LEMON CREAM PIE:

1 c. sugar
1 raw potato, grated
1 c. water
1 lemon, grated & juice added

Baked in pastry, top and bottom. This will make one pie.

BAKED SPONGE PUDDING:

Three eggs, their weight each in butter, sugar and flour. Beat the eggs very light. Add the butter beaten to a cream and sugar and flour. This will make four large cups. Fill them half full and bake in a moderate oven for 10 minutes. Serve with wine sauce.

PUDDING SAUCE:

1 c. sugar
1 egg, beaten very light
1/2 c. hot milk (wine)

Pour over it just before going to the table.

APPLE CHEESE-CAKES:

1 lb. apples, boiled & pulped through a sieve
1 lb. powdered white sugar
Lemon juice & rind from 3 lg. fresh lemons
4 eggs, well beaten

Mix these ingredients carefully and put them into a saucepan in which you have a quarter of a pound of fresh butter, melted. Stir in constantly over a slow fire for 1/2 hour and let it cool. Line pie dishes with fine puff pastry. Pour in the apple mixture and bake without upper crust in a quick oven. Sprinkle with powdered sugar and serve when perfectly cold.

APPLE FRITTERS:

Make a batter as above, only thicker. Pare apples, cut them in quarters and core them, then take a quarter of an apple, with some batter and fry them on both sides with hot fat. The same as pancakes.

KATE AME'S CAKE:

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

Leave out the whites of 2 eggs for the frosting. Make this of the whites with 1 1/2 cups sugar and 6 large spoonfuls of grated chocolate. Spread it on while the cake is hot.

SHREWSBURY CAKE:

1/2 lb. butter
3/4 lb. sugar
1 mound of flour
4 well beaten eggs
Half a nutmeg
Sm. glass of wine

QUEEN'S CAKE:

1 lb. flour
1 lb. sugar
1 lb. butter
8 eggs, beaten separately

Add essence of lemon.

SOFT GINGERBREAD:

3 eggs
3 teacups molasses
1 teacup butter
1 tsp. baking soda
1 lb. flour
1 lg. spoonful ginger

ROCHESTER CAKE:

1 lb. butter
1 3/4 lb. sugar
2 lbs. flour
8 eggs
1 pt. sour milk (for richer cake use half cream
1 tsp. baking soda
2 tsp. cream of tartar

Put soda in the milk; cream of tartar in the flour; nutmeg to taste and 1/2 wine glass of brandy improves it. With the whole of this quantity you can have a fruit loaf, a loaf with jelly and a plain loaf. Bake slowly.

LIZZIE J.'S DOUGHNUTS:

1 1/2 c. sugar
1 c. milk
1 tsp. baking soda
2 tsp. cream of tartar
4 eggs
Bit of butter (size of a walnut)

Mix with enough flour to make stiff and let it rise 3 hours before cooking. Do not add any more flour.

WATER POUND CAKE:

3 eggs
2 c. sugar
1/2 c. butter
1 c. cold water
3 c. flour
1 tsp. cream of tartar
1/2 tsp. baking soda
Nutmeg

One pound of flour equals three cups and one pound of sugar equals two cups.