to taste--ginger, allspice, nutmeg, all in
powder, is a good mixture. Bake rather quickly.

_Solid Chocolate Cake_: (Mrs. R. Heim.) Cream together one cup butter,
two of sugar, add six egg-yolks beaten light, then add alternately one
cup sour milk with teaspoon soda dissolved in it, and three cups sifted
flour. Fold in egg-whites stiffly beaten then add half cake Baker's
chocolate melted, and three teaspoonfuls vanilla. Stir hard a minute,
pour in deep, well greased pan, and bake in moderate oven.

_Coffee Cake_: (Mrs. R. Heim.) Beat together until light, one egg, one
cup sugar, butter the size of a large egg. Add alternately one cup milk,
and two cups flour with two teaspoonfuls baking powder sifted in it.
Put in pan, and sprinkle thickly all over top with sugar and powdered
cinnamon. Bake rather quickly but do not scorch.

_Fig Pudding_: (Mrs. R. Heim.) One pound figs, half pound suet, six
eggs, two cups sugar, three cups biscuit crumbs. Run figs, suet and
crumbs through grinder, beat eggs very light, add other ingredients,
beat again, and steam or boil in buttered mold, tied in well scalded
bag, four hours. Serve hot with this sauce. Beat to a light cream, one
cup butter with two cups sugar. Add two eggs very well beaten, then
gradually two tablespoons vinegar and one of vanilla. Cook a long time
in double boiler, stirring constantly, or it will not be smooth. Keep
hot until served.

_Thin Ginger Snaps_: (Mrs. R. Heim.) Mix a cup of melted lard well
through two of molasses, add a pinch of salt, spices to taste, and
enough flour to make a soft batter. Drop by small spoonfuls on a
well-greased baking sheet, and cook in quick oven.

_Measure Pound Cake_: (Leslie Fox.) Cream well together, one cup butter,
one and three-quarter cups sugar, when very light, drop in an egg-yolk
unbeaten, beat hard, put in another yolk, beat again hard, then another,
and repeat the hard beating. When very light add alternately two and
one-half cups flour, and one cup milk, mix well, then add half a cup
flour sifted three times with three even teaspoonfuls baking powder.
Follow this with the egg-whites beaten stiff. Flavor with brandy--a
tablespoonful and a half. Bake in a moderate oven about an hour. Serve
with any approved pudding sauce, or use as other cake. Nearly as good as
the pound cake of our grandmothers.

_Kisses_: (Mrs. R. Heim.) Add to four fresh egg-whites unbeaten, a tiny
pinch of salt, two teaspoonfuls water, and three c