Buckeye cookery

\h table-spoon butter, and a tea-spoon vanilla or lemon; add gradually, and continue stirring briskly until so thick that when cold it will drop, not pour, from the spoon. The puffs may be kept on hand. Make the creaxa fresh, let it cool, and fill as many as are wanted. —WMrs. Ex-Governor Noyes, Cincinnati, Ohio. DIXIE CREAM PUFFS. Five eggs, whites and yolks beaten separately, one and a half ‘cups each of white sugar and sifted flour, two tea-spoons baking powder in the flour; bake in tea-cups, fillmg about half full. The cream is prepared by placing a small tin pail containing a pint sweet milk in a kettle of boiling water; beat the whites and yolks of two eggs separately; stir in the milk while boiling, a half tea-cup — sugar, a large table-spoon corn starch dissolved in a little sweet milk, then the beaten yolks and a piece of butter the size of a large walnut; flavor with lemon or vanilla. When:done, cut the cakes open, put in a spoonful of the cream, place together again, roll in the whites, and then in coarse granulated sugar.—Mrs. E. De Wolf. FRENCH CREAM CAKE. Three eggs, one cup granulated sugar, one and a half cups flour two table-spoons cold water, tea-spoon baking powder. This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard spread between them, the latter : being the preferable plan. For custard, boil nearly one pint sweet milk; mix two table-spoons corn starch with a half tea-cup sweet milk, add two well-beaten eggs; when milk has boiled add nearly a cup sugar, and add gradually the corn starch and eggs, stirring 7 briskly; add a half cup butter, stirring until dissolved, flavor with one tea-spoon vanilla, and spread between cakes while hot. This : cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.—Mrs. Charles Morey. . an GOLDEN CREAM CAKE. Cream one cup sugar and one-fourth cup butter, add half cup sweet milk, the well beaten whites of three eggs, one and a half cups flour, with half a tea-spoon soda, and a tea-spoon cream tartar g t Pr ye LAYER. CAKES. 83 sifted with it; bake in three deep jelly-tins; beat very light the yolks of two eggs, one cup sugar, and two table-spoons rich sweet cream, flavor with vanilla, and spread on cakes; or to yolks add one and a half table-spoons corn starch, three-quarters cup sweet milk and small lump butter; sweeten and flavor to taste, cook in a custard-kettle till thick, let cool, and then spread.—Mrs. J. M. Southard. | | IcE-CREAM CAKE. : Make good sponge-cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick*between each layer. This is the queen of all cakes. —Miss Mattie Fullington. oe ICE-CREAM CAKE. One-fourth pound each butter and powdered sugar, half pint milk, half pound flour, six eggs, one glass wine, one nutmeg; bake quickly in iron gem-pans. They raise light with hollow center. When cold, cut a round hole in top (as you would "plug" a melon), fill with ice-cream just before serving, so that it will not have time | to melt.—Mrs. A. C. Glazier — | COCOA-NUT CAKE. To the well-beaten yolks of six eggs, add two cups powdered __ white sugar, three-fourths cups butter, one of sweet milk, three and ahalf of flour, one level tea-spoon soda and two of cream tartar, - whites of four eggs well beaten; bake in jelly-cake pans. For icing, grate one cocoanut, beat whites of two eggs, and add one tea-cup powdered sugar; mix thoroughly with the grated cocoanut, and spread evenly on the layers of cake when they are cold.— Miss Nettie Miller, Columbus. ;