The national course in home economics

One cupful of New Orleans molasses, one cupful of sugar, one-quarter cupful of butter, one cupful of warm water, one teaspoonful of soda dissolved in the water, one teaspoonful of ginger, three and one-half cupfuls of flour. When taking this from the oven, do not invert the pan. H. Bailey. PLAIN GINGERBREAD— No. a. Melt one pound of butter in one quart of molasses that has been heated, take one-half pound of dark brown sugar, six eggs, three-quarters of a pound of ground ginger, one-quarter of a pound of ground allspice, two ounces of ground cloves, four tablespoonfuls of soda beaten into the molasses and three pounds of sifted flour. This amount can be reduced for a small family. Make it into loaves and bake in a moderate oven. Eat it cold. Harriet Haight. Layer Cakes and Fillings for Same. NUT FILLING. Beat the whites of two eggs, one tablespoonful of powdered sugar to an egg, one cupful of chopped hickory or any nuts; frost the top with plain frosting and lay on the nuts whole. Lavinia Graves. ORANGE PINEAPPLE FILLING. Grate three oranges, rind and pulp, take out seeds and add one cupful of grated pineapple. Beat the whites of two eggs to a stiff froth, stir into oranges and pineapple and sweeten to taste. Spread thickly between layers. Emily. HEATHER FILLING. Boil one and one-half cupfuls of granulated sugar with six tablespoonfuls of water until it drops from the spoon in threads. Have ready beaten the white of one egg and pour the syrup slowly into it, beating all the time; flavor with extract of almonds. Spread between layers while warm and sprinkle each layer thickly with dessicated cocoanut. Ice the top in the same manner and sprinkle cocoanut all over the cake. Mrs. L. p. M. CHOCOLATE FILLING. Beat together thoroughly the whites of two eggs with enough confectioners' or powdered sugar to make a rather soft frosting (about one and one-half cupfuls), then stir into it one square of chocolate, previously melted. Beat all well together before using. Lida M. Smith. ORANGE FILLING. Take the juice of a large, ripe orange. Beat sugar with it till of consistence to spread. Stir till it is smooth and creamy; add a teaspoonful of the yolk of an egg. This amount should cover three layers. Mrs. G. Pope. CARAMEL FILLING. One cupful of brown sugar, one cupful of sweet milk, butter the size of an egg; boil till thick and flavor with vanilla. This must be spread on the cake before the filling is cold. May Lester. CHOCOLATE FILLING— No. 2. Take one pound of Baker's cocoa to four pounds of white sugar; mix thoroughly with cold water to a thin paste. Put over fire and stir till smooth. Let it cool. For layer cake this must be made quite thick. Mrs. Louise Cole. CHOCOLATE FILLING— No. 3, (Uncooked.) Melt one-quarter of a cake of chocolate in one-quarter of a cupful of hot water; stir in confectioners' sugar till thick enough to spread. Keep warm, but do not boil. Add a teaspoonful of vanilla extract. Stir till smooth. This will answer for three layers. Mrs. Julia Hoffman. FIG FILLING. , Take a cupful of figs, cut into small pieces and put into a granite pan on the stove; pour over them one-fourth of a teacupful of water and add onehalf cupful of sugar. Cook all together until it will hair from the spoon. Spread between layers of cake. C. A. M. FRUIT FILLING.