The national course in home economics

Put one-half pint of milk in the double boiler and on the fire. Beat together the yolks of two eggs, three tablespoonfuls of powdered sugar, and a level tablespoonful of flour; stir this mixture into the boiling milk, beating well; add one-sixth of a teaspoonful of salt and cook for fifteen minutes, stirring often. When cooked, flavor with one-half teaspoonful of vanilla extract. Put two of the cakes on two large plates, spread the cream over them and lay the other two cakes on top. Beat the whites of the two eggs to a stiff froth and then beat into them one cupful of powdered sugar and one teaspoonful of vanilla. Shave one ounce of chocolate and put it in a small pan with two tablespoonfuls of sugar and one tablespoonful of boiling water. Stir over a hot fire until smooth and glossy. Now add three tablespoonfuls of cream or milk and stir into the beaten egg and sugar. Spread on the pies and set away for a few hours. Maria Parloa. 236 CAKES. DANDY OHIO CAKE. Two cupfuls of sugar, not quite two-thirds of a cupful of butter, three cupfuls of flour, one cupful of sweet milk, three eggs and three teaspoonfuls of baking-powder; when mixed put two-thirds of the m'.xture in two tins; to the remaining one-third add three tablespoonfuls of molasses, one-fourth of a teaspoonful of cloves, one-half teaspoonful of cinnamon and one cupful of raisins, seeded and chopped. Bake this in third tin. Put the three layers together with the dark in the center with frosting between and on top. Notice. — In mixing, put together the usual way, except reserve onehalf cupful of flour till the last and in it stir the baking-powder, adding a very little pinch of salt. Mrs. M. E. St. Clair. ILLINOIS CAKE. Five eggs, two cupfuls of sugar, one cupful of butter, two teaspoonfuls of baking-powder, three cupfuls of flour and one cupful of milk; flavor with vanilla. Filling. — One cupful of sugar and enough water to dissolve the sugar; put in a pan and let it simmer on the stove until it candies. Then chop fine one cupful of seedless raisins. Stir them in the candied sugar, beat two eggs to a froth and, last of all, stir them in; flavor slightly with vanilla. Spread as you would other filling. This makes two small cakes. One-half the amount will be suflicient for most families. Mrs. Minerva Lane. MINNEHAHA CAKE. Take one and one-half cupfuls of granulated sugar, one-quarter of a cupful of butter, one-half cupful of milk, two cupfuls of flour, two teaspoonfuls of baking-powder, the whites of six eggs beaten thoroughly. For filling use one cupful of stoned raisins, one cupful of hickory nut meats, chopped fine, one cupful of sugar. Cover these with water and boil down until thick enough to spread on cake. Mrs. H. P. Jones. MAPLE LAYER CAKE. Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire and add two teaspoonfuls of butter; stir speedily and put between the layers. A delicious cake. Mrs. J. Adem, MARSHMALLOW CAKE.