cup butter, yolks three eggs, one cup milk, three-fourths cup grated chocolate, moistened with boiling water, one teaspoon baking powder, about two cups flour. Flavor with vanilla. Put alternate spoonfulls of the batter in a round deep pan with a stem, and bake until done. — Mrs. P. B. Turnbull.

GINGERBREAD.

One cup brown sugar, one cup New Orleans molasses, one cup shortening, three eggs, one cup sour milk, teaspoon soda, pinch of salt, tablespoon ginger, little cinnamon. To be eaten as a dessert with cream. — Mrs. Guilbault.

GOLD CAKE.

Two heaping cups flour, yolks of four eggs, one cup sugar, one and a half cups butter, one and a half cups sweet milk, one and a half teaspoons soda, one teaspoon cream tartar. Flavor to taste. — Mrs. M. L. Clark.

CORNSTARCH CAKE.

Whites of three eggs, one and a half cups cornstarch, one and a half cups milk, one cup pulverized sugar, one and a half cups butter, one and a half teaspoons cream tartar, one-fourth teaspoon soda. Flavor with lemon. — Mrs. M. L. Clark.

WHITE CAKE.

One cup sugar, one-half cup butter, two cups flour, whites of seven eggs, and a scant teaspoon baking powder. Cream the butter and sugar, and add gradually the well-beaten whites, with a half teacup of sweet milk. Flour and extract to taste. Bake in a moderate oven, well covered, until light. — Mrs. Cooper.

SPONGE ROLL.

One cup sugar, two cups flour, six eggs, six teaspoons of water, and one of baking powder. Beat the eggs and sugar very light, add the rest of the ingredients and beat rapidly until smooth. Bake quickly; turn on a clean cloth, spread with jelly or any kind of filling that is liked, and roll while warm. This mixture can be baked in jelly tins, if preferred. — Mrs. Cooper.

ROLLED JELLY CAKE.

Four eggs, whites and yolks beaten separately, one half cup of pulverized sugar, one cup flour, one teaspoon baking powder. Flavor with lemon extract. Bake in a large flat tin. — Mrs. P. B. Turnbull.

SPONGE CAKE.

One heaping coffee-cup flour, one even coffee-cup sugar, six eggs, essence lemon. — Mrs. H. D. Leonard.

COOKIES.

Two cups granulated sugar, one cup butter, three eggs, one cup boiling water, one teaspoon baking powder, one teaspoon soda. Flour enough to roll good. Flavor with nutmeg to suit the taste. — Mrs. G. B. Harker.

COFFEE CAKE.

Four eggs (reserve the whites of two for frosting), one and one-half cups molasses, the same of sugar, two cups chopped raisins, one-half cup butter, one cup strong cold coffee, one tea spoon salt, two teaspoons soda, one teaspoon each all kinds spices. Mix stiff with flour. This will make two large loaves. — Mrs. L. A. Grover.

DOUGHNUTS.

One cup sweet milk, one even cup sugar, two eggs, one teaspoon salt, two teaspoons baking powder, two teaspoons melted butter, flour to roll. — Mrs. J. M. Raymond.

BRIDE'S CAKE.

Whites of twelve eggs, three cups sugar, small cup butter, cup sweet milk, four small cups of flour, half cup cornstarch, two teaspoons baking powder. Flavor to taste.

A cup of thin sliced citron dusted with flour, added to the above, makes a very nice citron cake. — Mrs. A. J. Lampshire.

WHITE CAKE.

Whites of four eggs, one cup sugar, good half cup butter, cup of milk, three cups of flour, one teaspoon baking powder, one teaspoon of flavoring.

The yolks of the eggs, and the same ingredients make a nice gold cake. — Mrs. McKenzie.

HARRISON CAKE.

One cup sugar, one-half cup butter, three eggs well beaten, half teaspoon soda stirred in half cup sour milk, two small cups flour. Flavor with lemon or vanilla. Pour in small dripping pan. Bake half an hour. — Miss R. H. Nash.

SPONGE CAKE.

One cup sugar, two scant cups flour, one-half cup cold water, five eggs beaten separately, one teaspoon baking powder, one teaspoon extract. — Mrs. T. Kyle.

FIG FILLING FOR CAKE.

One and a half pounds figs chopped fine; boil down with half a cup of water. Cool, then fill the cake. — Mrs. Guilbault.

FRUIT COOKIES.

Two eggs, one and a third cups brown sugar, two-thirds cup warm water, two-thirds cup butter, even teaspoon soda dissolved in hot water, one cup chopped raisins; salt, cinnamon and cloves. Flour enough to handle easily. — Mrs. C. A. Frear.

CHOCOLATE FROSTING.

Shave three fourths cup Baker's chocolate, add three-fourths cup sugar beaten with one egg and a tablespoon of cream. Cook over the tea kettle. — Miss Price.

CHEAP DROP CAKES.

One cup molasses, one cup water, three cups flour, two eggs, one teaspoon soda, butter size of an egg, one teaspoon each cloves, allspice and cinnamon. — Mrs. C. H. Bailey.

WHITE CAKE.

One cup sugar, one-half cup butter, whites of nine eggs, two and three-fourths cups flour, one-fourth cup cornstarch, one cup milk, one teaspoon baking powder. Flavor with lemon. Beat sugar, butter, flour and milk together, then add eggs and baking powder. — Mrs. C. A. Frear.

SPICE CAKE.

Yolks of five eggs, one cup sugar, one cup milk, two and a half cups flour, one teaspoon baking powder, butter the size of an egg, a heaping teaspoon of all kinds of spices. — Mrs. C. E. Dodge.

ANGEL FOOD.

Whites of ten eggs, three-fourths tumbler pulverized sugar, one full tumbler of flour measured and then sifted seven times, three-fourths teaspoon cream tartar sifted in the flour. Lemon extract or bitter almond. — Mrs. T. Kyle.

GINGER SNAPS.

Mix three teaspoons baking powder with one and a quarter quarts of flour; add to this one-quarter pound sugar, two teaspoons butter, one-half pint molasses, and two tablespoons extract of ginger. Roll very thin and bake in a few minutes. Will soften by being kept. — Mrs. John Alfred.

PLAIN CAKE FOR LAYERS.

One-half cup butter, three-fourths cup sugar, two eggs, one cup milk, two and a half cups flour after sifting three times, one teaspoon baking powder. Mix butter and yolks thoroughly, add milk, flour and baking powder; lastly, the beaten whites, with a good amount of flavoring.

CREAM FOR LAYER CAKE — Yolks of two eggs, one tablespoon sugar, one teaspoon flour and one teacup milk; boil until it thickens. — Mrs. O. H. Simons.

WHITE CAKE.

Whites of two eggs beaten to a stiff froth, one cup sugar, piece of butter the size of an egg, one cup milk, two and a half cups flour, teaspoon baking powder. Flavor to taste. — Mrs. C. E. Dodge.

MARBLE CAKE.

Light Part. — Whites of four eggs, cup of sugar, one-half cup butter, one-half cup sweet milk, one teaspoon baking powder, two and a half cups flour. Flavor with lemon.

Dark Part. — Yolks of four eggs, cup brown sugar, half cup molasses, half cup butter, half cup sour milk, teaspoon soda, two and a half cups flour.

Stir together, dark and light parts, and bake two hours in a slow oven. — Mrs. Taylor.

DOUGHNUTS.

One cup sour milk, cup and a half C sugar, two teaspoons melted butter, half a teaspoon soda, pinch of salt, flour enough to mix soft dough. Cinnamon