Fried Cakes.—Three eggs, one cup of sugar, one pint of new milk, salt, nutmeg, and flour enough to permit the spoon to stand upright in the mixture; add two teaspoonfuls of Gillett's baking powder and beat until very light. Drop by the dessert-spoonful into boiling lard. These will not absorb a bit of fat, and are the least pernicious of the doughnut family.
Fruit Cake.—Take four pounds of brown sugar, four pounds of good butter, beaten to cream; put four pounds of sifted flour into a pan; whip thirty-two eggs to a fine froth, and add to the creamed butter and sugar; then take six pounds of cleaned currants, four pounds of stoned raisins, two pounds of cut citron, one pound of blanched almonds, crushed, but not pounded, to a paste—a large cup of molasses, two large spoonfuls of ground ginger, half an ounce of pounded mace, half an ounce of grated nutmeg, half an ounce of pounded and sifted cloves, and one of cinnamon. Mix these well together, then add four large wineglasses of good French brandy, and lastly, stir in the flour; beat this well, put it all into a stone jar, cover very closely, for twelve hours; then make into six loaves, and bake in iron pans. These cakes will keep a year, if attention is paid to their being put in a tin case, and covered lightly in an airy place. They improve by keeping.
Ginger Drop Cake.—Cup each sugar, molasses, lard and boiling water, one teaspoon soda, half teaspoon cream tartar, stir in flour until it is as thick as cake, add sugar and salt.
Ginger Snaps.—Take one cup each of sugar, molasses, butter, half cup sour milk, two teaspoons cream tartar, one teaspoon soda, flour enough to roll out, cut into size desired and bake.
Ginger Snaps.—Two cups of New Orleans molasses, one cup of sugar, one of butter, one teaspoonful of soda, one of cloves, one of black pepper, and two tablespoons of ginger. These will keep good a month if you wish to keep them.
Graham Cakes.—Half a cup of butter, one-half cup sugar, one egg, one teacup sour milk, one-half teaspoon soda. Make a stiff batter by adding graham flour.
Good Graham Cakes.—Two cups sweet milk, one cup sweet cream, the white of one egg beaten to froth, half a spoonful of salt, dessert spoonful baking powder, stir in stiffened graham flour until quite thick, bake in muffin-rings or gem-tins, until well browned on top.
Indian Breakfast Patties.—To one pint of Indian meal add one egg, and a little salt, pour boiling water upon it, and fry brown immediately in pork fat. Cut open and put butter between, and send to the table hot.
Jumbles.—Stir together till of a light brown color, one pound sugar, one-half pound butter, then add eight eggs beaten to a froth, add flour enough to make them stiff enough to roll out, flavor with lemon, cut in rings half an inch thick, bake in quick oven.
Kisses.—Beat the whites of four eggs to a froth, stir into them half pound powdered white sugar; flavor with lemon, continue to beat it until it will be in a heap; lay the mixture on letter-paper, in the size and shape of half an egg, an inch apart, then lay the paper on hard wood and place in the oven without closing it, when they begin to look yellowish take them out and let them cool three or four minutes, then slip a thin knife carefully under and turn them into your left hand, take another and join the two by the sides next the paper, then lay them in a dish handling them gently. They may be batted a little harder, the soft inside taken out and jelly substituted.