Dr. M'Millan's formulas and domestic guide

For 2 loaves, take 2 cups butter-milk, 3 cups each of wheat, flour and cornmeal, i cup stewed pumpkin, I cup molasses, one-half cup butter, 2 eggs, I table-spoonful soda. Steam one and a half hours, then bake one-half an hour. STRAWBERRY SHORT-CAKE. First prepare the berries by picking, after they have been well washed. The best way to wash them is to hold them under a faucet, and let a gentle stream of water flow over them into an earthen bowl, and then drain and pick them into an earthen bowl. Now take the potato masher and bruise them, and cover with a ♦thick layer of white sugar. Now set them aside until the cake is made. Take a quart of sifted flour, half a cup of sweet butter, I egg well beaten, 3 tea-spoontuls of baking powder, and milk enough to make a rather stiff dough. Knead well and roll with the rolling-pin until about an inch thick. Bake till a nice brown, and when done remove it to the table. Turn it out of the pan. With a light, sharp knife cut it down lengthwise and crosswise. Now run the knife through it and lay it open for a few moments, just to let the steam escape (the steam ruins the color of the berries), and then set the bottom crust on the platter. Cover thickly with the berries an inch and a half deep, lay the top crust on the fruit, dust thickly with powdered sugar, and if any berry juice is left in the bowl pour it round the cake, not over it, and you will have a delicious short-cake. BREAD CAKE. Four cups dough, 2 cups sugar, i cup butter, i cup cream, 2 eggs, i tea-spoon saleratus. Mix with the hands and add a httle flour, and also fruit and spices to suit the taste, and let it rise well before baking. SPONGE CAKE. Two eggs thoroughly beaten with i cup of sugar, ^ cup boiling water ; sift 2 tea-spoonfuls of baking powder through an even tea- cup of sifted flour. Season with lemon or vanilla. One more egg for layer cake. Use as follows : Save 2 whites for frostings, using the 2 yolks and another egg for the cake part. Bake in jelly cake tins. Whip the whites up, and stir in sugar, not enough to make hard frosting. If you wish cocoanut cake spread the frosting on each layer and sprinkle over the cocoanut. On the top layer of the frosting spread the cocoanut thick. If you desire chocolate cake grate half a tea-cupful and stir in with the frosting, and then spread between the layers of cake on top. Be careful not to get too much water, and to bake in a quick oven. NO. 2. Twelve eggs, the weight of lo eggs in powdered sugar, the weight of 6 eggs in sifted flour, the grated rind and juice of i lemon. Beat the yolks of eggs and sugar together to a light froth. This is essential. Add the whites of the eggs well beaten, and then the lemon and a pinch of salt. Stir in the flour gradually until thoroughly mixed. Bake in long, narrow pans 3 inches deep on but- tered paper, fill the pans two-thirds full, and bake in a quick oven. The shape and depth of the pans has a great deal to do with the quality of the cake.