Peter Pans

One-half cupful of equal parts of butter and lard, one-half cupful of dark brown sugar, one egg, well beaten, one-half cupful of Porto Rico molasses, two-thirds cupful of slightly soured milk, one teaspoonful of powdered cinnamon, one teaspoonful of vanilla extract. In two cupfuls of sifted flour thoroughly blend one teaspoonful of soda, one-half cupful each of finely chopped raisins and nuts. Cream butter and lard with sugar; add the ingredients in the order given, beating all very thoroughly; bake in well-buttered small patty tins or drop on well-buttered tins and bake in hot oven. Desirable for teas and luncheons.

Hot Water Spice Cake

Three tablespoonfuls of melted butter, three table-spoonfuls of sugar, yolks of two eggs, one cupful of molasses, one teaspoonful each of cloves, cinnamon, and lemon extract, two cupfuls of flour, one-half cupful of chopped raisins, one teaspoonful of soda, one cupful of boiling water. Mix in order given, sifting cloves and cinnamon with the flour and adding the soda dissolved in the boiling water the last thing. Bake in layers in a moderate oven. Use the whites of the eggs for frosting.

Hot Water Chocolate Cake

Two tablespoonfuls of butter, one cupful of sugar, yolk of one egg, two squares of chocolate cooked in one-half cupful of boiling water, one teaspoonful of soda dissolved in one-half cupful of boiling water, one teaspoonful of baking powder sifted with one and one-half cupfuls of flour, and one teaspoonful of vanilla. Mix in order given and bake in a square loaf in a moderate oven for thirty minutes. Cover with boiled frosting, using the white of the egg left from the cake for the frosting. It is rather unusual to have both soda and baking powder as called for in this recipe, but it is impossible to get light spongy cake if a larger amount of one alone is used. Follow the directions exactly and you will be surprised at the delicious cake which is the result.

Maple Drop Cakes

Two cupfuls of maple syrup, one-half cupful of cream or milk, two eggs, one-half cupful of melted butter, three teaspoonfuls of baking powder, and flour enough to make a soft batter. Bake in gem pans.

Oatmeal Drops

One cupful each of sugar and butter, creamed together, two eggs, two cupfuls each of flour and rolled oats, five tablespoonfuls of milk, one teaspoonful of cinnamon, one-half teaspoonful each of salt and soda sifted with the flour, one cupful each of raisins and English walnuts finely chopped. Mix nuts and raisins before putting through the chopper. Drop the dough by half-teaspoons, a couple of inches apart, on inverted pans or rimless tin sheets and bake in a moderate oven.

Rich Short Bread

Rub to a cream three-fourths of a pound of butter, add one-half cupful of sugar, the beaten yolks of four eggs, and one pound of flour. Stir in the peel of one lemon and one-half cupful of blanched almonds, both finely chopped. Knead this till it is a smooth dough and roll out on a floured board to the thickness of one-fourth of an inch or more. Cut into squares. Have ready a plate of finely chopped candied peel, nuts, shredded citron, and a little sugar. Into this lay one side of each square before putting them in the pan to bake. The mixture will adhere to the cakes more satisfactorily than when sprinkled on.