cup of butter, two cups of sugar, one cup of sweet milk, two and
one-half cups of flour, the whites of seven eggs, two even
teaspoonfuls of baking powder, one pound each of seeded raisins, figs
and blanched almonds, and one quarter of a pound of citron, all
chopped fine. Mix all thoroughly before adding the fruit; add a
teaspoonful of lemon extract. Put baking powder in the flour and mix
it well before adding it to the other ingredients. Sift a little flour
over the fruit before stirring it in. Bake slowly two hours and try
with a splint to see when it is done. A cup of grated cocoanut is a
nice addition to this cake.

MOLASSES FRUIT CAKE.

One teacupful of butter, one teacupful of brown sugar, worked well
together; next, two teacupfuls of cooking molasses, one cupful of milk
with a teaspoonful of soda dissolved in it, one tablespoonful of
ginger, one tablespoonful of cinnamon and one teaspoonful of cloves,
a little grated nutmeg. Now add four eggs well beaten and five cups of
sifted flour, or enough to make a stiff batter. Flour a cup of raisins
and one of currants; add last. Bake in a very _moderate_ oven one
hour. If well covered will keep six months.

SPONGE CAKE.

SEPARATE the whites and yolks of six eggs. Beat the yolks to a cream,
to which add two teacupfuls of powdered sugar, beating again from five
to ten minutes, then add two tablespoonfuls of milk or water, a pinch
of salt and flavoring. Now add part of the beaten whites; then two
cups of flour in which you have sifted two teaspoonfuls of baking
powder; mix gradually into the above ingredients, stirring slowly and
lightly, only enough to mix them well; lastly add the remainder of the
whites of the eggs. Line the tins with buttered paper and fill
two-thirds full.

WHITE SPONGE CAKE.

Whites of five eggs, one cup of flour, one cup sugar, one teaspoonful
baking powder; flavor with vanilla. Bake in a quick oven.

ALMOND SPONGE CAKE.

The addition of almonds makes this cake very superior to the usual
sponge cake. Sift one pint of fine flour; blanch in scalding water two
ounces of sweet and two ounces of bitter almonds, renewing the hot
water when expedient; when the skins are all off wash the almonds in
cold water (mixing the sweet and bitter) and wipe them dry; pound them
to a fine, smooth paste (one at a time), adding, as you proceed, water
or white of egg to prevent their boiling. Set them in a cool place;
beat ten eggs, the whites and yolks se