MISCELLANEOUS.

BREAD AND CAKE.

Two cups of dough, two cups of brown sugar, one cup of butter, two eggs, two-thirds cup sour milk; mix one teaspoonful soda, one teaspoonful cinnamon, one teaspoonful cloves and allspice, one cup flour, one cup raisins.

Miss Ella Wilson.

GINGER COOKIES.

One cup sugar, two cups molasses, one cup butter, three teaspoonfuls soda in one cup boiling water, two teaspoonfuls ginger.

Miss Ella Wilson.

SPONGE CAKE.

Two cups flour, three cups fine sugar, ten eggs. Beat to a stiff froth. Grate rind and juice of one lemon. Bake in a quick oven.

Miss Marcia Erdle.

WHITE WINGS CAKE.

Three cups sugar, one cup butter, one cup milk, three and one-half cups flour, whites of ten eggs; one teaspoonful cream tartar, one-half teaspoonful soda, essence of almond. Excellent for either layer or loaf cake.

Miss Ella Wilson.

RUSSIAN CREAM.

Two-thirds box of Gelatine soaked in a cup of water one-half hour; three pints of milk, one and one-half cups of sugar, six eggs. Scald the milk, add Gelatine and yolks of eggs, stir all together and boil—when boiled take off the stove. Beat whites of eggs stiff and stir into custard. Flavor with vanilla, serve with whipped cream or custard.

ORANGE CAKE.

Two cups of sugar, two cups of flour, one-half cup of water, two teaspoonfuls baking powder, a little salt, yolks of five eggs, whites of three eggs, grated rind and juice of one orange and one lemon. Beat yolks and whites separately, and stir sugar and whites of eggs together, add yolks, then water and orange, then flour and baking powder.

FROSTING.

Whites of two eggs with grated rind and juice of one orange, stiffen with sugar.

Miss Ella Wilson.

COPPLE PUDDING.

One pint of flour, one cup of sugar, one cup of milk, two teaspoonfuls of baking powder. Bake in layers, spread raspberry jam and soft frosting between layers and over top. Serve with wine sauce.

Miss Ellen Doyle.

CREAM SPONGE CAKE.

Break two eggs in a cup, fill the cup with sweet cream. One cup of white sugar, one and one-half cups of flour, one teaspoonful of baking powder, flavor to taste.

Miss Ella Wilson.

ORNAMENTAL FROSTING.

Whites of two eggs, one-half teaspoonful tartaric acid, make stiff with powdered sugar. Make a cornucopia of paper, let frosting run through small end in any design desired.

Miss Ella Wilson.

GRAHAM BREAD.

One pint sour milk, one pint graham flour, one cup white flour, one-half cup molasses, one teaspoonful soda. Steam one hour, and brown in oven.

Miss Ella Wilson.

ORANGE BASKETS.

Make a basket by taking inside out of orange and fill with any kind of icing you prefer. Makes one nice course.

BRANDY PEACHES.

Four pounds of fruit, four pounds of sugar, one pint of white brandy. Make syrup of sugar with enough water to dissolve sugar, put fruit in and let boil five minutes. Remove fruit and boil syrup fifteen minutes, then add brandy. Put fruit in cans and fill with syrup.

Miss Ella Wilson.

FRENCH PICKLE.

One peck green tomatoes, eight large onions sliced, sprinkle one cup of salt through them. Let stand over night. Drain in the morning and boil in one quart of water, and four quarts of vinegar until tender.

After boiling strain again through colander, then take one gallon vinegar, two pounds brown sugar, one pound white mustard seed, two tablespoons grated allspice, two of cloves, two of cinnamon, two of ginger, two of mustard, one-half of cayenne pepper. Put all together and boil one hour.

Miss Ella Wilson.

MAYONNAISE DRESSING.

Yolks of three eggs, one tablespoonful of mustard, one tablespoonful of sugar, one-tenth teaspoonful cayenne pepper, one teaspoonful salt, small half-cup vinegar, one pint of oil. Beat yolks and dry ingredients until light. Add a few drops of oil at a time until thick, then add more rapidly. Then add vinegar, when done should be very thick. Place on ice for a few hours. Just before serving add one cup of cream.

Miss Ella Wilson.

A nice way to dispose of pieces of roast turkey, pork, veal, etc., is to cut fine, mix with celery, and use Mayonnaise dressing.