The national course in home economics

Glace Icing. — Put one-half cup of sugar and three tablespoonfuls of water in a small saucepan. Stir over the fire until the sugar is nearly melted. Take the spoon from the pan before the sugar really begins to boil because it would spoil the icing if the syrup were stirred after it begins to boil. After boiling gently for four minutes, add one-half teaspoonful of vanilla extract, but do not stir; then set away to cool. When the syrup is about blood warm, beat it with a wooden spoon until thick and white. Now put the saucepan in another with boiling water, and stir until the icing is thin enough to pour. Spread quickly on the cake. Maria Parloa. NEWPORT CAKE. Take one quart of flour, three eggs, three tablespoonfuls of white sugar, three tablespoonfuls of butter, two teaspoonfuls of cream of tartar, one teaspoonful of soda. It requires about one cup of milk to make stiff batter. Bake in a quick oven; eat warm or cold as liked. It is nice for a tea dish, and the children like it. Annie Goddard. PORK CAKE— No. a. A very rich cake is made of the following ingredients: Chop one pound of fat pork very fine, stone and chop one pound of raisins; pour a pint of boiling water over the pork. Mix with this one cup of molasses, two cups of sugar, eight cups of flour, one tablespoonful of ground cloves, one tablespoonful of cinnamon, one tablespoonful of soda, one egg; add the white of the egg last.Mrs. Sarah Royce. WATERMELON CAKE. For the white part take two cups of sugar, two-thirds of a cup of butter, the same of sweet milk, the whites of five eggs, a heaping teaspoonful of baking-powder sifted into three cups of flour, any flavoring you prefer. For the red part take one cup of red sugar, commonly called sugar sand, one-half cup of butter, two-thirds of a cup of sweet milk, two cups of flour, one teaspoonful of baking-powder, the whites of five eggs and one-half pound of raisins or English currants for the seeds. In filling the cake pan put the white part outside and the red part inside. Just before putting it into the oven drop in your seeds where they belong. Mrs. Alice George. COCOANUT LOAF CAKE— No. 3. Use one cup of butter, four eggs (beaten separately), two cups of white sugar, one-half cup of sweet milk, one-half pound of dessicated cocoanut, ■t CAKES. 5i25 one teaspoonful of baking-powder; flour must be sifted in so as to make a soft batter but not soft enough to run. Bake slowly. Clara Buckley. ANGEL FOOD. The whites of eleven eggs, one and one-half cups of granulated sugar, one and one-half cups of flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla. Beat the whites of the eggs to a stiff froth, then sift flour and sugar separately ten times. Add sugar and flour, a little at a time, to the eggs. Bake forty minutes. Use a pan which has never been greased. Mrs. Ellen Catlin. ANQEL CAKE. Use the whites of nine large eggs, a heaping cup of granulated sugar, a cup of flour sifted five times before measuring, one teaspoonful of baking-powder, a dash of salt, one-half teaspoonful each of lemon and vanilla flavoring. Separate the eggs, add salt and baking-powder to the whites and beat till very stiff; add sugar and flavoring, beat thoroughly, then carefully turn in the flour. Bake in a moderate oven fifty minutes. B. A. Nathan. BRIDE CAKE.