The household (of the Detroit free press)

Two pounds of flour, one-half pound of sugar, four eggs, one-half pound of butter, six spoonfuls of cream and one-half pound of currants. Mix the butter and sugar to a cream, first washing the butter is free of salt ; add the eggs, well beaten ; then the cream, a little warm ; then the flour and currants, the latter well washed and dried ; mix well and make into small cakes, or bake in very small round tin pans in a tolerably hot oven. Frost them and put a sugar ornament on each. FEATHER CAKE. Beat to a cream one-half cup of butter, add to it two of sugar and beat well together ; one cup of milk with one teaspoonful of soda dissolved in it ; beat well together ; then add one cup of sifted flour with two teaspoonfuls of cream tartar, previously rubbed into it ; add next the well beaten yolk of three eggs, beat the whites separately until stiff, add them and then two more cups of flour ; beat well between each successive addition ; butter two middle-sized tins, put in the cake and bake for twenty minutes or half an hour in a moderate oven. LITTLE ALMOND CAKE. Four ounces of sweet almonds and four or five bitter ones, one pound of powdered and sifted sugar, six ounces of butter, one egg, threequarters of a pound of flour ; pound the almonds ; rub the butter into the flour and then mix all well together ; bake in buttered tins. HICKORY NUT CAKE. One pound of sugar, one pound of flour, half pound of butter, the whites of six eggs, well beaten ; three teaspoonfuls of baking powder, one cup of milk and one and a half cups of hickory nut meats. PECAN CREAM CAKE. The yolks of eight eggs, one cup of sugar, one cup of flour, tablespoonful of butter melted, half cup thick, sour cream, nearly teaspoonful of soda ; bake in layers. Cream — One cup sugar, three-fourths of a cup pecan meats, cut fine, one cup of cream, tablespoonful of cornstarch ; boil until thick ; let it cool, spread between layers. TIP-TOP CAKE. One egg, one tablespoonful of butter, a small cup of sweet milk, one and a half cupfuls of flour, one teaspoonful and a half of baking powder, one teaspoonful of lemon extract; beat the egg, butter and sugar together till light; add the milk; sift the flour and powder together and add to the rest ; last, put in your extract. WHITE SPONGE CAKE. Place a clean sieve over an earthen bowl and measure into the sieve one cup of powdered sugar, one-half cup of flour, one-half cup of corn starch, one teaspoonful of Royal baking powder ; run them through together; have ready the whites of eight eggs beaten to a stiff froth; add one teaspoonful of rose extract ; mix thoroughly and bake in square tins about two inches deep in a quick oven. To serve it cut in small squares. IMPERIAL CAKE. One pound of sugar, one pound of butter, one pound of flour, one of raisins (stoned), one of almonds (blanched), ten eggs, three-quarters of a pound of citron cut fine, one glass of brandy, one of rose water, mace. ENGLISH FRUIT CAKE. One pound powdered white sugar, three-fourths pound butter, one pound flour, twelve eggs, two pounds raisins, two pounds currants, one-half or one-fourth pound of citron, cut in strips, one-fourth ounce, or about one large spoonful each of cinnamon, cloves and nutmeg mixed, one glass of wine, one of brandy.