Do not grease the mould, and when taken out of the
oven invert it until the cake is cold before removing from the pan.
Never use a patent egg-beater for this cake, but a whip, taking long,
rapid strokes, and make it in a large platter, not a bowl.

BERLINERKRANDS (a Norwegian Cake).

Half a pound of butter washed in two waters and beaten to a cream, two
hard-boiled egg yolks mashed fine and stirred into two raw egg yolks,
four ounces of powdered sugar stirred into the eggs, then mix all with
the butter, add a pound of flour and a wineglass of brandy, mix well.
Roll under the hand and make into small jumble cakes or krunchens. Beat
the white of an egg, dip each cake into it and then roll in granulated
sugar, bake a delicate brown in a very slow oven fifteen or twenty
minutes. Grease the tins.

BLUEBERRY CAKE.

Half a cup of butter beaten to a cream with half a cup of sugar, one cup
of Porto Rico molasses, one cup of thin sour cream or milk, three eggs,
the whites and yolks beaten separately, two cups of berries, two and a
half cups of flour, one teaspoonful of soda sifted with the flour. Bake
as soft gingerbread and serve hot.

CINNAMON CAKE.

One cup of granulated sugar, butter the size of an egg, one egg, one cup
of milk, two cups of flour, one teaspoonful of cream of tartar, half a
teaspoonful of soda. Mix in the usual way, but sifting the soda and
cream of tartar with the flour. Put in a shallow pan, sprinkle with
sugar and cinnamon, and bake about fifteen minutes in a moderate oven.

CREAM PUFFS.

One pint of water, half a pound of butter, three-quarters of a pound of
flour, and ten eggs. Boil the water and butter together, and while
boiling stir in the flour. Let it boil five minutes, then stir in the
eggs one at a time without beating. Drop into a pan by spoonfuls--not
close together--and bake in a quick oven fifteen minutes. When cold cut
them open and fill with the cream.

FILLING.--One quart of milk, two cups of sugar, one cup of flour and
four eggs. Boil the milk, beat eggs, sugar and flour together and stir
into the milk, stir constantly until thick--about five minutes--and
flavor to taste.

LADY CAKE.

Half a cup of butter, one cup of granulated sugar, half a cup of milk,
two cups of flour, two teaspoonfuls of baking powder, the whites of four
eggs, and a teaspoonful of almond extract. Beat the butter and sugar to
a cream, stir the milk into one cup of the flour and add to the butter