La cuisine creole

Take one cup of butter, two cups of sugar, one cup of milk or water, three and a half cups of flour, half a teaspoonful of soda, one teaspoonful cream of tartar, the yolks of five eggs and the whites of two. Bake on jelly cake tins. CHOCOLATE MIXTURE FOE FILLING THE ABOVB CAKE. One and a half cups of sugar, the whites of three eggs, three tablespoonf uls of grated chocolaté. Flavor with vanilla. RING JUMELES. One pound of butter, one pound of sugar, four eggs, one and a quarter pounds of flour, or enough to make a soft dough. Line a pan with buttered paper, form the dough into rings. Bake quickly and sift sugar over them. The dough must be kept very soft, or if not wanted in rings, put in more flour, and eut the cakes out with a cutter. GEEMAN LADIES FINGERS. Beat the yolks of five eggs with half a pound of sugar. Add lalf a pound of blanched almonds, cut fine or pounded. Grate the rind of a lemon, mix well, and add gradually enough sifted flour to make into a dough. Roll out and cut in strips the length and size of the forefinger; wet them with the beaten white of two eggs, and bake. LADY FINGERS. Four eggs, half a pound of sugar, half a pound of flour. Flavor to taste. Drop by teaspoonfuls, and bake quickly. CITEON CAKE. One pound of butter, one pound of sugar, one pound of flour, and eight eggs. Add to this batter one pound of blanched almonds, cut small, and half a pound of sliced citron dredged with flour ; beat all up well. Beat in a half teaspoonful of soda, moistened with sweet milk, or if preferred, a tablespoonful of yeast powder, rubbed in the flour before mixing. Beat this mixture well, and bake it in a cake-pan; put buttered paper in the bottom of the pan, and cover the top of the cake with something to protect it from the beat of the stove, until the bottom is nearly doue. This is the best way to cook ail delicate cakes. LOUISIANA HARD-TIMES CAKE. Cream half a pound of butter, with one pound of sifted sugar. Add to this the beaten yolks of six eggs. Beat this again, and set it by until you beat the whites of the ^gs to a stiff froth. Sif t a pound of flour, and put into it two teaspoonfuls of yeast powder. Then pour in alternately a little flour and beaten eggs until all is used. Then mix in a cup of cold water and two teaspoonfuls of brandy, wine or extract of lemon. Butter a fourquart cake-pan or mould, have the oven ready, and pour in the mixture, and bake immediately. Cover the top of the cake while baking. When done you will have a nice cake, and one that is very inexpensive. INDIAN BBEAEFAST OAKBS. Take a quart of milk scalding hot ; stir into it as much corn-meal as will make a thick batter, add of salt and saleratns in fine powder, each a teaspoonful^ and when a little cooled, two well-beaten eggs; bake in buttered pans, in a qnick oven. This is a nice breakfast cake. DELICATE CAKE OF COEN STARCH. Take half a pound of sugar, one-fourth of a pound of butter, the whites of eight eggs, and a quarter of a pound of corn starch mixed with quarter of a pound of common flour. Beat ail very light, add tu the flour a teaspoonful of cream of tartar, and a half-spoon of fine soda (not saleratus). Flavor with lemon or rose. SODA TFAOAKES WITHOUT EGGS. Take half a pound of sugar, and half a pound of butter; beat it to a cream. Dissolve a teaspoonful of fine soda in a cup of milk, and pour it into the batter, half a nutmeg and fiour to make a stiff batter. Bake in tin squares or a shallow pan, cook twenty minutes. A VBBY GOOD OHEAP OAKB. One cup of butter, one and a half cups of brown sugar, one cup of milk, sweet or sour, yeast powder or soda — if yeast powder is used, put two teaspoonf uls ; if soda, put one heaping teaspoonf ul— one cup of molasses, four eggs, one nutmeg, one pound of raisins, five cups of flour.