Poor Man's Fruit Cake

One pound of fat salt pork. Three cupfuls of coffee (hot). Four cupfuls of sugar. One cupful of currants. One cupful of figs.

One pound of raisins. One table-spoonful of cinnamon. One tea-spoonful of cloves. Seven and a-half.cupfuls of flour.

Chop the fat pork very fine, and pour over it the boiling coffee ; let the coffee cool slightly, and add the sugar. Chop the figs coarsely, seed and chop the raisins, and wash and dry the currants ; then put the fruit all together, and sift over it a little of the flour. Add the spices to the rest of the flour, and stir the latter into the coffee and sugar. When the mixture is well beaten, add the fruit, and bake in one loaf on buttered paper for an hour.

English White Mountain Cake

One pound of sugar.

One-half pound of butter.

One-half pint of the whites of eggs.

One-half pint of milk.

One and a-quarter pound of flour.

Two tea-spoonfuls of baking-powder.

The above recipe is from an eminent English cook. The apportionment of eggs may seem strange, but it certainly is a wise way of measuring, since eggs vary so much in bulk. Rub the butter and sugar together to form a cream, and add the milk. Sift the powder with the flour, and add this to the mixture; and lastly add the whites of the eggs, beaten to a stiff froth. Bake three-quarters of an hour in a large, well buttered tin.

angels' food.

One cupful of flour.

One and a-half cupful of granulated sugar.

Eleven eggs (whites).

One tea-spoonful of vanilla.

One tea-spoonful of cream of tartar.

Sift the flour four times; then measure it, and add the cream of tartar, and sift four times more. Sift the sugar through the flour-sieve three times. Beat the whites of the eggs to a stiff, dry froth, and add the sugar a little at a time, and then the flour and the vanilla. Bake forty minutes in a moderate oven. Do not butter the pan at all. Lay a paper on the bottom, leaving it unoiled also. When done turn the cake upside down, place the pan bottom upward, and lay the cake upon it. Frost the bottom of the cake.

White Cake, No. I

One coffee-cupful of sugar. One-half coffee-cupful of butter. One-half coffee cupful of milk. One coffee-cupful of flour. One-half coffee-cupful of corn-starch. Two tea-spoonfuls of baking-powder. Three eggs (whites).

Rub the butter and sugar to a cream, and add the milk. Sift together the flour, corn-starch and baking-powder, and add them, beating well. Lastly, stir in the whites of the eggs, beaten to a stiff froth. Bake for half an hour in a well buttered tin in a moderately quick oven. A flavoring may be added to the cake in mixing, if desired.

White Cake, No. 2

One and a-.half tea-cupful of sugar. One-half tea-cupful of butter.

One tea-cupful of water.

Three tea-cupfuls of flour.

Three tea-spoonfuls of baking-powder.

Two tea-spoonfuls of vanilla.

Four eggs (whites).

Mix in the order given in the preceding recipe, and bake for half an hour. This makes a very delicate cake.