Kentucky receipt book

One and one-fourth cups granulated sugar, 2-3 cup butter, 2-3 cup milk, 3 cups flour, yolks of 8 eggs, 1 teaspoon cream of tartar, y^ teaspoon soda, 1 cup nuts. Sift flour once, add soda and sift 3 times. Cream butter and sugar, then add eggs beaten light and cream of tartar. Beat well, add milk, then flour, and stir very hard. Lemon Cake. Three coffee cups granulated sugar, 4 cups sifted flour, 1 cup butter, 1 cup milk, 5 eggs, 1 even teaspoon soda dissolved in milk, juice and grated peel of 1 lemon added last. Bake in tins. When cold cut into squares and ice with lemon icing. Fruit Cake. One cup granulated sugar, % cup of butter, 1% cups flour, 1 cup seeded raisins, % cup sherry wine, 2 eggs, % teaspoon of soda. Mix and bake in 3 layers in jelly tins. Cover with white icing. White Cake. « Whites of 12 eggs, 3 large coffee cups of granulated sugar, 1 cup of butter, 4 heaping cups of flour, 2 heaping teaspoons baking powder, 1 teaspoon vanilla, 1 cup of water. Cream butter, add sugar, with flour and eggs alternately, vanilla, then add baking powder sifted in with a cup of the flour. Bake in 4 layers of jelly tins and ice, or bake in mold or muffin rings and cover with white icing. Cocoanut Cakes. The grated meat of 1 cocoanut, white of 1 egg, y^, cup of flour, the same amount of sugar as there is of cocoanut. Mix, shape in cakes and bake 20 minutes. Cookies. One coffee cup granulated sugar, ^ cup butter, 2 eggs, 1 tablespoon of milk, 2 light teaspoons baking powder, flour enough for a dough. Roll tolerably thin, cut with cutter and bake in oven about 10 minutes. Cornucopia. One cup granulated sugar, 1 tablespoon of butter, 1 egg, 2-3 of a cup of sweet milk, 1% cups of flour, 2 even teaspoons baking powder. Mix and beat well. Drop 1 tablespoon of butter on flat tins, which must be well greased ; make in small thin cakes. When nearly cold roll in shape of cornucopia and fasten with a wooden toothpick. When cold fill with this cream. One well-beaten egg, 1 tablespoon granulated sugar, 1 teacup new milk. Put ingredients in saucepan; when it boils add 1 tablespoon of cornstarch, which must be mashed smooth with cold sweet milk, flavor with lemon or vanilla. Boil 1 minute, stir until it begins to cool, then fill cornucopias, add a little bright jelly, candied cherries or sugared almonds to center of each one. Serve for dessert. Almond Macaroons. One-half a pound of almonds, % cup powdered sugar, whites of 3 eggs, 1 teaspoon of rosewater. Blanch almonds, dry and pound to a paste, add the rosewater, then sugar, 1 teaspoon at a time to unbeaten whites, until all sugar has been added, then % teaspoon almond extract and the almonds. Roll with wet hands into balls size of a walnut. Place on buttered paper, quite far apart, and bake in slow oven. If mixture is not stiff enough to handle add 1 tablespoon of sifted flour. Lemon Drops. Two eggs beaten separately, 1 coffee cup of granulated sugar, 1 coffee cup of butter, 3 cups of flour, 2 teaspoons baking powder, a little nutmeg and lemon extract. Bake in muffin rings and ice with white icing. Macaroons. One-half-pound of sweet almonds, % pound of fine white sugar, whites of 2 eggs. Blanch the almonds and pound them to a paste and add sugar and eggs after they have been beaten to a froth. Work the whole well together with the back of a spoon, then roll the mixture in balls about the size of a nutmeg. Place macaroons on a sheet of paper 1 inch apart. Bake in a cool oven until a light brown. Cocoanut