Three cups flour, one-half teaspoonful salt, three tablespoonfuls sugar, two teaspoonfuls baking powder. Rub in two tablespoonfuls butter, beat two eggs, two-thirds cup sweet milk; add more milk if necessary to make stiff batter. Spread in pan, mix together two tablespoonfuls flour, four tablespoonfuls sugar, one heaping tablespoonful cinnamon or chocolate. Rub in tablespoonful butter until crumbly, spread thickly over top of dough and bake one-half hour.
GINGER BREAD.
One-half cup of butter or lard, one-half cup sugar, two eggs, one cup molasses, two and one-half cups flour, one teaspoonful ginger, one teaspoonful cinnamon, one-half teaspoonful cloves, one-fourth teaspoonful salt, two teaspoonfuls baking soda dissolved in boiling water, last.
GOLDEN CAKE.
Yolks of eight eggs, one-half cup butter, two cups sugar, four cups flour, one cup milk, three tablespoonfuls baking powder. Mix butter and sugar, add flour and milk, then yolks well beaten.
GRANDMOTHER'S SPONGE CAKE.
One pound sugar (leave a little out for top of cake), one-half pound flour, the grated rind and juice of one lemon, twelve eggs (leaving out the yolks of eight of the eggs). Beat the yolks (four) light, then add sugar and beat very hard. Mix in the flour and part of the whites very slowly. Bake from one and one-half to two hours.
HERMITS.
One and one-half cup sugar, one cup butter, three eggs (whites and yolks beaten separately), one teaspoonful cinnamon, one teaspoonful ginger, one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls baking powder, trifle over three cups flour.