The national course in home economics

Cream three-fourths of a pound of butter and one and one-fourth pounds of brown sugar. Add the beaten yolks of six eggs, one pint of sweet milk and one and three-fourths pounds of sifted flour into which has been sifted two teaspoonfuls (reserving a little of the flour to mix with the fruit). Then add three-fourths of a pound of currants, one-half pound of seedless raisins, one-fourth of a pound of citron, sliced, and onehalf of a nutmeg, grated, and lastly, the beaten whites of eggs. Bake very slowly for two hours. J. A. B. PORK CAKE. One pound of salt pork chopped fine, three cups of boiling water, three cups of molasses, two cups of sugar, three teaspoonfuls of soda, two pounds of raisins (chopped and rubbed in flour), one grated nutmeg, two teaspoonfuls of cloves and two teaspoonfuls of cinnamon; stiffen with flour. Long bread-pans are nicest in which to bake the cake. Mrs. Oliver Huff. LOAF COCOANUT CAKE. One-half cup of butter, one cup of sugar, one and one-half cups of flour, one rounding teaspoonful of baking-powder, two eggs, one cup of grated cocoanut and a pinch of salt; beat butter and sugar till light and creamy, add the yolks of the eggs, then the flour, salt and baking-powder sifted together alternately with the cocoanut; lastly, fold in the whites of the eggs gently, so as not to destroy their lightness. Bake in a steady oven about forty minutes. Mrs. Julia Cross. HARRISON CAKE. One cup of sugar, one cup of New Orleans molasses, one cup of butter, three eggs, four cups of flour, two teaspoonfuls of baking-powder, and one pound of seedless raisins. Spice to suit taste. Put together as above. Mrs. Henrietta Hildreth. SILVER OR GOLD CAKE. A generous half-cup of butter, one and one-half cups of sugar, two full cups of sifted flour, one-half cup of sweet milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda and the whites of eight eggs. The gold cake is made with precisely the same ingredients save that the yolks of eight eggs are used. A. O. W. CHOCOLATE LOAF CAKE. Take one and three-fourths cupfuls of sugar, two eggs, one-fourth of a cup of butter, one-half cup of sweet milk, two cups of flour, three teaspoonfuls of baking-powder, one-quarter of a cake of chocolate dissolved in one-half cup of boiling water. Put the chocolate in last. Flavor with vanilla; stir hard. N. Gaylord. THANKSGIVING FRUIT CAKE. One pound each of butter, sugar and flour, ten eggs, yellows and whites beaten separately, one-half pound of citron, two pounds of seeded raisins, two pounds of currants, two teaspoonfuls of baking-powder, one teaspoonful each of allspice, cloves, nutmeg and mace; flour the raisins and currants so that they will not settle to the bottom of the cake. Bake in a slow oven four hours. Mrs. S. D. Hillier. CHOCOLATE GLACE CAKE. (Loaf Style.) Beat to a cream a generous half-cup of butter, and gradually beat into this one cup of sugar. Add one ounce of chocolate, melted; also,- two unbeaten eggs; beat vigorously for five minutes, then stir in one-half cup of milk, and lastly one and one-half cups of flour, with which has been mixed one generous teaspoonful of baking-powder. Flavor with one teaspoonful of vanilla; pour into a buttered, shallow cake-pan, and bake for one-half hour in a moderate oven. When cool, spread with glace icing.