The household (of the Detroit free press)

COCOANUT CONES. One pound powdered sugar ; one half-pound of grated cocoanut, and the whites of five eggs ; whip the eggs as for icing, adding the sugar as you go on, until it will stand alone, then beat in the cocoanut; mold the mixture with your hands into small cones, and set these far enough apart not to touch each other, upon buttered paper in a baking pan ; bake in a very moderate oven. RAISIN CAKE. One cup of sugar, half a cup of butter, three eggs, half a cup of sweet milk, one cup heaping full of chopped raisins, two teaspoonfuls of baking powder, and about two cups of flour; flavor with nutmeg. Put the butter, sugar, well-beaten eggs and the milk together, then stir the flour and raisins in. SILVER CAKE. The whites of sixteen eggs, beaten to a froth ; stir to them one pound of pulverized loaf sugar. Cream together three-quarters of a pound of butter and one light pound of sifted flour; add all together; use no spices; flavor with lemon, vanilla or rose. Almonds blanched and powdered are an improvement. Use rose water with the almonds to prevent them from oiling. GOLDEN CAKE. Made by the same recipe as for silver cake, using the yolks instead of the whites ; add a grated lemon. JELLY CAKE. A very beautiful jelly cake can be made by using a little of the same batter from each of the foregoing recipes, and baking thin as in directions for jelly cake, placing the silver and golden cakes alternately, with jelly between. BANBURY BUNS. One-fourth pound butter, one-half pound candied peel, one pound currants, one-fourth ounce ground cinnamon, one-fourth ounce allspice. Mix well together and keep m a jar ready for use. Roll out a rich puff paste, put the mixture in the middle and fold into an oval shape ; sift sugar over them and bake like pie. SUNSHINE CAKE. The whites of eleven eggs and yolks of six ; one and a half cups of granulated sugar, measured after once sifted ; one cup of flour, meas- ured after sifting ; one teaspoonful of cream of tartar and one of extract of orange. Beat the whites to a stiff froth and gradually beat in the sugar. Beat the yolks in a similar manner, add the beaten whites and the orange. Finally, stir in the flour. Mix quickly and well, and place in pans. Bake fifty minutes in a slow oven. STRAWBERRY SHORTCAKE. Mix a saltspoonful of salt with a pound of flour, chop in three tablespoonfuls of butter ; dissolve a teaspoonful of soda in a little hot water and add with a well beaten egg to a large cup of sour cream or rich " lobbered " milk, and a tablespoonful of white sugar. Put all together, handling as little as possible, and mix as soft as can be rolled. Roll lightly and quickly into two sheets, and bake in round tins, well greased, laying one sheet on the other. When done, separate, and they will part where they were joined. Lay on the lower sheet a thick layer of strawberries and dust with powdered sugar. If desired, strawberries can be placed on top and sugared as before. Serve with sweet cream. If the strawberries are just heated a little and crushed lightly with a spoon and then put between the crusts, the cake is much improved, COCOANUT MACAROONS.