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One pint sugar, one pint flour nine eggs, beat the yellows and sugar together fifteen minutes, beat the whites to a stiff froth; put the whites and yellows together and add flour last, (sift the flour twice,) add a teaspoonful salt and a tablespoonful vinegar. A. B. DuRHAM. CORN STARCH CAKE. | Two coffee cups pulverized sugar,three-fourths cup butter, cup corn starch dissolved in cup sweet milk, two cups flour, whites seven eggs, two tablespoonfuls cream of tartar, teaspoon soda mixed thoroughly with the flour, cream, butter and sugar, add starch and milk, then add the whites and flour gradually untilis used. Flavor with lemon or rose. Mrs. JAMES Day. WHITE MOUNTAIN ASHE CAKE. One pound white sugar, one cup butter, one-half cup sweet milk, whites of ten eggs, one-half teaspoon soda, one teaspoonful cream of tartar, three cups flour. Bake in jelly pans; put icing between. Miss Mary MANGUM. GINGER BREAD—Goobp. Five cups flour, one tablespoonful butter, one cup molasses, one cup vinegar, one cup sour milk, two teaspoonfuls soda, two teaspoonfuls ginger, one teaspoonful cinnamon. Mrs. Rost. W. WINSTON. FRENCH CREAM CAKE. Six eggs, two cups sugar, three cups flour, four tablespoonfuls water, two teaspoonfuls baking powder. Bake in layers. One quart milk, four eggs, four tablespoonfuls corn starch, four tablespoonfuls melted butter, one cup sugar; flavor the batter with lemon and the filling with vanilla; beat the eggs well, then mix with the sugar corn starch, melted butter, still all into the milk when it begins to boil, stir until thick enough to spread between layers. Mrs. VICTOR 8S. BRYANT. GOLDEN RICE. Yolks twelve eggs, three cups sugar, five cups flour, one cup butter, one cup milk, three teaspoonfuls baking powder, one teaspoonful cream of tartar and half teaspoonful soda. If baking powder is used, put in two tablespoofuls warm water as batter is too stiff without it. If cream of tartar is used, put cream of tartar in flour and soda in two tablespoonfuls warm water. Mrs. M. H. JONES. [ 98 ] LEMON CAKE (VErRy Goop). One pound of dried and sifted flour, one pound of sugar, three-quarter pound of butter, eight eggs, the juice of one lemon and the peel of two, three-quarter pound of currants. Mrs. R. B. STRUDWICK, Hillsboro, N. C. CAPITAL CAKE: One pound sugar, four cups of flour, one cup of butter, one cup milk, six eggs well beaten, two teaspoons cream tartar sifted in flour, one teaspoon soda dissolved in milk. Flavor with lemon or vanilla. Mrs. ANNIE LONG. FROSTINGS. CANDIES. CHOCOLATE CREAM CAROMEL No. 2. Three tea cups white sugar, one tea cup Sweet milk, one square inch block chocolate, one tablespoonful butter, a pinch salt; boil hard for ten minutes, then take off stove and beat with an egg—whip until it creams around edge of pan; add a teaspoonful vanilla and pour into a long dish and cut in squares. CHOCOLATE CAROMELS (FINE). Two pounds light-brown sugar, one-quarter pound butter, one-quarter pound chocolate, half pint milk, one tablespoonful vanilla; boil briskly for thirty minutes, stirring all the time; then add vanilla. Mrs. Wm. McGary. FRENCH CANDY.