.
Take nice, smooth tomatoes and remove part of the insides. Chop 1 small onion, 2 green peppers and some of the tomato that was removed. Add cracker crumbs and soup stock to moisten. Fill the tomatoes, adding a small piece of butter to each one, and bake from ten to fifteen minutes.
3 small summer squashes, 3 ears of corn. Chop squash and cut corn from cobs. Put in a saucepan a spoonful of lard or butter, and when very hot an onion; fry a little and add the corn and squash, 1 tomato, 1 green pepper cut small and salt to taste. Cover closely, and stir frequently to prevent burning.
Cut off the tops and remove the seeds. Cut in small pieces 8 or 10 tomatoes and cook with a little butter and onion until tender. Add some rice boiled in water or stock (or bread crumbs), and a little salt, then mix with the tomatoes. Add a little chopped celery, fill the peppers, and put a little butter over the top of each. Cook in the oven twenty minutes and serve at once. If the peppers are boiled a few minutes first, they will retain their bright green color.
Crumb 4 slices of bread and wet with 1/2 cup soup stock, small piece of butter, pinch of salt, a dash of pepper, seeds of the pepper and a tablespoonful of the chopped rind. Place in baking plate with very little water, and bake fifteen minutes in a quick oven. This mixture will fill six peppers.
2 cups Indian meal, 2 cups rye meal, 1 cup flour, 1 cup molasses, 2 teaspoonfuls saleratus and sour milk enough to make it the consistency of Indian cake. Put some of the saleratus in the molasses and stir till it foams. Put the remainder in the sour milk. Boil three hours. Remove from the pan, place on a tin and bake fifteen minutes, to dry off the steam.
3 cups corn meal, 3 cups of Graham meal, 2/3 cup syrup, 1 teaspoonful soda, and salt to taste. Sufficient milk to make a thin batter. Boil three hours.
2 cups Indian meal, 1 cup rye meal, 1 cup molasses, 1 cup sour milk, 2 cups sweet milk, pinch of soda, and salt to taste. Steam four hours.
2 eggs, well beaten, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 2 cups milk, 4 cups flour, 2 teaspoonfuls baking powder, pinch of salt (baking powder and salt sifted with flour). Bake in a quick oven.
1 1/2 cups flour, scant cup milk, 1 teaspoon cream of tartar, 1/2 teaspoon soda, 1 tablespoon butter melted, but not oily, 1 tablespoon sugar, 1 egg. Add butter the last thing.
1 pint milk, scalded, and a small piece of butter. When cool, add a little salt, 1 tablespoon sugar, 1/2 cake compressed yeast, 1 egg, and sufficient flour to make a stiff batter. When raised bake in muffin rings.
4 cups flour, 2 teaspoonfuls sugar, 2 teaspoonfuls butter, 1 cup boiled milk, 1/2 cup liquid yeast. Set to rise over night; in the morning roll out three-fourths of an inch thick; cut with biscuit-cutter, and allow time to rise again; then cook on a griddle on top of stove, turning as hot cakes. It improves them to flour the board with corn meal.
2 1/2 cups flour, 1/2 cup meal, 1 cup milk, 3 eggs, beaten separately, 2 tablespoons butter before melting, 3 teaspoons baking powder, 2 heaping tablespoons sugar, a little salt.
1 cup corn meal, 1/2 cup flour, 1 spoon sugar, 1 spoon salt, 1 small spoon soda, 2 small spoons cream of tartar, 1 egg, enough milk to make a thin batter. Add melted butter at the last.
1 pint milk, 1/2 pint Indian meal, 4 eggs, 1 tablespoonful butter, salt, and 1 teaspoonful sugar. Pour the milk boiling on the meal. When cool add the butter melted, salt, sugar and yolks of eggs; lastly, the whites, well beaten. Bake in a well-heated oven.
1 cup of mashed boiled rice, 1 cup of corn meal, 2 eggs, well beaten, 1/2 teaspoon of salt, 1 teaspoon of butter, 1 teaspoon of baking powder, sufficient milk to make a thin batter.
1 pint rice flour, 1 pint milk, 2 eggs, 2 tablespoons wheat flour, 1 1/2 butter and 1 1/2 teaspoons baking powder. Bake in shallow pans from twenty minutes to half-hour.
1 egg, 1 scant cup milk, 1 scant cup flour, 1/2 teaspoon baking powder. Beat the white of the egg to a stiff froth and stir in last. Bake in long gem pans, having them very hot before putting mixture in.
