The household (of the Detroit free press)

Beat up thoroughly six eggs, a teaspoonful of sweet cream or milk and a little salt. Fry in a pan in which there is one-half ounce of melted butter, over a quick fire. In order that the omelet may remain soft and juicy it is necessary that the pan should be hot before the eggs are poured in. During the frying move the pan continually to and fro ; continue this until a cake is formed, then let it remain still a moment to brown. Turn out and serve immediately. MOUNTAIN CAKE. One pound of pulverized sugar, half a pound of butter ; stir the butter and sugar to a cream, then add six eggs, beat the yolks and whites separately. Add the yolks to the butter and sugar; one pound of flour, three teaspoonfuls of baking powder, one cup of milk. Add the whites of the eggs the last thing ; one teaspoonful of vanilla. DUTCH CAKES. Set a sponge same as for bread (using about two pounds of flour and a cup of yeast for the purpose), at night ; the next morning add four eggs, half pound white sugar, about quarter pound butter (fresh), cinnamon, and a few raisins ; then add enough milk (kneading with the hands) sufficient to form a thick batter. Pour this mixture into tins ; let them rise, and bake in a moderate oven. This will be sufficient for two large cakes. FRENCH LOAF CAKE. Two cups sugar, half cup butter, half cup of sweet milk, teaspoonful of soda, two of cream tartar, three eggs, three cups flour ; flavor with lemon. DELICATE CAKE. One cup of sugar, half a cup of butter, half a cup of sweet milk, one and a half of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda, four eggs (the white only). FRUIT CAKE. Three cups of sugar, five of flour, two of milk, two of butter, or lard, seven eggs, three teaspoonfuls baking powder, one of salt, one pound raisins, one-half pound citron, or candied lemon, one-half pound of English currants or figs ; spices. This will make three cakes. Bake one and one-half hours. FRUIT CAKE WITHOUT EGGS. One pound of clear fat pork minced fine, over which pour one pint of boiling water; add two cups of sugar, two cups of molasses, and a little of all kinds of spices. Mix it stiff ; use two small teaspoonfuls of saleratus and fruit to taste. ENGLISH TEA CAKE. Take a light bread dough, enough for a small loaf ; mix with it one tablespoonful of lard, one of sugar, one large spoonful of currants ; let it rise again until very light ; then bake. Cut into round slices and toast them ; butter while hot. RAILROAD CAKE One cup sugar, one of flour, four eggs, one and one-half teaspoonfuls baking powder, added the very last ; spread very thin on a large pan ; turn out on a towel when done ; spread with jelly and roll as close as possible. CHOCOLATE CAKE. One and one-fourth cups of butter, one coffee-cup of sugar, three eggs (whites of three reserved), one-half cup of flour, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one-half teaspoonful of vanilla. To the whites of three eggs add one and one-half cups of pulverized sugar. Take out four teaspoonfuls for frosting, and to the remainder add six tablespoonfuls of grated chocolate. PLUM CAKES.