very
carefully and mix thoroughly, turn into an ungreased pan and bake in a
moderate oven for about fifty-five minutes. When done turn upside down
and when cool it will either drop out or it may be easily removed from
the pan with a knife.

CHOCOLATE CAKE.

MISS M. A. RITCHIE.

Dissolve two ounces of chocolate in five tablespoonfuls boiling water.
Cream half a cup of butter adding gradually one and a half cups of
sugar; add the yolks of four eggs, beat thoroughly; then add the
chocolate, half a cup of cream or milk, a cup and three quarters of
flour, two rounding teaspoonfuls of baking powder, a teaspoonful of
vanilla. Beat the whites of the eggs to a stiff froth, stir them
carefully into the mixture, and it is ready to bake either in a loaf-pan
or in three layer cake pans. Frost with boiled icing flavored with
chocolate.

CHOCOLATE CAKE.

MRS. G. CRESSMAN.

One and one half squares of chocolate melted in one half cup of milk,
two eggs, reserving white of one egg for frosting, one cup sugar, one
teaspoonful soda in one half cup of milk, and one and one quarter cups
of flour. Bake in dripping pan. Boiled frosting, one cup of sugar and
white of one egg.

MAPLE CREAM CAKE.

One cup of sugar, two eggs, two tablespoonfuls butter, a little less
than two cups of flour, two teaspoonfuls baking powder. Bake in two
tins. Frosting, one cup and a half of maple sugar, one half cup cream,
boil until quite thick then beat until it creams, add the white of one
egg, keep beating until thick.

COCOA CAKE.

MISS MAUD THOMSON.

Rub one half cup butter to a cream, with one cup of sugar, add the
beaten yolks of two eggs, and beat well. Mix one and one half cups of
flour, one teaspoonful baking powder and two teaspoonfuls cocoa,
thoroughly beat the whites of eggs stiff, measure one-half cup of milk,
and then add a little milk and flour alternately to the egg mixture,
lastly add the whites of eggs and one teaspoonful of lemon or vanilla.
Bake in a shallow pan about twenty minutes and then frost with plain
cocoa frosting.

ICING.--Mix one half teaspoonful cocoa with one cup powdered sugar, add
one tablespoonful lemon juice and one tablespoonful boiling water or
enough to make the sugar into a paste that settles to a level the moment
you stop stirring. Spread at once on the hot cake.

CORN CAKE.

MRS. W. W. HENRY.

One cup of corn meal, one cup of flour, two teaspoons baking powder,
sifted with the flour, one eg