Light Fruit Cake.—Take one cup butter, two cups sugar, four of flour, four eggs, one teaspoon cream tartar, half teaspoon soda, one cup sweet milk, one pound currants, half pound citron.
Marble Cake, Light Part.—One and a half cups white sugar, half cup butter, half cup sweet milk, one teaspoon cream tartar, half teaspoon soda, whites of four eggs, two and half cups flour.
Dark Part.—One cup brown sugar, half cup each molasses, butter and sour milk, one teaspoon cream tartar, one teaspoon soda, two and a half cups flour, yolks four eggs, half teaspoon cloves, allspice and cinnamon.
Molasses Cookies.—Three cups New Orleans molasses, one cup butter, one-half cup lard, one heaped teaspoon soda, one tablespoon ginger, one cup hot water. Roll thick. Better after standing.
Muffins.—Take two cups flour, one cup milk, half cup sugar, four eggs, one-half teaspoon each of soda and cream tartar, one tablespoon butter. Bake in rings.
Graham Muffins.—Mix one pint sweet milk, sift your flour, then take half pound each Graham and wheat flour, five or six spoonfuls melted butter, two half spoons baking powder. Bake in rings in very quick oven.
Nut Cake.—Mix each two tablespoons of butter and sugar, two eggs, one cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda, pint of nuts or almonds. Nuts may be sliced or not as suits taste.
Oat Cakes.—Mix fine and coarse oatmeal in equal proportions; add sugar, caraway-seeds, a dust of salt to three pounds of meal, a heaping teaspoonful of carbonate of soda; mix all thoroughly together, then add enough boiling water to make the whole a stiff paste; roll out this paste quite thin, and sprinkle meal on a griddle. Lay the cakes on to bake, or toast them quite dry in a Dutch oven in front of the fire; they should not scorch, but gradually dry through.
Orange Cake, the Most Delicate and Delicious Cake there is.—Grated rind of one orange; two cups sugar; whites of four eggs and yolks of five; one cup sweet milk; one cup butter; two large teaspoonfuls baking powder, to be sifted through with the flour; bake quick in jelly tins. Filling: Take white of the one egg that was left; beat to a froth, add a little sugar and the juice of the orange, beat together, and spread between the layers. If oranges are not to be had, lemons will do instead.