Mother Hubbard's cupboard

• One cup sugar, one cup sweet milk, two cups flour, one egg, two teaspoons baking powder, two tablespoons butter. Bake in three layers. custard. One egg, one-half pint milk, one teaspoon corn starch, one tablespoon flour, two tablespoons sugar. Scald the milk; beat the sugar, flour, egg and corn starch together; add the milk, boil until thick. Flavor, and when cold, spread between cake. Mrs. Candee. Cake. 65 ALMOND CREAM CAKE. Two cups sugar (pulverized), one-fourth cup butter, one cup sweet milk, three cups flour, three teaspoons baking powder, whites four eggs, beaten very light ; one-half teaspoon vanilla. Bake in four layers. FOR THE CREAM. Whip one cup of sweet cream to a froth ; stir gradually into it one-half cup pulverized sugar, a few drops vanilla, and one pound of almonds, blanched and chopped. Spread quite thickly between the layers of cake, and frost the top and sides. Mrs. Henry Barnard. JELLY FRUIT CAKE. Two cups sugar, three cups flour, three teaspoons baking powder, two-thirds cup butter, one cup milk, three eggs. Flavor with vanilla. To half the cake add one tablespoon molasses, one tablespoon brandy, one tablespoon cinnamon, one teaspoon cloves, one-half teaspoon allspice, one-half nutmeg, one cup chopped raisins, one-half pound citron. Bake in jelly tins, two layers of light and two of fruit cake. Spread jelly between the layers, when slightly cool, putting a light one on top. Over all spread white frosting. H. A. CONFECTIONERY CAKE. One coffeecup sugar, three-fourths coffeecup butter, two' coffeecups flour, one coffeecup milk, whites five eggs, three teaspoons baking powder. Flavor with vanilla. Take one tablespoon of this cake, add one-half cup chopped raisins, one-half cup citron, one-half cup flour, one-half cup molasses, two teaspoons cinnamon, one-half teaspoon cloves, one wineglass brandy. Bake in three layers, two light and one dark.. Put together with soft frosting. Mrs Wm. Hurd. 66 "Mother Hubbard's Cupboard." BLACK CHOCOLATE CAKE. One cup butter, two cups sugar, two and one-half cups flour, five eggs, one cup sour milk, one teaspoon soda dissolved in a little boiling water; one-half cake "Baker's" chocolate, grated and put in the cake before stirring in the flour. Bake in jelly tins in four layers. FILLING. One pound white sugar wet with a little cold water ; add the whites of three eggs, slightly beaten ; one-half cake grated chocolate. Cook in boiling water until it thickens. Flavor with vanilla. Spread between the layers, and outside the cake. Sprinkle grated cocoanut over the top. Mrs. J. A. S. LEMON COCOANUT CAKE. One pound sugar, one pound flour, one-half pound butter, six eggs, one-half pint cream, one teaspoon cream tartar, one-half teaspoon soda. DRESSING BETWEEN LAYERS. One grated cocoanut, three-fourths cup sugar, two eggs, juice of one lemon. Beat the eggs thoroughly, add sugar and lemon, lastly the cocoanut ; put all on the stove and cook enough to cook the egg, being careful not to burn. Frost the cake and strew cocoanut over the top. Mrs. Gilbert. JELLY CAKE. One-half cup butter, two cups sugar, one cup sweet milk, three and one-half cups flour, and three teaspoons baking powder, four eggs. Flavor with lemon or vanilla. Bake in jelly tins. Mrs. W. T. Mills Cake. 67 GERMAN CAKE.