Apple Pound Cake

Boil together 2 cups chopped fresh apples, scant 1 cup butter, 1 cup molasses, and 1 cup raisins, until the fruit is well cooked. When this has cooled add 1 cup sugar, 1 cup buttermilk, 3 1/2 cups flour sifted with 2 teasp cinnamon and 1 teasp each cloves and soda. Lastly mix in 1 well-beaten egg.-[Mrs. C. C., N. Y.

Fig Pound Cake

Cream 3/4 lb butter (or half butter and half shortening) with 1 lb brown sugar, add yolks of 6 eggs, one at a time, beating thoroughly, 1/2 pt sour milk, in which dissolve 1 scant teasp soda, 1 lb flour sifted with 1/2 teasp nutmeg, and 1 lb each chopped figs and raisins, dredged with flour. Lastly fold in the beaten whites of 6 eggs. Bake slowly.- [Mrs. A. C., W. Va.

Rich Pound Cake

Cream 3/4 lb butter with 1 lb sugar, add 7 or 8 eggs, beating the yolks and whites separately, and lastly add 1 scant lb flour sifted with 1 teasp soda and 2 teasp cream tartar. Bake in a slow oven.-[Mrs. A. L. P., Va.

Old-Fashioned Pound Cake

Cream 1 lb butter with 1 lb sugar, add one at a time the yolks of 1 doz eggs, 1 lb flour sifted with 1 teasp baking powder. Add flour to the above mixture alternately with the whites of the eggs. Bake in loaf tins lined with greased paper all around, and put a sheet of greased paper over the tin while baking. If the oven seems too hot, set a pan of water on the grate above the cake. The success of this cake depends upon thorough creaming of the butter and sugar, thorough stirring after each egg yolk is added, and careful blending of the flour and egg whites. The oven should be moderately heated, and the baking watched carefully.-[Mrs. W. B. B., Ga.