This section is from the book "Centennial Cookery Book", by Woman's Centennial Association. Also available from Amazon: Centennial Cookery Book.
One-half pound of sugar, 1/2 pound butter, 3 eggs, add 1/2 pound chopped almonds and a little lemon juice. Stir in lightly from 1/2 to 3/4 of a pound of flour. Flavor with rose water or orange flower water. Cocoanut can take the place of the almonds if preferred.
One and a half pounds flour, 1 pound sugar, 3/4 pound butter, 4 yolks and 2 whites of eggs, nutmeg, 1 glass full of rose water. roll them thick with powdered sugar, and bake on tins.
Two cups sugar, 1/2 cup butter, 1 cup milk, 3 cups flour, 3 eggs. Makes 5 layers. For the jelly, grate the rind and use the juice of two large lemons. 1 cup sugar, 1 egg, 1 teaspoon butter, 1/2 cup water, 1 tablespoon flour, mixed with a little water, and boil till it thickens.
One-half pound of butter, 1/2 pound sugar, 1 pound flour, 4 eggs. Save some of the sugar to sprinkle on after rolling.
One pint granulated sugar, 1 pint flour, 1/2 teacup cold water, 1 teaspoon baking powder, 6 eggs.
One cup of butter, 2 cups brown sugar, 3 eggs, 1 cup sweet Cream, 4 cups flour, 1 cup jam, 1 cup raisins, 1/2 cup citron, 1 tablespoonful of cinnamon, 1 tablespoonful cloves, 1 tablespoonful baking powder. Bake 2 hours.