The Twin-city housewife

One egg, one cup sugar, two tablespoons butter, two-thirds cup sweet milk, one and one-half cups flour, one heaping teaspoon baking powder, sifted in flour, or one-half teaspoon soda, dissolved in twothirds cup sour milk. Bake in biscuit pan. Turn out when done and sift pulverized sugar over it. Then cut in squares. Flavor with vanilla.—Mrs. J. L. Henly. Perfection Cake Three cups sugar, one cup butter, one cup sweet milk, three cups flour, one cup corn starch, whites of twelve eggs beaten stiff, two teaspoons cream tartar in flour, one teaspoon soda in half the milk. The corn starch should be dissolved in the other half of the milk and added to the well-creamed sugar and butter, then the milk and soda, flour, and whites of eggs.—Miss Augusta Watkins. Pound Cake One pound sugar, one pound flour, a light pound butter, one dozen eggs. Sift and dry the flour, pound and sift the sugar, wash butter until free from salt. Gradually add the sugar and butter alternately with the flour. Beat well and bake in a slow oven.—Mrs. J. W. Hanes. Queen Cake One cup of sugar, one-half cup butter, two eggs beaten together, one-half cup of sweet milk, two cups of flour, one teaspoon of baking powder. Make a paste as follows: One-half cup of sugar, one-half cup of milk, yolks of two eggs. Boil until thick. Cool, and stir in the cake batter. Flavor with vanilla. Ice with white icing. THE TWIN-CITY HOUSEWIFE eighty-nine Ribbon Cake One and one-half cups of sugar, one cup each of butter and milk, three eggs, two and a half cups of flour, one-half teaspoon soda, one teaspoon cream tartar, or one heaping teaspoon baking powder. Bake two-thirds of the batter in jelly cake pans; to the remainder add one cup rasins, chopped fine, one cup currants, one teaspoon each of nutmeg and cinnamon, two tablespoons molasses. Put an extra paper under the dark part. Place the dark between the two white layers and put together with the white icing.—Mrs. N. A. Barrow. Rocky Mountain Cake Whites of eight eggs, one cup butter, two cups sugar, three cups flour, three-fourths cup sweet milk, two teaspoons baking powder; flavor to taste. Bake in four layers. Filling: Make a boiled icing with the whites of three eggs, two cups sugar and one-half cup water. Let sugar and water boil without stirring until it makes a jelly when dropped into cold water. Then pour over beaten whites. Beat until nearly cold. Stir into icing five cents worth each of citron, currants, dates and figs, ten cents worth each of raisins and almonds, and one grated cocoanut. Fruit that requires seeding must be seeded and cut very fine with scissors. A small quantity of the cocoanut, citron and raisins (without being chopped), together with all the almonds, must be left out of icing to be put on the outside.—Mrs. Geo. T. Brown. Silver Cake : . Whites of eight eggs, two cups sugar, one-half cup butter, three- fourths cup sweet milk, three cups flour, two teaspoons Royal baking powder mixed in the flour.—Mrs. C. H. Fogle. Spanish Bun One cup butter, one cup sweet milk, one teaspoon soda dissolved in the milk, three cups sugar (white or light brown), four eggs, one tablespoon sweet wine one tablespoon brandy, one-half pound raisins, one-fourth pound currants, one-fourth pound citron; four or five cups flour put in last, and one nutmeg. Bake in shallow pan.—Mrs. J. W. Fries. Spice Cake One pound sugar, one-half pound butter, six eggs, one cup sweet milk, one pound flour, two teaspoons baking powder, one teaspoon each of any kinds of spice desired.—Mrs. J. B. Vaughn. Boiled Sponge Cake Two cups sugar, two cups flour, juice one lemon, eight eggs. Wet sugar with six tablespoons cold water and boil as for icing. Beat eggs separately, beat sugar gradually into the whites; add the yolks, lemon, and lastly the flour.—Mrs. R. EH. Dalton. Butter Sponge Cake