340 THE nOUSEnOLB. ' 



lioaf Seed Cake. — Take one loaf of dough, oue cup of brown sugar, half 

 cup of butter or drippings, half ounce of caraway seeds, or a quarter pound 

 of currants, a little spice, two eggs; mix thoroughly with the hands, and set 

 to rise. Do not bake until real light; bake in a deep tin. 



Kisses. — Beat the whites of three fresh eggs to a stiff froth; mix with five 

 spoonfuls powdered sugar and flavor with lemon. Butter a pan and lay in 

 it white paper. Drop the mixture upon it in teaspoonful cakes, at least an 

 inch apart. Sift sugar over; bake half an hour in a slow oven. 



Adelaide Cake. — One pound of flour, one pound of sugar, one-half 

 l)oiTnd of butter, six eggs, one cup of milk; rub the butter and sugar to- 

 gether, then add the yelks of the eggs, then the milk, with soda and cream 

 tartar in it; flavor with lemon; mix the flour and whites of eggs in 

 alternately. 



Fi-wit Cream Cake. — One cup of brown sugar, one egg, butter the size 

 of an egg, one cup of cream, one teaspoonful of soda, oue teaspoonful of 

 cinnamon, one small nutmeg, two cups of flour, one cup and a half of seeded 

 raisins. This will make one good-sized loaf. 



Ilickoryuut 3Iacaruoiis. — Make -frosting as for cake; stir in enough 

 pounded hickorynut-meats, with mixed ground spice to taste, to make con- 

 venient to handle. Flour the hands and form the mixture 'into little balls. 

 Place on buttered tins, allcwing room to spread, and bake in a quick oven. 



Tea Cake. —Beat two eggs in a teacup, fill the cup -with sweet milk, add 

 one cup sugar, ten even teaspoonfula melted butter, one and three-fourths 

 cups flour, two teaspoonfula baking powder. This is the most reUable, easily 

 made, and accommodating of cakes. Delicious baked in layers, and spread 

 with jelly, chocolate icing, or cream. May be baked in a loaf or small patty 

 pans, and served warm with tea. 



Boston Tea Cakes. — One well beaten egg, two tablespoonfnls sugar, 

 one cup of sweet milk, one teaspoonful of soda dissolved in the milk, two 

 teaspoonfuls of cream of tartar sifted into the dry flour, two heaping cups 

 of sifted flour, one tablespoonful of butter, melted. Bake in small tins. 



Soft Cookies. — One heaping cup of butter, one and a half of sugar, two 

 eggs, three tablespoonfnls of sour milk, a small teaspoonful of soda, and as 

 little flour as will roll them out. Do not roll them thin. Sprinkle over 

 before cutting out, and press it in slightly with the rolling pin. 



Ginger Snaps.— One cup molaascs, one cup brown sugar, half cup lard 

 and butter melted together, three tablcspoonfuls ginger, one teaspoonful 

 cinnamon, half teaspoonful cloves, one teasi^oonful soda dissolved in half a 

 cup of boiUng water; thicken with flour; roll and bake. 



Cliristinas Cake. —Butter, blanched almonds, sugar, grocers' cur- 

 rants, and candied peel, half a pound of each; half a pint of cream, a meas- 

 ured half pint of eggs out of their shells, and enough French brandy and 

 Madeira wine in equal parts to make the whole sufficiently moist; the eggs 

 are to be whisked, the cream whipped, and the butter beaten as for a pound 

 cake; bake it for two hours in a hoop or tin. 



Molasses Sponge Cuke — -One cup molasses, one and a half of flom, 

 three eggs, one teaspoonful soda; bake in a quick ovon. 



