This, as well as the molasses pound cake is a great acquisition to the list of cheap cakes, for a good sort of cake it is, although served as a pudding. Some of the large city bakeries are selling it now in different forms (See No. 285.) It is good likewise as a sally-lunn for breakfast, being not too sweet or rich, but short, light and wholesome:

1 cup sugar - 1/2 pound. 1/2 cup butter - 1/4pound. 6 eggs.

2 cups milk - a pint.

3 large teaspoons powder. 6 cups flour - 11/2 pounds.

Make up like pound cake by creaming the butter and sugar together, add the eggs two at a time and beat in well, then the milk. Mix the powder in the flour and stir in. Beat the mixture well with the spoon.

This makes two cakes in the common shallow tin baking pans about ten inches long. Let the batter be less than an inch in depth to bake easily, and sift some granulated sugar on the surface before putting in the oven and the cakes will come out nicely glazed. One will serve to slice for pudding with sauce, the other for cake. About 31/2 pounds costs 28 to 30 cents.