Coffee-Cakes

1. Three eggs well beaten, two cups brown sugar, one cup butter, one cup of milk, one teaspoonful of soda, two teaspoonfuls of cream of tartar. Work this to a stiff dough, and roll out to about half inch in thickness. Sift ground cinnamon over evenly, then roll up like roll jelly cake. Cut slices about a half inch thick from the roll, drop into granulated sugar, and bake thoroughly with sugared side up.

2. One pint warm milk, one coffee cup melted lard, one-half cup yeast; put in enough flour to make a stiff sponge, and set over night; in the morning add two coffecups sugar, four eggs, one teaspoonful cinnamon; mold and set to rise again, after which roll one-half inch thick on a warm board; cut with small cutter, and fry; roll in pounded sugar, and place on separate plates till cool.

Breakfast Coffee-Cakes

Three cups bread sponge, one-half cup butter, little sugar, one egg. Boll thin as bakingpowder biscuit. Cut out with tumbler or cake-cutter, sprinkle over a little sugar, cinnamon; and little bits of butter.

Corn Starch Cake

1. One and one-half cups sugar, whites of six eggs, one-half cup sweet milk, one and one-half cups flour, one-half cup corn-starch, one-half cup butter, two teaspoonfuls of cream tartar, and one tea-spoonful of soda; lemon to flavor. After all is well mixed, add one-half cup cold water.

2. Four eggs, whites only; one cup of powdered sugar, one-half cup of butter, two-thirds cup of corn starch, one-half cup sweet milk, one cup flour, two teaspoonfuls baking powder, lemon or rose-water flavoring. Cream the butter and sugar thoroughly, either with the hand or silver spoon; mix the corn starch with the milk, and add. Then add the eggs, beaten stiff, next the sifted flour, into which the baking powder has been stirred.

Cream Puffs

One-half pint cold water, into which rub smooth six ounces of flour; put it into a spider with four ounces of butter, and stir it continually over a fire not too hot till it is thoroughly cooked. It will resemble a lump of putty and cleave off the spider like a pancake. Cool this lump and add four eggs. Beat well, and then drop on a buttered tin in neat, compact little "dabs;" far enough apart not to touch when they rise. Have the oven about as hot as for cookies. and in turning them lift up the tin. If you shove them before they are set you will have pan-cakes. They should be hollow balls. Bake them long enough so they will not fall when removed, and cool them on brown paper as quickly as possible, so they won't sweat. To fill them take one-half pint milk, two beaten eggs, one-quarter cup of flour or corn starch wet smoothly, one cup sugar, lemon or vanilla flavor; cook it in a tin pail in a kettle of hot water, and stir it so it will be smooth. When both are cold, open the puff with a sharp knife, just a little slit on the side, and fill in one tablespoonful of custard.

Citron Cake

1. One cup butter, three cups of sugar, one cup of milk, three cups of flour, half cup of corn starch, two teaspoonfuls baking powder, one cup candied citron, and whites of twelve eggs.

2. Six eggs, four cups of flour, two and one-half cups of sugar, two cups of citron, cut in little slips; two teaspoons baking powder, one cup sweet milk, one cup butter.

3. Whites of twelve eggs, two cups of butter, two cups of sugar, four and one-half cups of flour, one-half cup of milk, three teaspoonfuls baking-powder, and one pound of citron.