One cup butter, two cups sugar, three cups flour, four eggs, scant cup water, two heaping teaspoonfuls baking powder.
DOUGHNUTS.
One cup sugar, yolks of four eggs, one cup sour milk, one teaspoonful soda, nutmeg and pinch of cinnamon, pinch salt, two large spoonfuls melted butter, flour enough to roll out.
DOUGHNUTS.
Cream together one teaspoonful butter, one cup sugar. Beat into them one egg, one-half teaspoonful salt and grated nutmeg, two teaspoonfuls baking powder, one quart flour sifted together, one cup milk; add alternately to make a soft dough. Do not knead. Roll one-half inch thick, cut out, fry in lard.
DUTCH CAKES.
One-half pint milk, one-half pint warm water, one-half cake yeast, one heaping tablespoonful sugar, one teaspoonful salt, one egg. Flour enough to make a soft dough. Let rise in warm place two or three hours until light, then roll one-half inch thick, cut into two-inch squares, let rise again one-half hour and fry in hot lard just as you do doughnuts.
EXCELLENT GINGERBREAD.
One cup brown sugar, one-half cup butter, four eggs, one cup sour cream or milk, one cup New Orleans molasses, three cups flour, one teaspoonful allspice, one teaspoonful cloves, one teaspoonful ginger, two tablespoonfuls cinnamon, one teaspoonful soda. This will make two sheets. Bake in moderate oven.