Breakfast, Luncheon and Tea

by Marion Harland

1 cup cold water.

1 coffee cupful of hickory-nut kernels, free from shells and very sweet and dry.

½ pound raisins, seeded, chopped and dredged with flour.

1 teaspoonful of soda dissolved in hot water.

2 teaspoonfuls of cream of tartar, sifted in the flour.

1 teaspoonful mixed nutmeg and cinnamon.

Rub butter and sugar together to a smooth cream; put in the yolks, then the water, spice, soda; next the whites and flour. The fruit and nuts, stirred together and dredged, should go in last. Mix thoroughly and bake in two loaves.

Unity Gingerbread.

1 cup of butter.