Buckeye cookery

Two cups sugar and one of butter beaten to a cream, three eggs, the whites beaten separately, three cups flour with one tea-spoon cream tartar stirred in, yolks of the eggs stirred well with the sugar and butter; now add two cups more flour with one tea-spoon cream tartar, one cup sweet milk and the whites of the eggs, and then stir again; add one nutmeg, one pound raisins or currants dredged with flour, one tea-spoon soda and two spoons of water. This makes two nice loaves, and is excellent. French Loaf Cake, : ~~ Five cups sugar, three of butter, two of milk, ten of flour, six eggs, three nutmegs, pound seeded raisins, a grated lemon, small — tea-snoon soda, wine-glass wine, one of brandy, or, two-thirds of a cup of Orleans molasses. —Mrs. A. 8. Chapman. e OLD-FASHIONED Loar CAKE, Three pounds (three quarts sifted and well heaped) flour, one and a fourth pounds (a rounded pint of soft) butter, one and threefourths pounds (one quart) sugar, five gills new milk, half pint yeast, three eggs, two pounds raisins, tea-spoon soda, gill of brandy or wine, or a fourth pint of molasses, two tea-spoons cinnamon and ‘two of nutmeg. Scald the milk, cool to blood warm, add the yeast, then the flour, to which all the butter and half the sugar have been added; then mix together, and let rise until light. It is better to set this sponge over night, and in the morning add the other ingre- _ dients (flouring raisins), and let rise again. When light, fill baking- ~ pans and let rise again. Bake in a moderate oven. This recipe _ makes three large loaves, and is a standard, economical loaf-cake.— Mrs. Ex-Gov. John J. Bagley, Mich. D. | MarRBLE CAKE. x White Part.— Whites of seven eggs, three cups white sugar, one __ of butter, one of sour milk, four of flour, sifted and heaping, one tea-spoon soda; flavor to taste. : Dark Part.—Yolks of seven eggs, three cups brown sugar, one of. butter, one of sour milk, four of flour, sifted and heaping, one tablespoon each of cinnamon, allspice and one of soda; put in pans a spoonful of white part and then a spoonful of dark, and soon. Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either by putting in a spoonful of white, then of dark, ora layer of white and then of dark part, - being careful that the cake may be nicely "marbleized."—Mrs. M. E. Smith, Cleveland.. } 5 i MARBLED CHOCOLATE CAKE. Make a batter as for white cake, take out one tea-cup, add to it five table-spoons of grated chocolate, moisten with milk, and flavor with vanilla; pour a layer of the white batter into the baking-pan, , ak then drop the chocolate batter with a spoon in spots, and spread the remainder of the white batter over it.—Mrs. Sarah Phelps, ies on fa Ohio. i “One Egg Cake ae One half cup butter, one and a half cups sug gar, three of flour, one of sweet milk, one egg, tea-spoon soda, two tea-spoons cream of tartar in the flour, one cup raisins chopped fine.—Mrs. A. 8. C. ORANGE CAKE. - Two cups sugar, four eggs, leaving out the whites of two, half a cup butter, one of water, two tea-spoons baking-powder, three cups | ~ flour, juice, grated rind, and pulp of one orange; use the remaining whites for frosting. the top.—_ Mrs. DB? Bo) : me Crrron Pounp CAKE.