The new home cook book

Two and a half cups sugar, one of butter, three and a half of flour, one of sweet milk, five eggs, one pound stoned raisins, one-half pound of citron, one-half of a lemon peel, one-half of an orange peel, one pint hickory, nut meats, one nutmeg, two teaspoons baking powder. COCOANUT CAKE. Mrs. Bartlett. One pound of sugar; one pound of flour; one pound of butter; whites of twelve eggs; one cocoanut ; twothirds teaspoonful soda ; half cup of wine. WHITE CUP CAKE. Mrs. A. S. Ewing. Two cups of sugar, one-half of butter, four of flour, one of sweet cream, one teaspoon soda dissolved in the cream, two teaspoons cream tartar mixed through the flour, whites of eight eggs. COMPOSITION CAKE. Mrs. H. F. Waite. Five eggs, four cups sifted flour, two and one-half of sugar, one of butter, one of milk, two teaspoons cream tartar, one of soda. Beat sugar, butter and yolks of eggs a long time, then add milk and part of the flour; with the rest of the flour add the whites, beat very light; raisins or citron, if desired. VANILLA CAKE. A. E. W. One-half cup of butter stirred into one cup of sugar till it is like cream, three eggs, one and one-half cups flour, two teaspoons vanilla ; bake on tins, dropping. REBECCA'S PLAIN CAKE. Mrs. G. H. L. One cup sugar, two of flour, one-half of butter, onehalf of sour milk, one egg, one teaspoon saleratus. One loaf. PLAIN CAKE. Harriet N. Jenks. One cup of Indian meal sifted, one of flour, one of sugar, one teaspoon soda, about a pint of sour milk, teaspoon of salt, one egg, piece of butter size of a common egg. Wholesome for children. ONE EGG CAKE. Mrs. P. B. Ayer. One and a half cups sugar and one-half of butter beaten together, one egg, one cup milk, two and a half of flour, two and a half teaspoons of baking powder. This cake should have icing of some kind between, chocolate for example. TIPSY CAKE. Mrs. Gen. N. J T. Dana. Take sponge cake and stick it full of almonds which have been blanched ; turn over it as much white wine as it will absorb ; put it in a deep dish or glass bowl, and let it stand one hour, then pour over it as much soft custard as the dish will hold. Let it stand two or three hours. Very simple and very nice. RUNAWAY CAKE. Mattie Winslow, Aurora, 111. One egg, one teaspoon sugar, two tablespoons butter, one cup milk, two teaspoons cream tartar, one teaspoon soda, flour to make a little thicker than griddle cakes. This is very nice eaten hot with butter for breakfast and tea. TUMBLER CAKE. Mrs. Lamkin. Four eggs, one tumbler sugar, one tumbler butter, onehalf tumbler molasses, one- third tumbler milk, one teaspoon saleratus ; spices to taste ; one-half pound raisins, one-fourth pound currants, flour to make it the usual consistency. Bake one and one-fourth hours in a slow oven. ADAMS' CAKE. Mrs. H. P. Stowell. One cup sugar, two-thirds cup butter, four eggs, one and one-eighth cups flour, very little soda. Very nice. 34T CLAY CAKE. Mrs. Ada Sturtevant.