Buckeye cookery

and barely long enough to mix well; when part of the flour is in, add the lemon juice. Bake twenty minutes, in small loaves.—In the Kitchen. ‘ | ae | PLUM SHERIDAN CAKE. : Four cups fine white sugar, five of sifted flour, one of butter, one A i td a half of sweet milk, one tea-spoon soda dissolved i in the milk, _ two of cream tartar, whites of sixteen eggs; stir sugar and butter - ¢0 a cream, then add whites of eggs beaten to a stiff froth, next add - ylour, then the milk and soda; stir several minutes, and then add . cream tartar and flavoring. ‘This makes a large cake.—Mrs. Mary - ‘A CS. Moore, Granville. ‘| ee 3 st a i ~SPICE CAKE. Gay. Three pounds seedless raisins, one and a half pounds citron, one ek pound butter, two and a half coffee-cups sugar, two of sweet milk, : four of flour, six egos, two large tea-spoons baking-powder, three . _ tea-spoons cinnamon, two of mace.—Mrs. Gov. Potts, Montana. eo Snow Cake. Bun ae _ Half tea-cup butter, one of sugar, one and a half of flour, half - eup sweet milk, whites of four eggs, tea-spoon baking-powder ; flavor . 2 with lemon.—Mrs. Wm. Patrick, Midland, Mich.’ rey seit ze : | \ . me Heys Snow Cake, al Bt - Whites of ten eggs beaten to a stiff froth, sift lightly on this one | anda half cups fine white or pulverized sugar, stir well, and add cup oui - flour mixed with tea-spoon cream tartar; flavor with lemon or te Manilla Mrs. Dr. Koogler, Connersville, Ind. Sart Pe oO OAK DARING) fio IS Ten-Minute CAKE, One- fourth pound butter, a little less than a pound flour, the same of sugar, six eges beaten separately ; flavor with mace and bake in muffin-rings.— Mrs. S. C. Lee, Baltimore, Md. . oi TILDEN CAKE. | Beets One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn starch, four eggs, two tea-spoons bakingpowder, two of lemon extract. This is so excellent that a “ barrel” would not be too much of it.—Mrs. T. B., Chicago, Ill. TIN-WEDDING CAKE. Rub one cup butter and three of sugar to a cream; add one cup milk, four of flour, five eggs, one tea-spoon cream tartar, half teaspoon soda, one-fourth pound citron. This makes two loaves.— Mrs. J. H. Ferris, South Norwalk, Conn. WATERMELON CAKE. White Part.—Two cups white sugar, one of butter, one of sweet milk, three and a half of flour, whites of eight eggs, two teaspoons _ | __ cream tartar, one of soda dissolved in a little warm water. | | Red Part.—One cup red sugar, half cup butter, third cup sweet — milk, two cups flour, whites of four eggs, tea-spoon cream tartar, _ half tea-spoon soda, ted-cup raisins ; be careful to keep the red part around the tube of the pan and the white around the edge. It requires two persons to fill the pan. This is a very attractive and ornamental cake.—Mrs. Bazter. | a | Weppine Cake. Seen Fifty eggs, five. pounds sugar, five of flour, five of butter, fifteen of raisins, three of citron, ten of currants, pint brandy, fourth ounce cloves, ounce cinnamon, four of mace, four of nutmeg. This makes forty-three and a half pounds, and keeps twenty years, This cake is unequaled.—Mrs. C. H. D., Northampton, Mass.: | ; PPR re Pee WHITE CAKE. — ' ae _ One cup butter, two of sugar, one of sweet milk, three of flour, : _ whites of five eggs, two tea-spoons baking powder. Easily made, : and very good.—Mrs. Daniel Miller. ia: | WHITE PERFECTION CAKE, Three cups sugar, one of butter, one of milk, three of flour, one of corn starch, whites of twelve eggs beaten to a stiff froth, two - tea-spoons cream tartar in the flour, and one of soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together, then the milk and soda, and the flour and whites of eggs. This cake is rightly named a "Perfection."—Mrs. C. Jones, Bradford, Vt. ‘LAYER-CAKES. :