Queen Cakes: "Take a pound of sugar, beat and sift it, a pound of well dried flour, a pound of butter, eight eggs, and half a pound of currants, washed and picked; grate a nutmeg and an equal quantity of mace and cinnamon, work the butter to a cream, put in the sugar, beat the whites of the eggs twenty minutes and mix them with the butter and sugar. Then beat the yolks for half an hour, and put them to the butter. Beat the whole together and when it is ready for the oven, put in the flour, spices and currants, sift a little sugar over them, and bake them in tins."
Banbury Cakes: "Take a pound of dough, made for white bread, roll it out and put bits of butter upon the same as for puff paste, till a pound of the same has been worked in; roll it out very thin, then cut it into bits of an oval size, according as the cakes are wanted. Mix some good moist sugar with a little brandy, sufficient to wet it, then mix some clean-washed currants with the former, put a little upon each bit of paste, close them up, and put the side that is closed next the tin they are to be baked upon. Lay them separate, and bake them moderately, and afterward, when taken out, sift sugar over them. Some candied peel may be added, or a few drops essence of lemon."
Oatmeal Cookies: (Mrs. T. G. Petre.) Beat together until creamy, one egg, half cup sugar, third cup butter, third teaspoonful soda mixed with one cup sifted pastry flour, half teaspoonful each of salt and cinnamon, then add one cup rolled oatmeal, half cup each of shredded nuts and raisins. Mix well, drop on greased tin, and bake in a slow oven. Do not let the stiffness of the dough induce you to add milk or water.
Tea Cakes: (Betsy Vaughn.) Cream together a cup and a half of butter, and two cups and a half of sugar, add to five eggs beaten very light, mix well, then add a cup and a half of buttermilk with a small teaspoonful of soda dissolved in it. Pour upon flour enough to make a soft dough, flavor with nutmeg, roll out a quarter-inch thick, cut with a small, round cutter, and bake in a quick but not scorching oven.
Tea Cakes: (M. L. Williams.) Beat five eggs very light, with five cups of sugar, a heaping cup of lard, well creamed, and two cupfuls of sour milk, with a teaspoonful of soda dissolved in it. Mix through enough flour to make a soft dough, roll half an inch thick, cut out and bake in a quick oven.
Plain Soft Gingerbread: Dissolve a desert spoonful of soda in a cup of boiling water, add to it a cup of rich molasses, along with three tablespoonfuls of melted butter. Mix well through two and and one half cups sifted flour, add ground ginger and alspice to taste, and bake in a moderate oven.
Mammy's Ginger Cakes: Beat four eggs very light with a good pinch of salt and a cup of coffee sugar. Add three cups of rich molasses, and a cup of boiling water with two teaspoonfuls soda dissolved in it. Mix well in two tablespoonfuls pounded ginger. Sift five pints of flour with a teaspoonful of salt, rub into it lightly two cups sweet lard, then add the molasses mixture and knead to a firm dough, adding more flour if needed or, if too stiff, a little sweet milk. Roll out half an inch thick, cut into big squares, bake in a quick oven, and brush over the tops while blazing hot a little butter, molasses and boiling water. Let stand in a warm place until dry. These might properly be called First Monday Ginger Cakes, since our Mammy made them to sell upon that day to the crowds which came to court, thereby turning many an honest fip or picayune.
Family Gingerbread: Cup and a half dark molasses, half cup sugar, small cup melted lard, cup boiling water with teaspoonful soda dissolved in it, pinch of salt, sifted flour enough to make rather stiffer than pound cake batter. Spices to taste—ginger, allspice, nutmeg, all in powder, is a good mixture. Bake rather quickly.
Solid Chocolate Cake: (Mrs. R. Heim.) Cream together one cup butter, two of sugar, add six egg-yolks beaten light, then add alternately one cup sour milk with teaspoon soda dissolved in it, and three cups sifted flour. Fold in egg-whites stiffly beaten then add half cake Baker's chocolate melted, and three teaspoonfuls vanilla. Stir hard a minute, pour in deep, well greased pan, and bake in moderate oven.
Coffee Cake: (Mrs. R. Heim.) Beat together until light, one egg, one cup sugar, butter the size of a large egg. Add alternately one cup milk, and two cups flour with two teaspoonfuls baking powder sifted in it. Put in pan, and sprinkle thickly all over top with sugar and powdered cinnamon. Bake rather quickly but do not scorch.