ps of sugar, one cup of sour cream or milk,
three eggs, one teaspoonful of soda dissolved in a tablespoonful of
warm water, one tablespoonful of ginger, one teaspoonful of ground
cinnamon and five cups of sifted flour, or enough to roll out _soft_.
Cut out rather thick like biscuits; brush over the tops, while hot,
with the white of an egg, or sprinkle with sugar while hot.

The grated rind and the juice of an orange add much to the flavor of
ginger cake.

GOLD AND SILVER CAKE.

This cake is baked in layers like jelly cake. Divide the silver cake
batter and color it pink with a little cochineal; this gives you pink,
white and yellow layers. Put together with frosting. Frost the top.

This can be put together like marble cake, first a spoonful of one
kind, then another, until the dish is full.

BOSTON CREAM CAKES.

Put into a large-sized saucepan half a cup of butter and one cup of
hot water; set it on the fire; when the mixture begins to boil, turn
in a pint of sifted flour at once, beat and work it well with a
vegetable masher until it is very smooth. Remove from the fire, and
when cool enough add five eggs that have been well beaten, first the
yolks and then the whites, also half a teaspoonful of soda and a
teaspoonful of salt. Drop on buttered tins in large spoonfuls about
two inches apart. Bake in a quick oven about fifteen minutes. When
done and quite cold, open them on the side with a knife or scissors
and put in as much of the custard as possible.

_Cream for Filling._--Made of two eggs, three tablespoonfuls of sifted
flour (or half cup of cornstarch) and one cup of sugar. Put two-thirds
of a pint of milk over the fire in a double boiler; in a third of a
pint of milk, stir the sugar, flour and beaten eggs. As soon as the
milk looks like boiling, pour in the mixture and stir briskly for
three minutes, until it thickens; then remove from the fire and add a
teaspoonful of butter; when cool, flavor with vanilla or lemon and
fill your cakes.

CHOCOLATE ECLAIRS.

Make the mixture exactly like the recipe for "Boston Cream Cakes."
Spread it on buttered pans in oblong pieces about four inches long and
one and a half wide, to be laid about two inches apart; they must be
baked in a rather quick oven about twenty-five minutes. As soon as
baked ice with chocolate icing, and when this is cold split them on
one side and fill with the same cream as "Boston Cream Cakes."

HUCKLEBERRY CAKE.

Beat a cup of bu