Albany Cakes.

Roll on extra flour very thin. Dip the face of each cake in granulated sugar. Bake slowly in greased pans.—Mrs.R.R.

Scotch Cakes. (Very nice.)

Sweet Crackers.

Roll thin and cut it with tin shapes, and bake quickly.—Mrs.S.

Drop Cake.

Cream Cakes.

Beat up one egg, add to it half a cupful sugar, half a cupful flour, mixing thoroughly. While this is being done, put on the fire half a pint milk; when it boils, stir in the eggs, sugar, and flour mixture, then add a piece of butter, half the size of an egg. Stir all the time until it is of the desired consistency, which will be in a few minutes. When cold, add, and thoroughly mix, one and one-half teaspoonful vanilla.

For the cake: put one tumblerful of water to boil, and then add one-quarter pound butter; when melted, put in one and one-half tumblerful of flour. Stir in, mixing thoroughly, being careful not to burn it. It is sufficiently cooked by the time it is thoroughly mixed. Remove from the fire, and when cool, stir in five unbeaten eggs, mixing one at a time. It will then be the consistency of stiff paste. Drop on buttered tins, and bake in a quick oven fifteen or twenty minutes. Cut the side and insert the cream.—Mrs.H.M.

Marguerites.

Cream together one pound of sugar and one pound of butter very light. Beat the yolks of six eggs, sift one and one-half pound of flour into the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half glassful of rose water. Stir the whole well, and roll it on the board till it is half an inch thick; cut in cakes and bake quickly. When cold, spread the surface of each cake with marmalade. Beat the whites of four eggs light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon, and put it on top of each cake. Put the cakes in the oven, and as soon as they are of a pale brown, take them out.—MissM.C.L.

Marguerites.

Two pounds of flour, one pound and five ounces of sugar, one pound and five ounces of butter, eight eggs. Rub together the butter and sugar till perfectly light; beat the eggs till very thick, leaving out the whites of six eggs for the icing. Sift the flour into the eggs, butter and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), half a glass of rose water. Stir the whole well together, and roll it on your paste-board about half an inch thick; then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with marmalade or jam. Beat the whites, left out, very light, and add enough powdered sugar to make them as thick as icing. Season with lemon or vanilla, and with a spoon put it on each cake. Put the cakes in the oven to brown.—Mrs.H.

Marguerites, or Jelly Cakes.

Rub together one pound sugar, one pound of butter, till perfectly light. Beat six eggs till very thick, leaving out the whites. Sift one and a half pound of flour into the eggs, butter, and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a glass of rose water. Stir the whole well, and roll it on the paste-board about one-quarter inch thick. Then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with peach jam or any marmalade. Beat the whites of four eggs very light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon or rose water and with a spoon put it on each cake, high in the centre. Put the cakes in the oven, and as soon as they are of a pale brown take them out.—Mrs.I.H.

Shrewsbury Cake.

Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace. Roll and bake in tin sheets or in an oven.—Mrs.T.

Macaroons.

Blanch and pound one pound of sweet almonds with a little rose water; whip the whites of seven eggs to a froth; add one pound sugar; beat some time. Add the almonds; mix well. Drop on buttered paper, sift sugar over them, and bake quickly.

Jumbles.

A delicious cake.—Mrs.A.T.

Jackson Jumbles.

The grated rind of one or two lemons, or a little grated nutmeg. Roll out and bake.—Mrs.H.S.

Jumbles.

Jumbles.

Rub one pound butter into one and a quarter pound flour; beat four eggs with one and a quarter pound sugar, very light; mix well with the flour. Add one nutmeg and a glass of brandy.—Mrs.J.W.

Coffee Cake.

Cinnamon Cakes.

Six eggs, leaving out two yolks, which you will beat up with a little rose water, and, with a feather, spread on the cakes; then strew cinnamon and sugar on them, and blanched almonds. Lay them on tins, and bake them in a slow oven.—Mrs.I.H.

Cinnamon Cakes.

Strawberry Cakes.

Bake quickly.—Mrs.A.T.

Holmcroft Cake.

Nothings.

Take one egg, two tablespoonfuls cream, butter the size of a walnut, flour to make the dough very stiff; work it well and roll it very thin. Cut the size of a saucer. Fry in lard and sprinkle with powdered sugar.—Mrs.T.C.

Sugar Cakes.

