La cuisine creole

One cup of butter, two cups of sugar, one cup of sour cream, or thick milk, a teaspoonful of saleratus dissolved in hot water, a gill of brandy, half a grated nutmeg, a teaspoonful of essence of lemon, or the yellow rind of a grated lemon ; stir in flour until the batter is as thick as pound cake, and bake an inch deep in a buttered basin. LITTLE JESSIE'S CAKE. Two cups of fine sugar, one cup of butter, one cup of sweet milk, four cups of flour, six eggs. Flavor with a glass of wine or brandy, with a nutmeg grated into it. Add a cup of currants. RICH AND CHEAP JUMBLES. NO EGGS One cup of butter, two cups of sugar, one cup of clabber, a teaspoonf ul of soda stirred into the clabber, a little grated orange or lemon peel, and a good quart of sifted flour. Roll it, and cut in rounds with a hole in the middle, and bake in a quick oven. If you wish, sprinkie sugar over them, and stick strips of citron in each cake when you place them in the baking pan. They are quite nice. Instead of clabber, you can use sweet milk and yeast powder in the flour. MARBLE CAKE — WHITE PART. Whites of four eggs, one cup of white sugar, half a cup of butter, half a cup of sweet milk, one teaspoonf ul of cream tartar, half a teaspoonf ul of soda. MARBLE CAKE — BLACK PART. Yolks of four eggs, one cup of brown sugar, half a cup of molasses, half a cup butter, half a cup of sour milk, one teaspoonful of soda, and plenty of ail kinds of spices to suit the taste. Put first black, then white, dough, until ail is in ; then bake. It is very nice. FRENCH LOAF CAKE. Five cups of sugar, three of butter, two of milk, ten of sifted flour, six eggs, three small nutmegs, one teaspoonful of saleratus, one pound of raisins, and onethird of a pound of citron. Stir the butter and sugar to a cream, then add part of the flour, the milk and the beaten yolks of the eggs, then add the rest of the flour and the whites of the eggs ; add the fruit as you get the cake ready for the oven ; season to taste. This will make four loaves. Bake one hour. LOAF CAKE. PLAIN. Three cups of sweet milk, two of sugar, and one of yeast; stir in flour to make it quite thîck, and let it rise over night. In the morning add two eggs well beaten^ fruit and spice to taste ; let it rise till light. Bake in a slow oven. EGO KISSES. Four whites of eggs, one-half pound powdered sugar ; beat well and bake quickly. Flavor with extract of rose or lemon. GENOESE CAKES. Half a pound of butter, half a pound of sugar, four eggs, half a pound of flour, a small glass of brandy or wine. Bake in a square sheet; ice it and cut into diamonds; ornament with dots or stripes of any kind of bright jelly or préserves. FRANCATELLI'S SPANISH CAKE. Put half a pint of milk or water into a stew-pan over the flre, with four ounces of butter and two ounees of sugar. As soon as these begin to boil, withdraw the stew-pan from the fire, and stir in five ounces of flour. Stir well for a few minutes, add essence to taste, and, one by one, three eggs and a small pinch of soda. Drop this paste on a baking-sheet in small round balls (the size of a hickory nut), and bake a light brown in a quick oven. Garnish with préserves. CHOCOLATE CAKE. Half a pound of butter, one pound of sugar, one pound of flour, four eggs, one half pint of milk, one teaspoonful of soda, and two of cream of tartar sifted into the flour. Mix all these ingredients well together, and bake in two cakes. Beat three whites of eggs with three cups of sifted sugar, and add chocolaté to taste. Spread a layer of this icing between the cakes and on the top and sides. CHOCOLATE CAKE.