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

Juice and rind of half a lemon. One-fourth pound finely chopped almonds. ° One teacup chopped citron. One large teacup of grated rye bread. Two tablespoons wine. Beat the yolks and sugar together for half an hour, add the cinnamon, cloves, juice and rind of lemon, almonds and citron. Moisten the bread crumbs with the wine. Beat the whites to stiff froth and mix the brod alternately with the bread crumbs. Bake about threefourths of an hour in second heat of oven. Do not disturb it till perfectly cold. Then remove from the pan. CHOCOLATE CAKE. MRS. E. M. ALLISON, JR. Dissolve two ounces chocolate in five tablespoons of boiling water (two ounces is equal to five tablespoons), cream, one half cup butter, add gradually one and a half cups sugar, yolks of four eggs, beaten thoroughly. Then add chocolate, one half cup cream or rich milk, one and three-fourths cups flour, two teaspoons baking powder, one teaspoon vanilla. Beat the whites of four eggs to stiff froth and stir in carefully. POWDER SPONGE CAKE. MRS. RITCHIE. Four eggs with whites and yolks beaten separately. One cup sugar. Two-thirds of a cup of boiling water. Two cups of flour. One teaspoonful of baking powder. Mix eggs with sugar, then pour in boiling water, add flour lightly. CINNAMON CAKE. MRS. C. DIEHL. One and one-fourth pounds of flour, one pound sugar, four eggs, half pound butter, half pound of grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the .thickness of one-fourth inch, cut out with cake cutter and stand over night, and bake the next day in a moderate oven. SILVER CAKE WITH RAISINS. MISS HAYDEN. Whites of four eggs. Two cups sugar. Three cups flour. One cup milk. One half cup butter. One teaspoon of cream tartar. One half teaspoon soda. This makes one loaf. ' Do not have the cups even full of flour. Have as | little flour as will hold the cake up. Raisin Icing: One cup stoned raisins chopped fine. Boiled Icing: One cup sugar. Pour over it two or three tablespoonfuls of water. Boil nearly as hard as for candy—until it hairs, then beat the white of one egg to stiff froth, put in sugar while boiling hot, and beat until nearly cold. Then stir in the cup of chopped raisins ; =" - have the cake cold. If the sugar does not boil sufficiently, the icing will not harden. Have the whites beaten ready before you put the sugar on to boil, as it candies so quickly. As soon as the whites and raisins are thoroughly beaten in, spread it on the cake. If the icing gets cold it cannot be used, as it will be like candy. Have the cake cold before the icing is made. DEVIL'S FOOD CAKE. MRS. C. E. RICHARDS. Six eggs, beaten separately. Two cups sugar. One cup butter (very scant). One cup buttermilk (or sour). One level teaspoon of soda, Three cups flour. One-half cake melted chocolate. Icing: One large cup sugar with enough milk to cover it. Boil until it drops thick from a spoon. Add one ounce melted chocolate and beat until thick enough to spread on the cake. CREAM OR SPICE CAKE. MRS. McKIMMINS. One cup sour cream. One cup sugar. Two cups flour. One teaspoon soda. One egg. One teaspoonful spice mixed. ALMOND SPONGE CAKE. Whites ten eggs. One goblet flour. One teaspoonful cream tartar. Sift the flour three or four times. Bake in two jelly cake tins. For the custard filling. One half pint cream or milk. Three well beaten eggs. Two tablespoonfuls sugar. One tablespoonful corn starch dissolved in cold milk.