Mix four cupfuls of sugar with eight cupfuls of flour and one large spoonful of coriander-seed; add one cupful of butter, one cupful of lard, six eggs, two tablespoonfuls of sour cream or milk, one teaspoonful of soda.—Mrs. Dr.S.

Cookies.

Cream the butter with one cup of the sugar, beat the eggs separately and put into the yolks the remaining cup of sugar; add this to the butter, and put in whites and flour last. Roll thin and bake quickly.—Mrs.F.F.F.

Gloucester Cakes.

Beat the eggs very light; mix into them the flour and milk alternately, and beating it until perfectly smooth, add a little salt. Melt the butter and stir it into the batter. Bake in small moulds.—Mrs.J.D.

Tea Cakes.

Roll out half an inch thick, and bake in a moderate oven.—Mrs.F.C.W.

Crullers.

Rub the cream tartar, flour, and sugar together; wet with sweet milk quite soft. Have the lard several inches deep in the pot or pan you cook in, and when boiling lay in enough crullers just to cover the bottom. They must be quite thin, and when brown on the lower side, turn over with a fork. They are more convenient to turn with a hole in the centre.—Mrs.B.

Tea Cakes.

Delicate Tea Cakes.

Tartaric Cakes.

Beat the yolks of three eggs, the whites whipped to a froth, three full cups of brown sugar, half a pound of butter, one spoonful lard, one and a half pound of flour, leaving two spoonfuls to roll with. Mix all well together. Dissolve one teaspoonful soda and three-quarters teaspoonful tartaric acid in a little cream. First mix the soda with the dough, then the acid. Season with mace or wine. They will rise very much.—Mrs.D.

A Delicate Cake for Tea.

Beat the yolks and whites of two eggs separately; to the yolks add two coffee-cups of sugar, and two cupfuls of sweet milk; then four tablespoonfuls butter creamed; next the white of the eggs, lastly, four cupfuls of flour with one teaspoonful soda, two teaspoonfuls cream of tartar, sifted in the flour.

Bake in shallow pans.—Mrs.C.V. McG.

Lemon Jumbles.

Mix rather stiff. Roll and cut out with a cake-cutter.—Mrs.W.

Bonnefeadas.

Make a rich paste with one quart flour; roll it out very thin, first dividing it in two pieces, spread it with butter, washed and creamed, "A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one inch wide; put them in a pan with the whole side down; sprinkle over them sugar, butter, and cinnamon. Bake quickly. Take them out of the pan while hot.—Mrs. Col.A.L.

Delicious Small Cakes.

These cakes are better without soda and of the consistency of Shrewsbury cakes. Beat the whites of three eggs to a strong froth; weigh one pound of the best "A" sugar, put it in a tin can with three wine-glasses of water. Let it boil slowly, till it begins to rope, or rather, when a little of it will cool on a plate, like it would begin to candy. Then pour the boiling sugar gradually to the white of egg; beat it well till it begins to thicken and to cool somewhat, then beat into the icing two tablespoonfuls of powdered cinnamon, and ice over the little cakes, using a stiff feather for the purpose. You can add the other unbeaten whites of eggs, with an addition of sugar, to make more small cakes.—Mrs.M.C.C.

Wafers.

Wafers.

Prepare as for pound cake. Bake in wafer irons, rolling them while hot.

Dimples.

Beat the whites of three eggs and three-quarters pound of sugar till well mixed. Stir in blanched almonds, cut fine. Drop on tins and bake in a cool oven.—Mrs.A.C.

Ginger Cakes.

Ginger Snaps.

Beat the molasses till it looks light, then put it in the sugar; next pour in the hot butter and lard, one egg beaten light, one teacup ground ginger.

Have the mixture milk-warm; work flour in briskly. Roll them and bake quickly.—MissN.S.L.

Ginger Cakes.

Cheap Ginger Cakes.

Ginger Bunns.

Stir all together, then add two eggs well beaten, stir in one pound of flour and moisten with sweet milk, until it can be easily worked. Roll out and bake in quick oven.—Mrs.H.D.

Molasses Cakes.

Let the dough be as soft as you can conveniently handle it. Bake in a moderately quick oven.—Mrs.R.L.

Spice Nuts.

Bake in small drops or cakes.—Mrs. Dr.J.

Ginger Snaps.

Stir and let it cool; add sifted flour enough to make a dough; roll thin and bake.—Mrs.S.B.

Drop Ginger Cakes.

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