eam two cups of sugar and one cup of butter. Add three well beaten
eggs and three tablespoonfuls of milk. Sift into this six cups of
flour and a teaspoonful each of cinnamon, nutmeg and clove. Add last
a cup of chopped raisins. Roll the dough out about one-quarter of an
inch thick, cut into small squares and bake in a quick oven for twelve
minutes.

* * * * *

Lady Baltimore Cake

Cream one pound of sugar and half a pound of butter. Beat the yolks
and whites of eight eggs separately, and add the beaten yolks to the
butter and sugar. Stir in half a pint of milk and one pound of flour
with four teaspoonfuls of baking powder. Flavor with lemon or vanilla
and bake in three layers. For the filling, boil three cups of powdered
sugar and three-quarters of a cup of water for five minutes. Beat four
eggs, the yolks and whites together, and into them stir the boiling
syrup, add two cups of chopped raisins and two cups of almonds,
chopped and blanched. Flavor with vanilla and spread thickly between
the layers of cake. Cover with white frosting.

* * * * *

Silver Cake

Beat lightly the whites of eight eggs. Cream two cups of sugar and
half a cup of butter. Stir into the eggs, adding three-fourths of a
cup of milk. Sift into the batter three cups of flour and one heaping
teaspoonful of baking powder. Bake in a moderate oven.

* * * * *

Gold Cake

Cream a cup of sugar and three-fourths of a cup of butter. Mix into
this the beaten yolks of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one teaspoonful of baking powder.
Bake in a long bread tin.

* * * * *

Fig Filling for Cake

Chop together one pound of dried figs and one cup of seeded raisins.
Add the juice and grated rind of a lemon and sugar to taste. Pour over
the mixture a cup of water and heat thoroughly, mixing it over the
fire. Spread between layers of white cake.

* * * * *

Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one
teaspoonful of ginger, one teaspoonful of soda, and let them boil
together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on
tins and bake quickly.

WINE CUPS and PUNCHES

[Illustration]

Champagne Cup I

Pour on a sliced