1 cup soft butter
2 cups white sugar
4 eggs
1 tsp. vanilla
1/2 tsp. lemon extract
3 cups all-purpose flour
1/2 tsp. soda
1/2 tsp. baking powder
1 tsp. salt
1 cup buttermilk

Use conventional cake method.  Bake at 350 degrees for 1 hour and 15 minutes.  Cherries can be added for variety (about 1 cup).

Sift dry ingredients together.  In a large bowl cream the butter and sugar together until light and fluffly. Add the beaten eggs slowly.  Stir in the flour alternatively with the buttermilk and at the end stir in cherries.

3 eggs
1 pint milk
1/8 pint water
1 oz. sugar
1/2 oz. powdered gelatine
1 tsp. vanilla

1. Make a custard with yolks of eggs, sugar and milk.  Stir in milk in pan at medium heat.  Stir until almost boiling, thick.
2. Add the gelatine dissolved in water.  Cool, add flavouring.  Beat egg whites very stiffly and fold into the custard.  Stir occasionally, and when on the point of setting pour into a wet mold and leave to set.

2 eggs
1/4 pint water
2 lemons
4 oz. granulated sugar
1 oz. cornflour

1. Mix together cornflour, lemon juice, grated rinds and water.  Boil thoroughly.
2. Add sugar and yolks of eggs.  Reboil.  Pour mixture onto pastry.
3. Whip egg whites stiffly.  Fold in 2 tbsp. sugar.  Pile on top.
4. Put into 350 oven for about 15 minutes.

4 egg whites
1 cup fine sugar
1/2 tsp. vanilla
3/4 tsp. white vinegar

1. Beat egg whites.  Add 1/3 of the sugar, beat until dissolved.
2. Slowly add remaining sugar, beating after each addition.
3. Add vanilla and vinegar and beat.
4. Bake at 250 for 1.5 hours.
5. Cool in oven with door ajar.

Melt together:
1 cup water
1/4 cup cocoa
1/2 lb. margarine

Put in bowl:
2 cups flour
1 cup sugar
salt

Mix in large jug:
1/2 cup buttermilk
1 tsp. baking soda
1 tsp. vinegar
1 tsp. vanilla

Mix all together.  Bake 20 minutes in large pan at 350.  Ice with chocolate butter icing while still warm.

1. Preheat oven to 350
2. Combine 1/4 cup cocoa, 1/2 cup granulated sugar, 1/2 cup lightly packed brown sugar
3. Gradually stir in 2 cups hot coffee.  Keep hot over simmering water

CAKE BATTER

1. Cream together 1/3 cup shortening and 2/3 cup granulated sugar
2. Add 1 egg and 1/2 tsp. vanilla
3. Beat until light and fluffy
4. Blend or sift together 1 cup flour, 1.5 tsp. baking powder, 1/4 tsp. salt
5. Add to creamed mixture, alternately with 1/3 cup milk.  Combine well.
6. Turn batter into greased 8″ square cake pan.  Pour hot coffee mixture over batter.  Do not stir.
7. Cook for 45-50 minutes

4 tbsp. cocoa
2 tbsp. butter
1/2 cup sugar
1/2 cup boiling water
1/2 tsp. vanilla

Combine on medium heat until boiling.  Let it boil for 5 minutes without stirring.  Place in a jug of water on low heat.

Peel, core and cut into small pieces 3 apples
Put in a pan with a little water
Bring it to the boil, and then turn down low
Put in a tsp. of sugar mashed in with a fork