SMALL CAKES

Old-Fashioned Jumbles.

One and one-half pounds of sugar, ^ pound of butter, 2 eggs, I lemon, juice and rind, and enough flour to roll a thin dough. Break off pieces the size of an egg, and roll with your hands in long strips. Tie in knots or wind in a circle and bake.

86 TESTED VIRGINIA RECIPES.

German Pretzels, or Ringlets.

Three-fourths of a pound of flour, 3^ pound of butter, J4 pound of sugar, i egg. Cream butter, sugar and egg; season with Sauer's vanilla or lemon extract; add the flour and set the dough in a cool place to harden. Cut with a knife into small pieces, and roll as you would jumbles, forming little rings, and bake in a moderate oven.

Tea Cakes.

Two quarts of flour, i pound of sugar, ^ pound of butter and lard mixed, 4 eggs, 2 teaspoons of baking powder, ^2 teacup of milk, I nutmeg or cinnamon. Mix and roll about % of an inch thick ; cut in shapes and bake.

Queen Cake.

Two and one-half pounds of flour, i pound of butter, i pound of sugar, 5 eggs, i teaspoon of seasoning, i wineglass of brandy, I teaspoon of cinnamon. Mix as for tea cakes, and cut with a round cutter. While the cakes are hot, stick on each one a blanched almond.

Cinnamon Cake.

Two pounds of flour, ^ pound of butter, 5 eggs, i pound of sugar, 2 tablespoons of cinnamon. Use the yelks of 3 eggs and 2 whole ones. Roll and cut round. Beat the 3 whites and add pulverized sugar until it is thick ; season with cinnamon, and while the cakes are hot spread on with a feather.

Sauer's Vanilla Drop Cakes.

Beat ^ cup of butter, 13/2 cups of powdered sugar and the yelks of 4 eggs together; then add i cup of milk, i^^ cups of sifted flour, and i teaspoon of baking powder ; mix and season with Sauer's vanilla extract. Drop by teaspoons into well-

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greased pans, and when done, ice with white icing. Batter must not be thin enough to run.

Cocoanut Cakes.

Two cups of sugar, i cup of butter, 2 eggs, >4 grated cocoa- nut, and flour enough to roll a thin batter. Cut out and bake. The dough should have as little flour in it as possible to enable you to roll them thin.

Marguerites.

Whip to a stiff froth the whites of 3 eggs; add slowly ij4 cups of pulverized sugar and i teaspoon of Sauer's vanilla. Add I cup chopped English walnuts or pecans, and beat well. Drop a large spoonful on the top of saltines, or any crisp unsweetened cracker, and slip them in the stove to brown. Serve hot or cold with salad, or as a dessert.

Marguerites.

One pound of sugar, i pound of butter. Cream. Beat 6 eggs and sift i^ pounds of flour in them; add the butter and sugar and i teaspoon of mixed spices. Season with Sauer's rose extract. Roll ^ inch thick, cut and bake at once. When cold, spread the tops with jelly or marmalade, and cover with a meringue. Slip in the oven to brown.

•Ginger Snaps.

One cup of butter, i cup of molasses, i cup of brown sugar, 3 heaping tablespoons of ground ginger, flour to make a thin dough. Roll as thin as possible, cut and bake in a quick oven.

Molasses Cookies.

One cup of butter, 2 cups of molasses, i teaspoon of cloves, I tablespoon of ginger, flour to make a stiff dough. Mould in your hands in small cakes and bake in a steady oven.

88 TESTED VIRGINIA RECIPES.

Old-Fashion Ginger Cakes. Three pounds of flour, i pound of brown sugar, ^ pound of butter or lard, i quart of dark molasses, i^ tablespoons ground cloves, 2,y2 tablespoons of allspice, 3^/2 ounces of cinnamon, 3 ounces ginger, a pinch of salt. Mix well together, roll thin and cut in shapes. Bake in a quick oven.

Rich Drop Cakes.

One pound of flour, i pound of powdered sugar, ^ pound of butter, ^ pound of currants, 4 eggs, juice of i lemon and grated peel of ^ lemon, ^ teaspoon of soda wet with hot water. Dridge currants and put them in last of all. Drop the mixture by spoonfuls on buttered paper, taking care they are not close enough to touch in baking.

Peanut Cookies. Put I pound of sugar and 2 pounds of flour together, and add a little cinnamon; sift well. Beat 4 eggs and pour on them ^ of a pound of melted butter. Knead the whole together, and roll as thin as possible. Turn a flat bread-pan buttom up and spread the batter on it. Check it off in squares and press chopped peanuts over it. Slip in the stove and brown. The secret of this cake is to have it rolled as thin as a wafer.

