SPICE CAKE.

One and one-half cup granulated sugar, one-half cup b.u.t.ter, one-half cup milk, three eggs (whites beaten separately), three cups flour, two teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful allspice, one pound raisins, cut fine and well floured.

SPONGE CAKE.

Seven eggs, separate yolks and whites, beat the whites to a stiff froth; three cups powdered sugar, beaten well with the yolks, three cups flour and one cup water, again well beaten with the sugar and yolks; three level teaspoonfuls baking powder and the whites of the eggs, previously well beaten to a stiff froth, laid over the top of the sponge, and all well beaten for five minutes. Bake in a slow oven.

SPONGE CAKE.

Eleven eggs, four cups powdered sugar, four cups flour, one cup cold water, omit yolks of two eggs, beat nine yolks lightly and add sugar and water gradually, add whites, also beaten until very light, then stir in the flour, in the last cupful of which put one large teaspoonful baking powder and one-half teaspoonful salt.

SPONGE CAKE.

Four eggs, two cups powdered sugar, two cups flour, three-fourths cup very hot water, two teaspoonfuls baking powder, one-half teaspoonful salt. Cream yolks of eggs and sugar, add one-half the hot water; mix flour, salt, and baking powder, and alternate with the hot water. Beat whites of eggs to a stiff froth and add to mixture. Flavor to taste.

Bake in moderate oven.

SPONGE CAKE.

Place upon the stove one cup milk and two tablespoonfuls b.u.t.ter. Beat four eggs light with two cups sugar, stir in two cups flour, two teaspoonfuls baking powder, then add hot milk and b.u.t.ter and flavoring.

Beat thoroughly and bake in a loaf in a moderate oven.

SPRINGERS.

Four eggs well beaten, one pound powdered sugar, one pound flour, a pinch of salt, one-eighth teaspoonful soda, flavor with anise.

SUNSHINE CAKE.

Whites of seven eggs, yolks of five eggs, one and one-fourth cup granulated sugar, one cup flour, one-fourth teaspoonful cream of tartar, one teaspoonful lemon and orange extract. Beat whites of eggs very stiff, adding cream of tartar while beating. Beat yolks until lemon color. Sift sugar and flour several times before measuring. For mixing add beaten yolks to beaten whites and fold in the sugar and flour alternately; do not beat, only stir enough to mix thoroughly, and add extract last. Bake in Van Duzen pan forty-five minutes in a moderate oven.

TOLEDO CUP CAKE.

One-fourth cup b.u.t.ter, one-half cup sugar, one-fourth cup milk, one egg, one small cup flour, one teaspoonful baking powder, one-half teaspoonful vanilla. Rub the b.u.t.ter and sugar to a cream, beat the egg light without separating and put it in next, then the milk, a little at a time. Add the baking powder and flour, and then the vanilla. Bake in little tins.

VELVET SPONGE CAKE.

Two cups sugar, six eggs, leaving out the whites of three, one cup boiling water, two and one-half cups flour, two teaspoonfuls baking powder in the flour; beat the yolks a little, add the sugar and beat fifteen minutes; add the three beaten whites and the cup of boiling water just before the flour; flavor with a teaspoonful lemon extract and bake in three layers, putting between them icing made by adding to the three whites of eggs beaten to a stiff froth six dessert-spoonfuls pulverized sugar to each egg, and lemon to flavor.

WHITE ICING.

Four cups sugar, one-half teaspoonful cream of tartar, one-half teaspoonful baking powder, one cup hot water, whites of four eggs, juice of one-half lemon. Mix sugar, cream of tartar and baking powder. Add water and let boil. Do not stir. Beat whites of eggs, standing in a pan of hot water. Add boiling syrup, a spoonful at a time, slowly, until half has been added. Put in lemon juice and beat hard, letting the rest of the syrup boil until it looks thick. Then pour it into mixture, beating hard. Set in pan over hot water until it will stand alone when dropped from spoon. If not thick enough, beat and steam again; if too thick, add boiling water and steam more.

WHITE MOUNTAIN CAKE.

Two cups pulverized sugar, one-half cup b.u.t.ter beaten to a cream; add one-half cup sweet milk, two and one-half cups flour, two and one-half teaspoonfuls baking powder in the flour, whites of eight eggs; bake in jelly tins and put together with icing made by boiling one-half teacup water and three teacups sugar till thick; pour it slowly over the well-beaten whites of three eggs and beat all together till cool. Beat before putting on each layer. Sprinkle each layer thickly with grated cocoanut, and a handsome cocoanut cake will result.

WHITE PERFECTION CAKE.

Three cups sugar, one cup b.u.t.ter, one cup milk, three cups flour, one cup cornstarch, three teaspoonfuls baking powder, whites of twelve eggs beaten to a stiff froth, cream, sugar and b.u.t.ter; dissolve cornstarch in milk and add to the sugar and b.u.t.ter; mix flour and baking powder and add to mixture. Lastly the whites of eggs, well beaten. Bake in a moderate oven.

FRUITS

Fruit of all kinds She gathers, tribute large, and on the board Heaps with unsparing hand.--Milton.

APPLES.

While most people prefer apples cooked in some form, they are very good and wholesome when eaten raw. There are so many varieties of this fruit that one finds flavors of almost all other fruits if one tastes a number of different kinds of apples.

BANANAS.

This is a fruit which is delicious eaten in almost any form. It is especially good frozen.

CANTALOUPES.

Cantaloupes should be kept on ice and served in halves, each half filled with chopped ice or peaches, as a breakfast dish. To clean cantaloupes, sc.r.a.pe out seeds and wash out each half under the cold-water faucet. The half may be filled with ice cream and served as a dessert.

GRAPES.

Put bunches in a colander and pour cold water over them. Drain and chill, and arrange prettily on dish. Always be sure to remove the imperfect grapes.

GRAPE FRUIT.

(Shaddock.)

This fruit was named for Captain Shaddock, who first brought it from the East Indies. It is delicious, and supposed to have medicinal value. It is refreshing served for breakfast, but may be used as first course for any meal. It should be prepared several hours before needed. Cut in half, remove center pulp with scissors or sharp, small knife; cut each section away from pulp, put two tablespoonfuls powdered sugar and a Maraschino cherry in center of each half. Place in cool place till ready to serve.

ORANGES.