2. Three cups sugar, six eggs, one cup cold water, little salt, four cups flour, teaspoon soda, two tea- spoons cream tartar; beat the yolks and stir into sugar until smooth, then add the whites beaten light, then cold water with soda, then flour with cream tartar, two teaspoons lemon put in last. 3. Four eggs, one cup sugar, one cup flour; beat the whites stiff, then the sugar must be well beaten into the whites, add next the yolks previously well beaten, and just as you are ready to put into the oven, stir the flour in. Very nice. 4. Eight eggs, scant two cups flour, one teaspoon mace, beat whites and yolks separately, then together, then stir in two cups sugar, and then flour. Bake in quick oven. Nice. 5. Beat eight eggs very light, add one pound sugar, twelve ounces flour. Flavor with lemon or almond. Drop them on tins with teaspoon, sift sugar over them and bake in a quick oven. Trifles. One egg beaten thoroughly, one teaspoon salt, all the flour that can be kneaded in. Roll as thin as paper. Fry in hot lard. Walnut. One cup butter, two cups sugar, three and a half cups flour, two-thirds cup milk, three eggs, one cup chopped raisins, one cup walnuts, half teaspoon soda. Washington. One pound brown sugar, one-half pound butter✪ Sally Jewett Cake, four eggs (well beaten), one cup milk CAKE. 85 (medium size cup), one pound flour sifted twice, one pound fruit mixed with flour, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake. White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda. Bake in layers, spread each with icing and grated cocoanut, and when put together cover the whole with the icing and cocoanut. 2, One cup butter, two cups sugar, three and one- half cups flour, whites of five eggs, one cup milk, tea- spoon cream tartar, half teaspoon soda. Flavor with almond. White Mountain. One cup butter, two cups sugar, four eggs, three and a half cups flour, two-thirds cup milk, teaspoon cream tartar, half teaspoon soda, tea- spoon extract of lemon. Bake in four thin sheets and when done put a layer of frosting between each sheet. Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tarta✪ Boiled Icingr; boil the sugar and water without stirring, until the syrup taken up on skewer will *' thread " or " rope; " when it is nearly at that point, beat the egg stiff, add the cream tartar, and pour the boiling syrup over the egg in a fine stream, beating well, when it thickens and is perfectly smooth. Caramel Frosting, i. One cup sugar, one-half cup milk; flavor to taste✪ Caramel Frosting; boil hard just six minutes. 2. Chocolate. Add one square of chocolate to the caramel frosting and boil a little longer. Flavor with vanilla. .^6 CAKE. % fl Chocolate Frosting, i. One cup milk, 'two cups sugar, one strip chocolate✪ Chocolate Frosting; mix and boil together eight minutes; then beat till thick enough to spread. 2. Beat the whites of two eggs to a stiff froth, add one and a one-half cups sugar, four tablespoons of <:hocolate. Cocoanut Frosting. Beat the whites of five eggs to a stiff froth, add two cups of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract lemon, vanilla or almond✪ Cocoanut Frosting. After spreading the frosting upon the cake, sprinkle a little dry cocoanut over it. ).! : PICKLES. " Peter Piper picked a peek of pickled peppers."

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2. Three cups sugar, six eggs, one cup cold water, little salt, four cups flour, teaspoon soda, two tea- spoons cream tartar; beat the yolks and stir into sugar until smooth, then add the whites beaten light, then cold water with soda, then flour with cream tartar, two teaspoons lemon put in last. 3. Four eggs, one cup sugar, one cup flour; beat the whites stiff, then the sugar must be well beaten into the whites, add next the yolks previously well beaten, and just as you are ready to put into the oven, stir the flour in. Very nice. 4. Eight eggs, scant two cups flour, one teaspoon mace, beat whites and yolks separately, then together, then stir in two cups sugar, and then flour. Bake in quick oven. Nice. 5. Beat eight eggs very light, add one pound sugar, twelve ounces flour. Flavor with lemon or almond. Drop them on tins with teaspoon, sift sugar over them and bake in a quick oven. Trifles. One egg beaten thoroughly, one teaspoon salt, all the flour that can be kneaded in. Roll as thin as paper. Fry in hot lard. Walnut. One cup butter, two cups sugar, three and a half cups flour, two-thirds cup milk, three eggs, one cup chopped raisins, one cup walnuts, half teaspoon soda. Washington. One pound brown sugar, one-half pound butter, four eggs (well beaten), one cup milk CAKE. 85 (medium size cup), one pound flour sifted twice, one pound fruit mixed with flour, currants, raisins and citron, one wine glass wine, one nutmeg, teaspoon cin- namon, two tablespoons baking powder. Makes one large cake. White. Whites of eight eggs, two cups sugar, one- half cup butter, three-quarters cup milk, three cups flour, one teaspoon cream tartar, half teaspoon soda. Bake in layers, spread each with icing and grated cocoanut, and when put together cover the whole with the icing and cocoanut. 2, One cup butter, two cups sugar, three and one- half cups flour, whites of five eggs, one cup milk, tea- spoon cream tartar, half teaspoon soda. Flavor with almond. White Mountain. One cup butter, two cups sugar, four eggs, three and a half cups flour, two-thirds cup milk, teaspoon cream tartar, half teaspoon soda, tea- spoon extract of lemon. Bake in four thin sheets and when done put a layer of frosting between each sheet. Boiled Icing. One cup granulated sugar, one-third cup boiling water, white of one egg, one salt- spoon cream tartar; boil the sugar and water without stirring, until the syrup taken up on skewer will *' thread " or " rope; " when it is nearly at that point, beat the egg stiff, add the cream tartar, and pour the boiling syrup over the egg in a fine stream, beating well, when it thickens and is perfectly smooth. Caramel Frosting, i. One cup sugar, one-half cup milk; flavor to taste; boil hard just six minutes. 2. Chocolate. Add one square of chocolate to the caramel frosting and boil a little longer. Flavor with vanilla. .^6 CAKE. % fl Chocolate Frosting, i. One cup milk, 'two cups sugar, one strip chocolate; mix and boil together eight minutes; then beat till thick enough to spread. 2. Beat the whites of two eggs to a stiff froth, add one and a one-half cups sugar, four tablespoons of <:hocolate. Cocoanut Frosting. Beat the whites of five eggs to a stiff froth, add two cups of prepared cocoanut, and powdered sugar enough to make it sufficiently stiff to spread with a knife. Flavor with extract lemon, vanilla or almond. After spreading the frosting upon the cake, sprinkle a little dry cocoanut over it. ).! : PICKLES. " Peter Piper picked a peek of pickled peppers."

Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...