Small Cakes

Transcribed by Janet Watson and Alice J. Gayley

Cocoanut [sic.] Macaroons

Whites 3 eggs, beaten stiff. Beat into eggs 1 cup sugar; add 1/2 box dessicated cocoanut, 1 teaspoon vanilla. Drop on well buttered tins and bake in slow oven (about 20 minutes).

Elizabeth Reed Eyster 

Hickory Nut Jumbles

1 lb. sugar, 1/2 lb. butter, 3 eggs, 1 cup of nuts, flour to stiffen; roll very thin.

Alice H. Dill 

Sour Milk Doughnuts

2 cups sugar, 8 tablespoons melted butter, 4 well beaten eggs, 2 cups sour milk, 1 teaspoon salt, 2 teaspoons soda (in milk), 2 teaspoons cream tartar, 1 teaspoon nutmeg. Mix just stiff enough to roll well. Let stand 10 or 15 minutes before rolling, and fry as soon as rolled and cut.

Mrs. E. C. Reeve 

Soft Ginger Cakes

2 cups sugar, 1 cup butter and lard mixed, 4 eggs, 1 1/2 cups baking molasses, 1 teaspoon each ginger, cinnamon, allspice, cloves, 1 1/2 cups sour milk, 1 1/2 teaspoons soda. Flour to stiffen. Drop from spoon.

Mrs. Paul Weaver 

Brown Sugar Tarts

Yolks of 5 eggs, 1/2 lb brown sugar, 1/2 lb. pulverized sugar, 1/2 lb. butter. Mix ingredients together. Make a rich pastry; line gem pan tins with pastry; put in 1 teaspoon of currant jelly in each tart and 1 tablespoon mixture. Bake in quick oven.

Mrs. John Dimeling 

Fairy Ginger Cakes

Lump of butter larger than an egg, 1 cup brown sugar creamed; add cup flour, teaspoon ginger, 1/2 cup milk. Spread very thin on the underneath side of dripping pan. Sprinkle nuts of top of mixture before baking. Cut in squares.

Mrs. P. S. Tonner 

Graham Cookies

Generous cup sugar, creamed with 1/3 cup butter, 1 egg, 1/2 teaspoon soda in 1/3 cup milk, teaspoon vanilla, cinnamon and nutmeg, 2 cups graham or whole wheat flour, 1/2 cup raisins rolled in flour.

Virginia Bigler 

Butter Cookies

3/4 lb. sifted flour, 1/2 lb. butter, 1/4 lb. sifted sugar, yolks 6 eggs.  Spread over with beaten white of egg and sprinkle with sugar.  Roll thin, cut and bake. 


1 lb. of white sugar, 3/4 lb. butter, 5 eggs (leaving out yolks of 2), almost 2 lbs. of flour, spice of you like [sic.}.  Roll thin and sprinkle sugar over them before baking.

Frances F. Heichhold 


One and one-half cups granulated sugar, 1 1/2 cups flour, 1/2 cup cornstarch, 1 cup milk, 1/2 cup butter, 3 teaspoons baking powder, 1 teaspoon lemon extract, yolks of 6 eggs.  Beat 1 cup sugar with yolks of eggs; cream rest with butter.  Sift flour and sugar as would for angel food cake, then mix flour, cornstarch and baking powder, then mix alternately milk and flour until all are used.  This makes 24 cakes.

Mrs. Wm. H. Denlinger 

Santa Barbara Cakes

Two eggs, 1 cup brown sugar, 1 cup flour, 1 tablespoon Orleans molasses, 1 cup shelled peanuts, pinch of salt.  Beat all together and bake by dropping on larded tins.

Mrs. Howard Hartswick 

Date Kisses

Two eggs (whites), 1 cup powdered sugar, 1 cup broken walnut meats, 1 cup chopped dates.  Beat the whites of eggs, add other ingredients in order given.  Drop from teaspoon on buttered pans and bake until a delicate brown in a slow oven.

Mrs. G. R. Bigler 

Soft Cookies

One heaping cup butter, 11/2 cups sugar, 2 eggs, while and yolks beaten separately, 3 tablespoons sour cream, 1 small teaspoon soda (dissolved), and as little flour as will make the stiff enough to roll. Cut and bake a light brown.

Bertha S. Nevling


One cup sweet milk, 1 1/2 cups sugar, 2 eggs, 3 small tablespoons melted butter, 2 teaspoons cream of tartar, 1 teaspoon soda, flour sufficient to make a soft dough.

