One cup sugar, one cup molasses, one cup butter, one egg, one tablespoonful vinegar, one tablespoonful ginger, one teaspoonful soda dissolved in boiling water, mix like cooky dough, rather soft.
Take a half-pint or a tumbler full of cold water, and mix it with half a pound of powdered white sugar. Sift three pounds of flour into a large pan and cut up in it a pound of butter; rub the butter very fine into the flour. Add a grated nutmeg, and a tea-spoonful of powdered cinnamon, with a wine glass of rose water. Work in the sugar, and make the whole into a stiff dough, adding, if necessary, a little cold water. Dissolve a tea-spoonful of pearl-ash in just enough of warm water to cover it, and mix it in at the last. Take the lump of dough out of the pan, and knead it on the paste-board till it becomes quite light. Then roll it out rather more than half an inch thick, and cut it into square cakes with a jagging iron or with a sharp knife. Stamp the surface of each with a cake print. Lay them in buttered pans, and bake them of a light brown in a brisk oven. They are similar to what are called New Year's cakes, and will keep two or three weeks. In mixing the dough, you may add three table-spoonfuls of carraway seeds.
The yolks may be kept several days and be as if just separated from the whites if they are placed in a cup previously rinsed with cold water and a pinch of salt added to them. The cup must be closely covered with a wet cloth, and this must be changed and well rinsed in cold water every day. When whites are left over make a small angel cake or any of the cookies which require the whites of egg only. When yolks are left over use for making mayonnaise.
Take one-half cup of butter and one cup and a half of sugar, and rub to a cream. Add two eggs, three-quarters of a cup of milk; one-half cup of citron, cut up very fine, one teaspoon of allspice and one of cloves. Sift one heaping teaspoon of baking-powder into enough flour to thicken. Make stiffer than ordinary cup cake dough; flavor to suit taste, and drop on large tins with a teaspoon. Grease the pans, and bake in a quick oven. The best plan is to try one on a plate. If the dough runs too much add more flour.
One cupful of butter, two of sugar, five of flour, a teaspoonful of saleratus, dissolved in four of milk; one egg, flavor to taste. Roll and bake like seed cakes.
Melt one-half pound marshmallows over hot water, cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly. Beat up the white of an egg and syrup and mix, then add to the melted marshmallows and beat until creamy and cool. Can be used for cake filling or spread between two cookies.
One cup of butter, two cups of sugar, three eggs well beaten, a teaspoonful of soda and two of cream of tartar, spoonful of milk, one teaspoonful of nutmeg and one of cinnamon. Flour enough to make a soft dough just stiff enough to roll out. Try a pint of sifted flour to begin with, working it in gradually. Spread a little sweet milk over each and sprinkle with sugar. Bake in a quick oven a light brown.
One cup grated cocoanut, one and one-half cups sugar, three-fourths cup butter, one-half cup milk, two eggs, one large teaspoonful baking powder, one-half teaspoonful extract of vanilla and flour enough to roll out.
Take an equal quantity of flour, sugar and butter, and mix it well by rubbing with the hollow of the hands until small grains are formed. Then add one cup of poppy seed, two eggs, and enough Rhine wine to hold the dough together. Roll out the dough on a well-floured board, about half a finger in thickness, cut into any shape desired.
