The Monmouth Baptist ladies' cook book

One pound salt pork chopped fine, one pound raisins, one pound currants, one pint brown sugar, half pound citron, one pint boiling water, half pint molasses, one heaping quart flour, one teaspoon mace, two teaspoons each of cloves, cinnamon and nutmeg, rind of one lemon grated, one tablespoon soda dissolved in hot water. Pour the boiling water on pork, stir until melted, then pass through the colander, add sugar, molasses, spices and half the flour, then fruit mixed with flour, then add soda and rest of flour. Bake in well buttered cake pan in a hot and steady oven. POTATO CAKE. Mrs. Chas. Hoy. Two-thirds cup butter, two cups sugar, one cup English walnuts, four eggs, one cup mashed potatoes, two cups flour, two teaspoons baking powder, one teaspoon cinnamon, nutmeg and allspice. POUND CAKE. Mrs. Janie Pebbles. Ten whole, eggs, one pound flour, one pound pulverized sugar, three-quarters pound butter, a little grated nutmeg. Cream the butter and sugar and nutmeg. Separate the eggs, beat the yellows light, add to butter and sugar, then part of the flour, then part of the beaten whites, then the rest of the flour and the whites. Bake two hours in a moderate oven. POUND CAKE. Four eggs, beaten separately, one cup of sugar, three-fourths of butter, one tablespoon sweet milk, one teaspoon baking powder, one and three-fourths cups of flour. WHITE POUND CAKE. Mrs. Horatio Abbey, Kirkwood. Whites of sixteen eggs, beaten very stiff, one pound Swansdown flour, one pound granulated sugar, threefourths pound butter (scant), one teaspoon Royal baking powder. Mix butter and sugar to cream, add flour and baking powder, eggs gradually and beat well. Flavor to suit. PRINCESS ALEXANDRIA CAKE. Mrs. L. Marks. One cup sugar, whites of four eggs whipped stiff, one-third cup sweet milk, one-third cup butter, two teaspoons baking powder in one and one-half cups of flour. Bake in an oven just hot enough to hiss lightly when touched with water. Flavor to taste. RAILROAD CAKE. Mrs. J. B. Brown. Two tablespoons butter, two cups sugar, one cup sweet milk, four eggs, three cups flour, two teaspoons baking powder. . RAISIN CAKE. Miss Christine Fasbender. Three-fourths cup butter worked to a cream, two cups sugar, four eggs, one at a time, one cup milk, three cups flour and three teaspoons baking powder, raisins and flavoring. SCOTCH CAKE. Miss Sarah D. Gibson. Two cups sugar creamed with one scant of butter, add one-half cup of sweet milk, four whole eggs, or yolks of eight, three cups of flour, grated rind and juice of one lemon, three cups raisins stirred with one-half of flour, one level teaspoon soda in a little cold water, two of baking powder in one-half flour. SNICKERDOODLES. Take one cup granulated sugar and one-half cup butter and lard ; add one egg, salt, one cup milk, and two and one-half cups flour, with two teaspoons baking powder. Lastly one-half cup currants, dredged with a little flour. Put in square pan. Before baking, sprinkle with cinnamon and sugar. Bake twenty minutes. This will cut into twenty-four square pieces. SPANISH BUN. Mrs. Frank B. Firmin. Mrs. E. A. Root. Two cups brown sugar, four eggs, save the whites of three, four tablespoons of butter, one cup sweet milk, two and one-half cups flour, one dessert spoon cinnamon, one-half dessert spoon nutmeg, three teaspoons baking powder.