Mrs. W. C. Miller 

Fruit and Nut Cookies

Two cups brown sugar, 1 cup butter, 3 eggs, 1/2 cup sweet milk, 1 level teaspoon soda, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 pound raisins chopped, 1 pound nuts, 1/4 nutmeg grated, flour enough to thicken. Drop by spoonfuls on buttered pan and bake in quick oven.

Mrs. Frank Row 

Filled Raisin Cookies

Two cups sugar, 1 cup butter, 3 eggs, 1 teaspoon soda dissolved in hot water, 2 teaspoons baking powder, 5 cups flour.

Filling: Two cups raisins, 1 cup sugar, 1 cup of water or more, 1 tablespoon cornstarch. Cook raisins and sugar in water until tender, then add the cornstarch and cook 4 minutes tilll it thickens. Remove from stove and put through meat grinder and stand on ice to cool. Roll out dough rather thin and cut in small circles. On one of these put teaspoon filling, lay another one on top and press together with a fork.

Mrs. John Gearhart 

The Brownies

Two eggs, 1 cup brown sugar, 1/2 cup melted butter, 1/2 cup flour, 1 cup pecan meats, 2 squares chocolate melted, a little salt. Bake about 10 minutes in hot oven.

Mrs. John Gearhart 


Two eggs, 1 cup brown sugar, 1/4 teaspoon baking powder, a little salt, 3/4 cup pecan meats, 1/2 cup flour. Bake in hot oven 10 minutes and cut in squares. 

Fudge Cookies

Four eggs well beaten, 2 1/2 cups brown sugar, 1/2 cake melted chocolate, 1 cup flour, (more if necessary), nuts and vanilla. Bake in moderate oven about 25 minutes in flat pan. Cut in squares immediately when taken from the oven.

Mrs. James Gordan 

Oatmeal Fruit and Nut Cakes

One-half cup butter, 1/2 cup sugar, 1 egg, 1/4 cup milk, 1/2 cup raisins, 1 cup chopped nuts, 1 cup rolled oats, 1/4 cup flour, 1/2 teaspoon soda. Cream the butter, add the sugar, egg and milk; then raisins, nuts, oatmeal, and flour and soda sifted together. Roll on floured board, cut and bake in moderate oven.

Dorothy Dimeling 

Sugar Snaps

One cup butter, 2 cups brown sugar, 3 eggs, 1 teaspoon soda, flavor with vanilla. Add flour enough to roll.

Mrs. W. E. Wallace 

Date Cakes

One cup butter, 1 1/2 cups sugar, 3 eggs beaten together, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1 teaspoon soda in 3 tablespoons hot water, 1 pound of dates, 11/2 pounds English walnuts all chopped fine, 11/2 tablespoons vinegar, 3 cups flour. Drop from spoon.

Mrs. Phillip Reed 

No Egg Cookies

Two cups sugar, 1 cup butter, 1 cup sour milk or cream, 1/2 teaspoon soda, 1/4 teaspoon tartar, salt and nutmeg, flour to make a soft dough.

Mrs. Ross 


Three eggs, 1 1/4 cups sugar, 1 cup lard, 3 tablespoons sour milk, 1 small teaspoon soda, flour to make a soft dough.

Mary Leavy 

Ginger Snaps

One cup lard, 1 cup New Orleans molasses, 1 cup brown sugar, 1 teaspoon ginger, 1 large teaspoon soda, 1 teaspoon cloves, a little nutmeg, 1 egg, flour to stiffen. Roll very thin.

Mrs. W. C. Cardon 

Molasses Snaps

One quart good baking molasses, 1 pint melted lard, 1 pint brown sugar, 1/2 pint buttermilk, 2 large tablespoons soda, 2 large tablespoons ginger, 1 teaspoon salt. Boil molasses; heat lard and mix. Add flour to roll. Let get cold before rolling.

Mrs. Ezra Brown 

Nut Cookies, No. 1

Two cups granulated sugar, 1 cup butter, 3 eggs, 3 cups flour, 3 teaspoons baking powder, 1 cup chopped nuts. Mix and roll until think. Cut with cookie tin and bake in a quick oven. 


Single quantity 20 cakes. 11/2 cups brown sugar, 1 cup butter, 1/2 cup sour milk, chopped raisins, 3 eggs, 1/2 teaspoon soda dissolved in hot water, 1 teaspoon nutmeg, 11/2 teaspoons cinnamon, 1/2 teaspoons cloves, 2 cups or more of flour. 

