Pork Cake

Mrs. G. W. Wells.

One pound of salt pork, chopped fine; one pint of hot water, one pound of raisins, two cupfuls of sugar and one of molasses, one tablespoonful of soda, one tablespoonful of cloves, one tablespoonful of cinnamon, five cupfuls of flour.

White Cake

Mrs. L. Cheek.

Three-fourths of a cupful of butter, two cupfuls of sugar, one cupful of sweet milk, the whites of four eggs, and four cupfuls of flour, in which two teaspoonfuls of bak-ing-powder has been mixed. Flavor with lemon.

Sponge Jelly Cake - Rolled

Mrs. John Foy, San Bernardino.

Five eggs, one cupful of sugar, one cupful of flour, and two teaspoonfuls of baking-powder. Beat the yolks and sugar to a cream; add the whites, beaten to a stiff froth; then the flour, in which the baking-powder has been well mixed. Bake in a dripping-pan. When done, turn out in a cloth, spread jelly on the bottom of the cake, and roll from the side. Sprinkle sugar over the top. This cake may be cut in slices and served, with a sweet sauce, for dessert.

Cup Cake

Mrs. A. A. Dodsworth.

Four eggs, one and one-half cupfuls of sugar, three table-spoonfuls of butter, one and one-half teaspoonfuls of Royal baking-powder, two cupfuls of flour, nutmeg if you like, milk to make the right thickness.

Cocoanut Cakes

Mrs. Gen. Stoneman.

To the whites of six eggs one pound of loaf sugar; mix a pound of the cocoanut, or sufficient to make a stiff paste. Flour your hands and make it up into little balls; lay them on buttered white paper, grate sugar over them, and bake in brisk oven.

Icing

Mrs. F. D. Bovard.

The whites of two eggs, twelve even tablespoonfuls of pulverized sugar; beat the eggs to a stiff froth. This will frost two good sized cakes.

Citron Cake

Mrs. J. E. Hollenbeck.

Take the whites of twelve eggs, three cupfuls of sugar, one small cupful of butter, a cupful of sweet milk, four small cupfuls of flour, half a cupful of corn-starch, two tea-spoonfuls of baking-powder, and lemon to taste, adding a cupful of citron, sliced thin and dusted with flour.

Boiled Sponge Cake

Mrs. Charles Macla.Y, San Fernando.

Three-quarters of a pound of sugar, seven eggs, and half pound of flour. Beat whites and yolks separately; then put them together; a few minutes before doing so put sugar on the stove, with half a teacupful of water; let it come to a good boil, and pour it on the eggs, stirring all the while until cold; then add flour and flavoring; try with a splint when done.

Ginger Cookies

Mrs. S. B. Caswell.

Two cupfuls of molasses, one cupful of butter, five cup-fuls of flour, or enough to roll out very soft; add ginger to taste. Keep air tight.

Cold Water Cake

Miss Mary Mclellan.

One cupful of butter, two cupfuls of sugar, one cupful of cold water, four cupfuls of flour, one cupful of seeded raisins, three eggs, two teaspoonfuls of baking powder. Flavor with nutmeg or mace. Beat all at once.