er, put in a saucepan and
let it come to the boil until thick and clear, stir constantly. When
cool enough spread between cakes.

SOFT ICING FOR CAKES.

Two cups of white sugar (teacups), three fourths cup of sweet milk, one
half a tablespoonful of washed butter. Boil for ten minutes, take off
and stir constantly till it begins to thicken, then spread immediately
over cakes. Put in flavoring to taste when you begin to stir.

CREAM ICING.

MRS. RATTRAY.

Take a piece of butter about one half the size of an almond, wash
thoroughly to remove salt, beat it to a cream with one tablespoonful of
rich cream, flavor with a few drops of lemon, vanilla or any flavoring
preferred, then thicken with powdered sugar and spread on cake with a
knife dipped in cold water. Let stand before using an hour or longer.

GINGERBREAD AND SMALL CAKES.

GINGERBREAD.

MRS. FARQUHARSON SMITH.

Three fourths pound of butter, two cups of milk, five cups of flour, two
cups of molasses, two cups of sugar, five eggs, four tablespoons of
ginger. Mix butter and sugar together. Mix the molasses and milk and
flour, then the eggs, whip the latter well but not separately, the
risings put in last, one teaspoonful of baking soda, and two of cream
tartar; if sour milk or cream is used the latter need not be used; a
large flat pan with well buttered paper. Cooked in a moderate oven it
takes about three quarters of an hour to bake. Sour cream makes it much
richer and not quite so much butter required.

SPONGE GINGERCAKE.

MRS. ANDREW T. LOVE.

Four eggs, three cups molasses, one cup sugar, one half cup of milk or
water, one half cup butter, three small tablespoons ginger, one half
teaspoon nutmeg, cloves, cinnamon, one and one half pounds flour light
weight, three teaspoon baking powder, lemon or vanilla flavoring.

SOFT GINGERBREAD.

MRS. W. R. DEAN.

One quart of flour, rub in it one half cup butter, one pint of molasses,
two eggs, one tablespoon ginger, two teaspoons soda dissolved in a
tumbler of milk. About forty minutes to bake.

SOFT GINGERBREAD.

MISS BEEMER.

Two cups molasses, one half cup of shortening (lard), three fourths cup
boiling water, one tablespoon each of ginger, cinnamon and saleratus,
(soda) two tablespoonfuls vinegar, three and one half cups of flour, one
teaspoon salt (even), melt the molasses and shortening on the stove
slowly, mix the saleratus with the boiling water and add it to the
above, the