392 -D-B CHASE'S RECIPES. 



tin (size to suit) witli a fork, to make them look as rougli ds you can. Bake in 

 a moderate oven, about half an hour. "When cool store them in a box and 

 keep them in a dry place, and they will last as long as you keep them in the 

 box, but if placed on the table at meal times they will not keep a great while 



Cold Water Cake. — Flour and white sugar, each, 1 cup; 2 eggs; but- 

 ter, 1 heaping table-spoonful; cold water, 3 table-spoonfuls; baking powder, 1 

 heaping t«a-spoonful. Not expensive but nice. Make on general principles. 



German Crisps. — Sugar, 2 cups- butter, 1 cup; 3 eggs, and the rind 

 and juice of 1 lemon; flour Dikections — Mix thoroughly with hand or spooon, 

 adding sufficient flour to roll out Roll out very thin Cut in small cakes. 

 Place in the pan and rub the tops with e.gg and sprinkle on white sugar. Two 

 eggs are enough for the tops. They will bake in a few minutes. — Harper's 

 Bazar 



Common Cake. — Sugar, 1 cup; butter, J^ cup; sour cream, 1 cup; 2 

 eggs; soda, 1 tea-spoonful: 3^ a nutmeg, and as much flour as needed Direc- 

 tions — Beat the sugar and eggs together, then add the cream and butter, then 

 the nutmeg and soda, and lastly the flour, are the instructions given by Mrs. 

 A. M. McCrary, of Kimin, Kan. 



Raised. Cake — Light dough, 2 cups; butter, 1 cup; sugar, 2 cups; 3 eggs, 

 beaten light. Mix all well together, add fruit and spices, as you wish It is 

 good without either, but better with plenty of both. Dieections — Put in a 

 pan and let sta;id till light before baking. 



Spiced Cake.— Butter and cold water, of each, 1 cup; flour, 3 cups; 

 sugar, 2 cups, 3 eggs; soda, 1 tea-spoonful; cinnamon or other spices, as pre- 

 ferred, 2 tea-spoonfuls ; chopped raisins. 1 cup; currants, 1 cup. Directions 

 Sarah F. Purdy, of Belmont, Iowa, says: "Beat butter and sugar, adding the 

 beaten eggs, then the cold water sift the soda into the flour, and add the spice 

 »nd fruit.'' 



Aunt Lucy's Spice Cake. — Sugar, 2 cups; butter, % cup; 2 eggs, 

 butter milk. 1 cup; soda, 1 tea-spoonful; cloves, 1 tea-spoonful, cinnamon, 1 

 table-spoonful; ^ of a nutmeg, "rising flour,'' 1 cup, or to make thick. 



Remarks — Who ever knew a cake-making aunt that did not make a good 

 cake/ This vdll make a nice cake, however, even if common flour is used, as 

 the soda will make it light. 



Spiced Cake, Very Fine. — Sour milk, molasses, and brown sugar, of 

 each, 1 cup; butter. % cup; 3 eggs, soda, nutmeg, and cloves, of each. 1 tea 

 spoonful; cinnamon. IJ^ tea-spoonfuls (or if any other flavor is preferred to be 

 the most prominent, use the IJ^ tea-spoonfuls of that, and of the cinnamon 

 only 1), flour, about 3 cups, or to make the batter pretty thick, as spice cake is 

 disposed, if too thin, to run or spread before the baking begins to set it. Make 

 as the others. 



Sally Lunn Cake.— Sugar, 1 egg cup; sweet milk, 1 pt.; butter, 1 

 table-spoonful; 4 eggs; flour, 4 coffee cups, yeast powder, 3 tea-spoonfuls 

 DiBECTiONS — Warm the milk and melt the butter in it: beat the whites of the 



