Bos-Well Cake. (Mrs. Gould.)

3 cups butter. 6 cups sugar. 8 eggs. 3 cups milk. 10 cups flour. 2 lbs. raisins.

1 nutmeg. 1 teasp. mace. 1 teasp. soda. 1 wine-glass St. Croix rum.

Pick over and seed the raisins, and flour them with part of the measure of flour.

Mix the spice with one cup of the flour.

Measure the butter easy, in pieces about like walnuts packed in lightly, cream it with the sugar, and beat into it the well-beaten yolks of eggs.

Reserve one-fourth cup of milk to wet the soda. Warm the remainder of milk with the rum.

Then add the spiced flour to the butter mixture, then a little of the milk, and beaten whites of eggs, then alternate flour, milk, and egg white, until all are used. Stir in the fruit before the last portion of flour is added, and, if stiff enough, do not use all the flour. "Add the soda dissolved in the milk last.

Bake in several small round pans, frost, and serve in the whole loaf, dividing it as needed.

Snow- Flake Cake

cup butter. 1 cup sugar. cup milk. 5 eggs (whites).

1 cups flour. 1 tsp. baking-powder. tsp. rosewater. 1 grated cocoanut.

Bake in jelly-cake tins. Frost each cake, and sprinkle the cocoanut between each layer, and over the top and sides.

Caramel Cake

cup butter. 2 cups sugar. 4 eggs. 1 cup milk.

3 cups pastry flour. 3 tsps. baking-powder. 1 salts p. mace. 1 cup walnuts (chop'd).

Cream the butter with one cup sugar. Beat yolks of eggs with the other cup. Combine the two, and add milk and flour (mixed with baking-powder, spice, and nuts), alternately. Measure baking-powder level. Bake half of it in a long cake pan and the remainder in two round pans. Frost the long loaf with caramel frosting and decorate with halved walnuts. Put caramel frosting on top of one of the round cakes, lay the other on this, pressing it slightly, and pour the remainder of the frosting over the whole.

Caramel Frosting

3 cups of C. C. sugar.

1 cup cream.

1 heaping tbsp. butter.

Boil them in a granite saucepan without stirring, until when dropped in cold water it is hard enough to be waxy. Stir only on the bottom, to keep from burning. Then set the pan in cold water, as it hardens, spread it on the cake while it is still soft enough to spread. It will settle into a smooth surface almost instantly.


One cup powdered sugar, one tablespoonful cornstarch, slightly rounding, two tablespoonfuls water or milk, flavor as desired. Spread with a wet knife.

This is simply mixed and requires no cooking.

Sponge Cream Cake. (E. E. Squire.)

This recipe is desirable when one is limited for time. It may be made, baked, filled, and decorated in just twenty-five minutes.

Two eggs and three-fourths of a cup of granulated sugar beaten together very light. Add five tablespoonfuls of boiling water (be sure the water is boiling) as quickly as possible, beat slightly, then add one cup flour sifted twice with one teaspoonful baking powder and a saltspoonful of salt. Flavor slightly with lemon or vanilla or nutmeg.

Beat until the flour is absorbed, no longer. Bake in two jelly-cake pans twelve minutes in a quick oven. The batter is so thin the whole process of mixing can be done with the egg-beater.

Whip one cup of cream stiff, sweeten with pulverized sugar, adding it a spoonful at a time while you are beating, until you have it sweet enough. Flavor to taste. Put part of it on the bottom of one cake, lay the other cake on with the top up, and put the remainder of the cream in a pastry bag containing a star tube in the end, and decorate the surface with dots of the cream.