spoons of baking powder, flour enough
to roll out and a little essence of lemon.

DOUGHNUTS.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

One half pound sugar, three oz. butter, four eggs, one pint of milk, a
little essence of lemon and two pounds of flour with one ounce of baking
powder.

WAFER JUMBLES.

One half pound sugar, one half pound butter and one half pound flour,
three eggs and vanilla flavoring. Place on a long flat pan using bag and
tube, bake in good oven.

PUFFETS. (Hot tea cake.)

MRS. BENSON BENNETT.

One and one half pints of flour, three eggs, one half cup of butter, one
half cup of powdered sugar, two teaspoonfuls of cream of tartar, one
ditto of carbonate of soda, one half pint of milk.

BOSTON CREAM CAKE.

MRS. JOHN MACNAUGHTON.

Boil one quarter pound butter in one half pint of water. Stir in while
boiling six ounces of flour. Take from the fire and stir in gradually
(when it has cooled a few minutes) five eggs well beaten. Add one
quarter teaspoon soda and a little salt. Above recipe makes about two
dozens cakes. They must be baked from twenty minutes to half an hour. Be
sure to let them bake enough. Do not think them burning unless you see
them doing so.

CREAM FOR FILLING.

Boil three quarters of a pint of milk, and stir in while boiling two
eggs, one cup of sugar, and one half a cup of flour beaten together very
smoothly. Flavor to taste, and when cool fill the cake through a small
slit made in the side of each with a sharp knife. The cakes must also be
cool before they are filled.

DOMINO CAKES.

Mix together as quickly as possible two cupfuls of sugar with one of
butter, then the beaten yolks and lastly the stiffly whipped whites of
three eggs, and a teaspoonful extract of lemon. Mix in just enough flour
to roll the mass out very thin and cut it into domino shape. After the
cakes are in the pan, brush with the white of an egg, using a feather,
and sprinkle them with comfits. Bake a light brown. These are delicious
and pretty, and will keep fresh a long time.

QUEEN CAKES.

MRS. SMYTHE.

One cup of flour, four tablespoons of sugar, two tablespoons butter, one
half teaspoon baking powder, ditto of lemon extract, two eggs and a few
currants. Beat eggs with sugar, add butter melted, then the flour and
essence of lemon, sprinkle a few currants at the bottom of small moulds.
Bake about fifteen minutes.

SHREWSBURY CAKES.

MISS HENRY.

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