The Pattern cook-book

One-half pint of milk. One and a-quarter pound of flour. Two tea-spoonfuls of baking-powder. The above recipe is from an eminent English cook. The apportionment of eggs may seem strange, but it certainly is a wise way of measuring, since eggs vary so much in bulk. Rub the butter and sugar together to form a cream, and add the milk. Sift the powder with the flour, and add this to the mixture ; and lastly add the whites of the eggs, beaten to a stiff froth. Bake threequarters of an hour in a large, well buttered tin. angels' food. One cupful of flour. One and a-haif cupful of granulated sugar. Eleven eggs (whites). One tea-spoonful of vanilla. One tea-spoonful of cream of tartar. Sift the flour four times; then measure it, and add the cream of tartar, and sift four times more. Sift the sugar through the flour-sieve three times. Beat the whites of the eggs to a stiff, dry froth, and add the sugar a little at a time, and then the flour and the vanilla. Bake forty minutes in a moderate oven. Do not butter the pan at all. Lay a paper on the bottom, leaving it unoiled also. When done turn the cake upside down, place the pan bottom upward, and lay the cake upon it. Frost the bottom of the cake. COFFEE SPICED CAKE. One-half cupful of sugar. One egg. One-half cupful of butter. One tea-spoonful of cinnamon. One-half cupful of molasses. One tea-spoonful of cloves. One-half cupful of coffee. One tea-spoonful of grated nutmeg. Two cupfuls of flour. One tea-spoonful of soda. One cupful of raisins. Rub the butter and sugar to a cream, and add the egg, well beaten. Heat the coffee hot, add to it the soda, and when the latter is dissolved, turn the coffee into the molasses ; then add the mixture to the butter, sugar and egg. Seed the raisins, and chop them rather coarsely. Sift the spices into the flour, sprinkle the raisins with a little of the flour, and stir the rest of the flour into the mixture. Lastly add the raisins, and beat well for at least five minutes, when all should be very smooth. Bake in one loaf for three-quarters of an hour. This is a very reliable recipe. More fruit may be added, if desired. Half a cupful of currants may be mixed with the raisins, or a cupful of cunants alone may be used. SPICED CAKE, One cupful of sugar. One cupful of raisins. One-half cupful of butter. Two eggs. One and a-half cupful of sour One tea-spoonful of cinnamon. • milk. One-half tea-spoonful of cloves. One and a-half cupful of flour. One tea-spoonful of soda. Rub the butter and sugar to a cream, and add the eggs, well beaten. Dissolve the soda in the milk, and add it to the mixture. Seed the raisins, chop them rather coarsely, and flour lightly. Sift the spice, with the rest of the flour, and add this to the preparation, stirring it in well. Lastly add the raisins, stir well, turn into a buttered tin, and bake rather slowly for three-quarters of an hour. WHITE CAKE, NO. I. One coffee-cupful of sugar. u One-half coffee-cupful of butter. One-half coffee cupful of milk. One coffee-cupful of flour. One-half coffee-cupful of corn-starch. Two tea-spoonfuls of baking-powder. Three eggs (whites).