nful baking soda dissolved
in one tablespoonful boiling water, two eggs, three cups flour. Mix well
and drop from a spoon on to a well-greased pan, and bake in a slow oven.
Cut nuts, figs and dates in small pieces.

SILVER CAKE.

Whites of four eggs, three-fourths cup sugar, one-half cup butter, one
and one-half cup flour, one-third cup sweet milk, one teaspoonful baking
powder, one-half teaspoonful lemon juice. Cream butter and sugar, then
add eggs, then milk. Add flour next, then baking powder and, last,
flavoring. Bake in moderate oven.

To make a gold cake use the same recipe as for silver cake, substituting
yolks for whites of eggs, and vanilla in place of lemon juice.

SHIPMAN'S GINGER BREAD.

One cup sugar, one cup molasses, one-half cup butter, one cup sour milk,
three and one-half cups flour, three eggs, one heaped teaspoonful
ginger, one even teaspoonful salt, one tablespoonful cinnamon, one
tablespoonful saleratus, stirred in dry. If milk is sweet, stir in one
tablespoonful vinegar and set it on the stove until it sours.

SOFT GINGER COOKIES.

One-half cup brown sugar, one cup New Orleans molasses, one-half cup
sour milk, one-half cup butter, one tablespoonful ginger, one
tablespoonful cinnamon, one teaspoonful soda, two eggs, enough flour to
make a dough stiff enough to roll out, cut with cutter and bake in
moderate oven.

SPICE CAKE.

Two cups sugar, one cup butter, one cup milk, five eggs, three cups
flour, two teaspoonfuls baking powder, one teaspoonful cinnamon,
allspice, cloves and nutmeg, one cup raisins if desired.

SPICE CAKE.

One and one-half cup granulated sugar, one-half cup butter, one-half cup
milk, three eggs (whites beaten separately), three cups flour, two
teaspoonfuls baking powder, two teaspoonfuls cinnamon, one teaspoonful
allspice, one pound raisins, cut fine and well floured.

SPONGE CAKE.

Seven eggs, separate yolks and whites, beat the whites to a stiff froth;
three cups powdered sugar, beaten well with the yolks, three cups flour
and one cup water, again well beaten with the sugar and yolks; three
level teaspoonfuls baking powder and the whites of the eggs, previously
well beaten to a stiff froth, laid over the top of the sponge, and all
well beaten for five minutes. Bake in a slow oven.

SPONGE CAKE.

Eleven eggs, four cups powdered sugar, four cups flour, one cup cold
water, omit yolks of two eggs, beat nine yolks lightly and add sugar and
water g