The way to the heart

One cup of butter, J^ cup of sugar, 2 eggs, 3 teaspoons of baking powder, 2 large teaspoons of milk and 3 teaspoons of Sauer's vanilla. Flour to make a stiff dough. Mix as for tea cakes, roll thin, and sprinkle with sugar, and bake. Christmas Stars. One pound of powdered sugar, i pound of almonds, whites of 6 eggs, I teaspoon of cinnamon, the grated rind of i lemon. Wash the almonds and wipe them dry. Grind in an almond mill (do not pound, as it makes them too much of a paste). Beat the whites to a stiff froth, add sugar, lemon rind and cinnamon; stir for 15 minutes. Take out i cupful, and into the rest stir the almonds. Flour the board well and turn the mixture on it, roll out lightly and cut in stars. Put a small quantity of the plain mixture on each one, and bake in a moderate oven. Kisses. One pound of pulverized sugar, whites of 6 eggs, i teaspoon of cream tartar, i teaspoon Sauer's vanilla, >^ pound nuts. Beat y2 an hour. Break the eggs and beat the sugar in, without frothing the eggs first. When the eggs and sugar have been beaten for 15 minutes, add the cream of tartar and beat for another 15 minutes. Add nuts — pecans are best — and Drop a tablespoonful on greased tins, and bake in a moderate oven. Creole Kisses. To the white of every egg add 2 tablespoons of pulverized sugar, and to every 5 whites allow i pint of chopped nuts. Vanilla to taste. Don't beat the eggs, but drop the whites in a bowl and add the sugar. Beat until thick, add the nuts and seasoning, and bake on greased tins. LARGE CAKES. Cup Cake. Four cups of sugar, 6 cups of flour, 2 cups of butter, 2 cups of milk, 6 eggs, 3 teaspoons of powder, 2 teaspoons of Sauer's vanilla or lemon extract. Bake in 2 large moulds, cups or layers. Marble Cake. Make above batter and divide in half. To one half add i tablespoon each of cloves, cinnamon, allspice and nutmeg. Put first a layer of dark and then one of light, until all the batter has been used. Bake in a large mould. Rich Marble Cake. Part First. — Yelks of 7 eggs, i cup of butter, i cup of molasses, 2 cups of brown sugar, 4 cups of flour, i cup of milk, I teaspoon of soda, 2 teaspoons of cream of tartar, 2 tablespoons of cinnamon, i tablespoon of cloves, i teaspoon of allspice, i nutmeg. Part Second. — Whites of 7 eggs, i cup of butter, 2 cups of sugar, 3 cups of flour, I/2 cup of milk, 3^ teaspoon of soda, i teaspoon of cream of tartar, i teaspoon Sauer's lemon extract. Put in a layer of dark and one of light until all has been used. Bake in a slow oven to prevent burning. White Cake. Two cups of sugar, 2 cups of flour, i cup of butter, whites of 6 eggs, I teaspoon of baking powder, i lemon or i teaspoon of Sauer's extract. Cream butter and flour. Beat eggs until stiff and add sugar. Then mix all together and bake in a sheet. Ice with the following: i cup of sugar, i teaspoon of vinegar and ^ cup of water; boil until it ropes. Beat spoon by spoon into the beaten white of i egg. Flavor with vanilla and ice the cake. Dover Cake. Three-fourths of a pound of butter, 2 pounds of sugar, 2 pounds of flour, 6 eggs, i pint of milk, i nutmeg, i wineglass of brandy, i teaspoon of soda dissolved in 2 teaspoons of vinegar, I pound of currants, i pound of raisins. Mix and bake in a large mould. Cocoanut Cake.