Buckeye cookery

One and one-eighth pound of flour, one of powdered sugar, ten eggs; beat eggs and sugar as light as for sponge-cake ; sift in with flour one tea-spoon baking-powder and stir slowly. Make a funnelshaped bag of heavy ticking or strong brown paper; through the hole in the small end push a funnel-shaped tin tube, one-third inch in diameter at small end and provided with a flange at the other to prevent it from slipping quite through; tie ‘the small end of bag firmly around the tube, and you have a funnel-shaped sack with a firm nozzle projecting slightly from the small end. Into this bag pour the batter, over which gather up the bag tightlyso that none will run out, press and run the dough out quickly through the tube into a pan lined with light brown paper (not buttered), making each about a finger long, and about as thick as a lead-pencil, being careful not to get them too wide. Sprinkle with granulated sugar, bake in a quick oven, and, when cool, wet the under side of the paper with a brush, remove and stick the fingers together back to back. The bag, when made of ticking, will be useful in making macaroons and other small cakes. Unsurpassed.—Charles W. Cyphers, Minnenana CAKE. One and a half cups granulated sugar, half cup butter stirred to. a@ cream, whites of six eggs, or three whole eggs, two tea-spoons — - eream tartar stirred in two heaping cups sifted flour, one tea-spoon soda in half cup sweet milk; bake in three layers. For filling, take a tea-cup sugar and a little water boiled together until it is brittle when dropped in cold water, remove from stove and stir quickly : mto the well-beaten white of an egg; add to this a cup of stoned i Ay ee ie’ ‘ he ni Sh te by OT a files od . ‘ F we : ass i bah he oi PP eae rt rt ty he + : - raisins chopped fine, or a cup of chopped hickory-nut meats between layers and over the: top. A universal favorite.— mg cee e E. W. Herrick, Pal ae | | MurroroLtran CAKE. Two cups sugar, one of butter, one of milk, nearly four cups % flour, whites of eight eggs, three tea-spoons baking-powder, flavor with lemon. ‘Take a little more than three-fifths of this mixture in three jelly-tins, add to the remaining batter one table-spoon ground allspice, one and a half table-spoons cinnamon, tea- ‘Spoon cloves, fourth pound each of sliced citron and chopped raisins; bake in two jelly-tins and put together with frosting, alternating dark and light. oo Dr. D. H. Moore, tome fhe Se Wakes CAKE. Bluck Part.—One cup brown sugar, two eggs, half cup butter, - half cup molasses, half cup strong coffee, two and a half cups flour, one of raisins, one of currants, a tea-spoon each of soda, cinnamon and cloves, and half tea-spoon mace. White Part.—Two cups sugar, half cup butter, one of milk, "two and a quarter of flour, one of corn starch, whites of four & - eggs, small tea-spoon zream tartar; make frosting of whites of - two eggs to put. between the layers.—Mrs. Calista Hawks Gortner, cae | Tar Be 2 @ ORANGE Cake. One cup butter, one of water, two of sugar, four of flour, three - eB, three tea-spoons baking-powder; bake in layers. Take the’ _ juice of two large or three small oranges, coffee-cup pulverized sugar, one egg; mix yolk of egg, sugar, and juice together; beat _ whites to a stiff froth, stir in and spread between the layers.— Mrs. | UW. B. ae Washington D. C. Orancr Cake. Rip cups sugar, half cup butter, three and a half cups sifted iy flour, half cup sweet milk, three eggs beaten separately, three teaspoons: baking-powder mixed in flour; bake in jelly pans. For | _ jelly take the juice and grated rind of two oranges, two table-spoons 2 cold: water, two cups sugar; set in a tk of boiling water, mae s Wied ee oe « Girardeau, Mo. . ORANGE CAKE. Two-thirds cup butter, two small cups sugar, one cup milk, three —