ur, the grated rind and juice of one lemon, twelve eggs (leaving out
the yolks of eight of the eggs). Beat the yolks (four) light, then add
sugar and beat very hard. Mix in the flour and part of the whites very
slowly. Bake from one and one-half to two hours.

HERMITS.

One and one-half cup sugar, one cup butter, three eggs (whites and yolks
beaten separately), one teaspoonful cinnamon, one teaspoonful ginger,
one teaspoonful allspice, one teaspoonful cloves, one nutmeg, juice of
lemon, one cup raisins (stone and pull in pieces), two teaspoonfuls
baking powder, trifle over three cups flour.

HICKORY NUT CAKE.

Stir one cup of butter and two of granulated sugar to a cream. Beat the
whites of six eggs to a stiff froth. Sift flour, then measure four cups
and add to it two teaspoonfuls baking powder. Sift again, three times.
Now stir in the creamed butter and sugar, one cup sweet milk and most of
the flour, a little at a time, alternately. Then balance of flour and
egg. Don't beat, only stir well and lightly. Bake in _moderate_ oven.
When you add milk and flour, stir in one cup of hickory nuts, chopped
tolerably fine and floured.

Icing.

Whites of five eggs, one and one-fourth pound powdered sugar,
teaspoonful vanilla, a tiny bit of citric acid. Put all the sugar except
two ounces in a bright tin pan with just enough water to moisten well.
Place on stove to boil. While this is boiling beat eggs to a stiff
froth, then add the two ounces of sugar, a little at a time. Now try the
boiling syrup in cold water, as for taffy, and when brittle pour in a
fine stream into the eggs previously prepared, beating hard all the
time. Beat awhile and while cooling add vanilla and citric acid. When
nearly cold spread on cake.

JAM CAKE.

One cup blackberry jam, one cup sugar, three cups flour, one-half cup
butter, one-half cup sour milk, one teaspoonful soda, four eggs (two
will do, if scarce), one teaspoonful of all kinds of spices and nutmeg.

KISMET CAKE.

Butterless, Eggless and Milkless Cake.

One-half cup brown sugar, one cup water, one-third cup pork drippings,
one pound seeded raisins, one-half teaspoonful nutmeg, one teaspoonful
cinnamon, three-fourths teaspoonful cloves, one-half teaspoonful salt.
Boil together five minutes. Cool, and then add one teaspoonful baking
soda, dissolved in one-half cup hot water; then two cups flour, in which
one-half teaspoonful of baking powder has been sifted. Bake in a
modera