WHITE GINGER BISCUIT.

One cup of butter, two cups of sugar, one cup of sour cream or milk, three eggs, one teaspoonful of soda dissolved in a tablespoonful of warm water, one tablespoonful of ginger, one teaspoonful of ground cinnamon and five cups of sifted flour, or enough to roll out soft.  Cut out rather thick like biscuits; brush over the tops, while hot, with the white of an egg, or sprinkle with sugar while hot.

The grated rind and the juice of an orange add much to the flavor of ginger cake.

GOLD AND SILVER CAKE.

This cake is baked in layers like jelly cake.  Divide the silver cake batter and color it pink with a little cochineal; this gives you pink, white and yellow layers.  Put together with frosting.  Frost the top.

This can be put together like marble cake, first a spoonful of one kind, then another, until the dish is full.

BOSTON CREAM CAKES.

Put into a large-sized saucepan half a cup of butter and one cup of hot water; set it on the fire; when the mixture begins to boil, turn in a pint of sifted flour at once, beat and work it well with a vegetable masher until it is very smooth.  Remove from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt.  Drop on buttered tins in large spoonfuls about two inches apart.  Bake in a quick oven about fifteen minutes.  When done and quite cold, open them on the side with a knife or scissors and put in as much of the custard as possible.

Cream for Filling.—­Made of two eggs, three tablespoonfuls of sifted flour (or half cup of cornstarch) and one cup of sugar.  Put two-thirds of a pint of milk over the fire in a double boiler; in a third of a pint of milk, stir the sugar, flour and beaten eggs.  As soon as the milk looks like boiling, pour in the mixture and stir briskly for three minutes, until it thickens; then remove from the fire and add a teaspoonful of butter; when cool, flavor with vanilla or lemon and fill your cakes.

CHOCOLATE ECLAIRS.

Make the mixture exactly like the recipe for “Boston Cream Cakes.”  Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart; they must be baked in a rather quick oven about twenty-five minutes.  As soon as baked ice with chocolate icing, and when this is cold split them on one side and fill with the same cream as “Boston Cream Cakes.”

HUCKLEBERRY CAKE.

Beat a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one teaspoonful of grated nutmeg, the same of cinnamon and two teaspoonfuls of baking powder.  The baking powder to be rubbed into the flour.  Bub one quart of huckleberries well with some flour and add them last, but do not mash them.  Pour into buttered pans, about an inch thick; dust the tops with sugar and bake.  It is better the day after baking.