Rub a piece of butter the size of an egg into 2 cups of flour, then add an even teaspoon of salt, well pulver- ized; again add a heaping teaspoon of home=made bak- ing powder; stir all together thoroughly. Have on hand a cup of maple sugar coarsely sliced from the cake. (Place the cake of sugar on a tin and put in the hot oven until it is soft enough to cut.) Have the oven hot and a baking=tin well buttered; add a teacup of sweet milk✪ Maple Sugar Cakes to the flour and stir quickly. If the dough is not thick enough add a trifle more of flour; put in the sugar and stir again. Roll out and cut with the bis- cuit cutter; place on the tin and put in the oven. The oven should be hot enough to bake them brown in 10 minutes. PATTY CAKES. i cup sugar. 2 teaspoons baking powder. 1 cup milk or water. 1 teaspoon vanilla. 2^ggs. Make a soft sponge and bake quickly in patty pans. SMALL CAKES 407 PUFFS. 2 rounded tablespoons 2 eggs (well beaten). butter. 1 tablespoon flour. 4 heaping tablespoons Grated rind of 1 lemon, sugar. 1 cup milk. Mix the milk and beaten eggs; slowly add the flour, butter, sugar and flavor, and mix well. Bake 20 min- utes in a quick oven in buttered saucers. SHKEWSBERKY CAKES. 1 cup butter (heaped). 2 cups flour. 1 scant cup granulated i oz. caraway seeds, sugar. 1 egg^ beaten well. Koll very thin and cut into small cakes; prick them and bake in tins or shallow pans in a moderate oven. VERNON CAKES. 1 heaping cup butter. 4 eggs. 1 heaping cup sugar. 2 teaspoons soda. 2 cups molasses. 2 teaspoons cinnamon. 1 cup milk. 1 nutmeg, grated. Stir together well; bake, not too close together on sheet iron. As they burn easily watch carefully. CREAM CAKES. 1 tablespoon butter. 3 yolks of eggs. 1 cup sugar✪ Patty Cakes. 2 teaspoons baking powder, i cup milk. Flour to make stiff batter. Bake in patty pans in a quick oven. Cut a cone shaped hole in the center of each and fill with whipped cream, sweetened and flavored with vanilla; or use our '^ Mock Whipped Cream," given among our fillings for layer cakes. Sprinkle a little dessicated cocoanut on top. This makes about 1 doz. cakes. They are delicious. SAVOY BISCUITS. Break 5 eggs into a pan and add a coffee-cup of granulated sugar; beat together until it is thick, then beat in gradually a coffee=cup of dry sifted flour✪ Savoy Biscuits. 408 SMALL CAKES Place the dough in teaspoonfuls on buttered paper in a dripping=pan, and bake a light brown. When cold, brush the under sides of the biscuits with the beaten white of an egg^ and press 2 together. TRIFLES. 2 cups butter (heaped). 2 cups sugar (heaped). 1 cup sweet milk. 4 cups flour (heaped). Cream the butter and sugar, sift in the flour, add the milk, turn the dough onto a bread=board and work well; roll out in as thin sheets as possible, cut in small round cakes, and bake in a very moderate oven. TURTLE CAKES.

AI-modernized reading of the original text

Rub a piece of butter the size of an egg into 2 cups of flour, then add an even teaspoon of salt, well pulverized; again add a heaping teaspoon of homemade baking powder; stir all together thoroughly. Have on hand a cup of maple sugar coarsely sliced from the cake. (Place the cake of sugar on a tin and put in the hot oven until it is soft enough to cut.) Have the oven hot and a baking tin well buttered; add a teacup of sweet milk to the flour and stir quickly. If the dough is not thick enough add a trifle more of flour; put in the sugar and stir again. Roll out and cut with the biscuit cutter; place on the tin and put in the oven. The oven should be hot enough to bake them brown in 10 minutes. PATTY CAKES. i cup sugar. 2 teaspoons baking powder. 1 cup milk or water. 1 teaspoon vanilla. 2 eggs. Make a soft sponge and bake quickly in patty pans. PUFFS. 2 rounded tablespoons 2 eggs (well beaten). butter. 1 tablespoon flour. 4 heaping tablespoons Grated rind of 1 lemon, sugar. 1 cup milk. Mix the milk and beaten eggs; slowly add the flour, butter, sugar and flavor, and mix well. Bake 20 minutes in a quick oven in buttered saucers. SHREWSBURY CAKES. 1 cup butter (heaped). 2 cups flour. 1 scant cup granulated i oz. caraway seeds, sugar. 1 egg, beaten well. Roll very thin and cut into small cakes; prick them and bake in tins or shallow pans in a moderate oven. VERNON CAKES. 1 heaping cup butter. 4 eggs. 1 heaping cup sugar. 2 teaspoons soda. 2 cups molasses. 2 teaspoons cinnamon. 1 cup milk. 1 nutmeg, grated. Stir together well; bake, not too close together on sheet iron. As they burn easily watch carefully. CREAM CAKES. 1 tablespoon butter. 3 yolks of eggs. 1 cup sugar. 2 teaspoons baking powder, i cup milk. Flour to make stiff batter. Bake in patty pans in a quick oven. Cut a cone shaped hole in the center of each and fill with whipped cream, sweetened and flavored with vanilla; or use our '^ Mock Whipped Cream," given among our fillings for layer cakes. Sprinkle a little dessicated cocoanut on top. This makes about 1 doz. cakes. They are delicious. SAVOY BISCUITS. Break 5 eggs into a pan and add a coffee-cup of granulated sugar; beat together until it is thick, then beat in gradually a coffee-cup of dry sifted flour. Place the dough in teaspoonfuls on buttered paper in a dripping=pan, and bake a light brown. When cold, brush the under sides of the biscuits with the beaten white of an egg, and press 2 together. TRIFLES. 2 cups butter (heaped). 2 cups sugar (heaped). 1 cup sweet milk. 4 cups flour (heaped). Cream the butter and sugar, sift in the flour, add the milk, turn the dough onto a bread-board and work well; roll out in as thin sheets as possible, cut in small round cakes, and bake in a very moderate oven. TURTLE CAKES.

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