White Cake

Mrs. J. W. Gillette.

One cupful butter, two' cupfuls white sugar, whites of six eggs, beaten light, one-half cupful of milk, with a lump of soda the size of a pea, and three cupfuls of flour. Flavor to taste, lemon or almond.

Cream Sponge Cake

Mrs. J. Yarnell.

One cupful sifted flour, one cupful granulated sugar, four eggs; beat the yolks and sugar thoroughly, then add the whites, beating again, then flour very lightly. Bake in layers in a quick oven. Make the cream with a little milk, the white of one egg, and sufficient corn-starch to make it the con-sistency of thick cream; sweeten and flavor to taste.

Pennsylvania Sponge Cake

Mrs. I. R. Dunkelberger.

Seven eggs, one pound of white sugar, three-quarters of a pound of flour, and one gill of warm water. Put the sugar into a vessel and pour the water over it; stand it where it will keep warm - not hot; break the eggs into a tin bucket and pour the heated sugar on it, beating with the egg beater as you pour it; keep the bucket containing the sugar and eggs over a vessel of hot water all the time you beat. Continue this half an hour; then stir in very lightly the flavoring and flour, and bake immediately in a buttered tin.

Bride's Cake

Mrs. M. M. Templeton.

Half cupful of butter, two cupfuls of white sugar, the whites of five eggs, one cupful of sweet milk, three cupfuls of flour, and two teaspoonfuls of baking-powder. Flavor to taste.

Corn-Starch Cake

Mrs. J. Hines.

Two cupfuls sugar, one cupful butter, one-half cupful milk, whites of six eggs. Beat to a foam. Two teaspoon-fuls of cream of tartar, one cupful of soda, two cupfuls flour, one cupful corn-starch.

Snow Sponge Cake

Mrs. J. W. Gillette.

One cupful of flour, a little heated, one and a half cup-fuls sugar, two teaspoonfuls cream of tartar mixed with flour, (no soda,) whites of ten eggs. This makes a very white, beautiful cake.

Doughnuts

Mrs. J. Yarnell.

Piece of butter the size of a walnut, one cupful sugar, two eggs, one-half cupful sweet milk, two teaspoonfuls baking powder, flour enough to make into a stiff dough. This makes but a few, and they are very nice.

Orange Cake

Mrs. Dr. Ross.

One cupful of powdered sugar, one and a half cupfuls of flour, half cupful of sweet milk, a lump of butter the size of a walnut, one egg and the yolk of another, and one heaping teaspoonful of yeast-powder. Bake in three layers, as for jelly cake. Take the white of one egg, beaten to a stiff froth, to which add the grated rind and the juice of one orange and three tablespoonfuls of sugar. Spread this between the cakes as you would jelly.

Coffee Cake

Mrs. J. Hines.

Two cupfuls sugar, one cupful butter, six eggs, one cupful cold, strong coffee, two cups raisins, one cupful currants, two teaspoonfuls cream of tartar, one cupful soda, one dessert-spoonful of mace; spice to taste.