Household hints

Carolina Cake. — One cup of butter, two cup3 of sugar, two and a half cups of flour, half a cup of sweet milk, whites of eight eggs, one tea-spoonful of cream of tartar, half a teaspoonful of soda, one lemon ; grate the peel and put that and the juice into the cake. Corn-starch Cake. — One cup of sugar, half a cup of butter, two thirds of a cup of sweet milk, one cup of flour, one cup of corn starch. Beat the butter and sugar to a cream, then add the milk, then the flour in which you have mixed two teaspoonfuls of baking powder, then the eggs, and last the corn-starch. Aunt C '5 Lemon Jelly Cake. — Three cups of flour, two cups of sugar, one cup of sweet milk, three eggs, two and a half tea-spoonfuls of baking powder. This will make five layers. For the jelly. Two large lemons, one cup of sugar, one egg, half a cup of water, one tea-spoonful of butter, one table-spoonful of flour mixed with a little water. Grate the rind of the lemon, and add the juice. Boil until it thickens ; then place between the layers of cake. This is a very nice cake, and will be better after having been made a week or ten days. This is true of very few cakes. Almond Cake. — One cup of butter, one cup and a half of sugar, half a cup of milk, three eggs, two tea-spoonfuls of baking powder, two table-spoonfuls of almond extract, or one pound of blanched almonds. Take out enough to cover the top of the cake, split them in halves, chop the rest and put into the cake. After the cake is in the baking tins, lay the split ones on the top ; they will rise and brown as the cake rises and bakes. This is a delicious and very handsome cake for the basket. California Cakes. — One cup of molasses, one cup of sugar, one cup of lard, one tea-spoonful of ginger, one tea-spoonful each of cinnamon and cloves, two tea-spoonfuls of soda, one cup of warm water, a little salt, one cup of dried currants, flour enough to make a batter stiff enough to drop from a spoon. Imperial Cake. — One pound of sugar, one pound of flour, one pound of citron (spiced), one pound of almonds (blanched), three quarters of a pound of butter, ten eggs, one wine-glass of brandy, a little mace. Feather Cake, — One cup and a half of sugar, half a cup of butter, two thirds of a cup of sweet milk, two eggs, two and a half cups of flour, two and a half tea-spoonfuls of baking powder. Bake in a quick oven, and it will be as light as a puff. Cream Puffs. — Two eggs, one cup of sugar, half a.cup of butter, one cup of sweet milk, two and a half cups of flour, two tea-spoonfuls of baking powder. Flavor with lemon. Split the cakes while hot and fill with boiled custard. Annie's Cake. — ^Use the recipe given for good layer cake ; then take one cup of molasses, one cup and a half of brown sugar, one table-spoonful of flour, two table-spoonfuls of cold water ; boil for seven or eight minutes ; then add half a cake of grated chocolate ; boil until it is like thick custard. When you take it off the stove add a little bit of soda ; be sure that it is dissolved ; flavor with vanilla. Do not put it between the layers of cake until it is cold. This is worth trying, as it may be made when it is almost impossible to get enough eggs to cook with. Small cakes baked in patty-pans and filled with this are very nice. Be sure to boil it long enough to prevent its running. Fruit Cake without Eggs, — One cup of brown sugar, one cup of sour milk, one cup of raisins, two cups of flour, four table-spoonfuls of melted butter, one tea-spoonful each of cinnamon, nutmeg, cloves, and soda. Bread Cake, — Four cups of bread sponge, two cups of sugar, one cup of butter, one cup of cream, two eggs, one tea-spoonful of soda ; knead it lightly on the kneadingboard, adding a little flour. Let it rise till very light before baking. This is an excellent recipe.