Cooks in clover

Nut Cake, II. — Beat half a cup of butter and two cups of sugar until creamy, add the yelks of four eggs, and half a teaspoon of soda dissolved in one cup of milk, three cups of flour, and one teaspoon of cream-tartar ; then beat the whites of the eggs to a stiff froth, and stir in quickly one cup of English walnuts, broken up fine. Mrs. G. F. Smith. \ half a cup of milk, one cup of nut meats. Rub the I butter and sugar to a light white cream, add the \ eggs beaten a little, then the flour, sifted with the {baking powder; mix with the milk and nuts into a \ rather firm batter, and bake in a steady oven thirty- ! five minutes. Mrs. L. H. Lutz. '( Hickory Nut Cake. — Three cups of sugar, one ; scant cup of butter, one cup of milk, five cups of j flour, four eggs, one teaspoon of soda, two of creamj tartar, and a large cup of hickory nut meats. ) Mrs. O. W. Ackcrmaii. Nut Cake, III. — Half a cup of butter, one and a) English Walnut Cake. — One cup of sugar, half half cups of sugar, three eggs, two and a half cups \ a cup of butter, half a cup of milk, two cups of flour, of flour, one and a half teaspoons of baking powder, \ three eggs, one heaping teaspoon of baking powder, one large cup of stoned raisins, and one large cup of chopped walnuts. Flour the nuts and raisins before putting them into the cake. Mrs. G. D. A. Fruit Cake, I. — Five cups of flour, one and a half cups each of sugar and butter, half a cup of milk, one cup of molasses, one teaspoon of soda, two teaspoons each of allspice and cloves, five eggs, two teaspoons of cinnamon, two pounds of raisins, three pounds of currants, one and a half pounds of citron, one nutmeg. This recipe makes five loaves, and can be kept as long as wanted. Mrs. J. Clough. Fruit Cake, II. — One and a half pounds of stoned raisins, one pound of currants, half a pound each of citron, butter, and sugar, half a gill of molasses, one teaspoon each of allspice and nutmeg, three-quarters of a pound of flour, three eggs, and two teaspoons of baking powder. This will make a six pound cake. Mrs. A. S. Fruit Cake, III. — Four pounds of raisins, three of currants, one of citron, one of sugar, one of flour, one of butter, half a pint of molasses, nine eggs, two ounces of mixed spices, one gill of brandy, one of wine, and four nutmegs. Mrs. J. Ryerson. Fruit Cake, IV. — One pound of butter, one pound of sugar, ten eggs, one pound of flour, four pounds of raisins, four pounds of currants and one pound of citron ; then add a tablespoon each of cloves, cinnamon, allspice, mace and nutmeg; three-quarters of a cup of molasses, half a glass of brandy, and half a teaspoon of saleratus. Bake about three and a half hours. Mrs. S. J. Post. Wedding Cake. — One pound each of light brown sugar, flour and butter, eight eggs, the whites and yelks beaten separately; half an ounce each of cloves, cinnamon and nutmeg; one large wineglass of wine, and one of brandy ; one cup of molasses 7S four pounds of raisins; one pound of currants; one and a half pounds of citron ; one teaspoon of Royal baking powder; a little salt. Mix half of the flour with the fruit. Bake six hours in a slow oven. Mrs. J. W. Mcloney.