Pink Coloring For Cake And Creams

½ ounce cochineal.

½ ounce alum.

½ ounce cream of tartar.

½ ounce salts of tartar. ½ pint boiling water. ½ pound sugar.

To the first three ingredients add the boiling water, and put in a porcelain stewpan. Let it stand on the stove without boiling for twenty-five minutes. Add the salts of tartar very gradually, stirring all the time. Add the sugar. Strain and bottle it. Use one or two teaspoonfuls, according to the shade desired.

Pokeberry Syrup For Coloring Pink

Put the fruit in a porcelain kettle, and cover with water. Boil slowly till the skins break, then strain. Add a pound of sugar to a quart of juice; boil a few moments, bottle and seal.

Ribbon Cake

1 cup butter.

2 cups sugar.

4 eggs, yolks and whites beaten separately. 1 cup milk.

3½ cups pastry flour.

½ teaspoonful soda and

1 teaspoonful cream of tartar, or

3½ level teasp. baking-powder.

Have three long, shallow pans, of equal size. Divide the dough into three parts. Bake two parts as plain cake; add to the remaining dough,

½ cup raisins, stoned and chopped. 1 cup currants. ¼ pound sliced citron (the fruit all floured).

2 teaspoonfuls molasses. 2 teaspoonfuls brandy or wine. 1 teaspoonful mixed mace and cinnamon.

Bake, and put the fruit cake between the two plain cakes, with jelly between. Press it lightly with the hand in putting together; trim the edges even, and frost.

Coffee Cake

Use one cup of strong, clear coffee instead of milk, and make as in the preceding rule. Add the fruit and spices to the whole mixture. Bake it in one loaf.

Spice Cakes

l egg.

2/3 cup molasses.

2/3 cup sugar.

2/3 cup melted butter.

1 cup milk.

2½ cups flour. 1 heaping teaspoonful soda. 1 even teasp. cream of tartar 1 tablespoonful mixed spice. 1 tablespoonful vinegar.

Mix in the order given, and bake in small tins. One tablespoonful of lemon juice and one tablespoonful of ginger may be substituted for the vinegar and spice.

Plum Cakes

1 cup butter.

2 cups brown sugar. Yolks of 3 eggs. Whites of 2 eggs. ½ cup milk.

½ cup dark molasses. ½ teaspoonful soda.

½ teaspoonful cream of tartar. ½ pound raisins, stoned and chopped. ½ pound currants. 2 tablespoonfuls any fruit syrup 4 cups flour. 2 teaspoonfuls mixed spices.

If not dark enough, add a little melted chocolate. Bake in small tins, and frost part of them with the remaining white of egg.

Pound Cake. (Miss Ward.)

1 pound butter. 1 pound sugar. 10 eggs.

1 pound flour.

½ wineglass wine.

½ wineglass brandy.

Cream the butter; add the sugar, yolks of the eggs., wine, brandy, whites of the eggs, and the flour. Put currants into one fourth of the dough, and almonds, blanched and pounded in rose water, into another part; leave the remainder plain. Fill very small round tins three quarters full.. Into half of those containing the plain dough put small pieces of citron, three in each, inserting the citron upright a little way into the dough. Sift sugar over the tops of those containing the citron and almond before putting them into the oven. Bake twenty minutes. Frost the plain and currant cakes. Pound cake is lighter when baked in small cakes than in loaves.