Gingerbread

Three pounds flour, one pound sugar, one pound butter, one pint molasses, one egg, and half a teacupful of ginger.

Fruit Cake

Two pounds currants, two pounds raisins, one pound citron, one pound flour, one pound sugar, one pound butter, twelve eggs, one tablespoonful of mace, the same of cinnamon, three nutmegs (the spice must be beaten and sifted together), and two glasses of wine. Cream the butter and sugar, add the eggs, which must be beaten very light, then add the other ingredients alternately.

Gingerbread

Four cups flour, one cup sugar, one cup molasses, three-quarters cup of lard or butter, one cup boiling water, one egg, one tablespoonful of soda, ginger and cinnamon to taste. Drop in biscuit pans.

Butter Sponge

The weight of twelve eggs in sugar, six in flour, and six in butter, twelve eggs and one lemon.

Gingerbread

One pint molasses, four eggs, half a pound brown sugar, one teacup of ginger, cloves and allspice, one teaspoonful of soda dissolved in a cup of cream, flour enough to make the batter as thick as pound cake. Then add half a pound of butter. To be baked in moulds.

Pound Cake

To one and a half pounds of butter creamed, add two pounds flour, two pounds sugar, and eighteen eggs well beaten. Put alternately into the butter the sugar, flour, and beaten eggs. Continue to beat them together until quite light, then add lemon peel, one nutmeg, and one gill of brandy.

Soft Gingerbread

Two cups of butter, two of sugar, two of molasses, and two of milk, six of flour, six eggs, two teaspoonsful of ginger, and one of soda.

French Loaf Bread

One pound flour, one pound sugar, half a pound of butter, one pound raisins, eight eggs, quarter gill of wine, one nutmeg. This makes two loaves. Bake it one hour and a half.

Cocoanut Cakes

One pound cocoanut, one pound of sugar, half a pound of butter, half a pound of flour, one grated lemon, and six eggs.

Common Gingerbread

Two and a half pounds flour, half pound butter, two tablespoonsful ginger and one teaspoonful soda, dissolved in water. This is excellent for children.

Cookies

Five cups flour, three of sugar, one of butter, one egg, half a teacup of milk, half a teaspoon of soda, one lemon.

Drop Ginger Cakes

Four eggs, one quart flour, one cup lard, one cup sugar, one cup sour cream, one tablespoon soda, dissolved in a little vinegar, one tablespoonful ginger, one of cinnamon, one pint molasses. Drop a tablespoonful of the mixture at a time into a greased pan and bake.

Sponge Cake

Thirteen eggs, one and a half pounds pulverized sugar, three-quarters pound flour, and the juice and rind of two lemons. In making sponge cake first beat the whites and yolks separately, very light, then to the yolks add the sugar, mixing thoroughly. To this add the whites. Beat all together, then cut in the flour with a knife. Last of all add the lemon. A great improvement to sponge cake is after greasing the pans to drop a piece of butter the size of a small nutmeg in each pan.