Nut cake
Cream one cupful of butter with two cupfuls of sugar; add a cupful of cold water, the well-beaten yolks of four eggs, a half teaspoonful of ground mace and cinnamon, mixed, and three cupfuls of prepared flour, stirred in alternately with the stiffened whites of the eggs. Do not get the batter too stiff. Now add two cupfuls of hickory-nut kernels, thoroughly dredged with flour. Stir in quickly and turn at once into a well-greased loaf-tin. Bake in a steady oven, covering the cake with brown paper for the first half-hour it is in the oven. When a straw comes out clean from the thickest part it is done. When cold, turn out, and cover with a plain white-of-egg icing. Arrange half-kernels of hickory-nuts at regular intervals on the top of the icing.