Perfection in baking

Cream one pound of sugar with six ounces of butter; add six eggs, one at a time; one-third of a pint of milk; mix in lightly one and one-fourth pounds of pastry flour with one heaping teaspoonful of baking powder. Grease and warm large cup cake tins and fill them half full. Bake medium hot. Ice on bottom and sides with boiled cream frosting; flavor with lemon juice only. — 52 — Rock Cakes. Two pounds of sugar, four pounds of flour, and two pounds of lard and butter; mix up dry. Dissolve one-half of an ounce of ammonia in one and one-half pints of milk and six eggs; flavor with lemon; mix all well and roll in long strips, one inch thick; cut in small pieces, lay out on tins, press down with fork; mix some with currants also; wash like lemon snaps. Bake at 400 degrees. Extra Lemon Snaps. Two and one-half pounds of sugar and two and three-fourth pounds of pastry flour, rub dry with eighteen ounces of washed butter; mix together one pint of eggs, egg coloring, one half of an ounce of ammonia, one teaspoonful of lemon extract. Bake at 340 to 350 degrees. Lemon Snaps, Crisp. Mix three pounds of powdered sugar, one pound of butter, one-fourth of a pound of lard, two ounces of baking powder, four and one-half pounds of flour; then add ten yolks or four eggs, three-fourths of a pint of milk, one spoonful of lemon extract, one fourth of an ounce of ammonia. Wash with the following: One tablespoonful of desiccated egg food or two eggs, a little milk, one tablespoonful of cornstarch, one-half of a spoonful of salt; mix all together well. Bake at 370 degrees on ungreased tins. Orange Crescents. Line a shallow tin with paper and fill three-fourths of an inch thick with the following mixture: One-half of a pound of butter and lard, three-fourths of a pound of sugar; add slowly five eggs, onethird of a pint of milk, the juice and peel of one orange; then one pound of flour with one-half ounce of baking powder. Bake in medium heat, then turn out on sugared paper. When cold, ice on bottom with orange, and cut with plain round cutters in half-moon shape. Dip your cutter in water occasionally. This is a very valuable recipe, as it never fails; you can bake it very quickly, or slower, if thick. — 53 — Chocolate Diamonds. Take the preceding sheet, ice with chocolate while warm, cut in diamonds and on top of each set one silver dragee. Fried Cakes. Stir together eight eggs, one and one-half pounds of sugar, onefourth of a pound of butter; then add one quart of milk, salt, mace, and four and one-half pounds of pastry flour with two ounces of baking powder, mix light, so it will not be tough. Have the grease hot before you cut them out, and turn them over before they commence to break on top. Doughnuts or Crullers. Five eggs, twenty ounces of sugar, one and one-fourth quarts of milk, one-fourth of a pound of butter, salt, mace or vanilla flavor; then add four pounds of pastry flour with two ounces of baking powder. Roll out the same as for fried cakes, cut out with cruller cutter, and pull the right upper corner through the second cut. Bake at once. When cold, roll in powdered sugar, cornstarch and cinnamon mixed. If you want to use sour milk, use one-half ounce of soda in the milk, and one ounce of cream of tartar in the flour. Raised Doughnuts.