Drop Cakes

One cupful of brown sugar. Three cupfuls of flour.

Three-quarters cupful of butter. Two tea-spoonfuls of soda.

One cupful of sour milk. One tea-spoonful of cloves.

Three-quarters cupful of mo- One tea-spoonful of cinnamon.

lasses. Two eggs.

Warm the molasses, dissolve the soda in the milk, and add it to the molasses. Rub the butter and sugar to a cream, and add the beaten eggs, and then the molasses mixture. Sift the spice with the flour, and stir the latter in; then beat until all is smooth. Drop by spoonfuls on a buttered baking-tin, or bake in gem-pans or patty-pans, oiling well in any case.

Rolled Jelly Cake

Two eggs.

One cupful of sugar.

One and a-half cupful of flour.

Three table-spoonfuls of milk.

One-half tea-spoonful of salt.

Two tea-spoonfuls of baking-powder.

Mix together the sugar and the yolks of the eggs, beating well, then add the milk and salt, and the flour, into which has been stirred the baking-powder. Lastly stir in the beaten whites of the eggs. Butter a dripping or cookie pan, turn in the batter, and bake quickly in a quick oven. When the cake is done, turn it bottom up on a baking-board; spread the cake with jelly, roll it up, and wrap a cloth or towel about it to keep it in shape until cooled. Cut from the end of the roll when serving.

Sponge Jelly Roll

Three eggs.

One coffee-cupful of sugar.

One coffee-cupful of flour.

Two tea-spoonfuls of lemon extract.

One-half tea-spoonful of salt.

Two table-spoonfuls of water.

Put the ingredients together the same as in the preceding recipe, and roll up as directed. This makes a larger cake than the last mentioned.

Marble Cake

One cupful of sugar. One-half cupful of butter.

Rub these to a cream, divide the cream into two portions, and use one portion for the dark and the other portion for the light part of the cake.

The Dark Part

One-quarter cupful of molasses.

One-half cupful of milk.

One cupful of flour.

Two eggs (yolks).

One tea-spoonful of baking-powder.

One-half tea-spoonful of cloves.

One-half tea-spoonful of cinnamon.

One-quarter tea-spoonful of grated nutmeg.

Add to one of the portions of creamed butter and sugar the beaten yolks of the eggs, and then the milk and molasses. Stir the powder, spice and flour together, add the mixture, and beat thoroughly for three or four minutes. It may be found necessary to slightly increase the quantity of flour named. The track made by the spoon in stirring the butter should not at once sink back.

The Light Part

Two eggs (whites).

One tea-spoonful of baking-powder.

One-half cupful of milk.

One cupful of flour.

Add the milk to the other portion of sugar and butter; then put in the flour, into which the powder has first been stirred ; and lastly add the beaten whites of the eggs.

Place a layer of the dark part in a well buttered cake-tin, then a layer of the light, and so continue until all the batter is used, ending with the dark. Bake for three-quarters of an hour in a moderate oven.