TO SELL AT TEN CENTS A PIECE

With one pound of butter and lard cream one and one-half pounds of sugar, ten eggs, two-thirds of a pint of milk, juice and grating of two oranges, two pounds of cake flour, one ounce of baking powder. Mix and bake like above. Ice some with orange, some strawberry, some chocolate. On one side ornament the name "Golden Rod'' in different colors; that is, if cakes are frosted chocolate, ornament in yellow; if iced yellow, ornament in pink or white, etc.

Lemon Twist. Mix well, dry, two pounds of hard butter with two and three- fourth pounds of cake flour, twenty ounces of sugar, and lemon flavor; add twelve eggs and the juice of four lemons; mix very light to a stiff dough. Set in ice box to harden. Roll in long, thin strips and twist them. Cut in slices, wash with eggwash, dip in coarse sugar and bake in a good heat.

Orange Slices.

The moulds for these can be bought from any supply house.

They are not to be greased, but the slices cut loose with a sharp knife

from the moulds. Beat very stiff three-fourths of a pint of egg whites ;

add by handfuls one-half pound sugar; then twelve egg yolks, and

last, nine ounces of cake flour. Orange flavor. Lay out witli bag

and tube; bake medium warm. When cold, ire with orange water

Same mixture as for orange slices. Set slices together with jelly. Cover all over with yellow or green icing, stick a slice of green citron in the top for stem.

Stork JVestvS (Ribbon Czike).

Sift two pounds of strong flour in a bowl, make a dent in center in which you break four eggs and two yolks, a pinch of baking soda, one-fourth ounce ammonia, one-half gill milk, salt, three ounces powdered sugar, a little mace, one-half pound melted butter, and one glass of brandy or rum. Make all into a stiff dough as for noodles. Set away in a cool place for about one hour, covered with a damp cloth. Then roll out very thin about four feet long and two feet wide; cut with pie jigger in strips one inch wide. Wet the strips on ends and in center with egg. Take about five strips up at a time, press the ends so they will hold together; sling around in different directions and bring the ends on bottom so that all make a loose ball. Set on a dusted board; let stand a while, then cook in hot cruller grease to a fawn color, not too brown. Break the bottoms out of some tin cans and set in the kettle to fry the balls in; this is done to hold the balls together. When cool dust with cinnamon sugar.

Apple Snow Cake.

Bake regular layers and fill with this filling: Grate a hard, sour apple (peeled) in a deep plate; add one-half pound of fine sugar and then one egg white. Beat all up well about fifteen minutes with silver work or small beater. When almost done you can add one- fourth ounce of dissolved gelatin. Fill the layers with it and cover top also.

Belgrade Almond. Sliees.

Five and one-half pounds of brown sugar, three and one-half pounds of butter, one quart of eggs, three-eighths of an ounce of ammonia, three-eighths of an ounce of soda, one-half pint of milk, three and one-fourth pounds sifted cake crumbs, one pound of raw almonds, six and one-fourth pounds soft flour, one-half pound fine desiccated cocoanut. Flavor with cinnamon and allspice. Make stiff dough. Roll in one and one-half inch thick rolls. Set on greased pans, press flat, wash with egg, and bake medium warm. Cut in slices one inch wide.

Fig Cake.

Cream one pound of butter and lard with one and one-half pounds of sugar, add one pint egg whites, which first partly beat, one pint of milk with one-third of an ounce of soda, two and one-fourth pounds of flour, two-thirds of an ounce of cream of tartar, lemon. Bake in layer tins, spread with fig marmalade between and on top, then ice over with water icing flavored with lemon juice.

California Fig Tarts.

Mix together like cookie dough three pounds of granulated sugar, one and one-fourth pounds of lard, one pint of eggs, one quart of milk, one and one-half ounces of baking powder, six pounds of cake flour, and lemon flavor. Roll out a piece one-fourth of an inch thick, cut out with round small cutter, lay on pans. Now roll as many pieces from which cut out the centers so as to get rings. Bake all in a warm oven, spread the cookies on bottom with fig marmalade and lay a ring on top of each and dust with fine sugar.

Fairy Drops.

Beat stiff one quart of egg whites. Mix into it light one and three- fourth pounds of fine sugar, then one pound of cake flour with four ounces of corn starch and one ounce of cream of tartar, vanilla or honeysuckle flavor. Lay out with bag and tube on paper, dust light with fine sugar, bake cool; wet the paper to take them of! ; set two together with fig or apricot marmalade.

Ceylon Cocoanut Drops.

Cream three pounds of sugar with one pound of butter and lard, add one pint of eggs, one quart of milk, five pounds cake flour, three and one-half ounces of baking powder, one pound desiccated cocoa- nut. Drop like drop cake on greased tins. Bake in a medium heat.

Metropolitan Jelly Buns.

Mix two pounds of granulated sugar, three-fourths of a pound of butter, with seven eggs, one and one-third pints of milk, four pounds of cake flour and one ounce of baking powder, like cookie dough, lemon flavor. Roll out and cut like sugar cookies, wash with eggs, spread a little jelly in the center of each; pull the dough over the top

to cover the jelly; set on pans upside down. Press a little, wash with egg ; bake hot ; jelly will burst through the top in different places. They look well and sell well at ten or twelve cents per dozen.

Parisian Buns.

Sift five and a half pounds of cake flour with two ounces of cream of tartar in a bowl, rub in dry one and a half pounds of butter and lard. Make a hole in the centre, put in two and one-half pounds of sugar, one and one-fourth pints of eggs, one and three-fourth pints of milk, one ounce of soda. Mix all light; add one pound of currants. Drop like drop cakes on cookie tins, wash with egg, sprinkle a little fine sugar on the top of each ; bake hot.

Honey Jumbles.