Baltimore Filling

2 cups sugar.

⅓ cup boiling water.

1 cup chopped walnuts.

2 egg whites.

1 tablespoon lemon juice.

1 cup chopped cherries.

Boil sugar and water until a thread is formed. Pour on to the beaten whites; add lemon juice, and beat until creamy; add nuts and cherries and use for filling.

Virginia Fruit Cake

½ cup butter.

¾ cup sugar.

3 eggs.

1 cup flour.

1 teaspoon baking powder.

1 teaspoon nutmeg.

1 tablespoon lemon juice.

1 cup currants.

1 cup raisins ½ cup citron.

1 teaspoon cinnamon ½ teaspoon cloves.

2 tablespoons brandy.

½ tablespoon grated lemon rind.

Cream butter, add sugar; when creamy add eggs well beaten, and remaining ingredients. Bake in an angel cake pan about two hours.

Orange Cakes

½ cup butter ¾ cup sugar ½ cup milk.

2¼ cups flour.

4 teaspoons baking powder.

2 eggs.

½ cup candied orange peel.

Cream butter; add sugar, flour in which baking powder has been sifted, alternately with milk; beat well, add well-beaten eggs and finely chopped orange peel. Drop from a teaspoon on to a buttered sheet; bake in a quick oven.

Maryland Cookies

2 cups flour.

½ cup brown sugar.

¾ cup butter.

¼ cup Lowney's Cocoa ¼ teaspoon salt ½ teaspoon vanilla.

Mix and sift flour, sugar and cocoa; add butter, chop until well blended. Roll very thin, sprinkle with granulated sugar, cut with cooky cutter, bake on a buttered sheet in a moderate oven.

Baltimore Cookies

½ cup beef suet ½ cup molasses ⅞ cup flour.

1 cup brown sugar.

1 tablespoon ginger.

1 tablespoon chopped orange peel.

½ teaspoon salt.

Heat molasses and suet; when well mixed add remaining ingredients. Drop from a teaspoon on to a buttered sheet; bake in a slow oven.

Cocoa Macaroons

2 eggs.

1 cup flour.

½ cup sugar.

¼ cup Lowney's Cocoa.

½ cup finely chopped almonds ¼ teaspoon salt 1 teaspoon baking powder 1 teaspoon lemon juice.

Mix and sift dry ingredients; add eggs well beaten and lemon juice. Roll in small marbles, dip in cinnamon and sugar. Bake on a sheet in a quick oven.

Pecan Pralines

2 cups brown sugar 1 cup pecan nut meats.

¼ cup boiling water 2 tablespoons butter.

Boil sugar and water together, add nuts and butter; cook five minutes, remove from stove, beat one minute, then drop by spoonfuls on to a buttered pan.

Maple Cocoanut Pralines

2 cups maple sugar 1 cup cocoanut.

½ cup cream 2 tablespoons butter.

Mix all ingredients and boil until the whole mixture is a mass of bubbles. Pour on to a buttered platter or marble slab and mark when cool.

Baltimore Cup

1 pineapple cut in cubes.

3 oranges sliced.

4 peaches cut in pieces.

¼ cup lemon juice.

2 tablespoons cordial or sherry.

Sugar.

Mix the ingredients, sweeten to taste, and chill. Serve Raspberry Sherbet in bottom of champagne glasses, pour over sherbet fruit mixture, garnish with raspberries.