Chess Cakes

Mrs. Lamkin.

Peel and grate one cocoanut, take one pound sugar, one-half pint water, and boil fifteen minutes; stir in the grated cocoanut. boil fifteen minutes longer, while warm stir in one-fourth pound butter, then add the yolks of seven well beaten eggs. Bake in patty pans lined with a rich paste; will keep some time, and mixes prettily in a basket of cake. The small oval patty tins are prettier than scallops.

Finger Cakes

Mrs. Lamkin.

Two eggs, beaten very light, to which add a cup of granulated sugar (excepting a tablespoonful); sift in a very small teaspoon cream tartar, half as much soda, a little salt; stir in flour enough for a stiff dough; roll very thin, and sprinkle with a tablespoon of sugar from the cupful, giving it a light roll; cut the dough in strips a ringer width; do not let them touch in the pan. Bake in quick oven, watching them, as they readily scorch. Add a good size teaspoon of vanilla.

Wine Cakes

Mrs. A. M. Chetlain.

One pint of sweet milk, three eggs well beaten, flour to make a thick batter, have hot lard and try as you would fried cakes; take a spoon of batter and let your hand shake as you drop into the lard. Serve warm with wine and sugar, or sweet cream.

Fried Cakes

Mrs. B. J. Seward. One cup of sugar, four tablespoons of butter, three eggs, one cup sweet milk, one teaspoon soda, two of cream tartar, or three teaspoons baking powder; roll half an inch thick after mixing soft, and fry in hot lard.

Fried Cakes

Mrs. A. Kesler, Evanston. Two quarts unsifted flour, two teaspoons soda, four of cream tartar, two of salt, two eggs, one-half cup shortening, two of sugar, milk to mix.