Cocoa-Nut Biscuits

Ten of sifted sugar, three eggs, six of grated cocoa-nut; whisk the eggs until very light, add the sugar, then the cocoa-nut; put a tablespoonful on wafer-paper in form of pyramid; put the paper on tins, and bake in rather cool oven. Keep in tin canisters.

Graham Cookies

Two cups sugar, one cup sour cream, one-half teaspoonful of soda; mix quickly, roll and bake. These require less heat and more time in baking than when white flour is used.

Ginger-Snaps

One-half teaspoonful each of salt, soda and ginger, three tablespoonfuls of boiling water, three tablespoonfuls of melted lard; put in a teacup and fill up with New Orleans molasses. Roll very thin and as soft as you can. Bake in a quick oven. They will keep for weeks.

Hickory Nut Cookies

One cup of butter, two cups of sugar, four cups of flour, one-half cup of sour milk, one cup of chopped nuts, and one small teaspoonful of soda, three eggs; dip in sugar.

Plain Doughnuts

One and one-half cups sugar, three eggs, one-half cup butter (scant), two cups milk, two spoonfuls baking-powder, flour enough to roll out.

Doughnuts

Six cups of flour, one and one-half cups of sugar, three teaspoons of baking-powder, one teaspoon of salt,butter the size of one-half an egg; mix thoroughly, then add four eggs well beaten, and moisten with sweet milk until a soft dough. Flavor with nutmeg or cinnamon.

Three eggs, one cup sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two teaspoonfuls baking-powder and beat until very light. Drop by the dessertspoonful into boiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family.

Set sponge for them about 2 or 3 o'clock; fry them the next forenoon. Make a sponge, using one quart water and one cake of yeast. Let it rise until very light (about five hours is usually sufficient); then add one coffeecupful of lard, two of white sugar, three large mashed potatoes, or two eggs (the potatoes are nicer), and a small nutmeg. Let rise again until very light. Roll and cut, or pull off bits of dough and shape as you like. Lay enough to fry at one time on a floured plate, and set in the oven to warm. Drop in boiling lard, and fry longer than cakes made with baking-powder. If the dough is light enough, and you heat it before dropping in the lard, your doughnuts will be delicious.

Ginger-Bread

One pint of molasses, one glass of sour milk or cream, one tablespoonful of soda, one-half pint of melted lard; put the soda into the milk and molasses and beat to a foam. Make the dough very soft.

Soft Ginger-Bread

One cup of sugar, one cup of butter, one cup of sour cream, one cup of New Orleans molasses, four cups of sifted flour, one tablespoonful of ginger, two tablespoonfuls of soda, the grated rind of one lemon, three eggs, well beaten; stir the butter and sugar together, then add eggs, milk and flour.

One egg well beaten, one cup molasses, one cup sugar, one cup of butter, one cup of cold tea, two even teaspoons of soda, flour enough to mix about the consistency of cake. Better baked in two sheets than one, as when too thick the outside will be burned or too hard, before it is done through.

Melt one-half a cup of butter in one cup of molasses and one of sugar, allowing the mixture to become hot; then add one tablespoon of ground ginger, one teaspoon of ground cinnamon, one cup of sweet milk, five cups of flour stirred in with a full half teaspoon of soda. Bake in two flat tin pans, or gem-irons.

Sponge Ginger-Bread

In two cups of molasses sift two teaspoonfuls of soda and a dessertspoonful of ginger, and a teaspoonful of powdered cinnamon. Stir to a cream; then add four well-beaten eggs, one-half cup of butter, and one-half cup of lard, melted; one cup of sour milk, in which is dissolved three-fourths of a teaspoon of soda. Mix all together; then add flour to the consistency of pound cake.

Spanish Buns

Four eggs, three-fourths of a cup of butter, two cups of sugar - beat butter and sugar to a cream, and eggs separately; one cup of milk, one tablespoonful of cinnamon, two cups of flour. Bake in a shallow pan, like soft gingerbread, and when done spread over the top a thin icing made of the white of one egg, a little sugar, and half a teaspoonful of cinnamon.

One pint of flour, one pint sugar, one cup sweet milk, one cup of butter, four eggs (beaten separate), one teaspoon of cinnamon, one teaspoon cloves, one teaspoon of soda, two-teaspoons cream tartar, or three spoons of baking-powder; bake on tins, an inch thick, and when taken from the oven, sprinkle with white sugar while hot.

Lemon Cream Cake

Take three eggs, two cups of sugar, one tablespoonful of melted butter, one and one-fourth cups of milk, three teaspoonfuls of baking-powder, enough flower to thicken; bake in jelly-cake pans.

Lemon Cream For Cake

Two lemons grated, rind and all, one-quarter pound of butter, one-half pound of sugar, six eggs; beat the eggs very light; heat the butter, sugar and lemon, stir in eggs slowly; let the mixture boil a few minutes, stirring constantly; when cold, spread on the cakes, as you would jelly.

Orange Cake

Make a silver cake, and bake in jelly-cake pans; one large orange, grated; one cup of sugar, one egg (one large, or two small ones); cook all until a jelly, and spread between the layers.

Pine-Apple Cake

One cup of butter, two cups of sugar, one cup of milk, three cups of flour, whites of six eggs and yolks of four, three teaspoonfuls of baking-powder well mixed through flour; bake in jelly-cake pans; grate a pine-apple; sprinkle with sugar, spread between the layers; . pine-apple jam may be substituted; frost the outside; beat two tablespoonfuls of the pine-apple into the frosting.

Orange Cake

Grated rind of one orange two cups sugar, whites of four eggs and yolks of five, one cup sweet milk, one cup butter, two large teaspoonfuls baking-powder, to be sifted through with the flour; bake quick in jelly tins. Filling: Take the white of the one egg that was left, beat to a frost, add a little sugar, and the juice of the orange; beat together and spread between the layers. If oranges are not to be had, lemons will do instead.

Peel the oranges, and chop very fine; to two oranges take one-half of a lemon - squeeze the juice and chop the rest; one teacup of sugar. Bake a crust as for short-cake, cut open, butter well, and lay the orange between.