The new Kentucky home cook book

Take one cupful and a half of powdered sugar, one cupful and a half of sifted flour, half a cupful of butter with the salt wTashed out, half a cupful of sweet milk with half a cupful of corn starch dissolved in it, the whites of six eggs, and one tea-spoonful of baking-powder. Cream the butter and sugar together, then add the milk, corn starch, and flour. Beat well, and put the eggs and baking-powder in last. Stir them lightly through. This cake can be baked in a large pan or as a layer-cake with icing between. Miss Alice Ficklin. WHITE CUP-CAKE. Take one cupful of butter and two cupfuls of powdered sugar creamed together, three cupfuls of sifted flour, the whites of eight eggs beaten to a stiff froth, oue cupful of sweet milk, one tea-spoonful of cream of tartar, and half a tea-spoonful of soda. Flavor with vanilla. To be baked in jelly-cake tins. Mrs. Miller. The New Kentucky Home Cook Bool: 275 JELLY CAKE. Take five eggs, three tea-cupfuls of sifted flour, three-fourths of a cupful of butter, two cupfuls of sugar, threefourths of a cupful of sweet milk, and one heaping tea-spoonful of Royal baking-powder. Cream the butter and sugar together, pour in the milk, then add the flour, and beat well. Lastly, add the whites of the eggs and baking-powder. This makes four cakes. Flavor with lemon or vanilla. Bake in a quick oven. JAM CAKE. Take two cupfuls of white sugar, two cupfuls of flour, one cupful and a half of butter, six eggs, two cupfuls of jam, one tea-spoonful of soda, one nutmeg grated, one ounce of allspice, and one ounce of cinnamon. Bake in shallow tins. When cool, put icing between and on top. Mrs. Adna Wadsworth. JELLY ROLLS. Take three eggs, half a cupful of powdered sugar, one cupful of sifted flour, and one tea-spoonful of baking-powder. Mix and bake in thin cakes. Spread with jelly, roll up with the jelly side in, and cut into slices across the roll. Eat with warm sauce or butter and sugar creamed together. Flavor with vanilla. CHOCOLATE CAKE. Grate one-half cake of baker's chocolate, and mix it with half a cup of milk; add the yelk of one egg, one cupful of sugar, and one tea-spoonful of vanilla. Boil until dissolved. Let this cool. To make cake for the same, take one cupful of sugar, half a cupful of butter, half a cupful of milk, two cupfuls of flour, two tea-spoonfuls of baking-powder, and two eggs. Add to the batter the boiled chocolate. Bake in jelly-cake pans, and put icing between. The New Kentucky Home Cook Book. ALMOND CUSTARD CAKE. Heat one cupful of sour cream to the boiling point, stir into it two tea-spoonfuls of corn starch beaten smooth in a little water, the yelks of three eggs well beaten, and one cupful of powdered sugar. After taking from the stove, add one pound of almonds blanched and rolled, the whites of three eggs beaten lightly, and vanilla to taste. To blanch the almonds, throw them into boiling water a few moments, and the dark skins can be peeled off. For the cake part, take three-fourths of a cupful of butter, two cupfuls of powdered sugar, two cupfuls of sifted flour, one cupful of corn starch dissolved in one cupful of sweet milk, two tea-spoonfuls of Koyal baking-powder, and the whites of six eggs. Bake in jelly-cake pans, and put the custard between the layers. Mrs. G. Hunter. WHITE MOUNTAIN CAKE.