2 eggs

1 cup sugar

1 cup sour cream

1-3/4 cups flour

1/4 teaspoon baking soda

1-1/2 teaspoon baking powder

1 teaspoon vanilla

2 cups fresh cranberries, cut in half

Cream eggs and sugar, add sour cream. Reserve 2 tablespoons flour. Mix

together the remaining flour, soda, and baking powder. Mix into batter. Add

vanilla andmix again. Sprinkle the reserved flour over the halved cranberries

and stir them into the batter with spoon. Pour the batter into greased and

floured 9×13 inch pan. Bake 30 minutes at 350F.

Sauce Topping:

1-1/2 cups granulated sugar

1 cup whipping cream

2 tablespoon butter

2 teaspoon vanilla

Mix sugar, cream, and butter in medium saucepan; boil 2 minutes, stirring

constantly. Remove from heat. Add vanilla. Serve warm sauce over cake.

Sauce may be reheated as used.

Four eggs

one cup of flour (sifted)

one cup of sugar

The juice of half a large lemon

The grated rind of a lemon.

Method

Beat the whites of the eggs until they are stiff and dry, then add the sugar, beating well; then add the well-beaten yolks; then the rind and juice of the lemon. Stir in, very lightly, the sifted flour. Bake in a moderate oven for 30 minutes or until golden brown.

1 cup sugar

3/4 cup sugar

teaspoon salt

vanilla and lemon essence

2 eggs

1 1/2 cups self raising flour.

Method

Beat cream, sugar, salt, and essence until fairly thick, add eggs one at a time and beat well, then sift in flour and thoroughly mix. Bake in a greased loaf tin in a moderate oven for 40 minutes.

6 eggs

1 cup sugar

1 1/2 cups flour

2 teaspoons baking powder.

Method

Beat yolks, sugar, and a tablespoon hot water together till creamy. Add whites well beaten, lastly flour and baking powder. Bake in hot oven for 20 minutes.

1/2 lb butter

1/2 lb castor sugar

vanilla essence

4 eggs

1/2 lb flour

1/2 teaspoon baking powder

pinch salt

1 oz. chocolate

jam

almond paste

3/4 lb pale pink warm icing

Method

Beat butter and sugar to a cream, add vanilla, add well beaten eggs. Sift together flour, baking powder and salt and stir in lightly. Halve mixture, adding grated chocolate to one half, place both halves on greased chessboard tins and bake in a moderate oven about 20 minutes, when cool, cut in half, then cut each half in three, join together with jam or lemon cheese in alternative layers in alternate colours, to form a chessboard, make almond paste and roll out thinly, brush cake over with white of egg and cover with almond icing, rolling to make it smooth and even, pour pale pink warm icing over and allow to set, then decorate with royal icing, using a bag with a pipe to decorate.

1/2 lb butter

3/4 lb sugar

6 eggs

1 small cup milk

1 lb self-raising flour

1/4 teaspoon salt

Method

Beat butter and sugar to a cream, add egg yolks and beat till thick, add milk, then sifted flour and salt, fold in stiffly beaten egg whites. Put in greased tin and bake in a moderate oven for approximately 40 minutes.

1 lb plain flour

1/2 teaspoon salt

1 dessertspoon sugar

1 oz. compressed yeast

1 1/2 oz. butter

1 3/4 gills milk

1 egg

Extra Ingredients

1/4 lb sugar

1/4 lb butter

1/4 lb raisins

1/2 teaspoon spice

1/4 lb mixed peel

1/2 teaspoon cinnamon

Glaze

2 tablespoons sugar

2 tablespoons water

Method

Sift flour and salt together into warm basin and warm it, beat sugar and yeast till creamy, melt butter in saucepan, then add milk and warm. Beat egg, pour into milk and butter, then mix this with yeast and sugar, make a well in centre of flour, pour mixture in, and mix well together. Knead well on lightly floured surface, return to basin and set aside to rise in a warm place for 50 minutes, turn on to lightly floured surface and knead. Press into a long piece, mix together the items under the heading “Extra Ingredients” and spread on centre of dough, fold over sides and roll like a rope, place in greased wreath cake tin and bake in a hot oven 30 minutes. For glaze, boil sugar and water together 3 minutes and brush over wreath cake while still hot.

1/4 lb butter

2 oz. sugar

1 egg

3 oz. flour

1 1/2 oz. cornflour

1 teaspoon baking powder

Ingredients-Filling

1 1/2 oz. melted butter

strawberries

1 gill cream

Method

Beat butter and sugar to a cream, add well beaten egg, lastly add flour, cornflour, and baking powder sifted together, place in greased 8 inch sandwich tin and bake 15 to 20 minutes. Turn out carefully, and allow to cool, split in half, pour melted butter over one half, then half the cream and half the strawberries, place other portion of cake on top, and spread remainder of cream over it, decorate with whole fresh strawberries.

Peaches or bananas may be substituted for the strawberries.

 CURE FOR DRUNKENNESS-Sulphate of iron, 5 grains; magnesia, 10 grains; peppermint water, 11 drachms; spirits of nutmeg, 1 drachm. Dose: 1 teaspoon to be taken in a wineglass of water twice a day. Highly recommended. (From old pages. Interest piece only)

1/2 lb butter

1/2 lb sugar

4 eggs

1/2 lb arrowroot

1/2 teaspoon bicarbonate of soda

1 teaspoon cream of tartar

Method

Beat butter and sugar to a cream, add well beaten yolks, add sifted dry ingredients, fold in stiffly beaten egg whites, beat 10 minutes. Bake in a moderate oven for 40 minutes.

Cure For Diarrhoea-40 drops of oil of peppermint, 80 drops of laudanum, 1/2 pint brandy. Mix together. Take 1 tablespoonful in the same quantity of water; repeat the dose in 10 minutes. If the symptoms are not relieved, continue taking the medicine at intervals of half an hour. For adults only. This remedy has been successfully used for English cholera. (From old pages. Interest piece only)

3/4 lb butter

3/4 lb sugar

4 eggs

3/4 cup milk

1 lb flour

1 teaspoon cream of tartar

vanilla essence

1/2 teaspoon bicarbonate of soda

cochineal

2 tablespoons chocolate

jam

plain icing

crystallised cherries

angelica

Method

Cream butter and sugar, add well beaten eggs gradually and beat well, add milk, flour, cream of tartar and bicarbonate of soda sifted together, add vanilla essence. Mix lightly, divide into three, leave one portion plain, add cochineal to section portion and grated chocolate to third. Pour into 3 greased sandwich tins, bake in a moderate oven 12 to 15 minutes. When cool join together with jam, cover with warm icing and when nearly set decorate with cherries and angelica.