Buckeye cookery

regulate sugar, one tumbler sifted flour, one tea-spoon of vanilla, — one tea-spoon of cream tartar; sift the flour four times, then add the cream tartar and sift again—but measure it before putting in the cream of tartar; sift the sugar and measure it; beat the eggs to a stiff froth on a large platter; on the same platter add the sugar ‘ lightly, then the flour very gently, then the vanilla; do not stop _ beating until you put it in the pan to bake. Bake forty minutes in a moderate oven, try with a straw and if too soft let it remain a a few minutes longer. Do not open the oven “until the cake has been : fifteen minutes. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife, and then add a little essence of lemon. Pe ! Burorp Cake. - beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the butter and sugar to a cream, add the yolks and milk, and stir in the flour with soda well mixed through it; then add the white of the eggs beaten toa stiff froth, and lastly the raisins dredged with a little flour; bake one and onehalf hours. Use coffee-cups to measure. This makes a cake for a six quart pan.— ALMOND, HICKORY-NUT OR COCOA-NUT CAKE. of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and : _ thoroughly, grate in the white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint of blanched almonds. J. W. Grubbs, Richmond. BEST BLACK CAKE. | One pound powdered white sugar, three-quarters pound butter, one pound sifted flour (brown or not as preferred), twelve eggs beaten separately, two pounds raisins stoned and part of them chopped, two of currants carefully cleaned, half pound citron cut in strips, one quarter ounce each of cinnamon, nutmeg and cloves mixed, wine- a : glass wine and one of brandy; rub butter and sugar together, add yolks of eggs, part of flour, the spice, and whites of eggs well beaten; then add remainder of flour, and wine and brandy; mix all thoroughly together; cover bottom and sides of a four-quart _ milk-pan with buttered white paper, put in a layer of the mixture, then a layer of the fruit (first dredging the fruit with flour), until Molasses makes the cake blacker and more moist, but for this it is not necessary to add more flour. Bake three and one-half or four : ‘slowly over them. Dissolve one-half ounce of citric acidin a small table-spoon of water, and stir enough in to make a pleasant : - One cup butter, two of white sugar, four of sifted flour, five eggs One pound flour, half tea-spoon salt, fourth pound butter, one pound a tea-spoon soda dissolved in two tea-spoons hot water; mix all - pan is filled up three or four inches. A small cup of Orleans molasses: four hours in a slow oven. This is excellent.—Mrs. M. M. Munsell, Del. BLACK CAKE. One pound flour, one of currants, one of raisins, one of sugar, half pound citron, half pound chopped figs, three-fourths pound butter, ten eggs leaving out two whites, tea-cup molasses, one of sour cream and soda, one gill brandy or good whisky, half cup cinnamon, ~ two table-spoons allspice and cloves, four table-spoons nutmeg.—Mrs. Gov. Kirkwood, Iowa. Buack CAKE. Two cups brown sugar, one and one-half cups of butter, six eggs beaten separately, three cups flour (brown the flour), two tablespoons molasses, one of cinnamon, one tea-spoon mace, one of cloves, two cups sweet milk, two pounds raisins, two of currants, a half pound citron, one tea-spoon soda, two of cream tartar. Bake three hours.—Drs. A. B. Morey. | BREAD CAKE.