©6T 6 
668 
regulated, and care taken to avoid any jar, or 
the cake will be apt to fall in the middle. 
EMILY LOUISE TAFLIN. 
WASHINGTON CAKE. 
One pound of sugar, one half pound of but¬ 
ter, five eggs, one cup of sweet milk, one 
pound of sifted flour, two teaspconfuls 
(rounding) of baking powder. Cream the but¬ 
ter and sugar, add the beaten yelks of the 
eggs, then the milk, the whipped whites and 
the flour with the powder stirred through it. 
Flavor and bake. Ice, if you wish. 
MRS. a. j. bogert. 
HAPPY VALLE'S CAKE. 
One cup of sugar, half a cup of butter, half 
a cup of sweet milk, two eggs, two cups— 
scant—of flour, one heaping teaspoonful of 
baking powder. Flavor, if you please. 
MRS. H. W. COLLING WOOD. 
“bath” cake. 
One cup of sugar, one-half cup of butter, 
two-thirds of a cup of sweet milk, whites of 
four eggs beaten to a stiff froth, two cups of 
flour, one teaspoonful of baking powder and 
one-fourth teaspoonful of baking soda. 
Flavor with vanilla. Bake in square, shallow 
tins (two will be required). These cakes 
should be iced in the tins, while warm, and 
glazed in a hot oven. Then score the icing 
(without cutting the cake or allowing the ic¬ 
ing to harden) into two inch squares, placing 
in the center of each square one-half of an 
English walnut. Set away in tins in a cool 
place until thoroughly cold wheu the squares 
may be cut out. These little cakes look very 
pretty and are quite a delicacy. 
MISS NETTIE S. WEBB. 
SILVER COCOANUT CAKE. 
One cup of sugar, one half cup of butte^ 
two cups of flour, one-half cup of milk, the 
whites of four eggs, two teaspoonluls of bak¬ 
ing powder. Bake as a layer cake. 
For icing use the whites of two eggs, and a 
cup of powered sugar, mixing into it as much 
gr ated cocoanut as can be stirred in. 
A fig paste made of half a pound of figs 
chopped fine and stewed after a quarter of a 
cup of water and half a cup of sugar are 
added, makes a good substitute for the icing. 
MRS. WALDO F. BROWN. 
LEMON CAKE. 
One cup of sugar, one half cup of butter, 
two-thirds scant cup of milk, three beaten 
eggs, one and a half cup of flour, and three 
teaspoonfuls of baking powder. Bake in jelly 
tins. 
DRESSING. 
One cup of water which must be boiling- 
hot, the grated rind and juice of one lemon,one- 
half cup of sugar, one egg, and one table- 
spoonful of corn-starch. Cook until thick, and 
when cold spread between the layers. 
MRS. D. SNEDEKER. 
ENGLISH WALNUT CAKE. 
Three eggs, one and a half cup of sugar, one 
half cup of water, two cups of flour mixed 
w’th two teaspoonfuls of baking powder. 
Beat eggs and sugar thoroughly five minutes, 
add water and flour alternately. Bake in 
two oblong tins, in a quick oven. 
TO MAKE ICING. 
Beat tb? whites of two eggs and one cup of 
sugar together, shell one pound of nuts(save the 
half nuts for the top) chop the others, mix with 
a part of the icing and spread between the 
layers. Then ice the top layer. Mark in 
small squares, place half a nut on each square. 
MRS. A. J. BOGERT, JR. 
ICE CREAM CAKE. 
Make a good sponge cake and bake it in jel¬ 
ly-cake pans. Let them get perfectly cold. 
Takeapintof the richest, sweetest, cream, beat 
it until it looks like ice-ciearn, then make it 
very sweet and flavor with vanilla. Blanch 
and chop a pound of almonds, stir into the 
ciearn and put very thick between each layer. 
MRS. A. ACKERMAN. 
NUMBER CAKE. 
One cup of butter, two cups of sugar, one 
cup of milk, four cups of flour, four eggs, one 
grated nutmeg, one glass of brandy, two tea¬ 
spoonfuls of baking powder, one pound of 
currants, well washed and dried. Makes a 
arge cake. mrs. p. v. b. demarest. 
LIGHT FRUIT CAKE. 
