ROOKING RECIPES. 335 



tableapoonfals of tapioca in warm water until transparent, then add more 

 water and place your dish in boiling water on the stove and cook until a 

 transparent jelly; flavor strong with lemon, almond, or wintergreen. Gela- 

 tine is just aa nice as tapioca. This cake is not expensive and is very nice, 

 and can be eaten by dyspeptics. 



Rich Coffee Cake. — Two cnpa of butter, three of sugar, one of molasses, 

 one of verj- strong coffee, one of cream or rich milk, the yelks of eight eggs, 

 one pound each of raisins and currants, one-half pound of citron, the same 

 of figs, and five cujis of brown flour after it is stirred. Tut the flour in the 

 oven until a rich brown, being careful not to bum it. When cold sift with it 

 three teaspoonfuls of good baking powder and a little salt. Cut the figs in 

 long strips, dredge all the fniit with flour, beat the cake well up, and bake 

 in moderate oven from four to five hours. 



Marble Cake. — Lig^il Pari. — Whites of three eggs, one-lialf cup of but- 

 ter, one-half cup of sugar, one-half cup of milk, two cupe of flour, one-half 

 teaspoonfnl of soda, one teaspoouful of cream of tartar. 



Dark Part.— Yelks of three eggs, one cup of molasses, one-half cup of 

 butter, two cups of flour, one teaspoonful soda, one-third cup of milk, and 

 flavor with mixed spices, cloves, cinnamon, nutmeg. Butter the tin and 

 put in the pan alternate layers of light and dark parts, having the light part 

 on top. 



l<einon Cake. — One cup of sugar, four eggs, three tablespoonfula of 

 sweet milk, three tablcspoonfuls of melted butter, tiuree teaspoonfuls of 

 baking powder and one cup of flour. 



iSrTuce.— One lemon (juice and grated rind), one cup of cold water, one 

 cup of sugar, one egg, and tablespoonful of cornstarch. Beat lemon rind 

 and egg together; stir in sugar and lemon juice; dissolve cornstarch in cold 

 water. Ckx>k in a tin over hot water till it jelhes. 



Oood Plain Cftokiei*. — Two cuj* of white sugar, two eggs, one cup of 

 butter (melted), one teaspoonful of soda, six tableapoonfuls of cold water; 

 roll thin. You may scatter cocoanut over the top before baking. Another 

 good recipe for cookies: Two cups of molasses, one cup of sugar, one cup of 

 butter, one cup boiling water, two teaspoonfuls of soda, two tablespoonfule 

 of ginger, one tablespoonful of ciimamon; roll as soft as possible. If you 

 like the flavor of coffee, you can use half cold coffee and half water. 



Sand Heai-ts. — Two poimds of flour,,two pounds of sugar, one pound of 

 butter, three eggs. Make up into a dough, and work till the ingredients 

 are well incorporated. After roUing out and cutting into heart-shape, place 

 the cakes on a pan and beat up one egg, spread some of it over them with a 

 feather, and then sprinkle with granulated sugar. If a little coarse-grained 

 all the better, mixing with it a Uttle finely-powdered cinnamon. 



Mr'atermelon Cake — White part, two cnps of white sugar, two-thirds 

 cup of butter, two-thirds cup of milk, three cups of flour, whites of five 

 eggs, one teaspoonful of soda, and two teaspoonfuls of cream of tartar. Red 

 part, one cup of red sugar, one half cup of butter, one-half cup of mHk, two 

 cups of flour, one cup of raisins, whites of five eggs, one teaspoonful of 

 soda, and two teaspoonfula of cream of tartar. Stone and roll the raisins 

 in powdered sugar, stir into the cake, and turn into the middle of the pan, 

 and pour the white part over and ^ouad it, 



