ae pound sugar, one of flour, three-fourths pound butter, eight | es or ten small eggs, one and a fourth pound citron finely — shredded✪ Citron Pound Cake ; cream butter and sugar, add the yolks, the nthe four and well-whipped whites; put layer of batter in cake-pan and sprinkle thickly with citron, then another layer of batter, etc., till pan is filled. Bake aa one and a half to two eee — Mrs. Je. MM Southard. Phe o> ea | Ponauen Pounp CAKE. Ma cca - as pound sugar, one of butter, one of flour, ten eggs; bake i in a dripping-pan one inch in thickness; cut when cold into pieces _ Eade, and a in inches one Pee two Wes and frost 108: ae se J | torus on the’ me poe in pyramid’ ae ee icing is auile a tip Hye first in a circle, five pieces with some space between them; over the spaces between these lay five other pieces, gradually draw- ing in the column and crowning the top with a bouquet of HOWE te ‘ = Mrs. Dr. Thompson. | Warre Pounp CAKE. One pound sugar, one of flour, half pound butter, whites of six cae teen eggs, tea-spoon baking-powder sifted thoroughly with the flour; 4 . put in cool oven with gradual increase of heat. For boiled icing for the cake, take three cups sugar boiled in one of water✪ Warre Pound Cake until _ clear; beat whites of three eggs to very stiff froth, and pour over them the boiling liquid, beating all the time for ten minute; frost — while both cake and icing are warm.—WMrs. Ada Estelle Bever, Cedar Rapids, Lowa. Rick CAKE. One pound sugar, a pound of ground rice, half pound batten, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and eggs, lastly the rice ; bake in shallow pans. — Governor Rice, Mass. / pe OS Mtv aee oe, ee “a Fes 5: - SPONGE CAKE. Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon✪ Sponge Cake; bake in cape Ras Eliza J. Starr. , Sponce Cake. ‘Twelve eggs, pint pulverized sugar, one of flour, measured before e : sifting, small tea-spoon salt, heaping tea-spoon baking powder, haa gence of lemon for flavor; beat the whites to a very stiff froth, and add sugar; beat the voile: strain and add them to the whites and — sugar, and beat the whole thoroughly ; mix baking-powder and salt a _ in the flour and add last, stirring in small quantities at a time; bake © _ one hour in a six-quart pan in a moderate oven. This makes an Q very large cake. By weight use one pound pulverized sugar ang oo pound fiour.— Miss 8. Alice Melching, ~ 2 Spoxar CAKE. - OAKE-MAKING. oe ae ae noe dies Bonlinie together lightly: flavor with ene ‘Three “a o _ tea-spoons baking-powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven.—Mrs. Marge _ Reynolds, Hamilton. Pale Mrs. yh ENNISON’S SPONGE CAKE. a One lemon, three gills flour, one pint sugar, eight eggs; beat the Bi ees ss on sole of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat the whites of the egos to a stiff aes _ froth, and add themalternately with the flour, ane very gently

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ae pound sugar, one of flour, three-fourths pound butter, eight | es or ten small eggs, one and a fourth pound citron finely — shredded ; cream butter and sugar, add the yolks, the nthe four and well-whipped whites; put layer of batter in cake-pan and sprinkle thickly with citron, then another layer of batter, etc., till pan is filled. Bake aa one and a half to two eee — Mrs. Je. MM Southard. Phe o> ea | Ponauen Pounp CAKE. Ma cca - as pound sugar, one of butter, one of flour, ten eggs; bake i in a dripping-pan one inch in thickness; cut when cold into pieces _ Eade, and a in inches one Pee two Wes and frost 108: ae se J | torus on the’ me poe in pyramid’ ae ee icing is auile a tip Hye first in a circle, five pieces with some space between them; over the spaces between these lay five other pieces, gradually draw- ing in the column and crowning the top with a bouquet of HOWE te ‘ = Mrs. Dr. Thompson. | Warre Pounp CAKE. One pound sugar, one of flour, half pound butter, whites of six cae teen eggs, tea-spoon baking-powder sifted thoroughly with the flour; 4 . put in cool oven with gradual increase of heat. For boiled icing for the cake, take three cups sugar boiled in one of water until _ clear; beat whites of three eggs to very stiff froth, and pour over them the boiling liquid, beating all the time for ten minute; frost — while both cake and icing are warm.—WMrs. Ada Estelle Bever, Cedar Rapids, Lowa. Rick CAKE. One pound sugar, a pound of ground rice, half pound batten, nine eggs, rose-water to taste; add a little salt, beat butter and sugar together, add rose-water, salt and eggs, lastly the rice ; bake in shallow pans. — Governor Rice, Mass. / pe OS Mtv aee oe, ee “a Fes 5: - SPONGE CAKE. Three eggs, one and a half cups powdered sugar, two of sifted flour, two tea-spoons cream tartar, half cup cold water, tea-spoon soda, grated rind and half the juice of one lemon; bake in cape Ras Eliza J. Starr. , Sponce Cake. ‘Twelve eggs, pint pulverized sugar, one of flour, measured before e : sifting, small tea-spoon salt, heaping tea-spoon baking powder, haa gence of lemon for flavor; beat the whites to a very stiff froth, and add sugar; beat the voile: strain and add them to the whites and — sugar, and beat the whole thoroughly ; mix baking-powder and salt a _ in the flour and add last, stirring in small quantities at a time; bake © _ one hour in a six-quart pan in a moderate oven. This makes an Q very large cake. By weight use one pound pulverized sugar ang oo pound fiour.— Miss 8. Alice Melching, ~ 2 Spoxar CAKE. - OAKE-MAKING. oe ae ae noe dies Bonlinie together lightly: flavor with ene ‘Three “a o _ tea-spoons baking-powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven.—Mrs. Marge _ Reynolds, Hamilton. Pale Mrs. yh ENNISON’S SPONGE CAKE. a One lemon, three gills flour, one pint sugar, eight eggs; beat the Bi ees ss on sole of the eggs thoroughly, add the sugar little by little, and the grated rind of the lemon; beat the whites of the egos to a stiff aes _ froth, and add themalternately with the flour, ane very gently

Buckeye cookery