Mother Hubbard's cupboard

Hattie. CHOCOLATE CARAMELS. Three cups brown sugar, one cup milk, one-half cake chocolate, One piece butter (size of an egg). Boil until thick; pour in a buttered pan, and when cool cut in squares. Nellie Siddons. CHOCOLATE CARAMELS. Two cups molasses, one cup brown sugar, one cup cream or milk, one-half pound Baker's chocolate, piece of butter size of an egg. Beat all together ; boil until it thickens in water ; turn into large, flat tins, well buttered. When nearly cold, cut into small squares. MOLASSES CANDY. Three cups yellow coffee sugar, one-half cup molasses, one cup water, one-half teaspoon cream tartar, butter the size of a walnut. Follow the directions for vanilla cream candy. H. W. H. Miscellaneous. - 85 MISCELLANEOUS. BREAD AND CAKE. Two cups of dough, two cups of brown sugar, one cup of butter, two eggs, two-thirds cup sour milk ; mix one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup raisins. Miss Ella Wilson. GINGER COOKIES. One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda in one cup boiling water, two teaspoonfuls ginger. Miss Ella Wilson. Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth. Grate rind and juice of one lemon. Bake in a quick oven. Miss Marcia Erdle. WHITE WINGS CAKE. Three cups sugar, one cup butter, one cup milk, three and one-half cups flour, whites of ten eggs ; one teaspoonful cream tartar, one-half teaspoonful soda, essence of almond. Excellent for either layer or loaf cake. Miss Ella Wilson. RUSSIAN CREAM. Two-thirds box of Gelatine soaked in a cup of water onehalf hour ; three pints of milk, one and one-half cups of sugar, six eggs. Scald the milk, add Gelatine and yolks of eggs, stir all together and boil — when boiled take off the stove. Beat whites of eggs stiff and stir into custard. Flavor with vanilla, serve with whipped cream or custard. 86 "Mother Hubbard's Cupboard." ORANGE CAKE. Two cups of sugar, two cups of flour, one-half cup of water, two teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of three eggs, grated rind and juice of one orange and one lemon. Beat yolks and whites separately, and stir sugar and whites of eggs together, add yolks, then water and orange, then flour and baking powder. FROSTING. Whites of two eggs with grated rind and juice of one orange, stiffen with sugar. Miss Ella Wilson. COPPLE PUDDING. One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls of baking powder. Bake in layers, spread raspberry jam and soft frosting between layers and over top. Serve with wine sauce. Miss Ellen Doyle. CREAM SPONGE CAKE. Break two eggs in a cup, fill the cup with sweet cream. One cup of white sugar, one and one-half cups of flour, one teaspoonful of baking powder, flavor to taste. Miss Ella Wilson. ORNAMENTAL FROSTING. Whites of two eggs, one-half teaspoonful tartaric acid, make stiff with powdered sugar. Make a cornucopia of paper, let frosting run through small end in any design desired. Miss Ella Wilson. GRAHAM BREAD. One pint sour milk, one pint graham flour, one cup white flour, one-half cup molasses, one teaspoonful soda. Steam one hour, and brown in oven. Miss Ella Wilson. Miscellaneous. 87 ORANGE BASKETS.