Huckleberry Cake+

1 cup butter.

2 cups sugar.

3 cups flour. 5 eggs.

1 cup sweet milk.

1 teaspoonful soda dissolved in hot water.

1 qt. ripe, fresh huckleberries, thickly dredged with flour.

Stir the butter and sugar to a cream, add the beaten yolks; then the milk, the flour, and spice, the whites whipped stiff, and the soda. At the last stir in the huckleberries with a wooden spoon or paddle, not to bruise them. Bake in a loaf or card, in a moderate but steady oven, until a straw comes out clean from the thickest part.

This is a delicious cake, and deserves to be better known. It is best on the second day after baking.

Corn-Starch Cake+

1 cup milk.

2 cups flour.

3 eggs, whites and yolks beaten separately. 1/2 cup corn-starch.

2 teaspoonfuls cream-tartar, sifted well through the flour. 1 " soda, dissolved in hot water.

Sift the corn-starch with the flour, and add the last thing. Bake in small tins and eat while fresh. They dry in two or three days and become insipid, but are very nice for twenty-four hours after they are baked.

White Cake+

1 cup butter.

2 cups sugar.

1 cup sweet milk. Whites of five eggs.

3 cups prepared flour.