Buckeye cookery

A large cup butter, two and a half of sugar, one of sweet milk, three pints flour with three tea-spoons baking-powder, whites of six- ‘ teen eggs, a pound and a quarter of figs well floured and cut in strips like citron; no flavoring.—Mrs. A. B. Morey. GRoom’s CAKE. | Ten eggs beaten separately, one pound butter, one of white sugar, one of flour, two of almonds blanched and chopped fine, one of . seeded raisins, half pound citron, shaved fine; beat butter to a -. cream, add sugar gradually, then the well- beaken yolks; stir all till — very light, and add the chopped almonds; beat the whites stiff and add gently with the flour; take a little more fiour and sprinkle over the raisins and citron, then put in the cake-pan, first a layer of cake batter, then a layer of raisins’ and citrou, then cake, and so on ti. all is used, finishing off with a layer of cake. Bake in a moderate » oven two hours.—Mary Wilcox, Dalton. A ¢ Harp-Money Cake. Gold Part.—Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, tea-spoon soda, table-spoon corn starch ; flavor with lemon and vanilla. | one Part.—Two cups sugar, one of butter, four (scant) of flour, one of sour milk, tea-spoon soda, table-spoon corn starch, whites of © eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver.—Miss Emma, Fisher. : Oup Hickory Cake. | One cup ‘sugar, half cup butter, three eggs beaten well together, ee vel tea-spoon soda stirred in half cup sour milk, two small cups on) a Are th | CAKE-MAKING. : flour; flavor with lemon, pour in small dripping-pan, bake half an hour, and cut in squares. This cake is always elected for a ‘‘ second term.”—Miss Flora Ziegler, Columbus. | Hickory-Nut CAKE. | Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two tea-spoons baking-powder, a cup nut-kernels cut fine. ‘Tried, and not found wanting. —Mrs. Judge West, Bellefontawne. Hickory-NuT CAKE. A cup butter, two of sugar, three of flour, one of sweet milk, » whites of seven and yolks of two eggs, a tea-spoon soda, two of cream tartar, one pint hickory-nut meats rolled and sprinkled with flour; beat the whites to a stiff froth. Rich and excellent.—Mrs, A. B. Morey. IMPERIAL Gus One pound butter and one of sugar beaten to a cream, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and the flour, reserving:a part for the fruit, and, lastly, the nuts blanched, cut fine and mixed with _ fruit and the rest of the flour. This is very delicious, and will keep for months.—Mrs. E. R. May, Minneapolis, Minn. Lapy’s CAKE. One-half cup butter, one and a half of sugar, two of flour, nearly -- one of sweet milk, half tea-spoon soda, one of cream tartur, whites of four eggs well beaten; flavor with peach or almond.—Miss M. - W., Madison. YeELLow Lapy’s CAKE. One and a half cups flour, one of sugar, half cup butter, half cup sweet milk, tea-spoon soda, two tea-spoons cream tartar, yolks of four eggs, teaspoon vanilla.—Olivia S. Hinman, Battle Creek, Mich. Lemon CAKE. as pound flour, one of sugar, three-fourths pound butter, seven eggs, juice of one and rind of two lemons. The sugar, butter and_ __-yolks of eggs must be beaten a long ume, adding, by degrees, the ae \e f. ie at Xs - OAKE-MAKING. 16s flour, and the whites of eggs last. A tumbler and a half of sliced citron many be added. This keeps well.—Miss M. B. ee Aunt Hertie’s Loar Cake.