Six little cooks

" Pouring liquid over something that is baking or roast ing. This keeps it moist, and cements the other ingredients together." " What is the difference between baking and roasting?" " In old times it used to be called baking when things were cooked in an oven, and roasting when they were placed before the open fire on a spit, or what is called a ' Dutch oven ' — a tin arrangement with only the side toward the fire open, so that the whole heat, direct and reflected, might be concentrated on the meat; but in these days when there are very few open fires, every thing is baked, and it is generally said that meat is roasted, and all other things baked, in the oven. Here are some cake recipes." "No. 99 — FRENCH CAKE. One pound sugar, one-half do. butter, one do. currants, dredged with flour, three cups flour, four eggs; spice to taste, half a teaspoonful soda dissolved in three tablespoonfuls milk. No. 100 — LOAF CAKE. Two cups risen dough taken from bread after its second rising. Have ready two cups sugar, one do. butter, three eggs, one teaspoonful soda, two tablespoonfuls milk or cream, half a pound seeded raisins, one teaspoonful cloves, half as much grated nutmeg. No. 101 — FRUIT GINGERBREAD. Two Ibs. flour, three-quarters do. butter, one do. coffee-sugar, one do. raisins, one do. currants, two cups molasses, one-half do. sour cream (or milk, if you cannot get cream), six eggs beaten separately, One heaping teaspoonful soda, two tablespoonfuls ginger, one teaspoonful cinnamon and one of cloves. Cream the butter and sugar, warm the molasses a little and add to them; next the beaten yolks, then the the milk and spice, soda, flour and whites, well beaten; last, the fruit, which must be dredged with flour. Beat all together well, the last thing before baking. Bake in two loaves, in a moderate oven. This cake will keep a long time. No. 102 — PLAIN GINGERBREAD. One cup butter, one do. sugar, one do. molasses, one do. sour milk, two eggs, one teaspoonful soda, one of cinnamon, and one tablespoonful ginger, nearly five cups of flour. Be careful not to get it too hard; it should be about as thick as cup-cake batter. No. 103 — SPONGE GINGERBREAD, WITHOUT EGOS. Three cups flour, one of molasses, one of sugar, one of milk (sour is best), one heaping tablespoonful butter, two teaspoons saleratus (not soda), two do. ginger, one do. cinnamon. Mix the molasses, sugar, butter and spice together; warm them a little and beat until they are very light in color; then add the milk, the saleratus, and lastly, the flour. Beat hard five minutes and bake in shallow pans, or, if preferred, in small cake-tins. No. 104—TEA-BISCUIT. One quart flour, two heaping tablespoonfuls lard, two cups milk (new milk, if you can get it), one teaspoonful soda and two of cream tartar, one saltspoon salt. Sift the cream tartar into the flour, then put in the salt, then the lard, rubbed lightly through the flour with the hands, next the soda, dissolved in a little of the milk, then, as rapidly as possible, the rest of the milk. Knead all together as fast as you can, roll out lightly and cut into cakes at least half an inch thick. Bake in a quick oven.