The new home cook book

Prepare and grate three large apples, (Greenings preferred,) the juice and rind of a lemon, half a cup of sugar, one egg well beaten ; put the ingredients together in a tin basin; simmer until cooked, with constant stirring; set to cool until the cake is ready. Take three eggs, stir whites and yolks separately; to a cup and a half of white sugar, add half a cup sweet milk and a piece of butter the size of an egg; mix butter and sugar together, four cups of flour and three teaspoons of baking powder; divide in four equal parts, and put in baking tins or jelly pans ; use the jelly as in other cases while the cake is hot. JELLY CAKE — MADE WITH THE YOLKS OF EGGS. Mrs. Brown. One and one-half cups sugar, one-half cup butter, one-half cup milk, one egg and yolks of four; stir well, then sift in two cups flour and two teaspoons baking powder ; bake in five cakes. This makes a delicious cocoanut cake by spreading between, and on the top of the cakes, instead of jelly, a soft frosting, thickly strewn with dessicated cocoanut, which has been soaked half an hour in warm milk. CHOCOLATE CAKE. Mrs. Monroe Frank. One cup of butter, two cups sugar, four cups flour, four eggs, three teaspoons of Royal Baking Powder, one cup sweet milk. For Frosting. — One-half cake Baker's chocolate, onehalf cup sugar (pulverized); enough hot water to cover; set in a pan of boiling water over the fire three minutes ; when cold, add one-half teaspoon vanilla. Spread the same as for jelly cake. WHITE MOUNTAIN CAKE. Mrs. John Edwards, Rockford. Two cups sugar, two-thirds cup butter, whites of seven eggs well beaten, two-thirds cup sweet milk, two cups flour, one cup corn starch, two teaspoons baking powder ; bake in jelly-cake tins. Frosting. — Whites of three eggs and some sugar beaten together — not quite as stiff as for frosting; spread over the cake ; add some grated cocoanut, then put your cakes together ; put cocoanut or frosting for the top. YELLOW MOUNTAIN CAKE. Nellie Spencer. Yolks of ten eggs, one cup butter, two of sugar, one of milk, three of flour, one teaspoon soda, two of cream tartar. 23 , COCOANUT MOUNTAIN GAKE. Mrs. J. P. Hoit. One cup butter, three cups sugar, one cup milk, three and a half cups flour, whites of ten eggs, one teaspoon cream tartar, one-half teaspoon soda, essence of almond ; bake in sheets. Make an icing of the whites of three eggs and one pound sugar; ice each sheet, and sprinkle one grated cocoanut lightly over all. COCOANUT CAKE. Mrs. M. G. Hubbell, Shabbona, 111. Two eggs, one cup sugar, two-thirds cup of milk, onehalf cup butter, two cups flour, two heaping teaspoons baking powder. Frosting. — Whites of two eggs, eight teaspoons sugar, flavor to suit. Bake the same as jelly cake ; spread a thin layer of frosting, sprinkled with prepared cocoanut, and frost the top and thickly sprinkle with the cocoanut. ALMOND CAKE. Mrs. Henry Stevens. Two cups sugar, one-half cup butter, one cup sweet milk, two and one-half cups flour, whites of eight eggs, one teaspoon cream tartar, one-half teaspoon soda ; mix butter and sugar to a cream ; mix other ingredients alternately, putting in soda last ; bake in layers like jelly cake ; spread each layer with soft frosting, and add blanched split almonds about an inch apart on each layer.