Ginger Snaps

One cup molasses, put in 4 scant teaspoons soda. Let stand a few minutes. Mix together 1 cup lard, 1/2 teaspoon salt, 1 cup sugar, 3 eggs. Add first mixture to this then add 1/2 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon cloves.

Mrs. J. Laurence Dole 

Ginger Snaps

1 cup lard and butter, 1 cup New Orleans molasses, 1 cup brown sugar, 2 tablespoons ginger, 1 teaspoon soda dissolved in hot water, 1 teaspoon cloves, and 1/4 teaspoon salt. Flour to roll.

Mrs. James P. O'Laughlin 

Aunt Bert's Cookies

Two cups sugar, 1 cup butter, 5 eggs, 1/2 cup sour cream, 1 teaspoon soda, 1/2 nutmeg, four, enough to make a very soft dough. Mix and let stand until very cold. Roll thin and bake. Sprinkle with sugar before baking.

Mrs. A. E. Leitzinger

Sand Tarts

Three eggs, 1 pound sugar, 1/2 pound butter, flour to roll thin. Cut in squares and brush with white of egg. Sprinkle with sugar.

Mrs. John Wrigley 

Hickory Nut Macaroons

One tincup sugar, 1 tincup hickory nut meats, whites of 4 eggs, 4 tablespoons flour. Stand in cold place short time before baking.

Mrs. Harder 

Oatmeal Cookies

Two cups of oatmeal or Mother's oats, 2 cups flour, 1 cup brown sugar, 1 cup shortening (half lard and butter), 2 eggs, 1/2 cup milk, 1 pound raisins, 3/4 teaspoon soda, 1 teaspoon nutmeg, 2 teaspoons cinnamon. Cream sugar and shortening, add eggs, add milk and flour alternately, then raisins and soda and spices.

Maud Powell 

Oatmeal Cookies

Two-thirds cup butter, 2 cups brown sugar, 1/2 cup warm water, 1 teaspoon soda dissolved in the warm water, 1 1/2 cups oat flakes, enough sifted wheat flour to make very stiff, pinch of salt. Roll very thin and bake in moderately quick oven.

Mrs. Howard Hartswick 


Two cups sugar, 2 cups butter, 3 1/2 cups flour, 4 eggs, 3 teaspoons baking powder, 1 cup nuts.

Mrs. W. C. Miller 


One cup sugar, 2 1/2 tablespoons butter, 3 eggs, 1 cup milk, 4 teaspoons baking powder, 1/4 teaspoon cinnamon, 1/4 teaspoon grated nutmeg, 1 1/2 teaspoons salt, flour to roll. Cream butter, add half the sugar, beat eggs, add remaining sugar and combine mixtures; add 3 1/2 cups flour mixed and sifted with baking powder, salt and spices. Then enough more flour to make dough stiff enough to roll.

Mrs. E. Harder 

Drop Ginger Cakes

1 cup granulated sugar, 1/2 cup of lard and butter (mixed), 3 eggs, 1 teaspoon cinnamon, 1/2 teaspoon ginger and pinch of cloves, pinch of salt. Beat the above mixture together and add 1 large cup of good baking molasses, 1 cup sour milk, 3 teaspoons baking powder dissolved in a little vinegar and a little hot water, 3 1/2 cups flour. Drop on pan and bake.

Isabel TenEyck 

May Cakes

Two eggs, 1/2 cup sugar, 1/4 cup butter, 1/2 cup molasses, 1/2 cup sour milk, 1 1/2 cup flour, 1 teaspoon cinnamon, 1/2 teaspoon cloves, nutmeg, 1/2 cup chopped raisins, 1 teaspoon soda, 1/2 cup walnut meats. Beat the yolks of the eggs, gradually beating in the sugar, butter softened and all the other ingredients. Dissolve the soda in a tablespoon of boiling water, adding to the milk and then to the molasses. Fold in the well beaten whites of the eggs, raisins and nuts. Bake in small pans or gem pans, cover with boiled frosting and decorate with ribbons of chocolate icing. 


Six medium sized potatoes, boiled soft and mashed. While hot, add a piece of butter the size of an egg, and 2 cups of sugar. Beat well. When cool, add 3 eggs and one cup sweet milk, 5 cups of flour, in which 5 even teaspoons of baking powder have been sifted, 1 nutmeg grated and a little salt.

Mrs. George Reed



This page was last updated on Wednesday, March 15, 2006

Return to Clearfield County Home Page

© 2006 Clearfield County Pennsylvania Genealogy Project