The household (of the Detroit free press)

One pound grated cocoanut, three-fourths pound pulverized sugar ; put on stove and stir until sticky, then add the whites of two eggs beaten to a froth, and one tablespoonful of cornstarch. Flavor with vanilla, drop on tins, and bake in a moderate oven. LEMON PUFFS. One cup prepared flour, one-half cup powdered sugar, one tablespoonful butter, three eggs beaten stiff (strain yolks), a little salt, one grated lemon peel, three tablespoonfuls milk ; mix and bake in little pans. Sauce for Puffs — One cup sugar, one-half cup butter, one egg, one lemon, all the juice, one-half rind (grated), one teaspoonful nutmeg, three tablespoonfuls each of boiling water, cream, butter and sugar ; beat all hard ten minutes. Add spoonful at a time in the boiling water. Put in a pail over a tea-kettle. Stir constantly, and do not let boil, but heat hot. SPICE CAKE. One cup of brown sugar, two cups of molasses, one-half cup milk, one-half cup butter, two and one-half cups flour, two and one-half teaspoonfuls of baking powder, two teaspoonfuls of powdered cloves, one teaspoonful cinnamon, one teaspoonful allspice, yolks of four eggs ; cream sugar and butter ; add molasses, then eggs, then milk ; lastly, add flour with spices and baking powder well mixed in the flour. Bake in jelly tins. Use whites of eggs for filling. WHITE NUT CAKE. Whites of twelve eggs beaten to a froth, one cup of butter, two cups sugar, three and one-half cups flour, teaspoonful of yeast powder, After the butter is well mixed add one large cocoanut grated ; one large tumbler full of the kernels of pecans and one tumbler full of blanched almonds, the almonds to be slightly mashed in a mortar. GOLDEN SPONGE CAKE. Twelve eggs, one pound of sugar, twelve ounces of flour, a pinch of salt ; flavor. Beat the whites to a very stiff froth, the yolks till the bubbles look fine. When the yolks are beaten enough add the sugar and beat till sugar is dissolved ; then add the whites and lastly the flour, and bake immediately in brick shaped tins. This will make two loaves. The cake is much nicer if baked in a paste. Make with flour and water only; roll out on the board same as pie crust, line your greased tins all over inside with the paste and pour in the batter. Bake nearly an hour. Do not break off the paste till ready to use. The cake will be more moist and keep longer. CIDER CAKE, One cup cider, one cup butter, one cup milk, two cups sugar, six cups flour, spice and one teaspoonful saleratus. POUND CAKE. Beat a pound of butter to a cream, and mix with it the whites and yolks of eight eggs, beaten apart. Have ready by the fire a pound of flour, and the same of sifted sugar ; mix them, a few cloves and a little nutmeg and cinamon in a fine powder together. It must be beaten a full hour. Butter a pan, and bake a full hour in a quick oven. Be careful not to let it burn. The above proportions, leaving out four ounces of sugar and the same of butter, make a less luscious cake, and to most tastes a more pleasant. FRENCH EGG CAKE.