Mrs. Godfrey's Soft Gingerbread.—In a symposium on gingerbreads held one Summer afternoon at Sunapee Inn, New Hampshire, this was given as an example of a most delicate inexpensive cake. Add to one cupful molasses, one cupful softened butter or lard, filling up the cup in which it is measured with boiling water. Add two even teaspoonfuls soda, a small teaspoonful of ginger, a pinch of salt, one beaten egg, and two heaping cupfuls sifted flour. Beat lightly (not too much lest it make the ginger bread light colored), put in bag and bake in a moderate oven.
Good Friday Cake.—This is a simple tea cake, not very sweet, and is served hot or cold as preferred. To make it, beat to a cream a scant cupful of butter and a quarter cupful of sugar. Add a teaspoonful of the grated yellow rind of lemon, a half teaspoonful of lemon juice, a pound of flour and enough water to make a stiff paste. Divide the dough into two equal parts and roll into large, round cakes about the size of an ordinary pie tin. Mark the edges with a "jigger" into some fancy design, or simply pinch with the fingers. Cut each cake into quarters, brush over with the white of an egg, lay a strip of candied lemon peel on each, sprinkle with granulated sugar put in bag, and bake.
German Honey Cakes.—These are fine for luncheon or the kaffee klatch. Put into a saucepan two cupfuls strained honey and one cupful sugar. Warm, add a cupful of butter and a half tablespoonful soda dissolved in a little warm water. Add a half cupful caraway seed and flour to roll. Roll into a rather thick sheet, mark into squares, put in bag, and bake. When done cut in small cakes.
Pecan Kisses.—Into the whites of six eggs put fourteen little more than level tablespoonfuls white sugar and beat long and thoroughly until stiff enough to stand alone. Have ready a small cup pecan kernels having them in as perfect halves as possible. Beat in lightly, drop in greased baking sheet, put in bag. Seal and bake in a moderate oven.
Mrs. Kelder's Loaf Cake.—Beat to a cream one and one-half cupfuls sugar and one-half cupful of butter. Add the yolks of three eggs beaten until light and thin. Add two and one-half cupfuls flour measured after sifting with two heaping teaspoonfuls of baking powder. Lastly fold in the stiffly whipped whites of three eggs and flavor to taste. Put in light tin, set in paper bag. Seal and bake thirty-five minutes.
Hickory Nut Macaroons.—To one whole egg beaten light, add one cup sugar and beat well. Add two tablespoonfuls flour and one cup nut meats and lastly fold in the stiffly whipped whites of three eggs. Drop by spoonfuls into a well-greased bag and bake in a moderate oven ten or twelve minutes.
Walnut Macaroons.—One and one-half cupfuls of sugar, one-third cup of butter, three eggs, three cups of flour, one teaspoonful of soda, dissolved in water, one teaspoonful of cloves, one teaspoonful of cinnamon, one cup of English walnut meats, one cup of chopped dates. Do not roll the mixture as in ordinary cookies, but drop into a greased bag with a spoon. Seal and bake slowly for thirty minutes.
Maple Sugar Cake.—Add to one cup maple syrup one beaten egg, a pinch of salt, one cup of thick, sour cream, into which has been stirred a teaspoonful (scant) of soda, a teaspoonful of ginger and flour to make a thin batter. Bake in a bag and cut in squares.
Molasses Coffee Cake.—Then right here let me give you a recipe for a fruit cake or gingerbread with fruit as you may elect to call it. Cream together one cupful of sugar and three-fourths cup of butter. Add one cupful black molasses, one cupful strong coffee with a teaspoonful of soda dissolved in it, four beaten eggs, one teaspoonful each cinnamon and nutmeg, three-fourths teaspoonful cloves, one half pound shredded citron and three cupfuls sifted flour. Do not beat longer than necessary. Put in tin, then in bag, and bake in a slow oven.