Kentucky receipt book

One coffee cup of butter, 2 cups of sugar, 3 coffee cups of flour, 4 eggs, 1 cup of milk, 1 teaspoon of baking powder, 2 pints of pecans, 1^ pounds of raisins. Bake in a greased mold. Tea Cakes. One and one-half pints of flour, 1 large cup granulated sugar, % cup sour cream, i^ cup butter, % teaspoon soda, 1 egg and ^ nutmeg. Add all ingredients to flour and milk; handling dough as little as possible. Roll and cut with cutter. Put 1 teaspoon of beaten white of egg on top of each cake, with 1 raisin. Sprinkle with powdered sugar and bake. Marble Cake. One cup molasses, % cup butter, 2 cups flour, 4 tablespoons sweet milk, yolks of 3 eggs, 1 level teaspoon soda, 1 of cinnamion and 1 of cloves. White Part — One cup granulated sugar, 2 cups flour, ^^ cup butter, 6 tablespoons sweet milk, l^ teaspoon soda, 1 heaping teaspoon cream of tartar. Bake in a mold or in layers. Lemon Crackers. Whites of 2 eggs, 2% cups granulated sugar, % pint of lard, 1 pint sweet milk, 1 scant teaspoon of salt, 1 tablespoon carbonated ammonia, 1 tablespoon oil of lemon, flour enough to handle. Roll thin and cut in round shape. White Cake. One cup granulated sugar, whites of 4 eggs, 2 cups flour, ^ cup butter, Yo cup sweet milk, 1 teaspoonful baking powder. Mix in usual way. Can be used for a mold cake or layer cake. Ice with white or chocolate icing. Doughnuts. Two coffee cups granulated sugar, 1 scant pint of cream, 4 pints of flour, 3 eggs, 3 teaspoons baking powder, 1 teaspoon salt, 2-3 cup butter, flavor with nutmeg and lemon. Mix well, pinch off piece of dough, give it a twist into shape, cook in hot fat and roll in a bowl of granulated sugar, then place on a dish. They are better served hot. Devil's Cake. One cup brown sugar, % cup butter, i^ coffee cup sour milk, 2 cups of flour, 2 eggs, 1 teaspoonful soda sifted in flour. Beat sugar, butter and eggs together. Cook ^ cup chocolate, % cup sweet milk, 1 cup brown sugar. When almost done stir in the yolk of 1 egg. Add this to batter ; if not stiff enough use a little more flour. Bake in mold or layers. Ice with white icing or chocolate. Cookies. One heaping cup of butter and lard in equal parts, 2. cups light brown sugar, 1 cup of buttermilk, 1 scant teaspoonful of soda in the milk, flavor with nutmeg or cinnamon. Use flour enough to make a batter as soft as can be handled. Roll thin and sprinkle with granulated sugar. Bake in a quick oven. Raisin Cake. Half a pound of raisins, 4 cups of flour, 2 cups granulated sugar, 1 cup butter, 1 cup sweet milk, whites of 6 eggs, 2 teaspoons baking powder, a dash of nutmeg, flavor with lemon. Do. not cut the raisins, but flatten and flour them. Mix as usual, put a layer of batter in mold, then a layer of raisins, alternating until all has been used. Bake in mold, with greased paper at the bottom. Dutch Cake. For making Dutch cake use light roll recipe and add 1 small teacup brown sugar. Set to rise in the morning; in afternoon make into loaf and dent deeply all over top with the finger and put in pieces of butter. After it rises cook in moderate oven a chestnut brown. Coffee Cake. To 1 quart of light-risen dough add 1 teacup sugar, 1 cup seeded raisins, % cup butter, season with nutmeg or cinnamon. Set to rise, then roll out in large round cakes and bake a chestnut brown. Sprinkle sugar and cinnamon over top. Serve hot or cold for tea or luncheon. Ginger Cake. Two coffee cups sugar, i/^ cup butter, not quite a quart of flour, 3 eggs, 1 tablespoon ground ginger, 14 teaspoon black pepper, ^ cup buttermilk, 1 teacup black molasses, 1 teaspoon soda, 1 teaspoon cinnamon. Mix eggs, butter, molasses, then buttermilk with soda dissolved in it, lastly sifted flour. Beat well, put in square pan and bake. Serve with wine sauce. Walnut Wafers. Beat 2 eggs very light without separating ; add gradually 1 cup