2 cups flour, pinch of salt, 1/2 cake compressed yeast. Make a sponge and rise till morning, then add 2 eggs, 1 cup sugar, a little melted butter, 1 cup flour. Set to rise till 11:30 o'clock. Sprinkle sugar and cinnamon on top, and bake.
2 quarts of flour, make a hole in the center, and put in a small teaspoonful of salt, 1 tablespoonful sugar, 1 tablespoonful butter, 1 pint of milk boiled, but cold, 1/2 cup yeast, and let rise over night. In the morning knead fifteen minutes, let rise again, roll thin, cut round, put a little butter on one-half, double over and bake.
1 pint of scalded milk, let cool, then add 2/3 cup of yeast, 1/2 cup sugar, 2 quarts flour, small piece of butter, worked into the flour. Pour the milk into center of flour, and let stand over night; then knead, letting it rise very light; then knead again, and mould, letting it rise again, and bake.
2 cups Graham flour, 1 tablespoon white sugar, 1 teaspoon soda and 2 of cream of tartar. Mix all together, and to it add cold water; make thin and bake in a gem baker, which has been already heated and greased. Bake in a hot oven.
4 cups flour, 1/2 cup sugar, sifted together, pinch of salt; make a hole in flour and drop in 1 egg, 1 cup milk, 1/2 cake compressed yeast, melted butter, the size of an egg. Raise until morning. When mixed over add a handful of currants, and set to rise until 10:30. Roll soft, cut with biscuit-cutter, and raise again till 11:45. After baking ten minutes, rub the top with sugar and water.
2 cups sifted flour, 1 1/2 cups milk, 2 eggs, 2 tablespoons melted butter, 1 teaspoon baking powder.
2 cups flour, 2 teaspoons baking powder, 1 of salt, 1 tablespoon lard, 1 of sugar, 1 egg. Break the egg into the flour. Add sufficient milk to make a stiff batter, and pour into a shallow pan. Pare and slice apples, covering the top of the batter with them. When almost done, sprinkle sugar over them.
1 pint cold hominy, 2 eggs, 1 tablespoon rice flour, small piece of butter. Bake in pans, like corn cake.
4 cups flour, 1 of sugar, 2 eggs, 1 tablespoon butter, 2 teaspoons yeast powder, 2 scant cups of milk. Stir in as many berries as the batter will hold together, and bake in a pan. Canned berries are very good in this way. Serve hot for lunch. To be eaten with butter.
1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose water. Put rose water and sugar on top of each cake, after they are dropped with a dessertspoon on the pans.
Whites of 11 eggs, 1 1/2 cups granulated sugar, 1 cup flour, 1 teaspoon cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a froth; sift the sugar five times; sift the flour 4 times; add cream tartar and sift again. Beat eggs and sugar together; add flavoring; then flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4 hour in moderate oven.
Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 1 1/2 cups of flour. Remove from fire, let it stand five minutes, and then stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop in pans half the size you want them, and bake fifteen or twenty minutes.
1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water and butter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda dissolved in it.
Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. For the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1 egg, stirring briskly a few moments. When cool, spread on the cake. Flavor with vanilla or lemon.
1 cup hot water, 1/2 cup butter. Boil water and butter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream.
1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks.
1 cup butter, 2 of sugar, 1 of milk, 2 1/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers.
Filling.—1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup grated cocoanut. Cover the top of cake with grated cocoanut.
1 1/2 cups sugar, 1/2 of butter, 1/2 of milk, 1 3/4 of flour, 1/4 pound of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the chocolate fine and add 5 tablespoons of sugar to it (this in addition to 1 1/2 cups). Beat the butter to a cream. Gradually add sugar, beating all the while. Add 3 tablespoons of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy, then stir into the beaten sugar and butter. Add to this mixture the eggs well beaten, then the milk and flour in which the baking powder has been thoroughly mixed. Bake twenty minutes in a moderate oven. This makes two loaves.
1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1 teaspoon cream tartar, 1/2 of soda, 3 1/2 cups flour.
Frosting.—Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1 cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This recipe makes two loaves.
1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of chocolate to a smooth cream and add to cake. Bake in a moderate oven.
2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake in layers.
White Filling.—1 1/2 cups granulated sugar, 1/2 cup milk. Boil eight minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water and then boil five minutes longer. When cool beat to a cream.
Chocolate Caramel Filling.—The same as above, only 1/4 stick of Baker's unsweetened chocolate. 1 teaspoon vanilla.
1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour, and 1 heaping teaspoon baking powder. Bake in four layers.
