838 THE HOUSEHOLD. 



water and throw in as quickly as possible; add some flour and stir a few 

 minutes as you ^-ould soft cake, then add more flour; mix as soft as you can 

 conveniently and roll out. 



Banana, Cake. — One cup of butter, two cups sugar, one cup of water 

 or of sweet milk, three eggs, four cups of flour, three small teaspoonfuls of 

 baking powder; mix lightly and bake in layers. Make an icing of the whites 

 of two eggs, and one cup and a half of powdered sugar. Spread this on the 

 layers, and then cover thickly and entirely with bananas, sliced thin. Thie 

 cake may be flavored with vanilla. The top should be simply frosted. 



Bnttei-mllk Cakes. — We advise those ladies who live in the country, 

 where buttermilk can be easily procured, to try the following receipt, which 

 makes a very good light cake: Into two pounds of flour rub one pound of 

 butter, add three-quarters of a pound of currants, two ounces of candied 

 peel, one pint of buttermilk, and one ounce of carbonate of soda. Mix and 

 beat them well together, and bake in a tin. 



Baclielorai' Buttons. — These delicious little cakes are prepared by nib- 

 bing iwo ounces of butter into five ounces of flour; add five ounces of white 

 sugar, beat an egg with half the sugar and put it to the other ingredients. 

 Add almond flavoring according to taste, roll them in the hand about the 

 eize of a large nut, sprinkle them with himp sugar, and place them on tins, 

 with battered paper. They should be lightly baked. 



Bread Cake. — Two cups of very Ught bread sponge, take one cup butter 

 and lard mixed, one cup sugar, one cup molasses, one tablespoonful cinna- 

 mon, half teaspoonful cloves, one teaspoonful soda, one tablespoonful rich 

 milk, two eggs; mix these ingredients well and add to the risen sponge, with 

 flour to make as stiff as cup cake, and one cuji of raisins; let rise until light 

 and bake slowly. 



Coffee Cakes. — Three cups of bread sponge, one-half cup of butter, two 

 tablespoonfuls of sugar, two eggs. Roll thin, cut out as for biscuit; sprinkle 

 with sugar, cinnamon, and bits of butter. B»ke slowly. 



Black Cake—One and three-quarter pounds of flour, one and one- 

 quarter pounds of brown sugar, one pound of butter, one and one-half 

 pounds of raisins, one and one-half pounds of currants, one-half pound of 

 lard, four eggs, one pint of milk, one nutmeg, and mace, one teaspoonful of 

 baking powder. Wine and brandy. 



Filling for I^ayer Cake — A delicious filling for a layer cake is made 

 of one cup of stoned raisins and one lemon peeled, chopped together; mix 

 with this half a cup of cold water and one cup of sugar. Beat this well 

 together; if the cake is well baked, so that there is a crust on the top, put 

 the filling in while the cake is still warm. Be sure to remove the seeds from 

 the lemons. 



Old-Fasliioned "Muster Ginserl>reaa."_One cup molassos, two 

 large spoonfuls butter, one teaspoonful soda dissolved in three tablespoon- 

 fuls boiling water, one teaspoonful ginger; knead well but not hard; loU 

 into sheets, mark with a fork and bake quicl.ly; this will make three com- 

 mon sized sheets; after it is baked and while hot, mLx one teaspoonful sweet 

 milk and one of mola&scs and wet the top. 



