Cream Sponge Cake

Mrs. H. C. Austin.

One cupful of sugar, two eggs, one-half cupful of cream, one cupful of flour, one teaspoonful of yeast powder. Beat sugar and eggs light; add the cream, and lastly, flour and powder.

Rich Crullers

Miss M. E. Hoyt.

Four pounds of flour, one pound of butter, one-quarter pound of lard, ten eggs, one and one-quarter pounds of sugar.

Cocoanut Cake

Mrs. I.S. Smith.

One pound of fine sugar, half pound of butter, three-quarters of a pound of flour, One large cocoanut, grated, six eggs, whites and yolks beaten separately, half cupful of milk, or the milk from the nut, if good, and three teaspoon-fuls of baking-powder. Stir the butter and sugar to a cream; then add the yolks and other ingredients, and just before placing in the oven add the cocoanut.

Boston Cream Cake

Miss A. Tuthill.

Paste: One cupful of water, two large tablespoonfuls of butter, one cupful of flour, and three eggs. Boil the water and butter together; stir in the flour while boiling, and let it cook a moment; when cool, add first the yolks, then the whites, well beaten. Drop with a spoon on buttered tins, forming little cakes some distance apart. Bake in a quick oven; they will puff in baking. When cold, cut one side large enough to insert the cream with a spoon.

Cream: One tablespoonful of cornstarch, two tablespoon-fuls of sugar, one egg, and flavoring. Make like any other custard, and use cold.

[In these recipes for fruit cake, the glass of wine or brandy usu-ally added for the preservation of the cake we omit.]

Fruit Cake

Mrs. O. W. Childs.

One pound of white sugar, one pound of butter, one pound of flour, twelve eggs, two pounds of seeded raisins, two pounds of currants, two pounds of citron, cut fine, and two grated nutmegs. Mix the butter and sugar together to a cream; add the yolks, well beaten, and then the whites, whipped to a stiff froth; mix the flour lightly, and then add the fruit and nutmeg. Bake two hours in a moderate oven.

Fruit Cake

Mrs. Stafford, Santa Ana.

One and a half pounds of flour, one and a quarter pounds of brown sugar, one pound of butter, two pounds of seeded raisins, two pounds of currants, one and a half pounds of sliced citron, eleven eggs, two nutmegs, cloves, cinnamon, one teaspoonful of soda, and one cupful of molasses. Reserve one-third of the flour to mix with the fruit.

Tutti Fruitti Cake

Mrs. J. G. Howard.

One cupful of butter, two cupfuls of sugar, one cupful of sweet milk, two and a half cupfuls of flour, good round measure, the whites of seven eggs, three teaspoonfuls of yeast-powder, one pound of raisins, one pound of figs, one pound of dates, one pound of almonds, and one pound of citron. Blanch the almonds and slice them in fine slicesdo not chop them; bake in two long tin pans, as you would sponge cake, the width just right for a slice; bake in a slow oven about one hour and three-quarters.

Fruit Cake

Mrs. Ida Widney.

One pound of flour, one pound of sugar, one pound of butter, ten eggs, three pounds of seeded raisins, two pounds of currants, three quarters of a pound of citron, one ounce each of cinnamon, nutmeg, allspice and cloves, and half pint of molasses.