VOOKIXG RECTPES. 341 



Corn CaVe^ Three eggs whipped light, ytlks and whites separately, 

 two cnpa 80ur or battennilk, three tabk-spcxjululs melted butter, one tea- 

 siXM.uful soda dissolved in boiling water, one ublespoonful white sugar, 

 one small teaspoouful salt. Ck)m meal enough to make a rather thin batter. 

 Bake in a shallow pan, or in small tins, thirty minutes in a hot oven. 



Fmit Cake.—Three pounds of flour, three pounds of sugar, three 

 pounas of butter, thirty eggs, one ounce of cinnamon, four or five nutmegs, 

 cloves to your judgment, half a pint of wine and brandy each, six pounds of 

 currants, five pounds of stoned raisins, one citron and a half. 



Jelly Cake — to Roll — Three eggs beaten well with one cup of sugar; 

 when light add one cup of flour, teaspoonfiil of cream of tartar, one-half 

 teaapoonful of soda dissolved in water. Baking powder can be used instead 

 of cream of tartar and soda. 



Sponge Drops. — Beat to a froth three eggs and add one teacup of sugar: 

 Ijeat five minutes; stir into this one and a half cups of flour, in which one 

 teaspoonfiil of cream of tartar and one half teaspoonful of soda are thor- 

 oughly mixed; flavor with lemon; butter tin sheets, and drop in spoonfiilB 

 about three inches apart. 



Motlier'a Tea Cake — Break an egg in a teacup, filled with sugar, be»t 

 thoroughly together, add one cup thick, sour cream, one teaspoonful soda, 

 a little salt, half a nutmeg, and flour to make a stiff batter; bake twenty 

 minutes in a moderate oven. 



Choice Fig Cake. — A large cup of butter, two and a half cups of sugar, 

 one of sweet milk, three pints of flour with three teaspooofnls of baking 

 powder, the whites ot sixteen eggs, a pound and a quarter of figa (the 

 choicest), well floured and cut in strips like citron; no flavoring. 



Fried Cukes AVitliout Eggs»_Take one and one-halfcupa of sugar, 

 one cup of thick cream, two cups of buttermilk, one teaspoonful of cinna- 

 mon, about two and one-half teaspoonfula of soda, and flour to mix. Boll, 

 cut into rings, and fry in very hot lard. 



Coffee Snaps. — Half cup molasses, half cup sugar, half cup lard and but- 

 ter, mixed, a little salt, half teaspoonful soda, dissolve in quarter cup of 

 strong cofifee. Beat well; add flour enough to roll. Bake in a quick oven. 



Currant Cakc_One-half cup of butter, one cup of sugar, two eggs, 

 one-half cup of milk, one and one-half cups of flour, two teaspooufuls of 

 baking powder, one cup of washed currants dredged with flour. 



Layer Cake. — The layer cake, so popular now, made of two layers of 

 white cake with one of fruit cake in the middle, may be varied deUciously 

 by making the middle layer of walnut cake. For ihia, if the cake is a large 

 one, take two-thirds of a cup of sugar, one-third of a cup of butter, one cup 

 flour, one egg, one teaspoonfiil baking powder, and nearly one cup of hickory- 

 But meats. 



Ilickorynut Cake. — One cup broken hickory meats, one and one-half 

 cups sugar, oue-half cup butter, two cups flour, tliree-fourths cup sweet 

 milk, two teaspooufiils baking powder, and the whites of four eggs, well 

 b«ateu. Add the meat^ la«t. 



