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

Three-fourth pound butter, rubbed to a cream. One pound flour sifted three times. Whites of sixteen eggs. One cup of walnuts. One teaspoonful baking powder. GOLD CAKE. One cup sugar. Three fourth cup butter. One half cup sweet milk. One half cup flour. Yolks of eight eggs. Two heaping teaspoonfuls of baking powder. WHITE CAKE. Two cups sugar. One half cup butter. Three fourth cup sweet milk. Three cups flour. Two heaping teaspoonfuls baking powder. White of eight eggs. HICKORYNUT CAKE. MRS. KIMBALL. One cup meats broken. One and one-half cups sugar. One half cup butter. Two cups flour. Three fourths cup sweet milk. One teaspoonful baking powder. Add the whites of four eggs and the meats last. SEICH GA Ee One cup butter. One cup sugar. One cup molasses. One cup coffee. Four cups flour. Two even teaspoonfuls of soda. Four eggs. One teaspoonful cinnamon. One teaspoonful cloves. One teaspoonful allspice. One teaspoonful nutmeg. Bake one hour in a slow oven. If desired, add one cup currants and one of raisins. PANGLIER CAKE. MRS. J. R. WALKER. One and one half cups sugar, one half cup butter, three eggs, one cup milk, one cup nuts, one cup raisins, two cups flour, sift into this one teaspoon cinnamon, one of allspice, one-half nutmeg and one and threefourths of baking powder, cream, butter and sugar, add yolk of eggs, beating thoroughly, add milk and flour alternately, then the nuts and raisins, and lastly the beaten whites of eggs. CAKES Lh7 ORANGE CAKE, MRS. WILKES. Two tumblers sugar. One and one-half tumblers flour, unsifted. Fight eggs. One lemon. A pinch of salt. Beat the whites and yolks separately, then together; add the sugar, lemon and flour last. Stir as little as possible to a smooth batter. Bake in two layers, Icing— Beat the whites of three eggs very light, add three cups of sugar. In half of this icing put the juice and grated rind of an orange and the juice of half a lemon. Spread this between the layers, and use the plain icing for the top and sides of the cake. ORANGE CAKE. One cup sugar. One half cup butter. One half cup milk. One and two-thirds cups flour. One and one-half teaspoonfuls baking powder. Whites of three eggs well beaten. Bake in four jelly cake tins. Cream for Cake: Yolks of three eggs; the grated rind and juice of one orange. Mix sugar enough to make like frosting and put between the cakes. FRUIT‘AND NUT CAKE. MRS. IRELAND. Two cups sugar. One cup butter. One cup of cold water. Four cups flour. Six eggs, white and yolkes beaten separately. One coffee cup of walnuts, free from shells and very sweet and dry. Half pound raisins seeded, chopped and dredged with flour. One teaspoonful soda dissolved in hot water. Two teaspoonfuls cream tartar sifted with flour. One teaspoonful mixed nutmeg and cinnamon. Rub butter and sugar to a cream, put in yolks, then water, spice and soda; next the flour and whites, the fruit and nuts in last. It makes two loaves. FRUIT CAKE. One pound sugar. One pound butter. Twelve eggs. One pound flour. Two pounds currants. Two pounds raisins. One pound citron. Grated rind of six lemons or one pound candied lemon. | One pound almonds chopped fine. One teacupful molasses. Two teaspoonfuls cinnamon. Two nutmegs. One teacupful brandy. One teaspoonful cloves. A little salt. More spice if needed BLACK CAKE: MRS. GLENDENNING. Two pounds sugar. Two pounds butter. Twenty-four eggs. Two pounds flour. Eight pounds raisins. Four pounds citron. One pint brandy. Two oz. nutmeg. Two oz. cinnamon. Two oz. cloves. One teaspoonful mace.