White Pound Cake

Mrs. M. J. Woodworth. One pound of flour, one pound sugar, three-fourths pound butter, the whites of sixteen eggs beaten to a stiff froth; flavor with bitter almond. Elegant.

Currant Cake

Fanny L., Evanston.

One and one-half pounds flour, one pound sugar, three-fourths pound butter, seven eggs, one gill milk, one-half teaspoon saleratus, one pound currants.

Poor Man's Cake

Fanny L.

Two cups raised dough, one egg, one-half cup molasses, one cup sugar, butter size of an egg, one teaspoon soda; one cup raisins, flour to stiffen.

Clove Cake

Mrs. H. P. Merriman.

Four and one-half coffee cups of sifted flour, three cups sugar, one and one-half cups butter, one teacup cream or milk, one teaspoon saleratus, four eggs, one tablespoon cloves, one tablespoon cinnamon, one tablespoon nutmeg, one pound fruit and citron.

Coffee Cake

Mrs. E. S. Chesebrough.

One cup butter, one of sugar, one of molasses, one of strong coffee, five of flour, one pound of raisins, one tea-spoon of soda, one of cinnamon, one of allspice, one-half a nutmeg, three eggs (it can be made with one or two). Sift the soda in molasses. Excellent.

Puff Cake

Mrs. A. M. Lewis.

One cup brown sugar, one-half of butter, two eggs, one-half cup sweet milk, two of Graham flour (sifted), one-half teaspoon soda, one of cream tartar, or two tea-spoons of baking powder, one cup of raisins.

Chocolate Cake

C. A. Tinkham.

One cup butter, two of sugar, five eggs (leaving out the whites of two), one cup sweet milk, one teaspoon cream tartar, one-half of soda, both dissolved in the milk, three and one-half cups of flour, scant measure. For frosting: Take the whites of the two eggs, one and one-half cups of powdered sugar, six large tablespoons grated chocolate, two teaspoons vanilla; frost while the cake is hot.

Cochineal Marble Cake

Mrs. Anna Yocum, Cairo, 111.

One cup butter, three cups pulverized sugar, five cups flour, one cup water, ten eggs (whites only), three tea-spoons yeast powder sifted with flour; cream the buttei and sugar by stirring together; beat the whites of the eggs to a froth, and gradually add all together. Before beginning the cake, put a small teaspoon of cochineal to soak in two tablespoons of hot water; bruise it with a spoon, and strain through a piece of Swiss muslin into three-fourths teacup of the cake batter, and as you pour the batter into the cake tin, marble with the red dough. A little practice will produce very satisfactory results.