The economical cook book

One pound of flour, the same of sugar, half a pound of butter, six eggs, one cup of sour cream, one teaspoonful of soda beaten in the cream, three teaspoonsful of vanilla extract; stir the butter and sugar to a cream, beat the eggs separately and then together, and add them to the sugar and butter, then the vanilla, the cream, and flour alternately. Bake in three cakes in jelly-cake tins, spread ioing flavored with vanilla between the cakes, ftnd sift powdered sugar over the top cake. * Queen Cake, No. 1. Half a pound of butter, the same of sugar, and seven and • half ounces of flour, a little grated nutmeg, and a pinch of cinnamon. Stir the butter and sugar to a cream, add the yolks of five eggs beaten very light, then spice, and the flour alternately with the whites of the eggs beaten to a stiff froth ; butter little tins, fill them half full, and bake in a quick oven. Bea^ very light all together before you fill the tins. * Queen Cake, No. 2. One pound of flour, one of sugar, one of butter, eight eggs, one teacup of cream, a wine-glass of rose-water, and a pound of currants. Mix like pound-cake, leave out a tablespoonful of flour to mix through the currants, add them last, and bake in little tins. Jumbles, No. 1. Stir to a cream one pound of butter and the same of sugar add a wine-glass of brandy and a little grated nutmeg, and one pound of flour, four eggs beaten light ; drop on tins, bake in a quick oven, butter the tins. * Jumbles, No. 2. One pound of sugar, the same of butter, and the same of flour, six eggs beaten separately very light, a half of a grated nutmeg, and a pinch >f powdered mace. Stir the butter and sugar to a cream, add spice, eggs, and last the flour ; drop on buttered tins, and bake quickly in a hot o\en. When they commence browning round the edges, they are done. Take them off carefully with a broad-bladed knife or a buckwheat-cake turner, and lay them on large dishes to cool. Cocoanut Jumbles. Two cups of sugar, one of butter, two of flour, two eggs, and one cocoanut grated; stir the butter and sugar to a cream, add the eggs beaten light, then the flour, lastly the cocoanut Use sifted sugar to roll them in instead of flour, sprinkling as little as you can on your slab or board. ''Soft Jumbles.'* Two teacups of sugar, one of butter, one of cream, one egg, a toaspoonful of saleratus, and a little grated nutmeg. Mix like pound-cake, stir in three cups of flour, then the saleratus in the cream, and drop on buttered tins. * Plain Jumbles, One cup of butter, one of sugar, two of flour, two eggs ; mix as other jumbles, drop from a teaspoon and bake on flat tins in a quick oven. Flavor with a little grated nutmeg. * Jumbles. » Stir to a cream one pound of butter and one and a quarter pounds of sugar, add a wine-glass of rose-water and a small nutmeg grated ; beat four eggs separately very light, add them to the butter and sugar, then stir in a pound and a quarter of flour which has been sifted, and drop with a spoon on buttered tins. Bake quickly. Barbadoes Jumbles. Beat very light the yolks of four eggs, add a spoonful of rosewater, dust in a pound of fine white sugar; beat the whites of eight eggs to a stiff froth and add them alternately with threequarters of a pound of flour ; stir lightly, and drop with a spoon on buttered tins the size of a macaroon. Cream Drop-cakes. One coffee-cup of very rich cream, one of sugar, one egg, a pinch of salt, half a teaspoon of soda ; flavor with a little grated nutmeg or lemon-peel, and stir in flour enough to drop off the spoon. Bake on tins in a quick oven. * Drop-cakes. One cup of butter, two of sugar, three of flour, four eggs; beat the butter, sugar and eggs together, add the flour, and drop on buttered tins. Bake in a quick oven. * CocoaiLut-drops.