The national course in home economics

3. Nut Macaroons— French Recipe. O 5. Mrs. Payne's Canadian Coffee Cake. (See Page 338.) (See Page 231.) teaspoonfuls of Amos 4:5, baking-powder. Follow Solomon's prescription for making a good boy by Proverbs 23:14 — "thou shall beat him well with a rod" — and you will have a good cake. Mrs. Cynthia Pullman. CAMPAIGN CAKE. Two cups of sugar and one-half cup of butter beaten to a cream; to this add one cup of cold water and three cups of flour sifted with three teaspoonfuls of baking-powder five times. Then add the whites of five eggs beaten to a stiff froth and one teaspoonful of lemon flavoring. Mrs. Carrie Vroman. WHITE LILY CAKE. Whites of six eggs, two cups of sugar, three cups of flour, one cup of sweet milk, three-fourths of a cup of butter and two heaping teaspoonfuls of baking-powder. Use any flavoring desired. Miss Daisy Thomas. WHITE SPONGE CAKE. The whites of eight eggs beaten to a froth, one cup of flour, one and one-half cups of pulverized sugar and one teaspoonful of cream of tartar. Sift the flour, sugar and cream of tartar together several times, then add about one-half of it slowly to the eggs, then put in two tablespoonfuls of sweet milk; add the remainder of the flour and stir for a few seconds. Flavor with lemon and bake in a moderate oven. Mrs. M. McDuffie. BREAD CAKE (RAISED). When making wheat bread, as soon as the dough is light enough for the oven, take off enough for a large loaf, mix with it a teacupful of powdered sugar, the same of butter that has been mixed smooth with a cup of warm milk. Add a beaten Qgg, knead well, put into a square pan, dust it with flour, cover, and set it to rise again. As soon as it is light, bake in a moderate oven and wrap at once on taking out in a thick cloth. Mrs. Sally Graham. STOLLA (RAISED CAKE). Take nine cups of flour and set with two cents' worth of yeast and three cups of milk. Set this about one hour before making stiff. Put the yeast and milk in the center of the flour. When raised add two eggs, one and one-quarter cups of butter, one and one-half cups of sugar, salt, rind of a lemon, a little sugared or candied orange, one-quarter of a pound of citron, one-quarter of a pound of almonds, two tablespoonfuls of brandy, one pound of seedless raisins. Cream the butter and sugar, then add the eggs, and mix this with the other ingredients, and then work all the flour in. Let rise over night. In the morning make into loaves and let rise again. Then bake a little more than an hour. Mrs. Casper. CHOCOLATE MARBLE CAKE. Put one ounce of chocolate and one tablespoonful of butter in a cup, and set this in a pan of boiling water. Beat to a cream one-half cup of butter and one cup of sugar. Gradually beat in half a cup of milk. Now add the whites of six eggs, beaten to a stiff froth; one teaspoonful of vanilla, and a one and one-half cups of sifted flour, in which is mixed one teaspoonful of baking-powder. Put about one-third of this mixture into another bowl and stir the melted chocolate and butter into it. Drop the white-and-brown mixture in spoonfuls into a well-buttered, deep cakepan, and bake in a moderate oven for about forty-five minutes; or, the cake can be baked in a sheet and iced with a chocolate or white icing. Maria Parloa. WASHINGTON CAKE.