to taste. — Mrs. Hugh Parry.

POUND CAKE.

One and three-fourths cups sugar, half pound butter rubbed to a cream, one pound flour sifted three times, whites of sixteen eggs, one cup walnuts, one teaspoon baking powder. — Mrs. Werner.

CREAM CAKE.

Whites of three eggs beaten very light, one-fourth cup butter and one cup sugar beaten to a cream, one cup milk, three cups flour, two spoons baking powder. Stir eggs in last and bake in layers.

For the cream, take the yolks of two eggs, one cup milk, one-half cup sugar, two tablespoons cornstarch, butter size of a hickory-nut. Beat the yolks, then add the other ingredients and boil. Flavor to taste when cool. Do not spread on layers until cool. — Mrs. John Alfred.

RAISIN CAKE.

Take one and a quarter pounds of light dough, a teacup of sugar, one of butter, three eggs, a teaspoon of soda, one pound of raisins, nutmeg or cinnamon to the taste. Bake one hour. Let it rise before being baked. — Mrs. John Alfred.

COOKIES.

Cup of melted butter, two-thirds cup sour milk, teaspoon soda dissolved in hot water, three eggs well beaten, one and a fourth cups sugar, flour to roll thin, and bake in a quick oven. — Mrs. J. M. Raymond.

BANANA CAKE.

Two cups sugar, one cup butter, one cup sweet milk, three cups flour, yolks of five eggs, whites of three, two teaspoons baking powder. Bake in layers.

Filling. — Whites of two eggs, one-half pound powdered sugar; spread each layer with the icing. Cut banana thin with silver knife and spread thick over icing. Strawberries may be used the same way. — Mrs. Werner.

STRAWBERRY SHORT CAKE.

One cup sour milk, very small teaspoon soda, one tablespoon melted butter, little salt, add flour to thicken, and bake in pie tins. Split the cakes and add berries. — Mrs. Guilbault.

SPONGE CAKE.

Two cups flour, two teaspoons baking powder, six eggs, one cup milk, two cups sugar. — Mrs. John Alfred.

GINGER SNAPS.

One cup C sugar, one-half cup molasses, one cup boiling water, two eggs, one teaspoon each soda, ginger and cinnamon. Flour enough to roll out well. — Mrs. G. B. Harker.

DOUGHNUTS.

One coffee cup of not too thick sour cream, or one of sour milk and one tablespoon butter, two eggs, a little nutmeg and salt, one teacup sugar, one small teaspoon soda dissolved. Mix soft. — Mrs. A. J. Lampshire.

OLD-FASHIONED GINGERBREAD.

One tablespoon soda, one teaspoon pulverized alum, each in one-half cup boiling water. Add one pint New Orleans molasses, one tablespoon ginger, one-half cup butter. Mix soft, roll thin, and bake in a quick oven. — Mrs. Hugh Parry.

CONFECTIONERY FROSTING.

Take the white of one egg (don't beat it) and stir powdered sugar into it until it is as thick as cold cream, or as thick as it can be spread on the cake. Flavor if desired.

LAYER CAKE.
TWO CAKES OF THREE LAYERS.

One cup sugar, one-half cup butter, four eggs, one cup milk, four cups flour, two heaping teaspoons baking powder.

CREAM FILLING — One cup milk, half cup sugar; boil one minute. Two heaping tablespoons cornstarch, yolks of two eggs; boil five minutes. When cold add one teaspoon vanilla.

COOKIES.

One cup C sugar, one cup melted lard, two teaspoons baking powder, one egg; flour enough to roll without sticking. — Mrs. Hugh Parry.

ICE-CREAM CAKE.

Two cups sugar, scant cup of butter, one cup sweet milk, two cups flour, one cup cornstarch, whites of eight eggs, two teaspoons baking powder sifted in the flour and cornstarch. Cream, butter and sugar, add milk, then flour and cornstarch, and last eggs well beaten. Bake in layers.

ICING FOR THE ABOVE — Whites of four eggs, four cups sugar; pour half pint boiling water on sugar and boil till it candies; pour boiling sugar on the well beaten whites; then beat till it is cold. Flavor with lemon and two teaspoons vanilla. Spread between the cake. — Mrs. Werner.

GINGER SNAPS.

Bring to a scald one cup of molasses, and stir in one tablespoon soda; pour it while foaming over one cup sugar, one egg and one tablespoon ginger beaten together; then add one tablespoon vinegar and flour enough to roll, stirred in as lightly as possible. — Mrs. Wm. Morris.

VARIETY CAKE.

Light Part. — Whites of three eggs, one cup sugar, butter size of an egg, half cup sweet milk, one teaspoon baking powder. Flavor with lemon. About two cups flour.

Dark Part. — One-half cup sugar, one-half cup molasses, cup of chopped raisins, yolks of three eggs, one-half teaspoon soda, half a cup of coffee, about two cups flour, spices of all kinds. Bake in square tins. Beat the whites of two eggs with a little sugar, flavor with lemon; this is to be used between the layers, then add enough sugar to frost the top. — Mrs. Hugh Parry.

COOKIES.

Rub together till white one teacup butter and two of sugar; beat two eggs and stir into the mixture with a little flour. Grate in a nutmeg. Dissolve one teaspoon soda in one cup milk. Add flour to roll easy. — Mrs. H. D. Leonard.

MACAROONS.

One-half pound grated almonds, one-half pound sugar, one lemon, whites of two eggs. Blanch and chop the almonds, add eggs and sugar, with the juice of lemon. Drop a small quantity on paper greased on the back, which will enable you to take off the pan. — Mrs. Werner.

COOKIES.

One-half cup cold water, one teacup white sugar, one-half cup butter, one-half cup sweet cream, three eggs, two heaping teaspoons baking powder, one teaspoon lemon extract. Mix well and roll to about one-fourth an inch in thickness. Sprinkle with granulated sugar, cut, and bake in a quick oven. — Mrs. Wm. Morris.

CREAM PUFFS.

One pint of flour, one large pint of water, one-half pound of melted butter; let the butter stand a few moments till the salt settles to the bottom; eight eggs, grated rind of half a lemon. Set the butter and water on the stove to boil; when it boils add the flour and stir quickly till it comes off from the dish; let it cool, then beat the eggs in one at a time. Drop from the spoon on buttered pans, not too near together. Bake in a quick oven. Sprinkle the puffs with powdered sugar and fill with cream. This will make forty-five puffs. — Mrs. Werner.

CHOCOLATE ICING.

One tablespoon melted chocolate. One and a half cups sugar boiled to a syrup in two tablespoons water. Add to this while hot the whites of two eggs, and then stir in chocolate.

JELLY OR CHOCOLATE LAYER CAKE.

Four eggs, half cup sugar, half a cup of flour, in which a teaspoon of baking powder has been well mixed, pinch of salt, half cup of milk or cream put in the last thing. — Mrs. Werner.

CINNAMON CAKE.

One and a fourth pounds flour, one pound sugar, four eggs, half pound butter, half pound grated almonds, one teaspoon cinnamon, grated rind of one lemon. Stir sugar and eggs for half an hour, then add the butter, almonds, cinnamon, lemon rind and flour. Roll out to the thickness of one-fourth an inch or less. Cut out with cake-cutter and stand over night, and bake the next morning in a moderate oven. — Mrs. Werner.