Yellow but spotted with fruit.

The staple every day sort of plum cake. The fruit does not sink to the bottom in this mixture.

14 ounces sugar - 2 cups.

14 ounces butter - 2 cups.

11 eggs.

18 ounces flour - 4 rounded cups.

Mix the above the same as pound cake, then add to it,

1 pound raisins. 1 pound currants. 8 ounces citron.

1 teaspoonful baking powder.

Use seedless raisins. Nothing is good made full of raisin seeds. Mix the fruit together and dust it with flour before stirring it into the batter. The cakes require from 1 to 11/2 hours to bake.

2 teaspoonfuls of mixed ground spices, cinnamon, mace, and alspice, can be added to the above if so desired. It changes the appearance of the cake, however, and renders it perhaps less saleable. But either way it is an excellent cake.

Cost of material - sugar 10, butter 20, eggs 18, flour and powder 4, raisins 20, currants 10, citron 15 - 97c.; weight over six pounds, size a five pint cake mold full.

Preserving Corn with Salt

Cut green corn off the cob and pack it in jars in layers with salt enough between each layer to form a brine that will cover the corn. Place a plate or board on top of the corn, cover the jar and keep in a cool place.

When to be used soak the required quantity in fresh water for 24 hours, changing the water once or twice, then boil and season with milk and butter, or make into corn pudding, or fritters.

The above method used to be universally followed before canning, became so common. The corn is not so well-flavored, yet serves a purpose in some places.

Kossuth Cakes.

Make sponge drops large and thick, hollow out the bottoms, fill the hollow with whipped cream sweetened and flavored, and place two together. Dip them in melted sweet chocolate or chocolate icing and place on an oiled dish to dry. They are a Baltimore specialty, are generally made to order, only for parties; the price about a dollar a dozen.

Cheese Fondue, a la Savarin.

It is one form of cheese omelet. Take equal weights of cheese and eggs and one fourth as much butter - that would be 3 eggs, 4 ounces cheese, butter size of a guinea egg. Grate the cheese, mix the butter with it in a pan over the fire, break in the eggs, season with pepper, scramble all together same as scrambled eggs, but not' too hard, as the cheese becomes tough and ropy if cooked too much.

Cheese Ramequins.

Roll out pie paste, cover it with grated cheese, fold up and roll out twice more. Cut out like thin biscuits, wash over with egg and bake. For luncheons and teas.