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

Add these ingredients to the boiling milk or cream, which should be put in a double boiler: simmer until it thickens; when cool add one-half pound of blanched and finely chopped almonds, saving out two dozen to decorate the top. After putting the cream between the cake, ice the top, flour the icing with bitter almonds. Ornament the top with whole almonds in rays from the center. MOLASSES CAKE MARION ROOKLUIDGE. One half cup sugar. One cup of molasses. One of sour cream, (or sour milk and butter). Two cups of flour, before sifting. One egg. One teaspoon soda. A little salt, cinnamon and cloves. Bake three layers, and put together with white boiled icing and chopped raisins boiled. WHITE CAKE. MRS. DOUGLAS. Two cups granulated sugar. Three quarters cups butter. One cup sweet milk. Three cups sifted flour. Whites nine well beaten eggs. One heaping teaspoonful baking powder. Cream butter with sugar, addding just enough milk to be able to beat easily. Add flour and whites of -eggs alternately, adding the baking powder before any flour is put in. Flavor with vanilla or almond. Bake fifty minutes. CHOCOLATE CARAMEL CAKE, 3 MRS. WILKES. Shave off one inch Baker’s chocolate. One cup sugar. One half cup sweet milk. Yolk of one egg. Boil till it thickens, then set to cool. One cup sugar. Two thirds cup butter. Two eggs, beaten separately. One cup milk. Two and one half cups flour. Two teaspoonfuls baking powder. Two teaspoontuls vanilla. Before adding flour put in the cooled chocolate. Bake in layers and spread with icing. VELVET CAKE. MARIE BANCROFT. One small cup butter, one and one-half cups of sugar (scant), two cups flour, one cup milk, whites of four eggs, one half teaspoon of soda dissolved in milk, one teaspoon of cream of tartar, sifted in flour, one teaspoon of vanilla. Bake in square tins. One cup chopped English walnuts may be added if a nutcake is desired. NUT CAKE. One and one-half cups sugar. Two cups flour. One-half cup butter. Three-fourths cup sweet milk. Two teaspoonfuls baking powder. Whites of four eggs. One cup chopped hickory nuts. ONE EGG. CAKE. ADELAIDE WOODRUFF. One fourth cup of butter. One half cup sugar. One egg. One half cup milk. One and one-half cups flour. Two and one-half teaspoons baking powder. Cream the butter, add sugar gradually and egg well beaten. Mix and sift the flour and baking powder. Add with the milk to the first mixture, a little at a time. Bake in a shallow pan, or muffin tins, thirty minutes. FILLING FOR CAKE. One cup granulated sugar. Four tablespoons water. One half teaspoon vinegar. oe Boil till it threads, when dropped from spoon. The whites of two eggs, beaten stiff. Pour syrup upon beaten whites in a fine stream, beating hard until perfectly smooth. Have ready one pound of figs, cut fine, - and boiled until tender in a scant half cup of water. When cool add to the frosting and spread between cakes. SPICE CAKE OR LAYER CAKE. One half cup sour cream. One cup sugar. One half cup sweet cream. Boil until thick, and add one cup chopped hickory nuts. - A> ‘ vy 4 BY 6c, tea + von ; * % ‘ . . 4 7 ¥ ‘ ay win een . faye Sr ia ae ack ei ' + ; ; 1 u be ‘ H is - ve ; f P Pare. ye Gi ae be Ly } xy ae stn vt t hyp tel t7t; << » * Cookies, Hermits, Doughnuts, Cream Puffs, and all Small Cakes. OAT MEAT COOKIES: GERTRUDE R. RUST. Two cups oatmeal. Two eggs. One cup sugar. One teaspoon baking powder. A pinch of salt. One tablespoon melted butter. Beat eggs, add sugar gradually, then the butter and oatmeal, in which baking powder is mixed. Bake very slowly. AMMONIA COOKIES. Two teacups sweet cream. Two teacups sugar.