TBIFLES, Beat two or three fresh eggs a few mÎBUtes, add a saltspoonful of sait, and enough of sifted four to make into a stîff paste; roU very thin; eut into if:mall round eakes ; f ry in boiling lard, and sprinkle sugar over them. They are a delîcious dish for tea. A NICE MOLASSES CAKE. One cup of molasses, one and a half cups of sugar, one cup of butter, four eggs, a cup of sour milk îind heaping- spoonful of soda. If désirable, y ou may add one pound of seeded and chopped raisins, or the same of eurrants; grease the pan carefuUy as molasses cake is liable to stick, and is always more difilcult to get out of the pan than sugar cakes. You may add flour to roU it out like biscuit if you wish, or it is hetter made only as thick as pound-cake batter, and baked in a pan like that cake. Make the batter stiflf with flour, as it turns out better than when soft. SILVEE CAKE. Cream two coffee-cups of butter with two pints of fine white sugar ; add the beaten whites of eighteen eggs, and four pints of flour — one of thèse pints must be maizena or corn starch flour, as that gives a delicacy which com- mon wheat flour cannot. You must thin this mixture gradually as you beat in the flour and eggs, by pouring in two coflfee-cups of water. Flavor with almond, and bake in a large pan. fWhen you sift the flour you must add to it two teaspoonfuls of yeast powder✪ A Very Good Cheap Cake. 158 LA CUISINE CREOLE. SILVBE CAKE. Two pints of sugar and two cups of butter ; cream the butter and sugar together. Add two cups of cold water ; beat to a froth the whites of eighteen eggs, mix them with the butter and sugar, four pints of flour, and two teaspoonf uls of yeast powder ; mix flour and yeast pow- der together, and stir gently into the batter. Flavor with almond. For a small cake take half the quantity of ingrédients. It makes a nicer cake to allow one of the pints of flour to be corn starch, instead of common flour. SUPEBIOR GOLD CAKE. Take half a pound of butter, one pound of sugar, one pound of flour, the yolks of ten eggs, one teaspoonf ul of soda mixed with a little hot water. Cream the butter and sugar together ; beat the eggs light, and add them to the butter and sugar. Then stir in the flour and soda. CHEAP AND RELIABLE GOLD AND SJLVEE CAKE. Two cups of butter and four of sugar creamed together. two cups of sweet milk, or water, if you haye no milk ; eight cups of sif ted flour well mixed with four teaspoon- fuis of cream of tartar, and two of soda ; beat separately the yolks and whites of eight eggs. Take half the bat- ter ; use the yolks for the gold cake, and the whites for the silver cake. Flavor diflferently, as with rose and lemon. LA CUISINE CREOLE. 159 STJPERIOR SILVEB CAKE. Take half a pound of butter, one pound of sugar, three-quarters of a pound of flour, the whites of ten eggs beaten to a f roth. Oream the butter and sugar together, then add the eggs, and lastly, stîr in the flour. COCOANUT SILVEB CAKE. Cream one cup of butter and two eups of sugar, add a cup of milk, the whîtes of six eggs, and three cups ot sif ted flour with one teaspoonf ul of cream of tartar, and half a teaspoonf ul of soda mixed in the flour. Grate a small cocoanut, dry it in a skillet over the fire by stirring it about ten minutes. Stir the cocoanut into the batter. Bake in a moderate oven about three-quarters of an hour. COCOANUT CAKES. Grate a cocoanut, place it in a skillet over the fire, and stir until it is as dry as flour. Beat one cup of sugar and the white of an egg to a f roth. Mix well, and make into small cakes ; put them on buttered paper and bake. The oven should not be very hot. COCOANUT CAKES. ✪ Coconut Silver Cake

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TBIFLES, Beat two or three fresh eggs a few mÎBUtes, add a saltspoonful of sait, and enough of sifted four to make into a stîff paste; roU very thin; eut into if:mall round eakes ; f ry in boiling lard, and sprinkle sugar over them. They are a delîcious dish for tea. A NICE MOLASSES CAKE. One cup of molasses, one and a half cups of sugar, one cup of butter, four eggs, a cup of sour milk îind heaping- spoonful of soda. If désirable, y ou may add one pound of seeded and chopped raisins, or the same of eurrants; grease the pan carefuUy as molasses cake is liable to stick, and is always more difilcult to get out of the pan than sugar cakes. You may add flour to roU it out like biscuit if you wish, or it is hetter made only as thick as pound-cake batter, and baked in a pan like that cake. Make the batter stiflf with flour, as it turns out better than when soft. SILVEE CAKE. Cream two coffee-cups of butter with two pints of fine white sugar ; add the beaten whites of eighteen eggs, and four pints of flour — one of thèse pints must be maizena or corn starch flour, as that gives a delicacy which com- mon wheat flour cannot. You must thin this mixture gradually as you beat in the flour and eggs, by pouring in two coflfee-cups of water. Flavor with almond, and bake in a large pan. fWhen you sift the flour you must add to it two teaspoonfuls of yeast powder. 158 LA CUISINE CREOLE. SILVBE CAKE. Two pints of sugar and two cups of butter ; cream the butter and sugar together. Add two cups of cold water ; beat to a froth the whites of eighteen eggs, mix them with the butter and sugar, four pints of flour, and two teaspoonf uls of yeast powder ; mix flour and yeast pow- der together, and stir gently into the batter. Flavor with almond. For a small cake take half the quantity of ingrédients. It makes a nicer cake to allow one of the pints of flour to be corn starch, instead of common flour. SUPEBIOR GOLD CAKE. Take half a pound of butter, one pound of sugar, one pound of flour, the yolks of ten eggs, one teaspoonf ul of soda mixed with a little hot water. Cream the butter and sugar together ; beat the eggs light, and add them to the butter and sugar. Then stir in the flour and soda. CHEAP AND RELIABLE GOLD AND SJLVEE CAKE. Two cups of butter and four of sugar creamed together. two cups of sweet milk, or water, if you haye no milk ; eight cups of sif ted flour well mixed with four teaspoon- fuis of cream of tartar, and two of soda ; beat separately the yolks and whites of eight eggs. Take half the bat- ter ; use the yolks for the gold cake, and the whites for the silver cake. Flavor diflferently, as with rose and lemon. LA CUISINE CREOLE. 159 STJPERIOR SILVEB CAKE. Take half a pound of butter, one pound of sugar, three-quarters of a pound of flour, the whites of ten eggs beaten to a f roth. Oream the butter and sugar together, then add the eggs, and lastly, stîr in the flour. COCOANUT SILVEB CAKE. Cream one cup of butter and two eups of sugar, add a cup of milk, the whîtes of six eggs, and three cups ot sif ted flour with one teaspoonf ul of cream of tartar, and half a teaspoonf ul of soda mixed in the flour. Grate a small cocoanut, dry it in a skillet over the fire by stirring it about ten minutes. Stir the cocoanut into the batter. Bake in a moderate oven about three-quarters of an hour. COCOANUT CAKES. Grate a cocoanut, place it in a skillet over the fire, and stir until it is as dry as flour. Beat one cup of sugar and the white of an egg to a f roth. Mix well, and make into small cakes ; put them on buttered paper and bake. The oven should not be very hot. COCOANUT CAKES.

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