FOR FILLING

2 cups sugar, two-thirds cup of milk, butter nearly as large as an egg. Boil 10 minutes, beat till almost cold, and flavor with vanilla. This is very nice; try it.

Mrs. Florence E. Russ.

Lady Cake.

%, cup butter, 1 cup sugar, 3 cups flour, 1 cup luke warm water, 5 eggs (whites) 2 teaspoons Dixie baking pow- der, 1 teaspoon of essence. Cream butter, stir in the sugar then J of the water, then a tablespoon of the flour, alterna- ting with the water, then -one half of the eggs beaten stiff' then your powder, then the rest of eggs.

Mrs. Rosenbaum.

74 Cakes.

Angel Food Cake Filling.

Grate 1 cocoanut, 1 pound of grated chocolate, take the white of 4 eggs, 1 pound of powdered sugar, let it cook as in boiled icing. When it begins to rope take half of it and mix with the chocolate, the other half mix with cocoa- nut, reserving enough of the cocoanut to sprinkle on top of the cake. Spread over the first layer of cake the chocolate filling, then the next layer the cocoanut filling, and so on till it is the desired size, the cocoanut filling to be on top of cake. Mrs. Oliver.

Wine Cakes.

1 ounce of Fleshmen's yeast dissolved in \ pint water; add flour to make thick batter, set it to rise. When it rises sufficiently, add the yolks of 4 eggs, 1 tablespoonful of but- ter, a little nutmeg, a few drops of Dixie lemon extract, and flour to make a thick batter, set aside for 30 minutes. Grease and flour 12 or 15 small fancy cake moulds, fill them J full; let them rise i hour, put in oven and bake 20 or 25 minutes. For the syrup take 1 pound white sugar, 1 cup water J of a lemon, a piece of nutmeg or mace, a small piece of cinnamon, cook to a string syrup, flavor with unfermented wine. When cakes are baked soak thor- oughly in syrup, set in a seive to drain.

The Manhattan.

Hickory Nut Cake.

Cake same as for Marshmallow Filling, 1 cup of sour cream, 1 cup of sugar, 1 cup of hickory nut meat, chopped fine, boil all together, cool and spread between the layers.

Cakes, 75

Delicious Cake.

1 cup of sug-ar, 2 eg-g-s, >2 cupful of butter, l/2 cupful of milk, and H cupfuls of flour, unsifted; cream the butter and sug-ar tog-ether, beat the eg-gs lig-ht, and mix well, then add % teaspoonful of Dixie baking- powder, and bake in a moderate oven. This makes a delicious layer cake.

Oake Featherweight.

2 tablespoons butter, 6 eg-g-s (reserve 2 whites for icing-) 2 cups sug-ar. 3 cups flour, 2 teaspoons Dixie bak- ing- powder, £ cup milk, \ pound chocolate, vanilla ex- tract to taste, 1 teaspoonful cinnamon. Bake in jelly tins with anything- between layers.

Miss Cocker.

Lip Kucke (German Fruit Cake;.

6 eg-g-s, 1 cup brown sugar, 1 cup black molasses, y2 pound grated chocolate, 1 cup pecans (chopped), h, pound citron, allspice and cinnamon to suit taste, 3 cups flour, 1 teaspoonful Dixie baking- powder. Bake in a moderate oven. Slice and ice. Miss Cocker.

Eggless Cake.

1 cup of sug-ar, 1 cup of sour milk, 1 cup of chopped raisins, J cup of butter, 2 cups of flour, 1 teaspoon of Dixie baking- powder, \ of a teaspoon of each of the spices; cinna- mon, cloves and nutmeg-.

Mrs. D. Rosenbaum.

Creams and Custards.

m Creams and Custards. *

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"But please your honor, quoth the Peasant, This same dessert is very pleasant."

Floating Island.

Put one pint of milk into a double boiler. Separate 3 eggs, beat the whites to a stiff froth, drop them by spoon- fuls over the top of the milk, allow them to remain for just a moment, then lift carefully. Beat the yolks of the eggs with two tablespoons of sugar; add them to the hot milk, cook till the mixture slightly thickens. Be very careful that it does not curdle; take from the fire, add a teaspoon of vanilla and turn into the dish in which it is to be served. Heap the whites of the eggs over the top and serve cold.

Mrs. Peirce.

Orange or Pineapple Ambrosia.

Have the orange or pineapple broken up into tiny pieces. Beat to a stiff froth the whites of 2 eggs with sugar. Place in a glass bowl a layer of the fruit, sprinkle over it a little sugar, then spread on a little of the beaten egg, over that sprinkle grated cocoanut, then another layer of fruit, and so on till the dish is full.

Mrs. Minnie Wilkinson.

Creams and Custards. 77

Pineapple Sponge.

1 small fresh pineapple, or a can of the fruit. Must be chopped up and put with its juice in a sauce pan with a small cupful of sugar and a cupful of water. If canned pineapple is used add less sugar. Simmer 10 minutes, £ a package of g-elatine should be soaked in J a cupful of water for two hours. When ready add the gelatine, take from the fire at once, and strain into a tin basin. Set the basin in a pan of ice water or in the refrigerator, and when the mixture beg-ins to thicken, stir in the whites of 4 eg-gs, beaten to a stiff froth. Pour into a mould and set away to harden. Serve with cream.

Mrs. F. A. Dicks.