SMALL CAKES.

Mrs. Dr. McDermont.Five eggs, beaten light; four tablespoonsful of cream; one half pound of butter; two cups of white sugar; two teaspoonsful of cream tartar; one of soda. When rolled out sprinkle with sugar, and roll again; cut into small cakes.

Twenty ounces of sugar; ten of butter; two teaspoonsful of saleratus; two teacupsful of milk; caroway seed, and flour to make it stiff enough to roll.

Mrs. Munger.One half pound of butter; one half pound of sugar; one pound of flour; two eggs; rub the butter and sugar to a cream; beat the eggs well together; add flour, and roll out very thin; sprinkle with white sugar, and bake quick.

Mrs. Fred Lange.Two coffee cups of brown sugar; one of butter; five of sifted flour; one egg; one half cupful of milk; one half teaspoonful cream tartar; one fourth teaspoonful soda, in the milk; roll thin; bake in a quick oven.

Two cups of sugar; one of butter; four eggs, leaving out the yolk of one. Beat the butter and part of the sugar together, and the remainder with the eggs; flour enough to make a very stiff dough. Roll thin; wet the top with white of egg; sprinkle with sugar and cinnamon, and put blanched almonds over the top.

Mrs. Gibbs.Three pounds of flour; one of butter; one pint of molasses; two teaspoonsful of saleratus; ginger to the taste.

Mrs. Mary E. Mitchell.One pint of molasses; one and one half coffee cups of butter; two and one half cups of sugar; one half cup of water; two eggs; one tablespoonful of ginger; one heaping teaspoonful of soda. Mix all together with flour to make a soft dough; roll very thin, and bake in a quick oven.

Amelia.One cupful of sugar; three quarters pound of flour; four eggs, leaving out the whites of two; beat all together, and bake in a biscuit pan. Sprinkle sugar and cinnamon over the top. Bake in a quick oven; while warm (before taking out of the pans), cut in squares.

Two small cupsful of sugar; one cupful of sweet milk; three eggs; one tablespoonful of melted butter; one small teaspoonful of soda, and two of cream tartar. Mix with flour as soft as they can be rolled out. Fry in hot lard.

Two cupsful of sweet milk; one of lard; one and one half cupsful of white sugar; one cupful of yeast; two eggs; a little grated nutmeg and salt; add flour enough to make a thick batter; let it rise until very light; knead well, roll out and cut with a biscuit cutter, and cut the center out with a canister top; put them on a floured board to rise again. When light, fry in hot lard.

Mrs. Mary Spinning.One half pound of butter; one tablespoonful of lard; three quarters of a pound of sugar; five eggs; one and one half pints of milk, and coffeecupful of home made yeast. Heat the milk and sugar together; mix with them flour enough to make a stiff dough; heat the butter and lard; pour over the dough when very hot, and work in well with the hands; add the eggs beaten separately, cinnamon or nutmeg, and then the yeast; let stand until light; pinch off pieces about as large as a walnut; roll into balls and fry in hot lard. When done, and while warm, sift powdered sugar over them.

Mrs. J. Langdon.One egg; four tablespoonsful of sugar; one pint of sweet buttermilk; one tablespoonful of butter or lard; flour enough to make a soft dough.

Mrs. H. L. Brown.To five tincupsful of flour put two teaspoonsful of soda; four teaspoonsful of cream tartar; five eggs; one and one half tincupsful of sugar; one fourth pound of butter and pint of milk; add cinnamon and nutmeg.

Mrs. Dr. Smith.Two cupsful of sugar; one half cupful of butter; one half teaspoonful of soda dissolved in a cupful of sour milk; cinnamon or nutmeg to taste; four eggs; flour enough to make a soft dough.

Mrs. William Craighead.One pint of molasses; one teacupful of sugar; one cupful of butter; four eggs; two tablespoonsful of ginger; same of ground cinnamon; one teaspoonful of salt; one tablespoonful of soda in a half teacupful of hot water; flour enough to make a stiff batter. Drop on tins and bake.

