Jenny Lynde Cake

White Part

Whites of five eggs, well beaten,

1 cupful each butter, and milk,

2cupfuls sugar,

3 cupfuls flour,

2 teaspoonfuls baking powder sifted with the flour.

Dark Part

1cupful each butter, and milk,

2cupfuls sugar,

3cupfuls or more of flour,

2 teaspoonfuls baking powder,

1 teaspoonful cloves,

2teaspoonfuls cinnamon,

1 cupful each raisins, currants, citron,

Lemon and orange peel to taste, Yolks of five eggs and as many more as you use whites for frosting. Bake in layers and put together alternately with frosting, with jelly cut up in that between layers.

Mrs. Cheri Hebert.

Ribbon Cake

Whites of six eggs,

1 1/2 cupfuls sugar,

1/2 cupful each butter, and cornstarch,

2/3cupful milk,

1 1/2 cupfuls flour,

2teaspoonfuls baking powder. Divide in four equal parts. To one part add a small half teaspoonful of all kinds of spices and a handful of currants; one part colored pink, and the other two baked as they are. Put chocolate between one white and the pink jelly between the pink and brown, and cocoanut and walnut meats between brown and white layers.

Mrs. A. J Abbott.

Economical Cake

1 cupful sugar,

1/4 cupful butter,

1/2 cupful sweet milk,

2cupfuls flour,

3whites of eggs,

1heaping teaspoonful baking powder. Bake in two layers; ice with following Frosting:

2yolks of eggs,

3/4 cupful white sugar, little vanilla. Beat twenty minutes and spread between layers and on top.

Mrs. Geo. Hunter.

Peach Blossom Cake

5 eggs,

2cupfuls sugar,

1 cupful each butter and milk,

3 cupfuls flour,

2heaping teaspoonfuls baking powder. Cream butter and sugar. Add eggs beaten lightly, then milk and flour. Flavor with extract of peach. Bake in two square sponge tins in moderately rapid oven. When done sandwich with finely grated cocoanut and pink sugar. Frost with clear icing sprinkled with pulverized pink sugar.

Mrs. E. Maguire.

Roll Jelly Cake

3 eggs,

1 cupful sugar, 1 1/4 cupfuls flour, 5 tablespoonfuls sweet milk, 1/2 teaspoonful soda, 1 teaspoonful cream tartar, Butter size of a walnut. Beat whites and yolks separately and put-whites in the last thing; put jelly on while warm; bake in pan 14x16 in, or two smaller tins. If too thick it will not roll well. Baking powder can be used, but cake will not roll as well.

Mrs. M. L. Dexter.

Chocolate Eclairs

Put a cupful boiling water and half cupful butter in saucepan on stove, when it boils stir in pt. of flour, beating well with potato masher until velvety to the touch. Remove from fire and when cool add five well beaten eggs, little at a time; beat twenty minutes and spread in oblong pieces about three inches by one, in a baking pan. Bake twenty-five minutes in a quick oven and ice with the following. Two squares chocolate, five tablespoonfuls powdered sugar and three tablespoonfuls boiling water stirred over fire until smooth and glossy. When ready to serve cut open and fill with the following: Put in double boiler one and a half cupfuls milk, and stir into it two-thirds cupful sugar, two eggs, one-fourth cupful flour, one-fourth teaspoonful salt, and cook about fifteen minutes.

Mrs. W. S. Pierson.