Buckeye cookery

tea-spoons baking-powder, the yolks of five eggs, three small cups” flour; bake in jelly-tins. Whites of three eggs beaten to a stiff froth, juice and grated peel of one orange, sugar to consistency ; Gov. Pillsbury, Minnesota. ' Pracu Cake. Bake three sheets of sponge-cake as for jelly cake; cut peaches in thin slices, prepare cream by whipping, sweetening and adding flavorof vanilla if desired, put layers of peaches between the sheets : of cake, pour cream over each layer and over the top. Thismay also —_ be made with ripe strawberries.— Mrs. Woodworth, Ae, | Rippon CAKE. Two and a half cups sugar, one of butter, one of sweet milk, _tea-spoon cream tartar, half tea-spoon soda, four cups flour, four eggs; reserve a third of this mixture, and bake the rest in two a sce ie et fon he fire. stir in the white of one egg ; slightly beaten, and when cold put between the layers of cake. Frost the top with the other egg.—Miss Mardie Dolbear, Cape +e Joaves of the same size. Add to third reserved, one cup raisins, fourth pound citron, a cup of currants, two table-spoons molasses, tea-spoon each of all kinds of spice; bake in a tin the same size as other loaves; put the three loaves together with a little icing or put this between the layers with white frosting on the top. —Mrs. a eurrant jelly, placing the fruit loaf in the middle; frost ie top: and aoe —Miss Alice Trimble, Mt. Gilead. FAavorire SNOw-CAKE., Beat one cup butter to a cream, add one and a half cups four Ba and stir very thoroughly together ; then add one cup corn starch, and one cup sweet milk in which three tea-spoons baking-powder have been dissolved ; last, add whites of eight eggs and two cups THANKSGIVING CAKE. Make batter as for cocoa-nut cake (Miss Nettie Miller’ 8). Bake five Jayers i in jelly-tins ; make frosting of whites of three eggs, three on ma _ sugar well beaten together; flavor to taste, bake in sheets, and put together with icing. Walter Moore, Hamilton. ee ~ Robinson. Two cups sugar, six eggs leaving out the whites of three, one eup boiling hot water, two and one half cups flour, one table-spoon _ baking-powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites, and the cup . of boiling water just before the flour; flavor with a tea- -spoon lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth, six ee napsons of pulverized sugar to each egg, and lemon to flavor. gs Soon oer aes and hres. foxes Oa of pueted sugar ; with frosting for first layer mix rolled hickory-nut meats, _ with that for second layer mix fine-sliced figs, for third- with _hickory-nut meats, for fourth with figs, and on the top spread the plain frosting, and grate cocoa-nut over all —Mrs. J. 8. paar SPONGE CAKE. —Mrs. Wm. Brown, Massillon. One and a half cups sugar, half cup butter, half cup sweet milk, one and a half cups flour, half cup corn starch, tea-spoon baking- _ powder, whites of six eggs; bake in two cakes, putting frosting be- _ tween and on top.—Olivia S. Hinman, Battle Creek, Two cups pulverized sugar, half cup butter beaten to a cream; add half cup sweet milk, two and a half cups flour, two and a half tea-spoons baking-powder in the flour, whites of eight eggs; bake in jelly-tins and put together with icing made by boiling a half teacup of water and three tea-cups sugar till thick ; pour it slowly over the well-beaten whites of three eggs, and beat all together till cool. Vanity CAKE. Wuirrt Mountain CAKE. Beat before putting on each layer. _ Sprinkle each layer thickly with grated cocoa- nut, and a han some cocoa-nut cake will result.—Mrs. Dr. Stall, Union City, Ind. VS FOR FROSTING. a DIRECTIONS FOR FROSTING. ; et a |