Mrs. Ashley Brown.Beat four eggs, whites and yolks separately; put them together, and add one half pound of white sugar; beat very hard; stir in slowly one quarter pound of sifted flour; flavor with vanilla; drop with a spoon in thin cakes on white paper; grate loaf sugar over the top, and bake in a quick oven.

Miss Armstrong.One pound of flour; one pound of sugar; one half pound of butter; three eggs; flavor with cinnamon or caraway seed. Drop on tins.

Miss Jennie A. Edgar.One pound of sugar; one half pound of chocolate, grated; whites of eight eggs,or four whole ones beaten very light; six ounces of flour; one teaspoonful of cinnamon; one of cloves. Drop with a teaspoon on well buttered tins.

Miss Joan Rench.Beat stiff the whites of two eggs, and beat in gradually one half pound of powdered sugar; scrape down very fine one and one half ounces of best chocolate (prepared cocoa is better), and dredge it with flour to prevent it oiling; mix the flour well with it; then add the mixture of egg and sugar, and stir all very hard. Cover the bottom of a square tin pan with a sheet of white paper; place upon it spots of powdered sugar about the size of a half dollar; put a portion of the mixture on each spot, smoothing it with a broad knife dipped in cold water; sift white sugar over the top of each; bake a few minutes in a brisk oven. When cold, loosen them with a broad knife.

One pound of sugar; three fourths of a pound of butter; yolks of eight eggs, or four whole ones; one cup of sour cream; one teaspoonful of soda; one pound of currants; flour sufficient to make the batter thick enough to drop from a spoon. Bake in buttered pans.

One pound of cocoanut, grated; three fourths of a pound of sugar; three eggs; large ironspoonful of flour; drop on buttered pans.

Mrs. M. Eells.One half pound of almonds, blanched and pounded with a little rose water or essence of lemon; one half pound of white sugar; two eggs; whites well beaten. Dip your hands in water and work the mixture into balls the size of a hickory-nut. Put them in a cool oven and bake a light brown.
Cocoanut can be grated and made into macaroons in the same way.

Miss Irene Stout.Take one half pound of granulated sugar, and the whites of four eggs, beaten very stiff; put writing paper in a pan, and drop in spots with a teaspoon. Bake in a slow oven three quarters of an hour.

Mrs. D. W. Stewart.The whites of nine eggs, beaten to a froth; mix with them one pound of powdered sugar. Drop on paper with a teaspoon and bake a light brown, putting the paper on a board (not pine) on the bottom of a pan, in the oven. When done, fill with whipped cream flavored with lemon.

Grate the white part of one cocoanut; allow an equal weight of white sugar; add the grated rind and juice of one lemon. Mix the ingredients well; make into cakes the size of a nutmeg with a little piece of citron in each. Bake on buttered tins about twenty minutes in a moderate oven.

Blanch and chop rather fine some sweet almonds. Mix well together in a bowl three ounces of flour; three of sugar, and two eggs; then add one ounce of melted butter and a few drops of essence, to flavor. Butter slightly small tin moulds, and dust with equal parts of sugar and flour. Fill the moulds about two thirds full; spread the almonds over the top and bake in a quick oven. To be eaten cold.

Miss Birge.Boil in one half pint of water three fourths of a cupful of butter, and stir in one and three fourths cupsful of flour. Take from the fire; put into a large bowl and stir in five eggs, one at a time, without beating, and one half teaspoonful of soda (dry). Drop in pans half the size you wish them; bake in a quick oven fifteen or twenty minutes.

FILLING FOR THE ABOVE.
One quart of milk; five eggs; one and one half cupsful of sugar; two tablespoonsful of corn starch; flavor with lemon or vanilla.

Mrs. I. Baldwin.One pint of water; one half pound of butter; three fourths of a pound of flour; ten eggs. Boil the water, with the butter in it; stir in the flour dry while it boils; when cool, add a teaspoonful of soda, and the eggs well beaten. Drop the mixture on buttered pans with a desertspoon. Bake twenty minutes.