Two cups of sugar, three-fourths of a cup of 
butter, one cup of milk, three eggs, three cups 
of sifted flour, three even teaspoonfuls of 
baking powder, one-half pound of citron, cut 
in strips, one cup of seeded raisins and one of 
currants. Stir the butter, sugar and yelks of 
eggs together thoroughly, then add the milk, 
stir together, add the beaten whites, then the 
flour with the baking powder stirred through 
it, and, last, the fruit, which has been floured. 
Bake in a steady heat, but not too hot. 
MRS. JOHN A. VOORHIS 
CORN-STARCH CAKE. 
Two cups of white sugar and one cup of 
butter creamed together. One cup of sweet 
milk, the whites of five eggs beaten very stiff, 
one cup of corn starch, two cups of flour, two 
teaspooufuls of baking powder and two of 
extract of lemon. Bake slowly in a moderate 
oven. MISS ESTELLA MILLER, 
NAMELESS BUT GOOD. 
One and a half cup of sugar, one-half cup 
of butter, three eggs beaten separately, one 
cup of milk, three cups of flour, two teaspoon¬ 
fuls of baking powder, a little grated rind of 
lemon. Bake in layers. 
ICING. 
One cup of sugar (granulated) in one-half 
cup of hot water and boil until it strings. 
Beat the whites of two eggs to a stiff froth, 
then pour the hot sugar over it, and beat well 
together. Flavor with vanilla. Selected 
from mrs. w. william’s recipes. 
THE LADY ROWE CAKE. 
One cup of sugar, two-thirds cup of butter, 
one-half cup of sweet milk, three eggs beaten 
separately, two and a half cups of flour, one 
teaspoonful of baking powder. Flavoring. 
Bake slowly 40 minutes. 
MISS MILDRED A. PETERSON. 
MOUNTAIN CAKE. 
Three cups of sugar, one heaping cup of but. 
ter, six eggs, whites and yelks beaten separate¬ 
ly, five cups of flour, one cup of milk, three tea¬ 
spoonfuls of baking powder. I use this for 
layer cake of any kind, for fruit cake, and 
with a little flavoring it make:? a nice plain 
cake. miss carrie w. mcchain. 
RIBBON CAKE. 
Two and a half cups of sugar, one cup of 
butter, one cup of sweet milk, four cups of 
flour, (prepared) four eggs. Reserve a third 
of this mixture and bake the rest in two loaves 
of the same size. Add to the third reserved, 
one cup of raisins, one-fourth pound of citron, 
one cup of currants, two tablespoonfuls of 
molasses, one teaspoonful each of all kinds of 
spice. Bake in tins the same size as the other 
two. Put the three loaves together,placing the 
fruit loaf in the center. Spread jelly or icing 
between the layers. Frost the top and sides. 
MRS. RALPH HOPPER. 
DELICATE CAKE. 
Two cups of sugar, one-half cup of butter, 
yelk of one egg, one cup of sweet milk, 
whites of four eggs, three scant cups of flour, 
two teaspoonfuls—scant—of baking powder. 
Flavor to taste—almond preferred. 
MISS WEBB. 
WHITE MOUNTAIN CAKE. 
Two cups of sugar, one cup of butter, one 
cup of sweet milk, four eggs, four cups of 
flour, two teaspoonfuls of baking powder. 
Cream butter and sugar together, add the 
beaten yelks, then the milk, flour with the 
baking powder sifted through it, and last the 
beaten whites. Flavoring. Bake in one loaf. 
MISS JENNIE SULLIVAN. 
CUP CAKE. 
A cup of sugar and half a cup of butter. 
Rub well together, put in the yelks of two 
eggs and mix again. Beat the whites to a 
stiff froth and proceed in the same manner, 
add one cup of milk and three cups of flour, 
with two teas-poonfuls of baking powder sifted 
with it. Flavor to taste. Bake in a brisk 
oven. With this every-day cake batter we 
sometimes make layer chocolate cake, some¬ 
times little gems with icing on, and again 
bake in one pan to slice as a tea cake. Very 
convenient, as one mixture makes three varie¬ 
ties for one tea company. mrs. dixon. 
FRENCH CREAM CAKE. 
