Preparation: The yolks of eggs, sugar, lemon peel and almonds are stirred 1 hour, the farina mixed in dry and lastly the beaten whites of eggs. Butter a round, loose bottom pan, put the batter in and bake slowly 1 hour. No. 86—BROWN SPICE CAKE No. 3. 2 cups of brown sugar 1 cup of butter 3 eggs 1 cup of milk 3 cups of flour 1 tsp. of cloves ½ tsp. of nutmeg 1 cup of chopped raisins 1 cup of chopped hickory nuts 3 tsps. of baking powder 1 tsp. of cinnamon Preparation: Cream the butter with sugar and yolks of eggs, add the milk, cloves, cinnamon, nutmeg, raisins, nuts, flour, baking powder and whites of eggs. Butter a pan, put the batter in and bake 1¼ to 1½ hours in medium hot oven. No. 87—SPICE CAKE No. 4. ½ cup of butter ½ cup of lard 1½ cups of dark brown sugar 2 eggs ½ cup of cold coffee ½ cup of sour milk 1 tsp. of soda ¾ tsp. of cinnamon ½ tsp. cloves 3½–4 cups of flour Preparation: The butter, lard, yolks of eggs and sugar are stirred to a cream, add the coffee, sour milk in which the soda has been dissolved, cinnamon, cloves, flour and beaten whites of eggs. Butter a pan, put the batter in and bake 1 hour or bake in 3 layers. No. 88—SCOTCH TART. ¾ lb. of butter 1 lb. of sugar ½ lb. of finely cut raisins 9 eggs Juice and rind of 1 lemon 1 lb. of flour 2 heaping tsps. of baking powder Preparation: The butter is stirred to a cream, with yolks of eggs, sugar, lemon juice and rind; add the flour and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a light brown color. No. 89—LARD CAKE. ½ lb. pork lard 6 eggs ½ lb. of sugar ¼ lb. of corn starch ¼ lb. of flour ½ lb. blanched, ground, sweet almonds 20 blanched, ground, bitter almonds 1 heaping tsp. of baking powder Preparation: Stir the yolks of eggs and sugar to a cream; cream the lard and mix with the eggs and sugar. Now add flour and almonds in spoonfuls and lastly the baking powder and beaten whites of eggs. Butter a pan, put the batter in and bake to a nice brown color. No. 90—SEXTON’S CAKE. ½ lb. of butter ¼ lb. of sugar ½ lb. of extra fine flour ¼ lb. blanched, ground, sweet almonds ½ tsp. baking powder Preparation: The butter is stirred to a cream; add the sugar, ground almonds, flour and baking powder and stir 45 minutes. Spread the batter ½ inch thick in small square muffin pans or in a large square buttered cake pan, bake it to a light brown color and leave it to cool a little before taking out of the pan, because it breaks easily. After it has cooled off completely, dust with sugar or spread frosting on. No. 91—CHOCOLATE TART. ¼ lb. sweet chocolate 1 cup of water ¼ lb. ground almonds ¼ lb. of butter 3 eggs 1¼ cups of sugar 1½ tsps. of baking powder 2 cups of flour For Filling. 1 pt. of whipped cream