Mother Hubbard's cupboard

Three-fourths pound flour, one pint water, ten eggs, onehalf cup butter. Put the water on the fire in a stew-pan with the butter ; as soon as it boils stir in the sifted flour ; stir well until it leaves the bottom and sides of the pan, when taken from the fire ; then add the eggs one at a time. Put the batter in a bag of paper, and press out in the shape of fingers on a greased tin. When cold fill with cream. CREAM. One and one-half pints milk, two cups sugar, yolks of five eggs, one tablespoon butter, three large tablespoons corn starch, two teaspoons extract vanilla. They are very nice frosted with chocolate. I. M. S. SCOTCH SHORT BREAD. Four pounds flour, two and one-half pounds butter, one and one-fourth pounds sugar, one wine glass rose water, onehalf pound caraway comfits, one-half pound citron. Rub the butter and sugar to a cream, add the rose water, then the flour ; roll out rather less than one-half an inch in thickness, and strew the comfits and citron on the top ; pass the rolling pin over them, and then cut into squares and diamonds with a paste jigger. Good for three months. Mrs. M. K. W. BREAD CAKE. Two coffee cups bread dough, two teacups sugar, two eggs, one teacup butter, two teaspoons essence lemon, one nutmeg, teaspoon each cloves, cinnamon and allspice, wine glass brandy, coffee cup raisins. Let rise before baking. Mrs. A. S. Lane. 58 "Mother Hubbard's Cupboard." COFFEE CAKE. One cup brown sugar, one cup molasses, one cup butter, one cup strained coffee, wine glass brandy, one pound raisins, one pound currants, one tablespoon cinnamon, one tablespoon cloves, two nutmegs, one teaspoon soda, four cups flour. Mrs. L. Winans. FRUIT CAKE WITHOUT EGGS. One pound fat pork, chopped fine ; pour over it one pint boiling water or coffee, two cups molasses, one cup sugar, one and one-half pound raisins, one-half pound currants one tablespoon cinnamon, one teaspoon saleratus, eight cups flour. Mrs. H. Doty. raised loaf cake. Four cups flour, one cup butter, one-half cup yeast, one cup milk ; let it raise over night, then add two cups sugar, two eggs, one-half teaspoon saleratus, one pound raisins ; put in tins ; let rise again and bake. Mrs. Flint. nut CAKE. Two eggs, one cup sugar, one-half cup butter, one-half cup sweet milk, one and one-half cups sifted flour, two teaspoons baking powder, one large cup chopped walnuts. Frost when baked, mark in squares and put half a nut on each square. Mrs. Mattie C. Dayfoot. NUT CAKE. Two-thirds cup butter, two cups sugar, one cup milk, three eggs, three cups flour, three teaspoons baking powder, one cup nuts ; bake in shallow tins about two inches thick, cut in squares, frost and put walnut meat on each piece. E. B. Cake. 59 POUND CAKE. One and one-half cups flour, one cup butter, one and onehalf cups sugar, one cup eggs, one-half teaspoon baking powder. Beat butter and flour to a cream ; beat the eggs and sugar very light ; put all together and add the baking powder. Mrs. M. K. Woodbury. WHITE CAKE. One cup butter, two cups sugar, two and one-half cups flour, one-half cup sweet milk, whites eight eggs, two teaspoons baking powder. Mrs. W. ALMOND CAKE.