Graham Cookies

Two cups sugar, one cup sour cream, one-half teaspoonful soda; mix quickly, roll, and bake. These require less heat and more time in baking than when white flour is used.

Gold Cake

The yolks of eight eggs, one whole egg, one-half cup of butter, one and one-half cups of sugar, three-quarters of a cup of milk, two cups of flour, one teaspoonful of cream tartar, one-half teaspoonful of soda.

Gentleman's Favorite

One-half cup of butter, two cups of sugar, beaten to a cream, seven eggs, beaten separately, two tablespoonfuls of water, two cups of flour, two teaspoonfuls of baking-powder. Bake in jelly-cake pans in a quick oven. Jelly: One egg, a cup of sugar, three grated apples, and one lemon. Stir until it boils and becomes thick. Let it cool before putting on the cake.

Hickory-Nut Cookies

One cup of butter, two cups sugar, four cups of flour, one-half cup of sour milk, one cup of chopped nuts, and one small teaspoonful of soda, three eggs; dip in sugar.

Hickory-Nut Cake

Two teacups of sugar, one-half cup of butter one cup of thin cream, three and one-half cups of flour, three teaspoonfuls of baking-powder, sifted through flour, six eggs beaten separately, one pint of chopped hickory nuts.

Honey Cake

One cup of butter, two cups of honey, four eggs well-beaten, one tablespoonful essence of lemon, half a cupful of sour milk, one teaspoonful soda, flour enough to make it as stiff as can well be stirred; bake at once in a quick oven.

Honey Cakes

Mix a quart of strained honey with half a pound of powdered sugar, half a pound of fresh butter, and the juice of two oranges or lemons; warm slightly, just enough to soften the butter; beat the mixture very hard, adding a grated nutmeg; mix in gradually two pounds or less of flour, make into dough stiff enough to roll out easily; beat it well all over with rolling-pin; roll half an inch thick; cut with a tumbler dipped frequently in flour; lay them on shallow tins, slightly buttered, and bake well.

Imperial Cake

One pound sugar, one pound flour, three-fourths of a pound butter; one pound almonds, blanched and cut fine, one-half pound citron, one-half pound raisins, rind and juice of one lemon, one nutmeg, ten eggs.

Ice-Cream Cake

1. One cup of butter, two cups of sugar, one cup of milk, three cups of flour, whites of five eggs, three teaspoonfuls of baking-powder; bake in thin layers; three small cups of sugar, dissolve in a little water and boil until done for candy; cool a little, and pour over the unbeaten whites of eggs, and heat together a half an hour.

2. Make a sponge cake as follows; four eggs beaten separately, one cup of sugar, one cup of flour, and one teaspoonful of baking-powder; bake in layers, and let them get cold; take two cups of sweet cream, and beat until light; sweeten and flavor with vanilla; pour hot water over a pound of almonds to remove the skin, chop fine, and then mix with the cream; spread thickly between the layers of cake.