The national course in home economics

(All measurements should be jevel.) One-half cupful of butter, one cupful of sugar, three eggs, one teaspoonful of vanilla, three-fourths of a cupful of milk, six tablespoonfuls of cocoa, two teaspoonfuls of baking-powder and one and one-half to two cupfuls of sifted pastry flour. Cream the butter in a warm dish until soft, but not melted. Stir in the sugar gradually, beating well; then the beaten yolks of the eggs; also the vanilla. Sift the baking-powder and cocoa with one-half cupful of the flour and stir this into the mixture first; then alternate the milk and the flour, using enough flour to make the mixture stiff enough to drop from the spoon. Beat vigorously, then fold in the stiffly beaten whites of the eggs. Bake in a loaf in a moderately hot oven thirty-five or forty minutes, according to the size and shape of the pan. Miss Elizabeth K. Burr. BONSALINA CAKE. One cupful of butter, two cupfuls of sugar, three cupfuls of flour, onehalf cupful of milk, five eggs, two teaspoonfuls of baking-powder. Bake in hearts and rounds. Addie Mellen. IS DATE CAKE. Two cupfuls of sugar, four eggs, two cupfuls of dates, two cupfuls of walnuts, two tablespoonfuls of flour, two teaspoonfuls of baking-powder Bake one-half hour in a slow oven. Mrs. Libbie Sales. SOUR CREAM NUT CAKE. (Fine.) Break two eggs in a large cup and fill the cup with sour cream. Put in a mixing bowl and add a level teaspoonful of soda and one cupful of sugar, beat all well, then add enough flour to make quite stiff, and flavor with vanilla. Take one pound of English walnuts, chop all but what you wish to put on top of the cake, and stir into the batter. Bake in a moderate oven. Ice the top and lay on the half meats. Mary L. Rowley. BOSTON TEA CAKE. Take two cupfuls of flour, one cupful of milk, two and one-half cupfuls of sugar, two eggs, three teaspoonfuls of baking-powder and one tablespoonful of melted butter. Bake this cake twenty minutes. E. Harmon, COCOANUT LOAF CAKE— No. 3. Beat one-fourth cupful of butter to a cream; add gradually one cupful of powdered sugar, then three-fourths of a cupful of milk, then one cupful of cocoanut, add one heaping teaspoonful of baking-powder to two cupfuls of flour and sift; add flour and one teaspoonful of vanilla; fold in lightly the well-beaten whites of four eggs; bake in a loaf. This same recipe makes an excellent white cake by leaving out the cocoanut. C. A. R. FOUNTAIN CAKE. Take one pound of sugar, one-half pound of butter, one pound of flour, six eggs, the yolks and whites beaten separately, one cupful of sweet milk, three teaspoonfuls of baking-powder; make a frosting of three eggs and lay the same as for jelly cake. Flavor the cake with lemon and the frosting with vanilla. M. Y. Pease. MRS. LOTT'S CINNAMON CAKE. One pound each of flour, sugar and butter, the whites of two eggs beaten high; flavor. Cut thin and bake quickly; watch to see that they do not burn. When done wash with the white of an egg and powdered cinnamon. Blanched almonds may be used, in which case less butter is needed. Contributed. PLAIN FRUIT CAKE.