COFFEE. 
Mix one teacup of ground coffee with a gill of cold water, and pour 
on it lYz pints of boiling water; let it boil io minutes; strain through a 
piece of yellow cotton into a second pot; add some white of egg to the 
cold water and coffee if the coffee has not been glazed. Three-quarters of 
a pound of coffee will make one gallon. 
CHOCOLATE. 
One ounce of Baker’s chocolate dissolved in a cup of boiling water; 
while boiling add three cups of milk and boil. Sweeten to taste at the 
table, and add a little whipped cream to each cup. Double this quantity 
if desired. 
CAKES. 
ICE CREAM CAKE. 
Whites of 8 eggs, i cup butter, 2 cups sugar, 3 cups flour, 1 cup corn¬ 
starch, 1 cup sweet milk, 2 tablespoonfuls baking powder sifted in flour. 
Beat butter and sugar together; add milk, then flour and cornstarch and 
eggs, well beaten. 
Icing.—Whites of 4 eggs, 4 cups sugar; pour 1 cup boiling water over 
sugar and boil till clear and candied. Beat whites to a stiff froth, then 
add the boiling sugar very slowly, beating all the time; add ^ teaspoon¬ 
ful cream tartar and flavor with vanilla or lemon; when thick spread be¬ 
tween the layers of cake. 
WHITE FRUIT CAKE. 
Use the same batter as for ice cream cake and add Yz pound citron, 
Y-i pound blanched almonds, cut up fine; 1 small cocoanut or a package 
shredded cocoanut; flour the fruit and add to the batter with a wine glass 
of wine. Bake in layers and put icing between, or bake in large pans, in 
slow oven. 
CHOCOLATE CAKE. 
Six eggs, 3 cups sugar, 4 cups sifted flour, with 2 teaspoonfuls bak¬ 
ing powder; 1 cup butter, 1 cup sweet milk; cream butter and sugar and 
mix in the usual way. 
Fillings.—Make icing as for ice cream cake and add one-half cake 
melted chocolate and teaspoonful vanilla just before taking off fire; beat 
well and spread between layers. 
CARAMEL FILLING. 
One and a half pounds brown sugar, tablespoonful butter, 1 cup 
sweet milk; boil till hard in water; flavor with vanilla; beat till it gets 
thick and spread between layers. Chopped nuts sprinkled on each layer 
of filling makes this very nice. 
FRUIT CAKE. 
One pound flour, 1 pound sugar, 1 pound butter, 10 eggs, a teaspoon¬ 
ful soda dissolved in a small quantity of buttermilk, 1 wine glass each of 
brandy and wine, 2 pounds raisins, 1 pound currants, 24 pound citron, 
49 
