Buckeye cookery

y dominges: % keep the horn supplied with icing.—In the Kitchen. Fg Sis REG CaKE. Silver Part.—Two cups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping tea spoons baking-powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and last white of eggs. | NG Gold Part.—One cup sugar, three-fourths cup butter, half cup o sweet milk, one and a half tea-spoons baking-powder sifted in a little — more than one and a half cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one tea-spoon allspice, ‘and cinnamon _ until you can taste it; bake the white in two long pie-tins. Put. half the gold in a pie-tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other; — iy put on the rest-of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting. —Miss Tina Lay, ay vc ae Beit . Harp-Times CAKE. : Half a cup of butter, two of sugar, one of sour cream, five of flour 4 “flour, three eggs, half tea-spoon of soda; bake i in layers and spread : | : with Sime Rk. M. Henderson. ‘ Bian YER- CAKES. vi Hoorn CUSTARD CAKE. ‘Cream one pound sugar and half pound butter; add five eggs beaten. separately, one cup sweet milk, one pound flour, three teaspoons baking powder, flavor with lemon, and bake in jelly-pans. For custard, place one pint milk in a tin pail and set in boiling water ; add a table-spoon of corn starch dissolved in a little milk, two eggs, one-half cup sugar, two cups chopped hickory-nut meats, well mixed together to the boiling milk ; stir, and put between the layers of the cake, while both cake and custard are warm. This is excellent.. i ROLLED JELLY: CAKE. . Beat twelve eggs and one pound pulverized sugar together very lightly, then stir in three-fourths pound of flour, making batter as light as for sponge-cake, and thin enough to spread nicely when poured; make up as quickly as possible. Have shallow tin-pans prepared (about twelve by eighteen inches and an inch deep) by lining with thin brown paper, using no grease on pan or paper ; pour in batter, spread out with a knife as thin as possible (about half an inch thick), and bake in solid oven. When done, remove from oven, let cool a few minutes, and while still warm, but not hot, turn out of pan upside down. With a brush or soft cloth wet, in cold water, brush over the paper and pull it off; spread cake thin with jelly and roll it up, being careful to place the outer edge | of roll against something so that it will not unroll until cold. Sprinkle with powdered sugar and serve. If ‘baked in pans such as are described above, the recipe will make two rolls, each twelve inches long, which should be cut in two, making foar rolls. Use no bakiag-powder, as it makes the cake too brittle. Many use none in sponge-cake. The paper lining should be larger than pan, to lift out the cake by taking hold of the projecting edges. This never fails.—C. W. Cyphers, Minneapolis. KeEtiy IstAnD CAKE Qae cup butter, two of sugar, three of flour, four eggs, half cup milk, three tea-spoons baking-powder; bake in jelly-tins. For filling, stir together a grated lemon, a, large grated tart apple, an egg, and a cup sugar, and boil four minutes. A very excellent cake.—Miss Greeley Grubbs. ° > i Lemon Cake. Oue and one-half cups sugar, one of butter, two and one-half of flour, five eggs beaten separately, four tea-spoons sweet milk, tea- spoon cream tartar, half tea-spoon soda. For Jelly.—Take coffee-cup sugar, two table-spoons butter, two — eggs, and the juice of two lemons: beat all together and boil until the consistency of jelly. For orange cake use oranges instead of Jemons.—Miss Minnie Brown. | Lapy’s FINGERS.