e teaspoon of
soda, two cups sugar, spices to suit taste, one pound of seeded and
dredged raisins and of currants and one cup of nuts, chopped. Stir
thick with flour about three and one half cups. Bake in one loaf. Cut
into pieces and steamed, this cake makes delicious pudding, served with
pudding sauce. It calls for no butter or eggs so is a cheap cake when
these foods are scarce and high priced.--Mrs. Whitehead.

CHOCOLATE COFFEE CAKE.--One cup granulated sugar, one half scant cup of
butter, yolks of two eggs and one white, one half cup strong coffee
warmed on stove with two squares of Bakers chocolate, one and one half
cups of flour sifted with two small teaspoons of baking powder. Cream
butter and sugar, then beat in eggs. Cool coffee and chocolate and add
lastly the flour, and a cup of chopped nuts. Bake in a moderate oven in
one loaf or in two layers. Ice with chocolate or white icing.--Mrs. A.
D. Paulson.

BREAD CAKE.--Three cups bread dough, three cups sugar, one cup of
butter, three eggs, one teaspoon each cinnamon, cloves and mace, a
little ginger, one cup raisins, one cup currants, one half teaspoon
soda. Let rise one hour and bake.--Mrs. R. J. Walker.

COFFEE CAKE.--Two or three cups of bread sponge, one cup of sugar, two
eggs well beaten, one pint of milk, (luke warm), two tablespoons of
melted butter or lard, one teaspoon of lemon extract or lemon juice,
one half teaspoon of nutmeg, one teaspoon salt. Mix all well and add
enough flour to make a stiff batter, set aside to rise, when light take
out and spread into well greased dripping pans. Spread melted butter
over top then mix three tablespoons of melted butter, one cup of sugar
and flour enough to make it dry and lumpy, to this add a little
cinnamon then sprinkle over top quite thick and bake twenty to thirty
minutes.

FIG CAKE.--One pound of powdered sugar, ten eggs, ten crackers rolled
fine, one half cake of sweet chocolate grated, one half pound of figs,
chopped fine, one teaspoon cinnamon, one teaspoon allspice, one
teaspoon baking powder. Whip the yolks of eggs very light, add sugar,
then beat again, add part of rolled cracker, then add the grated
chocolate, chopped figs, spices and lastly the well beaten whites of
eggs alternately with remaining crackers, into which the baking powder
is mixed. Bake in medium oven one hour very quietly, being careful not
to shake the stove.

RYE BREAD TORTE.--One pound powder sugar, ten eggs well beaten, three