Quarter pound of butter, ^ pound of sugar, y^ pound of flour, 2 eggs, I teaspoon of Sauer's vanilla, ^4 pound of almonds and raisins mixed. Make in balls the size of a walnut, scratch the top until it is rough, and bake in a quick oven.

Currant Cookies.

Half pound of sugar,, 4 eggs, 4 ounces of currants (well washed and dried), 2 ounces of citron ( cut in strips), 2 lemons

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(juice and rind), ^ pound of flour, ^ teaspoon of powder. Beat sugar and eggs for 20 minutes, and add the other ingre- dients. Drop from the spoon in small cones and bake brown.

Sauer's Vanilla Cookies.

Half pound of flour that has been sifted 2 or 3 times; y^ pound of sugar, 3 eggs, 3^ teaspoon of Sauer's vanilla. Sugar and eggs must be beaten hard for 20 minutes, always in the same direction; then add the flour and vanilla, and stir for another 20 minutes. Drop in small cakes and bake. The longer they are beaten the better they are.

Ring Timbles.

One pound of flour, 10 ounces of sugar, 10 ounces of butter, 2 eggs, I lemon, juice and rind. Cream the eggs and sugar; add butter and flour, and set to harden in a cool place. Form in little rings and bake.

Christmas Cookies.

Three-fourths of a pound of flour, 3 eggs, Yz pound of butter, ^ pound of sugar, Y^ pound of almonds. Reserve about one- third of the almonds for icing. Chop the butter up in the flour, add eggs and sugar, and the chopped almonds; work all into a smooth dough, and cut in squares with a jagging iron. Mix the rest of the almonds with some cinnamon and sugar, and sift over each cake. Bake to a very light brown.

Dough-Nuts.

One cup of sugar, i cup of milk, >4 cup of butter, 2 eggs, 2 teaspoons of baking powder, 5 cups of flour, cinnamon or nutmeg to taste. Mix as you do cup cake, roll and cut with a dough-nut cutter. Fry in boiling lard, and while hot sprinkle with powdered sugar and cinnamon.

90 TESTED VIRGINIA RECIPES.

Two cups of cugar, 2 tablespoons of butter, 2 cups of cream or milk, 4 eggs, 6 cups of flour (sifted), with 4 teaspoons of powders, 2 teaspoons of salt. Drop from the spoon into the boiling lard, and lift out when they are a golden brown. Dust with sugar while hot. This makes a very light cake, and is im- proved by adding a little cinnamon to the batter.

Four eggs, 3 cups rf sugar, butter the size of an egg, i tea- spoon of soda, I tablespoon of vinegar, i cup of milk, i teaspoon of salt, grated rind of i orange, 2 teaspoons of Sauer's vanilla, I teaspoon of cinnamon. Dissolve soda in the vinegar, and mix other ingredients with enough flour to form a soft dough. Divide in three parts and roll one part at a time. Cut in cakes and fry in boiling lard. Sift powdered sugar over them while hot.

Vanilla Snaps.

One cup of butter, J^ cup of sugar, 2 eggs, 3 teaspoons of baking powder, 2 large teaspoons of milk and 3 teaspoons of Sauer's vanilla. Flour to make a stiff dough. Mix as for tea cakes, roll thin, and sprinkle with sugar, and bake.

Christmas Stars.

One pound of powdered sugar, i pound of almonds, whites of 6 eggs, I teaspoon of cinnamon, the grated rind of i lemon. Wash the almonds and wi e them dry. Grind in an almond mill (do not pound, as it makes them too much of a paste). Beat the whites to a stiff froth, add sugar, lemon rind and cinnamon; stir for 15 minutes. Take out i cupful, and into the rest stir the almonds. Flour the board well and turn the

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mixture on it, roll out lightly and cut in stars. Put a small quantity of the plain mixture on each one, and bake in a mod- erate oven.

One pound of pulverized sugar, whites of 6 eggs, i teaspoon of cream tartar, i teaspoon Sauer's vanilla, >^ pound nuts. Beat y2 an hour. Break the eggs and beat the sugar in, without frothing the eggs first. When the eggs and sugar have been beaten for 15 minutes, add the cream of tartar and beat for another 15 minutes. Add nuts — pecans are best — and drop a tablespoqnful on greased tins, and bake in a moderate oven.

Creole Kissss.

To the white of every ^%% add 2 tablespoons of pulverized sugar, and to every 5 whites allow i pint of chopped nuts. Vanilla to taste. Don't beat the eggs, but drop the whites in a bowl and add the sugar. Beat until thick, add the nuts and seasoning, and bake on greased tins.