l) of powdered mace, a coffeecup of hickory nut or
walnut meats chopped a little. Fill the cake-pans with a layer of the
cake, then a layer of raisins upon that, then strew over these a
handful of nuts, and so on until the pan is two-thirds full. Line the
tins with well-buttered paper and bake in a steady, but not quick,
oven. This is most excellent.

CHEAP CREAM CAKE.

One cup of sugar, one egg, one cup sweet milk, two cups flour, one
tablespoonful butter, two heaping teaspoonfuls of baking powder;
flavor to taste. Divide into three parts and bake in round shallow
pans.

_Cream._--Beat one egg and one-half cup sugar together, then add
one-quarter cup flour, wet with a very little milk and stir this
mixture into one-half pint of boiling milk, until thick; flavor to
taste. Spread the cream when cool between the cakes.

SOFT GINGER CAKE.

Stir to a cream one cupful of butter and half a cupful of brown sugar;
add to this two cupfuls of cooking molasses, a cupful of sweet milk, a
tablespoonful of ginger, a teaspoonful of ground cinnamon; beat all
thoroughly together, then add three eggs, the whites and yolks beaten
separately; beat into this two cups of sifted flour, then a
teaspoonful of soda dissolved in a spoonful of water and last, two
more cupfuls of sifted flour. Butter and paper two common square
bread-pans, divide the mixture and pour half into each. Bake in a
moderate oven. This cake requires long and slow baking, from forty to
sixty minutes. I find that if sour milk is used the cakes are much
lighter, but either sweet or sour is most excellent.

HARD GINGERBREAD.

Made the same as "Soft Gingerbread," omitting the eggs and mixing hard
enough to roll out like biscuit; rolled nearly half an inch thick and
cut out like small biscuits, or it can be baked in a sheet or on a
biscuit-tin; cut slits a quarter of an inch deep across the top of the
tin from side to side. When baked and while hot, rub over the top with
molasses and let it dry on.

These two recipes are the best I have ever found among a large variety
that I have tried, the ingredients giving the best proportion for
flavor and excellence.

PLAIN GINGERBREAD.

One cup of _dark_ cooking molasses, one cup of sour cream, one
teaspoonful of soda dissolved in a little warm water, a teaspoonful of
salt and one heaping teaspoonful of ginger; make about as thick as cup
cake. To be eaten warm.

WHITE GINGER BISCUIT.

One cup of butter, two cu