Cream Drop-Cakes

One coffeecup of very rich cream, one of sugar, one egg, a pinch of salt, half a teaspoon of soda; flavor with a little grated nutmeg or lemon-peel, and stir in flour enough to drop off the spoon. Bake on tins in a quick oven.

Drop-Cakes

One cup of butter, two of sugar, three of flour, four eggs; beat the butter, sugar and eggs together, add the flour, and drop on buttered tins. Bake in a quick oven.

Cocoanut-Drops

Half a pound of grated cocoanut, the same of white sugar, the whites of three eggs beaten light; stir all together, drop on buttered paper, lay the paper on tins, and bake in a moderate oven.

Drop-Cake

Three cups of powdered sugar, one of butter, five of flour, three eggs beaten light, one cup of sour rich cream, a teaspoonful of saleratus, and half a cup of currants washed and dried. Stir the butter and sugar to a cream, add the eggs beaten very light, then the flour sifted; beat all well together, then add the cream, and last the saleratus dissolved in a teaspoonful of hot water. Leave out a teaspoonful of flour to stir in the currants. Drop on buttered tins and bake quickly in a hot oven.

Drop Ginger-Cakes

One pint of molasses, a teacup of sugar, one of butter, four eggs, two tablespoonsful of ginger, one teaspoon of salt, a table-spoonful of soda in half a teacup of hot water, flour enough for a stiff batter; drop on tins with a spoon and bake.

Warm the butter a little, beat it in the molasses, add the ginger and salt, a little of the flour, then the eggs beaten light, the flour next, a little thicker than you want it, to allow for the soda and hot water; stir this in last; beat up and bake.