Honey Cake

Mrs. I. W. Hellman.

One cupful of honey, one-half cupful of butter, mix them well together; three eggs, three-quarters of a cupful of black coffee, three pieces of grated chocolate, one-half teaspoonful of cinnamon and allspice. To every cupful of flour take a teaspoonful of yeast powder, and enough flour to make a very stiff batter; one-half cupful of citron, one cupful of stoned raisins, and one-half cupful of almonds.

Chocolate Cake

Mrs. J. E. Hollenceck.

Take one cupful of butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cupfuls of sifted flour, and two teaspoonfuls of baking-powder; bake in three or four layers. For icing, take the whites of three eggs, beaten stiff, one and a half cupfuls of powdered sugar, six tablespoonfuls of grated chocolate, and two teaspoonfuls of vanilla.

Bachelors' Buttons

Mrs. S. B. Caswell.

These are small cakes about the size of maccaroons. They are very nice. One cupful of white sugar, half cupful of butter, one and a half cupfuls of flour, and one egg; fla-vor with almond. Roll into little balls about the size of a small walnut; then roll them in white sugar and put into buttered pans some distance apart, to allow them to flatten out. Add a little more flour if they flatten too much. This recipe should make between fifty and sixty.

Cup Pound Cake

Miss A. E. Widney.

Two and one-half cupfuls of sugar, three-quarters of a cupful of butter, six eggs, one cupful of milk, three and one-half cupfuls of sifted flour, two teaspoonfuls of yeast powder, two teaspoonfuls of vanilla.

Angel Cake

Reliable

Take one large cupful of flour, add to it a teaspoonful of cream of tartar; sift through a sieve four times. Beat to a stiff froth the whites of eleven eggs, add to them slowly, as in making frosting, one and a half cupfuls of pulverized sugar, and one teaspoonful of extract of vanilla; then stir in the flour, sifting it slowly through the fingers. Bake in a deep unbuttered tin, and do not remove from the tin till quite cold.

Orange Cake

Miss A. Tuthill.

Two cupfuls of sugar and one-half cupful of butter, creamed, one cupful of sweet milk, three eggs, well beaten, and three teaspoonfuls of baking-powder. Mix with three cupfuls of flour. Bake in four layers.

Filling: Grate the rind of one large orange; squeeze out the juice; mix with one cupful of sugar, one egg, and one tablespoonful of cocoanut, or not, as you please. Boil this about two minutes, and spread between the layers.

Cream Cakes

Mrs. J. C. Newton, San Gabriel.

For the outside: One pint of water, half pound of butter, three-quarters of a pound of flour, and ten eggs. Boil the water and butter together; stir in the flour while boiling; take it from the fire to cool; when cold, add the eggs by breaking them into the mixture one at a time; stir them in very thoroughly, but be sure not to beat them; add a teaspoonful of cold water; drop them into your pan; form them with a spoon, as they do not rise much. Bake fifteen or twenty minutes in a hot oven, and do not open the door until they are done.

Mixture for the inside: Two cupfuls of sugar, one cupful of flour, one pint of milk, and four eggs. Boil the milk; beat the eggs, sugar and flour together, and stir them into the milk while boiling, until thickened. Next add essence of lemon, to flavor, and when the mixture is cool, fill your cakes.