COFFEE CAKE.—­Take three eggs, two cups brown sugar, one cup strong coffee, quarter of cup of butter, three cups flour, one teaspoonful cream tartar, half teaspoonful each soda and ground cinnamon and cloves, half a nutmeg grated, one cup of raisins, stoned; beat butter and sugar to a cream, then add eggs beaten, coffee, flour sifted, and cream tartar, well mixed with it.  Spices and raisins, then soda dissolved in sufficient warm water to absorb it.  Thoroughly mix, and bake in round tins.

COOKIES.—­Two cups bright brown sugar, one cup butter, half cup sweet milk, two eggs, one teaspoonful soda, flour enough to roll out.

COMPOSITION CAKE.—­Five eggs, three cups sugar, two cups butter, five cups flour, one wine-glass brandy, one nutmeg grated, half pound each raisins and currants, three teaspoonfuls Gillett’s baking powder.

CORN STARCH CAKE.—­Two cups pulverized sugar, one cup butter, cup corn starch, two cups sifted flour, seven eggs (whites beaten very light), one teaspoon soda, two teaspoons cream tartar (or two teaspoons caking powder instead of soda and cream tartar), flavor with lemon.  In putting this together, beat butter and sugar to a light cream, dissolve corn starch in a cup of sweet milk, leaving enough of the milk to dissolve the soda if it is used, put cream of tartar or baking powder in the flour, beat the whites of the eggs separate when the butter and sugar are ready, put all the ingredients together first, leaving the eggs and flour to the last.

CREAM CAKE.—­Half pint cream, one tablespoon butter rubbed into one tablespoon flour.  Put the cream on the fire.  When it boils stir in the butter and flour mixed, add half a tea cup sugar, two eggs very light, flavor with vanilla.  Spread between cakes, and frost or sugar top of cake to please fancy.

CINNAMON CAKE.—­Take two cups of brown sugar, one cup of butter, three-quarters cup of milk, half cup of vinegar, four eggs, large tablespoon of cinnamon, four cups of flour, one teaspoon of soda, two teaspoons cream tartar, mix all but vinegar and soda, then add vinegar, then soda, bake in large tin or patty pans.

CURRANT CAKE.—­Take two pounds of flour, half a pound of butter rubbed in the flour, half a pound of moist sugar, a few caraway seeds, three or four tablespoonfuls of yeast, and a pint of milk made a little warm.  Mix all together, and let it stand an hour or two at the fire to rise; then beat it up with three eggs and a half pound of currants.  Put it into a tin, and bake two hours in a moderate oven.

CUP CAKE.—­Cream half a cup of butter, and four cups of sugar by beating; stir in five well-beaten eggs; dissolve one teaspoonful of soda in a cup of good milk or cream, and six cups of sifted flour; stir all well together, and bake in tins.

DELICATE CAKE.—­Mix two cups of sugar, four of flour, half cup butter, half cup sweet milk, the whites of seven eggs, two teaspoons cream tartar, one teaspoon soda, rub the cream tartar in the flour and other ingredients, and flavor to suit the taste.