Kentucky receipt book

Two cups of sugar, 2 cups of milk, 2 eggs, butter the size of an size of an egg, ½ teaspoon of cinnamon, ¼ teaspoon of salt, 2 teaspoons of baking powder, flour enough to make a soft dough. Roll this out till % iiich thick, cut in small pieces and fry in hot lard, then roll in powdered sugar. Serve hot. Ginger Snaps. One-half pint of lard and butter mixed, ¼ pint of sugar, ¾ pint of molasses, 1 teaspoon salt, 1 tablespoon ginger, ¾ tablespoon of cinnamon, 1 teaspoon of soda dissolved in 1 gill of cold water, 3 pints of flour. Roll very thin and bake in a rather quick oven. A little cayenne pepper improves them. Plum Cake. One pound of butter, 1 pound of granulated sugar, 1 pound of flour, 1 dozen eggs, whites and yolks beaten separately, 1½ pounds of plums, 3 pounds of seeded raisins, 1 pound of currants after they have been cleaned, % pound of citron cut. in thin slices, 1 coffee cup of mixed spices, cinnamon and nutmeg, 1% pounds of blanched almonds sliced, 1% pounds of candied fruit cut in small pieces, cherries, apricots or peaches are the best, but do not cut the cherries. The juice of 2 lemons and the juice of 2 oranges, 1 coffee cup of golden syrup, 1 champagne glass of good rum, 1 champagne glass French brandy. Cream butter and sugar together; add the yolks that have been beaten; spices and liquor; then the whiter beaten stiff. Flour your fruit from the pound of flour. Put in flour, then add fruit, beating it well together; grease the mold and put a piece of white paper at the bottom, sift in flour. Pour in the mixture by degrees, putting the split almonds in layers. Fig Cake. One cup granulated sugar, % cup of milk, 3 tablespoons butter, 1% cup of flour, 2 eggs, -2 teaspoons baking powder, 1 teaspoon vanilla. Cream butter, add sugar and yolks, milk, then flour with baking powder; stir in whites, add vanilla. Bake in square jelly tins. Filling for Cake. One-half pound of figs chopped fine, 2% coffee cups granulated sugar, 1 cup boiling water; cook icing until it strings; then pour on figs and stir until cool enough to spread on cake. Black Cake. One dozen eggs, V^ pounds of butter, ll^ pounds of brown sugar, 1% pounds browned flour, ^ teacup of molasses, % pint of whisky, i/^ cup of sour cream, with 1 teaspoon soda, 5 pounds of raisins, 2 pounds pecans, 1 pound of dates, 3^ pound citron, 1 teaspoon of cloves, 1 tablespoon cinnamon, 1 grated nutmeg, 1 teaspoon allspice. Cream butter, add sugar, molasses and sour cream, whisky and spices. Flour fruit from the flour for cake. Stir in flour and fruit alternately. Put in a greased mold with buttered paper and cook slowly 4 or 5 hours. Test with a straw; when done leave in mold until partially cool Black Cake. One pound of browned flour, 1 pound of butter, 1 pound of brown sugar, 12 eggs. Beat butter and sugar to a cream, stir whites in alternately with the flour, add gradually 2 pounds raisins dredged with flour, 2 pounds of currants, 2 tablespoons of cloves, 1 tablespoon cinnamon, 1 tablespoon of mace, 2 nutmegs grated, 1 tumbler of molasses, 1 tumbler of brandy. Slice 1 pound of citron thin, put a layer of the batter in mold, then several slices of citron and so on until all has been added. Bake in a moderate oven 4 hours. Jam Cake. One and one-half coffee cups of butter, 2 coffee cups sugar, 4 cups flour, % cup sweet milk, 8 eggs beaten separately, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon nutmeg, 2 cups of jam, % pound citron, 1 pound raisins. Mix in usual way. Put in a greased mold and bake slowly 4 hours. Fruit Cake.