Chocolate Cake

Mrs. M. M. Bovard.

Two cupfuls of sugar, one cupful of butter, the yolks of five eggs and the whites of two, one cupful of milk, three and a half cupfuls of flour, half teaspoonful of soda, and one teaspoonful of cream of tartar, sifted in the flour. Bake in jelly-cake tins.

Mixture for filling: The whites of three eggs, half a cupful of sugar, three tablespoonfuls of grated chocolate, and one teaspoonful of vanilla. Beat together, and spread between the layers.

Marble Cake

Mrs. J. M. Stewart.

White Portion: Seven eggs (white only), two cupfuls white sugar, one cupful butter, three cupfuls flour, one and a half cupfuls milk, one teaspoonful soda, two teaspoonfuls cream of tartar.

Dark Portion: Seven eggs (yolks only), one cupful butter, two cupfuls brown sugar, one cupful syrup, one cupful sour cream, five cupfuls flour, one teaspoonful nutmeg, two teaspoonfuls cinnamon, one teaspoonful soda. Combine to represent marble.

German Christmas Cake

Mrs. A. Higbie, Compton.

Two cupfuls of honey and one cupful of sugar; put on the stove to boil; add walnuts or almonds, and a lemon peel, cut fine. Let it cool a little, and add spices, cloves, nutmeg, etc. When quite cool, stir in the flour, in which has been mixed a teaspoonful of baking-powder; then add citron. Roll it out and cut in squares, to bake the same day or the next.

Ginger-Snaps

Mrs. J. M. Stewart.

One cupful of butter, one cupful of syrup, one and one-half cupfuls of brown sugar, one tablespoonful of cinnamon, one tablespoonful of ginger, one teaspoonful of soda, dissolved in four tablespoonfuls of water; flour enough to roll.

Gold Cake

Mrs. J. Hines.

Two cupfuls of sugar, one cupful of butter, one cupful of milk, the yolks of eight eggs, two teaspoonfuls of cream of tartar, one of soda, and four cupfuls of flour.

Cream Cake

Mrs. A. W. Potts.

Three-quarters of a cupful of milk, half cupful of powdered sugar, a lump of butter half the size of an egg, and one tablespoonful of corn-starch. Boil the milk, butter, and sugar together; add the corn-starch, wet with a little cold milk; stir briskly while boiling. Boil from three to five minutes. When cold, flavor to taste.

Cream for the cake: One cupful of sugar, half table-spoonful of butter, three eggs, half cupful of flour, half cupful of corn-starch, and one teaspoonful of Dooley's yeast-powders. Bake in jelly-cake tins, and put together one hour before serving, substituting the cream for jelly. The above is for a small cake. If your jelly-cake tins are large, double the quantities for cake and cream.

Lafayette Cake

Mrs. J. M. Stewart.

Two cupfuls of sugar, one-half cupful of butter, beat to a light cream; four cupfuls of flour, one cupful of sweet milk, three eggs, two teaspoonfuls of creamtartar, one teaspoonful of soda.

Ginger Cookies

Mrs. A. N. Hamilton.

One cupful of butter, one cupful of sugar, two cupfuls of molasses, one tablespoonful alum, dissolved in two-thirds of a cupful of boiling water; two teaspoonfuls of soda, dissolved in the same quantity of boiling water; Ginger to taste.