double boiler until
soft, let cool, and spread between the cakes.

~FRUIT CAKE~--One cup dark sugar, one-half cup butter, one cup molasses,
one cup coffee (cold liquid), three eggs, three tablespoons mixed
spices, one pound currants, two pounds raisins, three cups flour, three
teaspoons baking powder, one-fourth pound citron.

~GOLD CAKE~--Mix the yolks of four eggs, one cup of sugar, one-half cup
of sweet milk, one-half cup of butter, three cups of flour sifted three
times, one teaspoonful of cream of tartar and one-half teaspoon of soda.
Beat very thoroughly. Use a moderate cake oven.

~HICKORY NUT CAKE~--Cream one cup of butter with two cups of sugar, add
the well beaten yolks of four eggs, and one-half cup of milk. Sift three
level teaspoons of baking powder twice with two and one-half cups of
pastry flour. Reserve one-half cup of the flour and add the remainder to
the first mixture. Now fold in the whites of four eggs beaten stiff,
one teaspoon of lemon juice, half a dozen gratings of the yellow rind of
lemon and one cup each of seeded and chopped raisins and of chopped
hickory nuts mixed with the reserved half cup of flour. Bake in a
moderate oven, cover with a white icing and garnish without meats.

~HUCKLEBERRY CAKES~--Mix together one quart of flour, one teaspoon salt,
four teaspoons baking powder and one-half cup of sugar. Mix one-third
cup butter, melted with one cup of milk. Add it to the flour and then
add enough more milk to make a dough stiff enough to keep in shape when
dropped from a spoon. Flour one pint of berries, stir in quickly, and
drop by the large spoonful on a buttered pan or in muffin rings. Bake
twenty minutes.

~ICE CREAM CAKE~--Cream three-quarters cup of butter with two cups of
fine granulated sugar. Add one cup of milk with two cups of flour and
three-quarters cup of cornstarch sifted twice with five level teaspoons
of baking powder. Fold in slowly the whites of seven eggs and bake in
layers.

~LAYER CAKE~--One and one-half cups of sugar, two-thirds of a cup of
butter, the whites of six eggs, one cup of sweet milk, two and one-half
cups of pastry flour, two teaspoonfuls of baking powder, flavor with
lemon, put two-thirds of the mixture into jelly tins. To the rest add
two tablespoonfuls of molasses, one-half cup of raisins (seeded), three
figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice,
two tablespoonfuls of flour. Bake, when cool, together with