La cuisine creole

Take of sugar the weight of the eggs used, and half the weight of flour ; beat the yolks and sugar together, thea add the flour, and, lastly, the whites, having first beaten them to a high froth; then stir them thoroughly together, put into a paper-lined basin, or pan, and bake in a quick oven. The cake may be flavored with lemon, rose, or vanilla extracts, and a little nutmeg, or with a little brandy. Pounded almonds or grated coconut, may be added to sponge cake mixture. BOILED SPONGE CAKE. Put three quarters of a pound of loaf sugar in a stew pan with nearly half a pint of water, and the peel of a lemon cut very thin; let it simmer twenty minutes. Beat the yolks of eight eggs, and the whites of four, for ten minutes ; then pour in the boiling syrup, and beat it well for half an hour. Have your cake pan well greased and a paper in the bottom. Stir gently into the mixture 5-8 of a pound (which is ten ounces) of sifted flour; pour the batter immediately into the pan, and bake in a rather quick oven about half an hour. Have the oven in baking order before you put the flour in as sponge cake will be tough iif it is not baked immediately the flour is added and it should not be beaten after the flour is stirred in. This is one secret of having fine light sponge cake. JENNY'S SPONGE CAKE. Beat ten eggs separately, put the yellow with a pound of sifted fine sugar in a bowl ; beat it again very light, and then put in the whites; last of ail stir in half a pound of flour, but do not beat the batter after the flour is stirred in. Flavor with lemon or orange-flower water. Pour the mixture into pans lined with buttered paper, and do not place more than one and a half inches of batter in each pan. Bake twenty minutes. If the oven is too hot, be sure and cover the top of the pans with a paper or pasteboard, to prevent scorching. WHITE SPONGE CAKE. The whites of ten eggs, beaten to a froth ; one tumbler of sifted flour, one and a half tumblers of sifted white sugar, half a teaspoonful of cream of tartar, and a pinch of salt; stir the cream of tartar and sait well into the flour. Add the sugar to the whites first, then last of ail stir in the flour very lightly, and flavor with any delicate extract, and bake immediately. No soda required. SPONGE GINGER BREAD. One cup of sour milk, one cup of molasses, one-half cup of butter, two eggs, one and a half teaspoons of saleratus, one tablespoonful of ginger. Flour to make as thick as pound cake. Warm the butter, molasses and ginger, then add the milk, flour and saleratus, and bake as quickly as you can. GINGER SNAPS. One cup of butter and lard niixed, one cup of sugar. one cup of molasses, half a cup of water, one tablespoonful of ginger, one teaspoonful of soda in hot water, flour enough to roU the dough soft. GINGER-NUTS. Take three pounds of flour, one pound of butter, one quart of molasses, four tablespoonfuls of allspice, the same quantity of cinnamon, and eight tablespoonfuls of ground ginger. EoU thin, cut out in the shape of the small ginger-nuts sold at the confectioners', and bake in a rather quick oven. ANOTHER RECIPE. Take two cupfuls of butter, the same quantity of molasses, one cupf ul of sugar, two tablespoonfuls of ginger, four of cream, one teaspoonf ul of soda, one-half an ounce of cinnamon, and about one and a half pounds of flour — or enough to make a stiff dough. RoU, eut, and bake in a moderate oven. TBA CAKES. CHEAP AND NICE. NO EGGS. One cup of butter or a large spoonf ul of lard, two cups of sugar, one cup of sour milk, one teaspoonf ul of soda, some grated orange peel or nutmeg; flour enough to roU out. RoU very thin ; eut with fancy cutters, and bake in a quick oven. If you use lard, add a pinch of sait. PORTUGAL CAKE.