The Pocumtuc housewife

Ten eggs, the weight of the eggs in sugar, the weight of five eggs in flour, grated peel and juice of a lemon. Beat the yolks and sugar together till white and creamy, whip the whites to a stiff froth, put together and stir in flour lightly, adding lemon last. This receipt has been used for several generations in one family and is much prized. Shrewsbury Cakes. A pound of butter, three fourths pound of sugar, a little mace, four eggs. Mix and beat with your hand till very light. Put this composition to a pound of flour. Roll it into small cakes. Bake with a light oven. Blueberry Cake. A scant cup of sugar, an egg, a pinch of salt, a cup of milk, two teaspoons baking powder, one and a half cups of berries, flour to make a thick batter. Bake in cups or small tins. Mollie Saunder's Upper Shelf Gingerbread. Three and a half pounds of flour, a pound of butter, a quart of Sugar-house molasses boiled with the butter, a tablespoon of soda dissolved in warm water, ginger to your taste. Roll it on flat tin sheets and print with corrugated squares made for the purpose. MoUie Saunder's Lower Shelf Gingerbread had no butter in it. These receipts were made by the woman who kept the best bakeshop in Salem about a hundred years ago. Sugar Gingerbread. A cup of butter, three cups of sugar, two eggs, a half cup of buttermilk, half a cup of cream, a large teaspoon of soda, two tablespoons of ginger. Some salt and flour to mix very stiff. Roll thin, mark with creased roller and cut in squares. Great Grandmother's Gingerbread. Four pounds of flour, two pounds of sugar, a pound and a half of butter, a teaspoon of soda dissolved in tablespoonful rose water or milk, eight eggs, a half teacup of ginger. Roll very thin on flat tin sheets. This is a very old recipe but still in use. Cream Gingerbread. One cup molasses, one egg, one half cup cream, one and a half cups of flour, a teaspoon of soda, ginger and salt to taste. Soft Gingerbread. One cup molasses, one heaping teaspoon ginger, one teaspoon full soda, a little salt, a heaping tablespoon butter, two thirds of a cup of boiling water, two cups of flour. Buttermilk Gingerbread. One and a half cups of molasses, one half a cup of sugar, a cup and a half of buttermilk, a third of a cup of shortening, a little salt, cinnamon and ginger to taste, a teaspoon of soda. Flour to make stiff. Ginger Snaps. Two cups of molasses, a cup of sugar, one of butter, three teaspoons of ginger and two of soda. Roll very thin and bake in a quick oven. Cream Cookies. A cup of sugar, a cup of thick cream, a level teaspoon of salt, a rounding teaspooon of soda, two and three fourths cups of flour. Caraway Cookies. Mrs. Whiting. One and a half cups of sugar, one cup of butter, one cup of milk, one egg, caraway seeds to taste and flour enough to work. Roll about a quarter of an inch thick. Crullers, Matrimony or Love Knots. Three eggs, a cup of sugar, a tablespoon melted butter, one fourth teaspoon soda, nutmeg, flour to make very stiff. Roll thin, cut in strips and tie in knots, or braid three strips together. Fry dehcately and sprinkle sugar over while hot. Doughnuts. Mrs. Arms.