The household (of the Detroit free press)

One-half tumbler of granulated sugar, one tumbler of sifted flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla ; sift the flour four times, then add the cream of tartar and sift again, but have the right measure before adding the cream of tartar ; sift sugar and measure ; beat the whites of eleven eggs to a stiff froth, then add the sugar lightly, a little at a time, then the flour the same way, then the vanilla ; do not stop beating until you put in the pan to bake. Bake forty minutes in a moderate oven, not opening the doors for the first fifteen minutes; try, and if not done, let stand a few moments longer. The tumbler must hold two and one-quarter gills. Icing — Whites of two eggs, two teacups of sugar ; boil the sugar with just enough water to moisten it ; pour boiling hot, very slowly over the beaten eggs ; dissolve a small half teaspoonful of citric acid in a tablespoonful of water and put in enough of it to make a pleasant flavor. BUTTERNUT CAKE. One and one-half cups sugar, one-half of butter, two of flour, three-fourths of sweet milk, one cup of meats of nuts, whites of four eggs, two teaspoonfuls baking powder. TEA CAKE. Two-thirds cup sugar, butter size of walnut, the yolk of one egg, onehalf teacup sweet milk, one-half teaspoonful baking powder, one cup sifted flour ; use the white for frosting for the top. CAKE WITHOUT EGGS. One cup butter, three cups sugar, one pint sour milk or cream, three cups flour, one pound raisins, one teaspoonful saleratus; spice to taste. ; spice to taste. MOUNTAIN CAKE. One pound each of sugar and flour, half a pound of butter, six eggs, one cup of sweet milk, one teaspoonful of soda, two of cream of tartar ; lemon flavoring. LUNCHEON CAKE. Take one and a half pounds of dough, one-half pound currants, onehalf ounce caraway seeds, six ounces sugar, two or three eggs and onehalf pound clarified drippings of butter. APPLE FRUIT CAKE. Soak two cups dried apples over night ; in the morning drain and chop fine in chopping bowl ; add one cup molasses and let it boil slowly on back of stove three or four hours, until the molasses has thickened ; let it cool ; add one and a half cups of brown sugar, one cup butter, half cup sour milk, one teaspoonful each of cloves, allspice and cinnamon, one teaspoonful soda, three eggs, three and one-half cups of flour ; bake in two square tins or one large five-quart basin ; if baked in the latter bake slowly two and a half hours. This will keep six months. NEW YEAR'S CAKE. One pound of flour, one and one-half pounds of almonds, one pound of sugar, three-quarter pounds of butter, six eggs, two teaspoonfuls of cream tartar, one teaspoonful of soda and half a teacupful of milk. Beat butter and sugar to a cream, add the eggs well beaten, then the milk in which dissolve the soda ; put the cream tartar in the flour and mix well ; beat this all well and then stir in the blanched almonds ; line a cake tin with well buttered paper ; bake in a steady oven. CIDER CAKE. One cup of sugar, half cup of butter, one tgg well beaten, one large cup of cider, one teaspoonful of soda, flour sufficient to make it as thick as pound cake. One cup of raisins can be added if desired. WASHINGTON CAKE.