Perfection in baking

Cream one pound of butter and lard with one and one-half pounds of sugar, add one pint egg whites, which first partly beat, one pint of milk with one-third of an ounce of soda, two and one-fourth pounds of flour, two-thirds of an ounce of cream of tartar, lemon. Bake in layer tins, spread with fig marmalade between and on top, then ice over with water icing flavored with lemon juice. California Fig Tarts. Mix together like cookie dough three pounds of granulated sugar, one and one-fourth pounds of lard, one pint of eggs, one quart of milk, one and one-half ounces of baking powder, six pounds of cake flour, and lemon flavor. Roll out a piece one-fourth of an inch thick, cut out with round small cutter, lay on pans. Now roll as many pieces from which cut out the centers so as to get rings. Bake all in a warm oven, spread the cookies on bottom with fig marmalade and lay a ring on top of each and dust with fine sugar. Fairy Drops. Beat stiff one quart of egg whites. Mix into it light one and threefourth pounds of fine sugar, then one pound of cake flour with four ounces of corn starch and one ounce of cream of tartar, vanilla or honeysuckle flavor. Lay out with bag and tube on paper, dust light with fine sugar, bake cool; wet the paper to take them of! ; set two together with fig or apricot marmalade. Ceylon Cocoanut Drops. Cream three pounds of sugar with one pound of butter and lard, add one pint of eggs, one quart of milk, five pounds cake flour, three and one-half ounces of baking powder, one pound desiccated cocoanut. Drop like drop cake on greased tins. Bake in a medium heat. Metropolitan Jelly Buns. Mix two pounds of granulated sugar, three-fourths of a pound of butter, with seven eggs, one and one-third pints of milk, four pounds of cake flour and one ounce of baking powder, like cookie dough, lemon flavor. Roll out and cut like sugar cookies, wash with eggs, spread a little jelly in the center of each; pull the dough over the top — 102 — to cover the jelly; set on pans upside down. Press a little, wash with egg ; bake hot ; jelly will burst through the top in different places. They look well and sell well at ten or twelve cents per dozen. Parisian Buns. Sift five and a half pounds of cake flour with two ounces of cream of tartar in a bowl, rub in dry one and a half pounds of butter and lard. Make a hole in the centre, put in two and one-half pounds of sugar, one and one-fourth pints of eggs, one and three-fourth pints of milk, one ounce of soda. Mix all light; add one pound of currants. Drop like drop cakes on cookie tins, wash with egg, sprinkle a little fine sugar on the top of each ; bake hot. Honey Jumbles. FOR MACHINE. Fifty pounds of flour, two and one-half pounds of lard, one quart of eggs, four gallons of honey, two and one-half quarts of water, four ounces of ammonia, twelve ounces of soda, two ounces of salt. Leave out five pounds of the flour, which add next morning. Mix the night before. Assorted Cookies. FOR SOFT CAKE MACHINE.