Buckeye cookery

CARAMEL CAKE. , One and a half cups sugar, three-fourths cup butter, half cup _ milk, two and a fourth cups flour, three eggs, one and a half heaping tea-spoons baking-powder, or a small tea-spoon soda, and two _ tea-spoons cream tartar; bake in jelly-tins. Make caramel as follows: Butter size of an egg, pint brown sugar, half cup milk or water, half cake chocolate; boil twenty minutes (or until quite thick) and pour over cakes while warm, piling the layers one upon — the other. For frosting for top of cake, take whites of two eggs, e one and a half cups sugar, tea-spoon vanilla, three heaping tea- spoons grated chocolate.—Mrs. Ella Snider, Minneapolis, Minn. . DELICIOUS CHOCOLATE CAKE, The whites of eight eggs, two cups sugar, one of butter, three full cups flour, one of sweet milk, three tea-spoons baking-powder; beat the butter to a cream, stir in the sugar, and beat until light; add the milk, then the flour and beaten whites. When well beaten, - divide into equal parts, and into half grate a cake of sweet chocolate. Bake in layers, spread with custard, and alternate the white and dark cakes. For custard for the cake, add one table-spoon of butter to one pint of milk, and let it come to a boil; stir in two egos beaten with one cup of sugar, add two teaspoons of corn starch dissolved in a little milk.—Mrs. J. M. Riddle, Taped tga CHOCOLATE CAKE. One-half cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons baking- _ powder, or one small tea-spoon soda and two of cream tartar in the - flour; bake in three layers in deep jelly-tins. For icing, take whites of three eggs, beaten stiff, one and a half cups powdered sugar, . _ gix table-spoons grated chocolate, two tea-spoons vanilla.—Mrs. J. CUP CAKE. Three cups sugar, one of butter, six of flour, two-thirds cup sour cream, seven eggs (leaving out the whites of two for icing), one even tea-spoon soda in the cream, tea-spoon soda in the flour, one of cream tartar, and one of lemon or vanilla. Bake in pans one inch _ deep, and when done spread one with icing, and lay the other on Bong of it, allowing two layers for each cake.—Mrs. Dr. Thompson.DOMINOES. Make "Mrs. Jennison's sponge cake,"” bake in long pie-tins (iwe ~ such tins will make twelve dominoes, and if no more are required, the rest of the batter may be baked in a loaf). The batter in the pie-tins should not be more than one-third of an inch deep; spread evenly, and bake in a quick oven. Have a brown paper nearly —— an ee mare eae ; ‘ ; t Ph § ie pace ‘ het ¥ ms SNe Bx “Y vy Yees pas iP. i rel Sak ny a et “iG Nap J 2 Pea ot ri wi is ne Wie a A d AC eae meres are) * - ats ~ , ind Pas i twice the size of the cake on the table, and the moment one of the cakes comes from the oven turn it upside down in the center of the paper, spread it with a thin layer of currant jelly, and lay the other cake on it upside down, cut it with a hot, sharp knife lengthwise directly through the center, then divide it across in six equal parts, push them with the knife about an inch apart, and ice them with ordinary white icing, putting a large dessert-spoonful on every piece; the heat of the cake will soften it, and with a little help the edges and sides will be smoothly covered. All of the icing that runs over on the paper may be carefully taken up and used again. It must then dry, which it will do very quickly. Make a horn of stiff white paper about five inches long, one and a half inches across the top, and one-eighth of an inch at the other end; put in it a dessert-spoon of dark chocolate icing, close the horn at the top, and pressing out the icing from the small opening, draw a line of it across the center of every cake, and then make spots like those on ivory