Ice Cream Cake

Half a cup of butter, one of sugar, half of milk, two of flour, three eggs, the whites beaten separately, one teaspoonful of cream of tartar, one half of saleratus. Flavor with lemon. Bake in thin sheets in a quick oven. This is nice to eat, while fresh, with ice cream.

Crullers

Mrs. T. Leighton

A piece of butter the size of an egg, one cup of sugar, one nutmeg three eggs. Make stiff with flour, and cut in fanciful shapes. Fry in boiling lard.

Fourth Of July Cake

Mrs. T. Leighton

One pound of butter, one of sugar, one of flour, two of currants, one of chopped raisins, one half of citron, one glass of wine or brandy, mace, nutmeg, clove, and lemon, one teaspoonful of saleratus, two of cream of tartar, ten eggs. Bake about two hours and a half in a moderate oven. The quantity will make two loaves. Frost.

Ginger Pound Oak

Two cups of butter, two of sugar, two of molasses, three eggs, nine cups of flour, two tablespoonfuls of ginger, two teaspoonfuls of cinnamon, two of saleratus, one nutmeg. This will make three large loaves.

Pound Cake

One and a half cups of butter, three of sugar, four of flour, ten eggs, - beat the whites separately, - one tea-npoonful of mace. Bake in a rather quick oven forty minutes.

Pound Cake, No, 2

Two cups of butter, one pint of sugar, one quart of flour, twelve eggs, the yolk of one left ou1, one tea-spoonful of mace. Bake in a rather quick oven forty minutes. Always beat the eggs separately for pound cake, and stir in the whites the last thing.

Wedding Cake

Two cups of butter, one pint of sugar, one quart of flour, ten eggs, one wine-glass of brandy, one of wine, the rind and juice of one lemon, one tablespoonful of ' mace, one of clove, one of cinnamon, one of allspice, half a teaspoonful of saleratus, one of cream of tartar, one pound of raisins, one of currants, half a pound of citron. Bake in a moderate oven three hours. This will make two large loaves.

Gold Cake

One cup of butter, one pint of sugar, one quart of flour, one teaspoonful of saleratus, two of cream of tartar, the rind and juice of two lemons, the yolks of fourteen eggs. Bake in sheets about two inches deep, in a rather quick oven, and about forty-five minutes.

Golden Cake, No. 2

Golden cake made the same as the silver, with the yolks of the eggs and half a cup more of flour. Flavor with lemon.

Silver Cake

One and a half cups of butter, three of 6ugar, the whites of fourteen eggs, a pint and a half of flour, one teaspoon of saleratus, two of cream of tartar, one teaspoonful bitter almond. Bake in a quick oven, in sheets about two inches deep.

Silver Cake, No. 2

Half a cup of butter, one of sugar, one half of milk, two of flour, the whites of six eggs, one teaspoonful of cream of tartar, one half of saleratus. Flavor with almond, and bake in sheets in a rather quick oven. Strew in strips of citron.

Sponge Cake

Beat to a froth seven eggs and two teacups of sugar; stir into this two coffee-cups of flour, in which is mixed one teaspoonful of saleratus and two of cream of tartar. Flavor with the grated rind and juice of one lemon. Bake in sheets in a moderately hot oven. This is very nice

Sponge Cake, No, 2

One pint of sugar, one and a half of flour, twelve eggs, one lemon. Beat the sugar, the juice and grated rind of the lemon, and the yolks of the eggs together, then beat the whites to a stiff froth, and add to the mixture; and lastly stir in the flour very lightly. Bake in sheets about half an hour.

Berwick Sponge Cake

Twenty-five eggs, one pint and a half of sugar, one pint and a half of flour, the grated rind of three and the juice of one lemon. Put together and bake the same as No. 2.

Cocoanut Cake

One cup of butter, two of sugar, the whites of ten eggs, four cups of flour, one of milk, one cup of prepared cocoanut soaked in the milk, one teaspoonful of saleratus, two of cream of tartar. Bake in sheets in a rather quick oven. If you use the fresh cocoanut, use two cups of it.

Orange Cake

Beat to a froth four eggs and one and a half cups of sugar; stir into this one small cup of cold water, and then two cups of flour, in which are mixed one teaspoon-ful of cream of tartar, and one half of saleratus. Bake and split the same as cream pies.

Filling For Orange Cake

Beat to a froth the white of one egg, and mix with it gradually one cup of powdered sugar, and the rind and juice of one orange.

Chocolate Cake

Make the cake like orange cake. Filling : one quarter of a cake of Baker's chocolate, one half a cup of milk, one of sugar, the whites of two eggs, and a tea-spoonful of vanilla. Beat the sugar, chocolate, and eggs together, and stir into the boiling milk; boil until thick, and then add the vanilla.

Chocolate Icing

Beat to a froth the white of one egg, and then beat in gradually one teacup of powdered sugar, which is mixed with a quarter of a pound of grated chocolate. Flavor with one teaspoonful of vanilla. Split any kind of light cake and spread with jelly; then put on the icing, and set in a warm oven a few minutes to harden.

White Mountain Cake

Make like Concord cake, and bake in sheets about one inch thick; have all the cakes the same size. Have three cakes in a loaf; lay one cake on a board and spread with frosting; then lay another on top of that and spread this with frosting; then lay on the third, and frost the whole, and set where it will dry. This is very handsome, and will keep a long time

Angel Cake

Take the whites of eleven eggs, and one and one-half cups of granulated sugar, one cup of pastry flour (measure the flour after it has been sifted four times), one small teaspoonful of vanilla, one teaspoonful of cream of tartar. Then put in the sieve the flour and cream of tartar, and sift again. Beat the eggs to a stiff froth, beat the sugar into the eggs, and then add the seasoning; add the flour, stirring it in quickly and lightly; beat until you are ready to put it into the oven; put it in a new pan, or a pan that has been used for nothing else, and keep it in a moderate oven forty minutes. Do not grease the pan. When the cake has cooled in the pan, loosen from the sides with a knife, and then take out