To one cup of powdered sugar put the 
yelks of three eggs and beat very light, add 
one and one-half cup of flour sifted with one 
teaspoonful of baking powder, and, at last put 
in the whites of the eggs beaten very light in¬ 
deed, together witn the juice of a lemon, or 
any flavoring that you may fancy. Bake in 
two pie-pans. When done cut each cake in 
two parts with a thin-bladed, sharp knife, and 
spread thickly with the following cream: 
One pint of milk, while boiling add to it 
one half cup of butter, one cup of sugar, three 
eggs and two tablespoonfuls of flour. Flavor 
with vanilla and spread between the cake 
when partly «cold. aunt addie. 
DRIED APPLE CAKE. 
Soak dried apples over-night; in the morn¬ 
ing chop three cupfuls into pieces the size of a 
pea and put over the fire with two cif^s of 
molasses. Simmer until waxy. Stir together 
one large spoonful of butter with half a cup 
of sugar, then add two eggs, a half-cup of 
milk, a teaspoonful each of ground cinnamon, 
cloves and allspice, a tablespoon ful of finely 
ground coffee, the candied apples (cold) two 
teaspoonfuls of soda and five cups of sifted 
flour. Bake in a steady heat one and a half 
hour. ALICE BROWN. 
BERWICK SPONGE CAKE. 
Beat six eggs two minutes. Add three 
cups of sugar, beat four minutes, two cups of 
flour, two teaspoonfuls of cream-of-tartar, 
beat two minutes longer, then add one cup of 
cold water and one teaspoonful of saleratus; 
beat again, and,last,two cups of flour and es- 
senceof lemon one teaspoonful. Beat. The secret 
of having this cake nice is in the baking. Have 
about the same heat as for raised bread, put 
into the oven and let it remain certaialy 
twenty minutes without looking at it. If it 
can bake until done without the oven door 
being opened, so much the better. 
MRS. L. HOWARD. 
' FRUIT CAKE—ONE LOAF. 
One cup of melted butter, two of sugar, 
three eggs, one-half pound of raisins, stoned 
and chopped and soaked in brandy, one tea¬ 
spoonful of soda dissolved in a teacupful of 
sweet milk, one grated nutmeg, and flour 
enough to make a stiff batter. 
FOR THE FROSTING. 
One cup of sugar, four tablespoonfuls of 
water, boil until ropy, then stir until cool 
enough to spread on the top of the cake. 
AUNT RACHEL. 
ORANGE LAYER CAKE. 
Two cups of sugar, three-fourths cup of 
butter, one cup of milk, three eggs, three cups 
of flour, three teaspoonfuls of baking-powder 
in the flour. 
DRESSING, 
One cup of water, which must be boiling 
hot, the grated rind and juice of one orange, 
one-half cup of sugar, one egg aud one table¬ 
spoonful of corn-starch. Cook until thick, 
aud when cold spread between the layers. 
LIZZIE P. VOORHIS, 
FAVORITE cookies. 
My favorite cookies, of which “our folks” 
never seem to tire, are made as follows:- 
One cup of butter, one of thick, sour cream, 
one egg, two cups of sugar, (for these I like the 
light brown sugar the best), one teaspoon ful 
of saleratus, a tablespoonful of ginger, or any 
other flavoring to suit the taste. Add flour 
to make a soft dough to roll out. Handle as 
as little as possible, roll to a quarter of an inch 
or less, cut in any shape, only be sure that 
they are of good size, and bake a light brown 
in a moderately hot oven. These are nice for 
the school dinner basket, for picnics and for 
all occasions and an every-day top-off at 
breakfast time, where they are seldom found 
missing at “ Forest Home.” may maple. 
ROSE LAYER CAKE 
Two cups of sugar, one cup of butter, a 
fourth of a cup of sweet milk, whites of eight 
eggs beaten stiff, three aud a fourtn cups of 
flour and two teaspoonfuls of baking powder. 
Bake in jelly tins. Grease the tins well and 
dust flour over every part before putting in 
the batter. Boil two cups of powdered sugar in 
a half tea-cupful of water, stirring constantly. 
When very thick pour boiling-hot over 
the beaten whites of two eggs. Beat until 
almost cold. Flavor with rose extract and 
color with cochineal. Put the cakes together 
with this icing. 
