The economical cook book

Quantities. Split the oake open as soon as it comes from the oven, mark it round the edges with a knife, and separate it with the fingers ; cutting it makes it heavy. Butter both top and bottom cakes, spread the strawberries on the lower one, sprinkle thickly with powdered sugar, lay the top orust on the berries; and serve it with rich oream. To be cut at the table. This is nice for dessert or the tea-table. Bake it in large round or square tins. * Whortleberry-cake. One cup of butter, two of sugar, three cups and a half cf flour, four eggs, a cup of sour milk, juice and rind of a lemon, a small teaspoon of soda, and two cups of whortleberries. Stir the butter and sugar to a cream, add the lemon, then the yolks of the eggs beaten light, then flour and whites of eggs beaten to a stiff froth, last the milk ; dissolve the soda in a teaspoon of hot water and beat it in just as you put it in the pans. Bake all in one or in square tins. Fruit to be put in just after the soda. Plum-cake. One pound of butter, one of sugar, one of flour, ten eggs, one pound of currants, half a pound of raisins, one nutmeg grated. Stir the butter and sugar to a cream, add the yolks of the eggs beaten light, a glass of brandy and the nutmeg, then the flour alternately with the whites of the eggs beaten to a stiff froth, last the fruit with two tablespoons of flour stirred through it. Bake like pound-cake an hour and a half. *Loaftcake. Four pounds of dough ready to bake, two pounds of sugar, one pound of butter, flve eggs, and two pounds of seeded raisins ; flavor with cinnamon and nutmeg, and add half a tumbler of brandy. Mix the sugar, butter and eggs beaten, into the dough. When thoroughly incorporated, add die brandy and fruit ; put it in the pans and let it rise for an hour or more and bake. * Coffee-cake. One cup of butter, one of sugar, one of molasses, four of flour, one of cold strong coffee, a teaspoonfol of soda, and two of cream of tartar, four eggs, a teaspoonfol of cloves, one and a half of cinnamon, one pint of stoned raisins, one of currants, and half an one of citron. Stir the butter and sugar to a cream, add spices, molasses, eggs, coffee, flour with the cream of tartar sifled through it, and last the soda dissolved in a spoonful of hot water. Bake in shallow pans, or all in one round cake. * Tibbie's Sponge-cake. Eight eggs, their weight in sugar, and half their weight in flour; beat the eggs separately very light, stir the yolks and sugar together, and the whites alternately with the flour, which must be sifted ; use half sifted and half powdered sugar, and add one more yolk of egg than you weighed, leaving out the white, the grated peel of one lemon ; bake in brick-shaped tins, and ice whilst warm. * Scranton Sponge-cake. Three-quarters of a pound of sugar, seven eggs, half a pound and an ounce of flour. Put the. sugar over the fire with six tablespoons of hot water, boil it three minutes, beat the eggs separately, pour the sugar boiling hot very gradually over the yolks, stirring all the time \ then add the whites also very slowly, beating all the time, then the flour gradually. When all is in, Beat a few minutes, pour into brick-shaped tins, and bake in a quick oven. Spongecake Ho. 8. Six eggs, two teacups of sugar, aud two of flour sifted lightly into the cup, the juice and rind of a lemon. Beat the eggs separately very light, beat the yolks of the eggs with the sugar, add the lemon, then the flour and whites of the eggs alternately ; beat well together and bake. * Spongecake, Ifo. 4. Beat six eggs very light separately, take their weight in sugar and half their weight in flour ; beat together the yolks and sugar, then add the whites and flour alternately, and just before putting in the pan, stir in a tablespoonful of melted butter. Bake in a Turk's head. * Sponge Oinger-cake.