The new home cook book

Eight eggs, ten ounces of sugar, half pound of flour, the juice and grating of one lemon; separate the eggs, beat the yolks, sugar and lemon until thick and light ; whisk the whites until dry, which add with the flour, half of each at a time ; mix all together, but avoid beating ; butter your pan well and bake in a moderate oven. MRS. WILDER'S SPONGE GINGERBREAD. In two cups molasses, sift two teaspoons soda and a dessert spoon ginger. Stir to a cream, then add four well beaten eggs, one cup butter melted, one cup sour milk in which is dissolved one teaspoon soda ; mix all together, then add flour to the consistency of pound cake. Two loaves. BEST SOFT GINGERBREAD. One cup molasses, one of sugar, one of milk, half of butter, five cups sifted flour, one tablespoon ginger, half teaspoon or rather more of soda, a little cloves can be added if liked. Melt the butter in molasses and sugar, allowing the mixture to become hot, then add spices, milk, with soda and flour. Persons measure flour so differently, if you would be quite sure to have it right, try a small cake first. If it falls add a little more flour. HARD GINGERBREAD. Mrs. J. A. Ellis. One pound lard, one-half pound butter, beaten to a cream, one and one-half pounds brown sugar, three pints of West India molasses, ginger, cinnamon, allspice and cloves, enough flour to make a stifl" dough ; roll out very thin and cut with a cutter. MRS. HAMILTON'S GINGERBREAD. Mattie M. Winslow, Aurora, 111. Two eggs, one cup molasses, one cup sour cream, two tablespoons ginger, one teaspoon soda. Stir quite thin. LAYER CAKES. GENTLEMAN'S FAVORITE. Miss Anna M. Whitman, Indianapolis, Ind. Seven eggs beaten separately, one-half cup butter, two cups white sugar, two cups flour, two tablespoons baking powder, two tablespoons water, one-half teaspoon salt; bake in jelly-cake pans in quick oven. The jelly for the cake : One egg, a cup of sugar, three grated apples and one lemon ; stir till it boils and becomes thick, let it cool before putting between the layers. IMPROMPTU JELLY CAKE. Mrs. P. B. Brown. One cup butter, two cups sugar, three cups flour, four eggs ; stir the sugar and butter to a cream, then add the yolks of the eggs, and lastly the beaten whites and flour. Have ready the jelly, made as follows: One grated apple, the grated rind and juice of one lemon, one cup sugar and one egg; boil until it jellies, stirring constantly ; cool before using. Bake your cake in jelly-cake pans, or in thin layers, putting the jelly between each layer as in ordinary jelly cake. JELLY CAKE. Mrs. John Edwards. One and one-half cups of sugar, one-half of butter, onehalf of sweet milk, two and one-half of flour, three eggs. whites and yolks beaten separately, and add two teaspoons baking powder. The Jelly. — One cup of sugar, one egg, grate the rind and use the juice of one lemon, one tablespoon of water, one teaspoon of flour ; put your dish in a kettle of boiling water, and let it come to a boil ; have your cake ready and put it together. APPLE JELLY CAKE. Mrs. W. G. Morg^an.