nd some of the milk 10 minutes, then
set a sponge and let it stand about 1 hour (before breakfast); cream
butter; add sugar and beat thoroughly; beat the 4 eggs light and add
gradually to creamed butter and sugar; now add the other 1/2 pint of
milk.

Beat well and add the raisins, dredge with a little flour; now add
sponge and beat all thoroughly for 1/2 hour till it drops from the spoon
a little thicker than a sweet cake.

Grease your pan with butter and take the split almonds and stick them on
the side of the pan. Bake nearly an hour.

This makes 2 small cakes or one large one. Very fine German Coffee Cake.
You should use a pan with a tube in the center.

Golden Cake

1/2 cup butter
1 cup sugar
Yolks 10 eggs
1/2 cup milk
2 cups flour
3 teaspoons baking powder
2 teaspoons orange extract
cream butter

Add sugar gradually and yolks of eggs beaten until thick, add lemon
colored extract. Mix and sift flour and baking powder and add
alternately with milk to first mixture.

Pineapple Cake

1 egg
1/2 cup butter
3/4 cup sugar
3/4 cup milk
1 1/2 teaspoons baking powder
1 1/2 cups flour

Make in two layers and when ready to serve put grated pineapple on each
layer of cake. Whip half a pint of cream, sweeten to taste and put over
pineapples.

(Bananas can be used instead of pineapples).

Ginger Cookies

3 lbs. flour
1 lb. butter and lard mixed
1 lb. brown sugar
1 pint molasses
1 good sized teaspoon of soda or 2 level ones.

Add ginger to taste--about 4 level teaspoons, also lemon extract or
grated rind and juice if preferred.

Put flour, sugar and butter together and rub thoroughly. Make hole in
center and pour in the molasses in which the soda has been beaten in.
Stir all well together, break off enough to roll out; cut, space in pan
and bake in very moderate oven.

These keep well, especially in stone crock. This recipe makes a quantity
if cut with small cutter.

Pound Cake

1 lb. flour
1 lb. pulverized sugar
flavoring
1 lb. butter
10 eggs

Cream butter and sugar to finest possible consistency. Add 1/4 of the
flour and beat well. Have eggs beaten to a froth. Add a few tablespoons
at a time and beat thoroughly after each addition of egg. When eggs