Yz pound blanched almonds, Y2 pound chopped figs, I nutmeg, I table¬ 
spoonful each of mace, cinnamon and allspice, Vi tablespoon cloves. Mix 
as for pound cake, flour fruit well and stir in batter; bake four hours. 
TEA CAKES. 
Three eggs, 3 cups sugar, 1 cup butter (or butter and lard mixed), 1 
teaspoonful soda, dissolved in cup of buttermilk. Mix these ingredients 
well and add to the flour; it will take about two quarts. Make a stiff 
dough; season with nutmeg, roll out thin, cut and bake in a hot oven. 
GINGER CAKES. 
One teacupful of butter, 1 teacupful brown sugar, 1 teacupful sour 
milk, 7 cupfuls flour, 1 Y* teacupfuls molasses, 1V2 teaspoonfuls soda. 
GINGER SNAPS. 
One pint molasses, 1 cupful brown sugar, 1 cupful butter and lard 
mixed. Beat the molasses till it looks light, then put it in the sugar: 
next pour in the hot butter and lard, one egg beaten light, one teacupful 
ground ginger. Have the mixture milk warm; work flour in briskly; 
roll thin and bake quickly. 
CUP CAKE. 
Six eggs, 4 cupfuls flour, 3 cupfuls sugar, 1 cupful butter, 1 teaspoon¬ 
ful cream tartar, Y2 teaspoonful of soda; season with mace and nutmeg; 
bake in small tin pans. 
ROLLED JELLY CAKE. 
Three eggs, 1 teacupful of sugar, 1 teacupful of flour, 2 teaspoonfuls 
baking powder. Beat the yolks of the eggs till light, then add sugar; 
beat well, then' add the whites, beaten to a stiff froth; next put in the 
flour, a little at a time. Bake in a long pan, well greased; when done 
turn out on a bread board, spread the top with jelly and roll while warm, 
and slice as needed. 
HOT WATER SPONGE CAKE. 
Six eggs, 2 Y2 cupfuls sugar, 4 cupfuls flour, 1 cupful hot water. Beat 
the yolks well, then add sugar; then add the hot water; next put in the 
whites and add the flour last, putting in a little at a time, till it is well 
mixed. Do not beat after the flour is put in. Flavor with vanilla, and 
bake in a large biscuit pan, and cut in squares when cold. This is also 
very nice served hot with sauce. Add two teaspoonfuls of baking pow¬ 
der to the flour. 
PUDDINGS AND PIES. 
BREAD PUDDING. 
Grate the crumbs of a stale loaf of bread and pour on it a pint of 
boiling milk, let it stand an hour, then beat it to a pulp, add six well- 
beaten eggs, one-half pound of butter, one-half pound of sugar, one-half 
of a nutmeg, a glass of brandy and a tablespoonful of grated lemon 
peel. Bake in a quick oven. Meringue the whites of six eggs and one 
cupful of pulverized sugar. 
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