For the pink coloring matter, buy fivo cents’ 
worth of baker’s cochineal of the druggist, put 
half a teaspoonful into a cup and cover with 
two teaspoonfuls of boiling water. Let stand 
an hour, add alum (powdered) the size of a 
large pea, and add drop by drop to the icing 
until of a pretty pink color. 
DOMESTIC ECONOMY. 
TDflmim’s IDffrk. 
CONDUCTED BY EMILY LOUISE TAPLIN. 
CHAT BY THE WAY. 
MARK YOUR CLOTHES. 
How much trouble and worry are spared, 
when away from home, if each garment is 
distinctly marked, if only with one’s initials. 
There is little fear of a vexatious mixing, if 
garments are sent out to be washed, when this 
precaution is taken. Where there are several 
girls in the family, the marking saves time, 
and often prevents a little quarrel too, for 
-without the distinguishing marks the girls are 
very likely to get hold of each other’s belong¬ 
ings. Stockings should have the marking on 
a bit of white tape, stitched firmly inside the 
top. 
* * * 
Any woman who wishes to preserve her 
shoes as long as possible, will strictly avoid 
the use of prepared, so-called, French dress¬ 
ing. It undoubtedly cracks the leather and 
makes it rotten. Far better is white of egg, 
or some good oil—olive or sweet oil—applied 
with a bit of flannel. It keeps the color of 
the leather, and shoes thus treated do not 
harden after being thoroughly wetted. The 
oil is the proper dressing for patent leather— 
linseed oil, some shoe-makers say. It is first 
rubbed on, and then polished with a dry 
flannel. Patent leather treated in this way 
does not crack or become dull after wetting. 
* * * 
The “House-Wife” describes some pret’ty 
things which would do for Christmas presents. 
Among them is a w’hite lunch set (table-cloth 
and doileys). A simple border is worked all 
around the articles.in cross stitch,in two shades 
of blue. The owner’s initials may be worked 
in one corner; but not in the form of a mono¬ 
gram. It is very easy to make doileys of fine 
linen or diamond damask; the edges are 
fringed out and overcast, and then a design is 
worked upon them with washing silk. A 
loose spray of flowers, apparently thrown 
across may be outlined. A spray of daffodils, 
in orange, with olive-green stems, or of sweet- 
peas, pink with light olive stems, is easily 
drawn. * * * 
A napkin 20 inches square, with sprays of 
wheat embroidered in the corners in yellow 
silk, is used for covering hot biscuits when 
on the table. It is put on the plate under the 
biscuits, and the corners are then turned up 
over them. 
* * * 
It is so easy to make pretty things from 
such simple materials as embroidery silk and 
plain linen or momie cloth. An embroidered 
strip of linen to lie down the center of the 
tea table is easily made, and very pretty. 
Have a strip of momie cloth, fringed all 
around, and embroidered in dainty arabesques 
of pale green aud old pink: place a growing 
fern in a Japanese basket in the center, and 
the result is dainty enough to make up for any 
lack of silver or other costly accessories. 
FOR BOTH SEXES. 
I am told that gum chewing has been in 
vogue for many years; but it was never 
brought to my notice until three years ago, 
when I became a resident of California. There 
* 
I saw it in its worst phases. Old men 
and matrons, young men and maidens, 
and children of both sexes walked and 
chewed, read and chewed and talked aud 
chewed until I wondered what kind of 
people I had been thrown amongst. It was 
not confined to the lower classes, although tho 
habit, or vice, seemed to me to be on a par 
with the snuff-dipping of the poor whites of 
the South. 
The fashionable young lady carries a'dainty 
little silver box in which to keep her chewing 
gum, and the very “fly” .young man consid¬ 
ers it a necessary item in his courtship to keep 
tho object of his affections in the finest and 
most attractive and newest thing in gum. 
Each of these packages is aesthetically tied 
with ribbons, and a card is attached setting 
forth the advantages of gum chewing to the 
American constitution. It reads: 
PissrdlHnmtjs gMwrtijsittg. 
When Bauy was sick, we gave her Castoria, 
When she was a Child, she cried lor Castoria, 
When she became Miss, she clung to Castoria, 
When she had Children, she gave them.Castoria 
