Cocoanut Cake

Mrs. R. M. Widney.

One cupful of sugar, four eggs, one small half cupful of butter, one third cupful of sweet milk, and one pint of sifted flour. Bake the cake in layers.

Custard for the cake: One-half pint of sweet milk and one egg. Make a custard and thicken with cocoanut; place between the layers quite thick. Make an icing of the white of one egg and half tablespoonful of powdered sugar, and spread over the top layer; then sprinkle on dry cocoanut. Do not dry the icing before sprinkling on the cocoanut. Use Schepp's cocoanut.

Harrison Cake

Mrs. Dr. Ross.

One cupful brown sugar, one cupful molasses, one cupful butter, one cupful milk, three eggs, and three cupfuls flour, slightly browned. Mix into the flour one teaspoonful yeast-powder, and into the molasses one teaspoonful of soda. Add one cupful of chopped raisins, one of currants, and one of citron. Season with allspice, cinnamon, cloves and mace; teaspoonful of each. This is a delicious cake - almost equal to the richest fruit cake.

Nut Cake

Mrs. I. W. Hellman.

One-half cupful butter, one-half cupful sugar, three eggs, two and a half cupfuls flour, one and a half teaspoon-fuls baking powder, one-half cupful milk, one cupful chopped walnuts. Rub the butter and sugar to a light, white cream; add the eggs, beaten a little, then the flour, sifted with the powder; mix with the milk and nuts into a rather firm batter. Bake thirty-five minutes, and try with a straw.

Excellent Ginger Snaps

Mrs. Gillette.

Two cupfuls molasses, one cupful butter and lard mixed, two teaspoonfuls saleratus, one egg. Boil molasses and the cupful of shortening together five minutes; let cool a few minutes, then stir in the beaten egg and salaratus, holding it over the pan of flour while stirring it in, as it will foam and run over. As much ginger as is liked. Mix thin, roll thin. A few minutes will bake them. These are excellent.

Emma's Jumbles

Mrs. C. G. Du Bois.

Weigh one-half pound butter, three-quarter pounds flour, one-half pound powdered sugar (put by a little sugar to roll them in). Beat two eggs well; add little nut-meg. Make this into a stff dough; do not roll, but break off pieces the size of walnuts, and make into rings; lay them in tins to bake, an inch apart, as it runs and spreads. A moderate oven.

Orange Cake

Miss Lillie Milliken.

Two small cupfuls of sugar and half cupful of butter, worked to a cream; then add three well-beaten eggs, one cupful of milk, three cupfuls of flour, and two teaspoonfuls of baking-powder; bake in five jelly-tins in a quick oven. For frosting to put between the cakes, use the whites of two eggs, the juice and grated rind of one orange, and sugar enough to make it quite stiff.

Cream Cake

Mrs. O. W. Childs.

Four eggs, one cupful of sugar, one cupful of flour, one teaspoonful of yeast-powder, and a pinch of salt. Pour the above mixture into jelly-cake pans, and bake a light brown in a quick oven.

Cream custard for the above cake, to be used the same as for jelly cake: One pint of milk, one tablespoonful of corn-starch, one egg, two heaping tablespoonfuls of white sugar, and one teaspoonful of butter. Flavor with vanilla. Bring the milk and sugar almost to a boil; then add the corn-starch, stirred smooth with a little milk, and a pinch of salt. Stir it at the back of the range for five minutes, not allowing it to boil. Take it off and let cool a little; then stir in the egg well, and put the kettle on the fire again for a few minutes. Add the flavoring, and spread thick on the layers of cake. Ice the upper layer.