Buckeye cookery

Three coffee-cups yeast dough, light enough to bake for bread, two and two-thirds cups sugar, one cup butter, three eggs, one nutmeg; put all together, and work with the hands until smooth as pound-cake. It is very important that All should be mixed very thoroughly with the light dough. Add raisins and as much fruit as desired, and let rise half an hour in the pans in which you bake. The oven should be about right for bread. This is easily made, and is quite as nice as common loaf-cake.—Mrs. Chas. Fullington. Syn BREAD CAKE. _ Two cups light bread dough, one and one-half cups sugar, half cup butter, three table-spoons sour milk in which has been dissolved half tea-spoon soda, half a grated nutmeg, tea-spoon cinna- _ mon, cup raisins chopped a little and floured; stir all well together, adding fruit lastly; let rise half an hour and bake in a moderate oven.—Mrs. Massillon.. BRIDE'S CAKE. Batter well mixed, one tea-spoon cream tartar and half tea-spoon soda.. Bake i in rather small square dripping-pan. When cake is cool have ready a half pint sweet cream whipped to a stiff froth, sweeten and flavor to taste, spread over cake and serve while fresh. The cream will froth easier to be made cold by setting on ice before using.—Mrs. Wm. Brown. CORN-STARCH CAKE. Two cups sugar, Three-fourths cup butter, one cup of seven eggss, two tea-spoons cream tartar, one tea-spoon soda mixed thoroughly with the flour ; cream butter and sugar, aadd eggs and flavor with lemon or vanilla. COFFEE CAKE. One cup brown sugar, one of butter, one of molasses, one of strong coffee as hot as possible, four eggs, one tea-spoon ’ COFFEE CAKE. One cup brown sugar, one cup molasses, half cup butter, one cup strong coffee, one egg or yolks of two, four even cups flour, heaping tea-spoon soda in the flour, one table-spoon cinnamon, one tea-spoon cloves, two pounds raisins, Soften the butter, beat with sugar, add eggs and coffee, then the fruit dredged in a little flour. Bake one hour in x moderate oven, or make in two small loaves which will bake in a short time.—Mrs. D. Everton. MCOCOA NUT CAKE. One cup butter, one and a half cups of sugar, one of sweet milk, four ounces chocolate, half cup of flour, four eggs with whites beaten to a stiff froth, one tea-spoon soda, two of cream tartar, one grated cocoa-nut.—Mrs. Ann Holland., ee oe FROSTED CAKE. One cup butter, two of sugar, a scant cup milk, one and a half cups flour, one cup corn starch, whites of seven eggs, three tea-spoons of baking powder in the flour; bake in a long pan. Take half pound of brown sugar, scant quarter pound butter, half cup milk, butter size of an egg, two tea-spoons vanilla; mix thoroughly and cook as syrup until stiff enough to spread; spread on cake and set in the oven to dry.—Mrs. George Bever. CINCINNATI FRUIT CAKE. One pound butter and rind, one pint boiling water, let stand one hour; add two cups brown sugar, one of molasses, one table-spoon each of cloves and nutmeg, and two of cinnamon, two pounds raisins, one-fourth pound citron, half glass brandy, three tea-spoons of baking powder, and seven cups of sifted flour. Bake slowly two and a half hours. This is excellent, and requires neither eggs nor butter spices.—Mrs. E. Kinney. | : : CCHOCOLATE CAKE. One cup butter, three of brown sugar, one of sweet milk, four eggs, yolks of seven eggs, nine table-spoons grated Baker's chocolate, three tea-spoons baking powder. This may be baked as a _dayer cake, making a white cake of the whites of the eggs, baking in layers, and putting them together with frosting between the layers.—Mrs. Frank Woods Robinson, Kenton. ‘DELICATE CAKE. -CAKE-MAKING. EVERLASTING CAKE.