Spice Cake

Mrs. G. W. Wells.

Six eggs, leave out the whites of two; one cupful of butter, two cupfuls of brown sugar, one cupful of sweet milk, one tablespoonful of allspice, one teaspoonful of every kind of spice, three teaspoonfuls of baking powder; flour sufficient to make proper stiffness.

Cookies

Mrs. J. M. Stewart.

One cupful of butter, one cupful of sour cream, two cupfuls of sugar, three eggs, one teaspoonful of soda, and caraway seed if you like.

Cream Cakes

Mrs. H. K. S. O'Melveny.

To one quart of cream add one pound of butter. Before mixing cream the butter and whip the cream. Add enough flour and a little salt to make a dough stiff enough to roll.

Cut off a small piece, roll it out with your hand, then bring both ends to the center, making two loops. Have ready on your breadboard some granulated sugar, lay the cake on it, and press it down with the rolling-pin. Put the cakes in a dripping pan, with the sugar side up, and bake.

Cup Cake

Mrs. J. E. Hollenbeck.

Three cupfuls of flour, two of sugar, one of butter, one-third of a cupful of cream, five eggs, well beaten, two tea-spoonfuls of cream of tartar and one of soda, dissolved separately. Mix all well together, and bake in a moderate oven.

Delicate Cake

Mrs. G. W. Wells.

Whites of four eggs, beaten to,a stiff froth; one-half cupful of butter, and one cupful of sugar, stirred to a cream; one-half cupful of sweet milk, one cupful of flour, one tea-spoonful cream of tartar, one-half teaspoonful of soda, three tablespoonfuls of cornstarch.

Jelly Cake

Mrs. Dr. French.

One cupful of sugar, a lump of butter the size of an egg, three eggs, one cupful of flour, one teaspoonful of cream of tartar, and a half teaspoonful of soda, dissolved in one tablespoonful of milk. Bake in jelly-cake tins. When cold, spread jelly between the layers.

Walnut Cake

Mrs. George Clark.

One cupful of milk, three-quarters of a cupful of butter, two cupfuls of granulated sugar, three cupfuls of flour, two teaspoonfuls of baking-powder, three eggs, and not quite a cupful of kernels of walnuts, broken up. In the first place beat the butter and sugar to a cream; next stir the milk in slowly; then beat separately the yolks and whites of the eggs; add the yolks, the butter, and sugar; then the whites, beaten to a stiff froth; stir all well together; next sift in the flour, putting the broken nuts in last. Bake in square pans. Frost both cakes with icing, and put one cake on top of the other. Divide the frosting into small squares, laying half a nut in the middle of each square.

Mountain Cake

Mrs. G. W. Wells.

Two cupfuls of butter, two cupfuls of sugar, four eggs, whites and yolks beaten separately; three and one-half cup-fuls of flour, one cupful of sweet milk, two teaspoonfuls of cream of tartar, one teaspoonful of soda.