Some simple Sunday suppers

No. 4. Fruit Cake. — One pound flour; one pound butter; one pound sugar; one pound citron; three pounds raisins; three pounds currants; twelve eggs; two nutmegs (grated); two tablespoonfuls cinnamon; one of cloves; one wineglass of sherry and one of brandy; one cup of molasses. Stir butter and sugar to a cream, add spices and molasses; then eggs, flour and fruit, and last the brandy and sherry. Bake two hours in a very slow oven. No. 5. Ice Cream Cake. — Whites of eight eggs; two cups sugar; two cups flour; one cup cornstarch; one cup butter; one cup milk ; one heaping teaspoonful baking powder. Filling. — Whites of four eggs, four cups of sugar; pour half pint of boiling water on sugar and boil hard until it stiffens in cold water. Then pour boiling sugar on beaten whites of eggs, stirring hard until a perfect cream. Then add the flavoring preferred while hot. Bake cake in jelly tins, and spread on icing when cool. No. 6. White Cake. — One and a half cups powdered sugar; half cup butter; half cup sweet milk; two cups flour; whites of six eggs; one teaspoonful baking powder. Cream the butter and sugar and mix in the order given. Bake in two cakes. No. 7. Cookies. — Two eggs; two cups sugar; one cup butter; one cup sweet milk; half teaspoonful soda. Roll thin and bake in a quick oven. No. 8. Cookies. — Three eggs; one and a half cups sugar; half teaspoonful soda; four cups flour ; one cup shortening (butter and lard); scant half cup of milk. Flavor with cinnamon and nutmeg. Beat sugar and. eggs very light; add soda, cinnamon, nutmeg and milk. Mix flour and shortening thoroughly, then add other ingredients. Roll very thin and bake in moderate oven. No. 9. Ginger Snaps. — One cup brown sugar; one cup New Orleans molasses; one cup shortening; one teaspoonful soda; one of ginger. Boil all (excepting soda). Flour enough for a stiff batter. Knead hard, roll thin, cut with small cookie cutter and bake. No. 10. Lemon Cake. — Make the same as Orange Cake (see "Menu No. 2"), using lemon instead of orange in the filling. No. 11. Sunshine Cake.— See "Menu No. 5." No. 12. Sponge Cake.— See "Menu No. 9." No. 13. Ginger Bread.— See " Menu No. 10." No. 14. Angels' Food Cake.— See "Menu No. 11." No. 15. Jelly Roles.— See "Menu No. 13." No. 16. Dainty Little Cakes.— See "Menu No. 16." No. 17. Fillings for Layer Cake. Plain Layer Cake. — Two cups sugar; one large cup butter; one cup milk; three cups flour; two teaspoonfuls of baking powder; whites of five eggs, and a pinch of salt. Many varieties can be had by using different fillings. No. 18. Chocolate Filling.— One pint sugar, wet with a little water; add whites of three eggs, beaten, but not Yery stiff; half cup of grated chocolate. Boil all together, stirring constantly until thick. Then take from stove and add one teaspoonful vanilla. When cool, spread between layers and over top. No. 19. Cocoanut Filling. — Beat the whites of two eggs until frothy, then add gradually four tablespoonfuls powdered sugar and beat until stiff. Spread this mixture over a layer of cake, sprinkle with grated cocoanut, placing the next layer gently upon this. Cover top of cake in the same manner, when you have a sufficient number of layers. No. 20. Nut Filling.— Make filling as above, using nuts finely chopped instead of cocoanut.