Risen Ginger Bread.

Six cups of flour, 4 cups of molasses, 2 cups of brown sugar, 1 1/2 cups of butter, 6 eggs, 2 teaspoons of powder, ginger to taste, 1 cup of milk. Mix and bake in a large mould, or better, in 2 small moulds.

Ginger Bread.

One cup of butter, 1 cup of molasses, I cup of brown sugar, 1 cup of sour milk (or buttermilk), 3 eggs, 3 1/2 cups of flour, 1 1/2 tablespoons of ginger, 2 teaspoons of cinnamon, 1 teaspoon of soda dissolved in 1 tablespoon of hot milk. Beat the butter and sugar, and add the eggs; beat the dissolved soda into the molasses, and add to the other ingredients; mix next the milk, flour and spices. Bake in a large mould, cups or shallow pans, and serve with sauce.

Ginger Cup Cake.

Five eggs, 1 1/2 cups of molasses, 1 1/2 cups of brown sugar, 1 1/2 cups of milk, 1 1/2 cups of butter, 4 cups of flour, 3 teaspoons of powder, 2 tablespoons of ginger, 2 teaspoons of cinnamon. Bake in small cups or pans, and serve while hot with a rich wine sauce.

Cherry Cake.

Four eggs, 1/4 pound of sugar, 1/4 pound of butter, 6 ounces of flour, 1/4 pound of preserved cherries after they have been well drained, 1 teaspoon of powder. Bake in shallow tins in a quick oven. Ice with any icing preferred, and cut in squares.

Almond Cake.

Five eggs, 1/2 pound of sugar, scant 1/2 pound of flour, 1/4 pound of butter, 1/2 pound of almonds, 1 orange. Cream flour and butter; beat yelks and sugar; beat whites to a froth, and mix with the almonds that have been shaved; mix all well together. Bake in layers and frost with a boiled icing. Cut in squares 2 inches across, and make a daisy on the top of each one, with almonds for the petals, and some of the icing colored yellow for the centre, and a citron stem.

A Quick Cake.

Whites of 4 eggs, 1 cup of sugar, 1/2 cup of milk, 1/2 cup of butter, 1/2 cup of corn starch, 1 1/2 cups of flour, 2 teaspoons of powder, 1 teaspoons of Sauer's almond extract. This cake must be baked in a very quick oven, or it will be a failure. Put in an earthenware bowl the whites of the eggs, without beating them; add the sugar, the butter that has been softened, the sifted flour, corn starch and powders, milk and flavoring. After all ingredients are in, begin beating, and continue until the batter is smooth and creamy. Bake in a shallow pan and ice with anything you like. This cake is one of the best made, and one of the easiest if the directions are followed.

Good Cake to Eat with Sauce. Two eggs, 2 large tablespoons of butter, 2 cups of sugar. Cream this together, and add 2 small cups of milk, 3 teaspoons of powder and 4 cups of flour. Flavor with Sauer's lemon extract. Bake in a large mould, and eat while hot with a sauce. This cake is not good after it gets cold.

Orange Icing.

Two cups of sugar, 1 1/2 cups of water. Cook until it strings, and pour on the white of 1 egg that has been well beaten. Beat until it begins to harden, and flavor with Sauer's orange, lemon or vanilla extract. This icing takes a long time to cook, and has to be beaten as much as an hour before it hardens.

Cooked Orange Filling. One pound of sugar, 1/4pound of butter, 4 oranges, 2 lemons, 6 eggs. Beat the butter and sugar, add the juice and rind of fruit, ana when it comes to a boil pour over the well-beaten eggs. Cook until thick and set away to cool. Put between layers and ice the top with white icing.

Orange Icing.

Squeeze an orange, and add as much pulverized sugar as the juice will take up. Spread on the layers.

Chocolate Icing.

Two ounces of chocolate, 1 cup of sugar, 1 egg, I cup of milk. Cream egg and sugar, pour the milk and chocolate with it, and set on fire to thicken. Beat until it hardens, and flavor with Sauer's vanilla extract.

Chocolate Cream Icing.

One pint of milk, 4 ounces of chocolate, 4 ounces of sugar, 4 ounces of almonds, which have been blanched and pounded. Boil until thick and cool before using. Season with Sauer's vanilla, and don't add almonds until the icing comes off the fire.

Cinnamon Icing.

Whites of 2 eggs (stiffly beaten), 24 teaspoons of pulverized sugar, 1 teaspoon of vanilla. Mix and pour in it 2 ounces of melted chocolate. Beat hard and ice the cake.

Caramel Icing.

One cup of milk, 1 ounce of butter, 1 pound of brown sugar, 1 teaspoon of Sauer's vanilla. Boil until it ropes, and beat until thick. You can use this icing plain, or add cocoanut, which must be dessicated. Nuts make a nice change.