COOKING RECIPES. 830 



Cbocolate Jamble^. — One and a half teacups of white sugar, one-hall 

 & teacup of BWRet cream, one- half a teacup of butter, one teacup of choco- 

 late, half a teaspoonful of soda dissolved in cream, one teaspoonftil cream of 

 tartar, one ,egg Work very stifF with flour, mix the chocolate and cream of 

 tartar in the flour, roll thin, cut with a cutter. 



Honey Cakes. — Three and one-half pounds of flour, one and one-half 

 pounds of honey, one-half pound of butter, one-half pound of sugar, half a 

 nutmeg, one tableapoonful of ginger, one teaspoonful of soda; roll thin and 

 cut in small cakes; bake in a quick oven, cover tight and let stand till moist. 

 They will keep a long time. This recipe has been used in one family for 

 twenty-five years. 



Haclcleberrjr Cake. — One cup butter, two cups sugar, three cups flour, 

 five eggs, one cup swcot milk, one teaspoonful soda dissolved in hot water, 

 one teaspoonful each of nutmeg and cinnamon. One quart of ripe berries 

 dredged well with flour. Stir them in carefully so as not to bum them. 

 Bake in loaf or card. 



Boston Caice. — One pound of flour, one pound of sugar, half a pound of 

 butter, cup of sour cream, five eggs, teaspoonful of soda, spice. Beat but- 

 ter and sugar to a cream, then yelks of eggs beaten very light, dissolve soda 

 in cream, and add then flour alternately with whites of eggs beaten to a 

 fi-oth; spice to taste; fruit can bo added; bake in a moderately hot oven, 

 especially if fruit is added. 



Q,ueen'8 Cake. — One pound flour, one pound of sugar, half pound of 

 butter, five eggs, flavoring essence to taste, cup of milk, one pound of cur- 

 rants, spice and citron. Beat butter and stigar to a cream, add eggs well 

 beaten, then milk, flour, spice and fruit. Chopped raisins can be used in 

 place of currants, if preferred. Bake two hours in a pretty hot oven. 



Cream Cake. — One-half cup of butter, two cups sugar, three eggs 

 beaten in one cup of milk, three cups of flour, two teaspoonfuls of cream of 

 tartar, one teaspoonful of soda. Cream for middle, one pint of milk, let it 

 come to a boil, one-half cup of flour, one cup of sugar, tv»'o eggs, flavor with 

 vanilla and a lump of butter. This is worth trying. 



Cream Tea Cakes. — Two pounds of flour, a teacup of butter, half pint 

 of sour cream, half a teaspoonful of saleratus, and a little salt Mix well. 

 If necessary, add more cream. Make into small round cakes, and bake 

 fifteen or twenty minutes. ^Tien done, open one side, and insert a piece of 

 butter, or serve otherwise, hot. 



ftlra. Crabtree's Cake. — One cup sugar, onc-half cup butter; three 

 eggs, leaving out whites of two for frosting; one-half cup of sweet milk, one- 

 half teaspoonful soda, one teaspoonful cream of tartar, two cups, not quite 

 full, flour. FroMing. — ¥nute8 of two eggs, beat to a froth, one and half cups 

 sugar; one cup raisins chopped fine, one cup English walnuts, chopped 

 fine. 



Kisfly Fingers. — Take two eggs, one cup of sugar, half a cup of butter, 

 half a cup of sweet milk, two teaspoonfuls of baking powder; add enough 

 flour to form a soft dough. Take a small piece of dough, flour it and roll 

 with your hands as lai^e as your fiuger; cut off in four-inch lengths and put 

 closely in buttered pars. Bake quickly. 



