Dutch Apple Cake. (Mrs. A. A. Lincoln.)

1 pint flour.

teaspoonful salt.

teaspoonful soda, sifted into the flour. 1 teaspoonful cream of tartar.1

cup butter. 1 egg.

1 scant cup milk. 4 sour apples.

2 tablespoonfuls sugar.

Mix the dry ingredients in the order given; rub in the butter; beat the egg and mix it with the milk; then stir this into the dry mixture. The dough should be soft enough to spread half an inch thick on a shallow baking-pan. Core, pare, and cut four or five apples into eighths; lay them in parallel rows on top of the dough, the sharp edge down, and press enough to make the edge penetrate slightly. Sprinkle the sugar on the apple. Bake in a hot oven twenty or thirty minutes. To be eaten hot with butter as a tea cake, or with lemon sauce as a pudding.

1 3 level teaspoons baking-powder may be used instead of soda and cream of tartar.

Apple Or Huckleberry Cakes

1 pint sifted flour.

teaspoonful salt.

3 level teasp. baking-powder.

cup butter.

cup sugar.

1 egg, yolk and white beaten sep arately. 1 cup milk. 1 heaping cup huckleberries or thinly sliced apples.

Mix the flour, salt, and baking-powder, and sift two or three times. Have the berries picked over, washed, dried, and sprinkled with flour. Rub the butter to a cream, add the sugar, and beat again. Add the 301k well beaten, and then the milk. Stir this into the flour and beat thoroughly; add the white beaten stiff, and, lastly, the berries, being careful not to break them. Bake in a shallow pan or in muffin pans about half an hour.

These may be made with sour milk, omitting the baking-powder, and using half a teaspoonful of soda; or leave out half a cup of flour, and substitute for it half a cup of fine white corn meal.

Huckleberry Cake, No. 2. (Mrs. A. A. Lincoln.)

1 pint flour.

teaspoonful salt.

4 level teaspoons baking-powder.

cup sugar.

2 tablespoons butter. Milk or water enough to moisten. 1 cup berries, washed, dried, and floured.

Mix salt, baking-powder, and sugar with the flour. Rub in the butter, and moisten with milk or water to make a dough stiff enough to keep in shape when dropped from a spoon. Add the berries, which should be well floured to keep them from settling. Drop by the large spoonfuls on a well-buttered shallow pan. Bake twenty minutes.