The new practical housekeeping

Coffee Cake. — Cream one-half pint butter and a half pint of sugar, warm a half pint of molasses and beat all together with one teaspoon each of ground cinnamon, mace and ginger, and one-half teaspoon each ground cloves and allspice, until very light. Then add the yolks of two eggs, well beaten, and half a pint of strong coflee, made the same as for the table, mixing all thoroughly. Beat in alternately the well beaten whites of the eggs and two and a half pints of flour, a part of eggs and flour &t a time. Last add three teaspoons baking powder, one pound of raisins, stoned and cut in half, one half pound of currants, picked, washed and dried, and onefourth pound chopped citron, having first dredged the fruit in apart of the nour. Mix the whole mass with the hand, beat briskly a few minutes and bake in a slow oven about an hour. Keep well covered after removing from oven and eat while fresh. Composition Cake, — Having creamed one and two-thirds pints of sugar and one-half pound of butter, take one pint of milk and onehalf pound of flour, and add one-third of each at a time, stirring well together. Stir in four well beaten eggs in the same manner with one and one-fourth pints more flour fsaving a little with which to mix baking powder.) Beat thoroughly, dredge three-fourths pound raisins, seeded and chopped and three-fourths pound currants, picked, washed and dried with flour, mix well, add one-half at at a time, with three teaspoons baking powder and one gratied nutmeg, boating well ; put into pans, smooth top with a wet knife blade and bake in a moderate oven. This is an old fashioned cake which is always a favorite. . Corn Starch Cake. — Cream one and one-third pints of sugar and one-half pint of butter; beat whites and yolks of three eggs separately mix and beat again until thick and work them into creamed butter and sugar, stir in a half pint of milk and add a teaspoon soda dissolved in a little hot water. Now mix a pint of flour, onethird pint of corn starch and two teaspoons cream tartar, sift twice, beat all together with the above, bake and ^at the same day. It is very nice baked in patty pans and served with ice cream. Delicate Cake. — Cream one pint sugar and one-fourth pint butter, beat into it well beaten whites of six eggs and one gill of milk, stirring well. Sift in one pint of flour which has previously been well mixed with one-fourth pound of corn starch and two teaspoons baking powder. Stir quickly till smooth and bake in steady oven. Delicate Cake. — Cream one-half pound butter with one pound powdered sugar, add whites six eggs beaten stiff, half a nutmeg grated, and one teaspoon rose-water. Stir well together and add gradually one pound sifted flour. Bake at once in moderate oven. Eggless Cake. — One cup sugar, half cup butter, half cup sweet milk, two cups flour, one teaspoon cream tartar, half teaspoon soda. Everlasting Cake. — Cream two-thirds pint pulverized sugar, half pint butter ; add well beaten yolks of three eggs, gill milk, tablespoon rose water and one and a quarter quarts flour. Some add two teaspoons baking powder. Favorite Cake. — Beat well together for one hour a half pint each of ground rice and flour, twelve eggs, a pint sugar and an ounce caraway seed. This is an old and favorite recipe p.nd makes a very light cake easily digested.