Four eggs; one pound of fine granulated sugar; one pound of sifted pastry flour; one teaspoonful of fine anise seed.
Method: Beat eggs and sugar for at least half an hour, then beat in gradually as much of the flour that is needed to be able to handle at once. Take onto a floured board and using rest of flour kneed and roll about half an inch thick and cut with small round cutters. Now brush flat tins with melted wax, strew anise seed over and place the cakes half an inch apart. Let stand over night, then bake a golden color. They will look as though they were frosted.
CHILDREN'S SPONGE CAKES Mrs. C. A. Carscadin
One and one-half cups flour; two teaspoonfuls baking powder; one cup sugar; two eggs broken in a cup and cup filled with milk or cream. Stir all together in a mixing bowl, beat hard for five minutes and bake about ten minutes in muffin pans.
FRENCH TEA CAKES Mrs. C. A. Carscadin
One-half cup brown sugar; one-half cup butter; creamed; one-half cup milk; one teaspoonful cinnamon; one cup Quaker oats; one cup flour; two teaspoonfuls baking powder; two eggs and one cup of raisins. Bake in muffin tins.
HOT TEA CAKES
Two tablespoonfuls butter; one-half cup sugar; one-eighth teaspoonful salt; one egg; one and one-half cups flour; two teaspoonfuls baking powder; three-fourths cup milk; half teaspoonful vanilla. Mix in order given and bake in muffin tins ten or twenty minutes.
LIGHTNING CAKE Mrs. W. F. Barnard
One large cup flour; one large teaspoonful baking powder; one scant cup sugar. Put two eggs in cup and fill up with milk. Put sugar, flour and baking powder together, throw in milk and eggs; then add five level tablespoonfuls of soft butter, vanilla, and then salt. Bake in gem pans.