The housewife's referee

Slim Cakes (Scotch). — Take a quarter of a pound of butter to one of flour, and as much hot milk as will make the above into a dough of suitable consistency ; to this add two eggs well beaten. Handle the paste very lightly, work it quickly, roll it out, and cut it with any small basin or fancy shape. Bake on a griddle. Serve the cakes hot at once, buttered and placed one on the top of the other. Slim Cakes of Old Scotland. — Take three ounces of butter, one pound of flour, one well-beaten egg, and as much sweet milk as will make a dough. Mix quickly, roll out and cut in shape, and bake quickly on a griddle ; serve hot, with plenty of butter. Sponge Cake. — No. 1. Seven eggs, saving two whites, (whisk them to mix together) ; three-quarters of a pound of lump sugar, one gill of water (half rose water and half plain) ; boil and skim it, and put it to the eggs, beating them well for three-quarters of an hour ; add a few caraway seeds or grated lemon peel, then add half a pound of flour dried and salted. Paper your pan, and put it in a quick oven, but not too hot. Three-quarters of an hour will bake it. No. 2. Take two ounces of flour, a quarter of a pound of sugar, two eggs, and seven drops of essence of lemon. Beat the yolks up, then add the sugar and the lemon, then the whites beaten to a froth, and put the flour in by degrees, mixing it all well up. Bake an hour in a slow oven. Sweet Potato Cakes. — Boil one pound of sweet potatoes ; peel, mash, and press them through a sieve whilst warm, sweeten them to taste, add two tablespoonfuls of butter, one teacupful of milk, the yolks of three eggs, some powdered cinnamon, vanilla, orange flower, and the juice of a lemon. Tea Bretzels {German Recipe). — Take half a pound of butter, a dessertspoonful of sugar, and six eggs ; stir to a froth ; mix one-third of an ounce of cinnamon with it, threetenths of an ounce of grated lemon peel, a pinch of salt of ammonia, and as much fine flour as will make a good dough ; make it into the shape of cakes, squeeze them flat with the hand, lay them in coarse sugar for a few moments, and bake. Thee Kranze (German). Make to a firm paste one table - spoonful of thick cream, two ounces of castor sugar, a pinch of cinnamon, and a tablespoonful of orange-flower water. Boll out quite thin (less than a quarter of an inch), then cut the paste into rings, which is done by patty cutters. Have a saucepan of boiling water on the fire ; put the rings in ; when the water boils up, add some cold ; draw the pan to one side, and as soon as the rings float on the surface remove them with a strainer and put them on a cloth. When dry place them on a floured tin, brush them over with yolk of egg, and bake in a moderate oven until they are a light yellow colour and quite hollow. Tremont House Orange Cake. — Mix one pound of butter to a cream and one pound of powdered sugar ; add ten wellbeaten eggs, one pound of flour, and one pint of white wine* Bake in prepared pans in thin sheets ; remove the brown crusts with a sharp knife, and cut each sheet in two equal parts ; spread with a layer of orange cream, and place a layer of sliced oranges on the cream ; then the other half on the top, and frost with orange frosting.