Nut Cake

Mrs. Taylor, Fort Wayne.

Two and a half cups sugar, one of butter, three and a half of flour, one of sweet milk, five eggs, one pound stoned raisins, one-half pound of citron, one-half of a lemon peel, one-half of an orange peel, one pint hickory, nut meats, one nutmeg, two teaspoons baking powder.

Cocoanut Cake

Mrs. Bartlett.

One pound of sugar; one pound of flour; one pound of butter; whites of twelve eggs; one cocoanut; two-thirds teaspoonful soda; half cup of wine.

White Cup Cake

Mrs. A. S. Ewing.

Two cups of sugar, one-half of butter, four of flour, one of sweet cream, one teaspoon soda dissolved in the cream, two teaspoons cream tartar mixed through the flour, whites of eight eggs.

Composition Cake

Mrs. H. F. Waite.

Five eggs, four cups sifted flour, two and one-half of sugar, one of butter, one of milk, two teaspoons cream tartar, one of soda. Beat sugar, butter and yolks of eggs a long time, then add milk and part of the flour; with the rest of the flour add the whites, beat very light; raisins or citron, if desired.

Vanilla Cake

A. E. W.

One-half cup of butter stirred into one cup of sugar till it is like cream, three eggs, one and one-half cups flour, two teaspoons vanilla; bake on tins, dropping.

Rebecca's Plain Cake

Mrs. G. H. L.

One cup sugar, two of flour, one-half of butter, one-half of sour milk, one egg, one teaspoon saleratus. One loaf.

Plain Cake

Harriet N. Jenks.

One cup of Indian meal sifted, one of flour, one of sugar, one teaspoon soda, about a pint of sour milk, tea-spoon of salt, one egg, piece of butter size of a common egg. Wholesome for children.

One Egg Cake

Mrs. P. B. Ayer.

One and a half cups sugar and one-half of butter beaten together, one egg, one cup milk, two and a half of flour, two and a half teaspoons of baking powder. This cake should have icing of some kind between, chocolate for example.

Tipsy Cake

Mrs. Gen. N. J T. Dana.

Take sponge cake and stick it full of almonds which have been blanched ; turn over it as much white wine as it will absorb; put it in a deep dish or glass bowl, and let it stand one hour, then pour over it as much soft custard as the dish will hold. Let it stand two or three hours. Very simple and very nice.

Runaway Cake

Mattie Winslow, Aurora, 111.

One egg, one teaspoon sugar, two tablespoons butter, one cup milk, two teaspoons cream tartar, one teaspoon soda, flour to make a little thicker than griddle cakes. This is very nice eaten hot with butter for breakfast and tea.

Tumbler Cake

Mrs. Lamkin.

Four eggs, one tumbler sugar, one tumbler butter, one-half tumbler molasses, one-third tumbler milk, one tea-spoon saleratus; spices to taste; one-half pound raisins, one-fourth pound currants, flour to make it the usual consistency. Bake one and one-fourth hours in a slow oven.

Adams' Cake

Mrs. H. P. Stowell.

One cup sugar, two-thirds cup butter, four eggs, one and one-eighth cups flour, very little soda. Very nice.

Clay Cake

Mrs. Ada Sturtevant.

One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, the yolks of five eggs and the whites of seven, two spoons cream tartar, one spoon soda, one spoon extract of lemon; stir the butter and sugar till it looks like cream; beat the yolks separately and well) the whites to a stiff froth, adding the whites and flour last, and beat all very thoroughly. This will make two cakes. If you lack time, and wish variety, by changing the flavoring and adding fruit to one, you will have two cakes entirely unlike, and very good.

Harrison Cake

Mrs. B. F. Adams.

One and one-half cups butter, one cup sugar, one cup molasses, one cup sour milk, four eggs, one teaspoon soda, flour to make as thick as pound cake; fruit and spice.