The new home cook book

The whites of four eggs well beaten, one cup white sugar, one-half cup butter, one-half cup sweet milk, two cups flour, one teaspoon cream tartar, one-half teaspoon soda. Mrs. J. A. Ellis. One and a half cups powdered sugar, one-half of butter, one and a half of flour, one-half of corn starch, sifted with the flour, one-half of milk, the whites of six eggs beaten to a froth, one small teaspoon cream-tartar, one-half teaspoon soda ; flavor with almond or vanilla. Bake in a moderate oven. Mrs. A. T. Hall. One cup butter, two of sugar, one of sweet milk, whites of eight eggs, three cups flour one teaspoon of cream tartar, one-half teaspoon soda. Mrs. C. E. Browne, Evanston. Two eggs, a trifle over half a cup of butter, one cup sweet milk, one and a half of sugar, and three teaspoons baking powder. Put together in the usual manner, and flavor with extract of almonds or lemon. Made with the whites of four eggs, it is admirable for cocoanut cake ; or with yolks for chocolate. Use your judgment in adding flour. This recipe I have had in use for fifteen years, and while inexpensive, it is nice enough for most any occasion. WHITE POUND CAKE. Mrs. M. J. Woodworth. One pound of flour, one pound sugar, three-fourths pound butter, the whites of sixteen eggs beaten to a stiff froth ; flavor with bitter almond. Elegant. FEATHER CAKE. Mrs. A. P. Wightman. One cup sugar, one cup flour, one egg, one tablespoon melted butter, one-half cup sweet milk, one teaspoon baking powder, pinch of salt, flavor to taste ; put in the baking powder and run through a seive. FEATHER CAKE Mrs. W. H. Ovington. One cup sugar, three eggs beaten well together, butter the size of an egg, one cup flour, one teaspoon cream tartar mixed with flour, one-half teaspoon soda dissolved in eight teaspoons of water. Season to taste. CREAM CAKE. Mrs. M. J. Woodworth. Three eggs, one and one-half cups flour, one cup sugar, two teaspoons baking powder, three tablespoons water, bake in jelly cake pans, making four cakes; cream, one pint milk, one egg, one and one-half tablespoons corn starch, two tablespoons sugar ; flavor when cool. Very nice. CREAM CAKE. Mrs. James Wadsworth, Hyde Park. Beat five eggs thoroughly, add two cups sugar, two tablespoons cream, two cups flour in which has been mixed one and one-half teaspoons baking powder, a little salt, bake in five jelly tins, leaving about one-sixth of the batter, to this add one cup of milk, also lemon or vanilla ; boil till it thickens, stirring constantly ; then spread it over the cakes as they are laid together. CREAM CAKE. Mrs. Chesebrough. Four eggs, three teacups flour, not quite two of sugar, one teaspoon of soda, two of cream tartar, or three of baking powder ; mix flour, sugar and cream tartar together ; dissolve the soda in one cup good cream and add with the beaten eggs to the mixture. Flavor with lemon or vanilla. Bake twenty minutes. Is made quickly and very nice. COEN STARCH CAKE. Mrs. Dickinson. One cup of butter, two cups sugar, one cup sweet milk, two-thirds cup corn starch and fill it up with flour, two cups flour, two teaspoons baking powder, whites of seven eggs. CORN STARCH CAKE. Lucy D. Fake.