1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle of boiling water and let it thicken. When cool spread between the cakes. This is very nice for any layer cake.
1 1/2 cups sugar, 1/2 cup butter, 1/2 of milk, 2 1/2 flour, 3 eggs (whites and yolks beaten separately), 2 teaspoons yeast powder.
Filling.—2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till it thickens, and cool before using. Spread between layers.
Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift sugar and cream tartar together several times, then mix with well-beaten whites, add beaten yolks, sift flour and salt several times, mix altogether, put in orange and bake from forty to fifty minutes in a pan with pipe in center. Do not look at it for at least twenty minutes. Do not butter pan, nor remove from it till cold.
Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.
1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder, whites of 20 eggs, and flavoring.
1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast powder, whites of 2 eggs, almond flavoring.
Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1 teaspoon cream tartar.
1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups flour, vanilla flavoring. After being well mixed, stir in the whites of 4 eggs, and beat vigorously.
1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5 eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the oven.
1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2 teaspoons baking powder.
2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup of milk, 1 teaspoon baking powder in 2 1/2 cups sifted flour, 2 tablespoons brandy.
Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.
Whites of 5 eggs, 1 1/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat butter and sugar to a cream; beat whites to a stiff froth and add. Sift cream tartar with flour and dissolve soda in milk. Stir in a little flour before adding milk.
Whites of 6 eggs, 1 1/2 cups sugar, 3/4 cup butter, 1/3 cup milk and 1 3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with lemon.
Dark Part.—Yolks of 6 eggs, 1 1/2 cups brown sugar, 3/4 cup butter, 1 3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each allspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please.
2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with butter, hot.
1 1/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add currants.
1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2 wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.
2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor to taste.
1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit to suit.
1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2 pound citron.
1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.
1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2 for icing, 1 1/2 cups flour, 1 1/2 teaspoons baking powder. Flavoring.
1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the last.
4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2 teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and cream tartar together; then add eggs, and stir together ten minutes; add water, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll.
2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring.
1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5 tablespoons water. Rub sugar and yolks together until very light and creamy. Add water and 1/2 of the flour. After sifting baking powder and flour twice, add remaining flour with beaten whites, and a pinch of salt. Stir gently.
1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the butter and sugar until very light and creamy; then add 2 eggs and beat well; add 2 more and beat again; then sift in flour after having sifted it with the baking powder. Stir in milk with the flour, and add flavoring.
Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.
1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep a long time.
1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3 1/2 cups flour, 1 1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of currants or raisins can be added, if desired.
1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1 of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of lemon, wine-glass of brandy and 1 of sherry.
1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2 of citron, 1 1/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2 teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices as desired.
3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons yeast powder. Bake in muffin-rings.
2 1/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces candied lemon or citron, 1 teaspoon soda. Steam two hours and bake one-half hour.
2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda (dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1 cup chopped raisins and currants, mixed, and as much cut citron as desired. Mix with sufficient flour to roll. Roll very thin, cut as cookies, and bake in a moderate oven. Excellent, and will keep a long time.
1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour enough to roll out.
1 cup butter, 1 1/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough to roll thin.
Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2 cups of flour, and add as much more flour as necessary to make stiff enough to roll. Roll thin, cut out and bake quickly.
In 1 pint of New Orleans molasses melt a full cup of butter with a cup of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus, dissolved in a little hot water, and flour enough to roll out. Take small pieces at a time to roll out.
Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 2 1/2 cups flour. Put a little of the flour in a deep dish, then add some egg, some butter and some sugar; then more flour, more egg and more sugar and butter until the entire amount of ingredients have been used. Roll thin, flour pans well and put in the cookies, which have been cut into forms and feathered with whites of egg, sugar and grated almonds. Not too quick an oven.
1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.
4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small teaspoon soda in milk.
4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons yeast powder, a little salt. Season to taste, cinnamon and mace.
1 1/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon soda, 1 teaspoon ginger, 2 eggs, well beaten, 2 1/2 cups flour.
1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1 tablespoon ginger. Flour enough to roll very thin.
1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4 cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons ginger. Flour to stir, but not thick.
3 1/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of milk, and 2 eggs, well beaten.
1 1/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1 teaspoon soda and 1/2 cup flour. Add ginger and a little salt.
3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit and citron, 1 teaspoon soda. Raising or not, as you wish.
1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 1 1/2 cups raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in buttered tins.
Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2 well-beaten eggs, small piece of butter. Let boil till it thickens.
White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar and flavoring, and stir very thoroughly.