MARGARETTES—­One-half pound of peanuts, one pound of dates chopped fine.  One cup of milk in the dates, and boil, add peanuts.  Make a boiled icing.  Take the long branch crackers, spread the filling between the crackers, put on the icing, and put in the oven to brown.

PLAIN CAKE—­Beat together one-half cup of butter and two cups of sugar until light and creamy, add the well beaten yolks of three eggs, one-half cup of milk, three cups of flour in which three teaspoons of baking powder have been sifted, and last the stiffly beaten whites of three eggs.  Add any flavoring preferred and bake in a moderate oven.

PLAIN TEA CAKE—­Cream two level tablespoons of butter and one cup of sugar together, add one beaten egg, one cup of milk and two cups of flour in which three level teaspoons of baking powder have been sifted.  Bake in a sheet, and serve while fresh.

RAISIN CAKE—­One cup butter, three eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg, three cups flour.  One can use two eggs and one-half cup butter; then bake as usual.

ROCKLAND CAKE—­Two cups sugar, one cup butter beaten to a cream, five eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one teaspoonful essence of lemon.

SNIPPODOODLES—­One cup of sugar, one tablespoon of butter, one-half cup of milk, one egg, one cup of flour, one teaspoon of cinnamon.  Cream the butter, add the sugar, then the eggs well beaten, then the flour, baking powder and cinnamon, sifted together, and the milk.  Spread very thin on the tin sheet and bake.  When nearly done sprinkle with sugar; when brown remove from the oven, cut into squares and remove quickly with a knife.  They should be thin and crispy.

SNOW CAKE—­Beat the white of four eggs stiff.  Cream one-half cup of milk and one cup of butter and one cup of sugar, add one-half cup of milk and two cups of flour sifted twice with three level teaspoons of baking-powder.  Fold in the whites of the eggs last and half a teaspoon or more of lemon or vanilla flavoring.

SPICE CAKES—­For little spice cakes cream one-half cup of butter with one cup of sugar, add one beaten egg, one-half cup of sour milk, and one-half level teaspoon each of soda, baking powder, and cinnamon, and a few gratings of nutmeg sifted with two and one-half cups of pastry flour.  Stir in one-half cup each of chopped walnut meats and seeded and chopped raisins.  Roll out thin and cut in shape or put small spoonfuls some distance apart on a buttered pan and press out with the end of a baking powder can until as thin as needed; do not add more flour.  Bake slowly.

SPONGE CAKE—­Whites of two eggs beaten to a stiff froth, beat the yolks thoroughly, then beat both together, then add one scant cup of granulated sugar (beating again), one scant cup of flour (beat again), and one teaspoon of baking powder.  Sift the flour three or four times, stir the baking powder in the flour, and lastly add five tablespoons of hot water.