The new home cook book

Lemon Honey for the Cake. — One pound loaf sugar, yolk of eight eggs with two whole ones, the juice of six lemons and grated rind of two, one-fourth pound butter. Put the sugar, lemon and butter into a sauce pan, melt over a gentle fire ; when all is dissolved, stir in the eggs which have been well beaten ; stir rapidly until it is as thick as honey. Spread this between the layers of cake ; set aside the remainder in a closely covered vessel for future use. SMALL CAKES AND COOKIES. CHESS CAKES. Mrs. Lamkin. Peel and grate one cocoanut, take one pound sugar, one-half pint water, and boil fifteen minutes; stir in the grated cocoanut, boil fifteen minutes longer, while warm Stir in one-fourth pound butter, then add the yolks of seven well beaten eggs. Bake in patty pans lined with a rich paste ; will keep some time, and mixes prettily in a basket of cake. The small oval patty tins are prettier than scallops. FINGER CAKES. Mrs. Lamkin. Two eggs, beaten very light, to which add a cup of granulated sugar (excepting a tablespoonful) ; sift in a very small teaspoon cream tartar, half as much soda, a little salt ; stir in flour enough for a stiff dough ; roll very thin, and sprinkle with a tablespoon of sugar from the cupful, giving it a light roll ; cut the dough in strips a finger width ; do not let them touch in the pan. Bake in quick oven, watching them, as they readily scorch. Add a good size teaspoon of vanilla. WINE CAKES. Mrs. A. M. Chetlain. One pint of sweet milk, three eggs well beaten, flour to make a thick batter, have hot lard and try as you would fried cakes; take a spoon of batter and let your hand shake as you drop into the lard. Serve warm with wine and sugar, or sweet cream. OLD-FASHIONED YANKEE DOUGHNUTS. Mrs. H. M. Riddle, Evanston. One pint milk, one teacup yeast ; put yeast in milk, stir in flour and let it rise over night ; in the morning add two teacups sugar, one teacup lard, two eggs, one teaspoon soda ; work in flour and let it rise very light ; add nutmeg or cinnamon to suit taste. DOUGHNUTS. Mrs. Benham. Two cups milk, one cup sugar, one-half cup butter, one-half cup lard, one cup sponge yeast, two eggs ; add flour to make a stiff dough ; let it rise ; when light roll it out, and after they are cat out let them stand on the moulding board until light. Fry in hot lard, and when hot dip them in pulverized sugar. DOUGHNUTS. Mrs. H. W. Loomis, Rockford, Ill. One quart new milk, four eggs, one cup of yeast, one cup of butter, two cups of sugar, one large nutmeg ; at night, take one quart scalding milk, and stir in your flour until very thick ; beat the eggs with one cup of sugar, and add the butter as soon as it can be done without scalding the eggs ; then add the cup of yeast and let it rise until morning. In the morning add the butter and sugar that has previously been stirred ; then the nutmeg, with flour enough to make it as stiff as soft biscuit ; let it rise again. When very light, roll out three-fourths of an inch thick, and cut with a small cake cutter ; let them stand two hours before frying. Roll in sugar when nearly cold. DOUGHNUTS. Mrs. L. H. Clement. One cup of sugar, one and one-half of sour milk, one- half of butter, two eggs, and one teaspoon of soda ; flavor with nutmeg.