Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

One and a half cups sugar boiled to a syrup in two tablespoonfuls of water. Add to this, while hot, the whites of two eggs, and then stir in chocolate. NEAPOLITAN CAKE. Two cups pulverized sugar. Half cup butter. Three-quarters cup sweet milk. ‘Two and a half cups flour; sift after measuring. Whites of eight eggs. Half teaspoon soda. One teaspoon cream tartar. Bake two layers, which will be plain. the third layer stir in Half cup chopped and seeded raisins. Half cup sultana raisins. | One tablespoon chopped citron. One tablespoon currants. Half tablespoon cinnamon. Half teaspoon cloves. One and a half tablespoons allspice. Half a nutmeg. : Put icing betwen each layer, flavored with a very little almond. FIG CAKE. MRS. COPLEY. One cup sugar, one half scant cup butter, one and one-half cups flour, one-half cup sweet milk, whites of four eggs, beaten stiff. One heaping teaspoon baking powder, one teaspoon vanilla. Bake in two layers. Filling. One 5c package figs, cut fine and stewed one-half hour slowly in one half cup of water and one half cup sugar. Put layer of boiled icing between cakes, then the figs, in one layer, covering top of cake with the remainder of icing. } WHITE CAKE. Two cups powdered sugar. One cip. butter, One cup sweet milk. Two cups flour. One cup corn starch. Whites of ten eggs. Two teaspoons baking powder. Cream, butter and sugar. Add milk; then flour and corn starch; then the well beaten eggs. Bake in three layers; put boiled icing between layers and on the top; flavor with almond. é QUEEN’S CAKE. One pound sugar. One-half pound butter. One pound flour. Five eggs. One gill wine One gill cream. One nutmeg grated. Two teaspoonfuls baking powder. Two pounds of currants or chopped raisins. Stir the butter and sugar to a cream, beat the whites and the yolks of the eggs separately, and sift the baking powder with the flour. Stir the eggs into the butter and sugar, then add the flour. Warm the cream and wine together and add them, and last, the fruit. COFFEE CAKE. MRS. ALLEN. Two cups sugar, one cup of butter, one cup molasses, one cup black coffee, four cups flour, four eggs, two teaspoons each of cinnamon and cloves, two teaspoons of soda dissolved in the coffee, one nutmeg. Age and the addition of a little fruit, improves cake. COFFEE CAKE. MISS TIERNAN. Two cups sugar. Two-thirds cup butter. Four cups flour. Two eggs. One cup molasses. One cup of strong cold coffee, one teaspoon soda dissolved in the coffee, one tablespoon of different kinds of spices, one pound each of raisins and currants, one half pound of citron; flavor with vanilla, bake slowly. COFFEE CAKE. MRS. C. DIEHL. Take two pounds of flour, mix a small sponge with good yeast (two tablespoonfuls brewer’s yeast if possible, with a little warm milk; after letting it rise, dissolve half a pound of butter in half a pint warm ‘milk, take five eggs (warmed in warm ‘water), three tablespoonfuls of sugar, a pinch of salt, and a few seeded raisins, mix well and beat as much as possible, let rise again in a warm place, then fill a well greased cake pan half full of dough, and after rising half as much again wash the top with beaten egg, with a feather, and bake in a good hot oven for three quarters of an hour. NUT BREAD: MRS. BABCOCK. Two eggs beaten lightly together. Two cups sweet milk. One cup sugar. One teaspoon salt. Four teaspoons baking powder. Four cups sifted flour. One cup English walnuts, chopped coarse. This makes two loaves about nine inches long. It should look like stiff cake batter. Beat hard until smooth. Bake three-fourths of an hour. NUT POUND CAKE. MRS. HOPPER. One pound sugar.