MOLASSES CAKE:

2 eggs
Butter the size of an egg
1/2 c. water
2/3 c. sugar
1 c. molasses
1/2 tsp. baking soda
2 c. flour

Bake in two tins.

GOLD CAKE:

1 coffee c. of butter
2 c. sugar
3 c. flour
5 eggs (whites stirred in last)
3 tsp. baking powder
1 c. sweet milk
Flavor with lemon

GOLD CAKE II:

1 lb. sugar
1/2 lb. butter
1 lb. flour
10 egg yolks, well beaten
1 orange rind, grated
Juice of 2 lemons
1 tsp. baking soda

SILVER CAKE:

1 lb. sugar
3/4 lb. flour
1/2 lb. butter
10 egg whites
Flavor with bitter almonds (1 tsp.)

NEW YEAR'S CAKES:

1 1/4 lb. sugar
1 lb. butter
1/2 pt. cold water
3 1/4 lbs. flour
2 eggs
1 tsp. cream of tartar
1 tsp. baking soda

Mix well and bake in hearts and rounds, or any small tins.

FANNY'S SUGAR CAKES:

1 heaping teacup sugar
3/4 teacup butter
1/4 teacup sweet milk
2 eggs
2 tsp. cream tartar
1 tsp. baking soda
Flour to roll
Salt, nutmeg & cinnamon to taste

Roll thin; cut into round cakes and bake quickly.

NUT CAKE:

2 c. sugar
1 c. butter
3 c. flour
1 c. cold water
4 eggs
1 tsp. baking soda
2 tsp. cream of tartar
2 cupfuls Kernels Hickory nuts (carefully picked out & added last of all)

HUCKLEBERRY CAKE:

1 c. butter
1 c. sweet milk
2 c. sugar
1 tsp. baking soda
3 c. flour
1 tsp. nutmeg
5 eggs
1 qt. ripe huckleberries (thickly dredged with flour & added after all the other ingredients are mixed)

SPONGE CAKE:

1 c. powdered sugar
3 eggs
1/2 tsp. cream of tartar
1 tsp. baking soda
1 teacup flour
1/2 the grated rind & 1/2 the juice of 1 lemon

Bake 20 minutes in shallow tins.

A RICHER SPONGE CAKE:

12 eggs
Weight of the eggs in sugar
1/2 their weight in flour
1 lemon (juice & rind)

Beat the whites and yolks of eggs separately, and bake in tins lined with buttered paper.

WASHINGTON CAKE:

3 c. sugar
2 c. butter
1 c. milk
5 eggs
4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda

Mix and then stir in:

1/2 lb. currants, washed & dried
1/4 lb. raisins, stoned & chopped
1 handful of sliced citron
Mixed spices to taste

Bake slowly.

HINT: In recipes zest is not soap, but a frozen collection of grated citrus rinds.