The household (of the Detroit free press)

water poured over the sugar and boiled until clear and thick; pour slowly over the eggs, stirring well, Dissolve citric acid and put one teaspoonful into the icing, or flavor with almond or vanilla spread between the layers or on top after it is well beaten, until cold. Add the beaten whites of the eight eggs the last thing before putting into the pans. OATMEAL GINGERBREAD. One pound flour, one-fourth pound oatmeal, one-fourth pound butter, one-fourth pound sugar, one-half ounce ginger. Rub the butter and sugar into the flour ; one pound of treacle will make it up ; caraway seed and candied peel are sometimes added. DOLLY VARDEN CAKE. Two cups of sugar, two-thirds of a cup of butter, one cup of sweet milk, three cups of flour, three eggs, one-half teaspoonful of soda, one teaspoonful of cream of tartar. Flavor with lemon. Bake one-half of this in two pans. To the remainder add one tablespoonful of molasses, one cup of chopped raisins, one-half cup of currants, piece of citron chopped fine, one teaspoonful of cinnamon, cloves and nutmeg. Bake in two pans and put in sheets alternately with a little jelly or white of an egg beaten to a froth. RIBBON CAKE. Two and a half cups sugar, one of butter, one of sweet milk, teaspoonful cream tartar, half teaspoonful soda, four cups flour, four eggs. Reserve a third of this mixture, and bake the rest in two loaves of the same size. Add to the third reserved one cup raisins, one-quarter pound citron, a cup of currants, two tablespoonfuls molasses, teaspoonful each of all kinds of spice ; bake in a tin the same size as other loaves ; put the three loaves together with a little icing or currant jelly, placing the fruit loaf in the middle ; frost the top and sides. GERMAN COFFEE CAKE. Get ready some flour, with a heaping teaspoonful of soda stirred in ; then one cup of cold coffee, one cup molasses, one of sugar, one of sour milk, one of shortening (meat-frying preferred), one tablespoonful of ground coffee, one of ground spices ; stir into the flour to a good stiff batter, add one cup English currants, washed, rubbed dry, and a little flour rubbed over them that they may not cause the cake to settle ; stir all together well and bake slowly. WHITE CAKE. One pound of flour, one pound of sugar, three-quarters of a pound of butter, fifteen eggs, two teaspoonfuls of good yeast powder. First beat half your eggs to a stiff froth, add the sugar, cream the butter well and mix in your flour ; put all together, beat well and add the rest of the eggs beaten stiff, the last thing. DELICATE CAKE. One cup of sugar, half a cup of butter, half a cup of sweet milk, one and a half of flour, one. teaspoonful of cream of tartar, half a teaspoonful of soda, four eggs (the whites only). COFFEE CAKE. Bake two sponge cakes and let them cool. Take two and a half cups of milk, one egg, four tablespoonfuls of sugar, two cups of flour ; boil until it thickens ; flavor with very strong coffee ; place between the cakes, and frost the top. GINGERBREAD LOAF.