SHREWSBURY BISCUITS.

Ingredients: Six ounces flour, one-quarter pound
butter, one-quarter pound castor sugar, one small egg,
one teaspoonful of caraway seeds. Rub butter well into
the flour, add sugar and seeds, then mix with beaten egg;
roll the paste out very thin and cut into fancy shapes;
bake in a slow oven for ten minutes.

QUEEN’S CAKE.

One pound of sugar, one pound of flour, three-quarters
of a pound of butter, eight eggs, one nutmeg, currants
and raisins, one gill of brandy, one cup of cream (if sour,
one teaspoonful of saleratus).

PINEAPPLE CAKE.

Four layers of cake, shredded pineapple with whipped
cream, and pineapple between each layer; on top white
frosting.

WHITE MOUNTAIN CAKE.

One cup of butter, two cups of sugar, three and one-
half cups of flour, two-thirds of a cup sour milk, five eggs;
small teaspoonful of sale/ratus, one wine glass of brandy
or wine, one nutmeg, currants and raisins.

EICH PLUM CAKE.

Time, two hours or more. One pound fresh butter,
twelve eggs, one quart flour, one pound moist sugar,
one-half pound mixed spice, three pounds currants, one
pound raisins, one-half pound almonds, one-half pound
candied peel. Beat the butter to a cream and stir in
yolks of twelve eggs, well beaten, with the sugar; add
the spice and almonds, chopped very ne. Stir in the
flour, add the currants washed and dried, the raisins
chopped up and the candied peel cut into pieces. As
each ingredient is added, the mixture bust be beaten.
Then butter a paper; place it round a tin; put in the
cake and bake it for two hours or more, if required.

SPONGE CAKE.

Three eggs, beaten separately; one cup sugar (pow-
dered); one cup flour; three tablespoons water; one tea-
spoon baking powder. Flavor with lemon and nutmeg.

ANGEL CAKE.

One and one-fourth goblets of whites of eggs (beat
well), one scant cup sifted flour, one and one-half cups
granulated sugar (sift), one teaspoon cream of tartar.
Sift sugar, flour and cream of tartar together into the
egg. Stir lightly and pour into an ungreased pan.
Bake one hour. Put a pan over the cake for the first
half hour.

PLAIN FRUIT CAKE.

(Inexpensive.)

One-fourth square butter, two large cups granulated
sugar, two large cups flour, four eggs (well beaten sep-
arately), one-half cup milk, three-fourths cup ground
chocolate, two teaspoons baking powder, one teaspoon
cinnamon, one-half teaspoon ground cloves, one teaspoon
ground nutmeg, one cup citron and currants together,
one cup walnuts chopped, one cup cold, mashed potatoes,
one cup raisins (seeded). Add nuts and potato last.
Grease the pan well. Bake about one hour. This is
sufficient for two cakes.

SOUR CREAM CAKE.

Sift together, one cup sugar, one and one-half cups
flour, one and one-half teaspoonfuls baking powder, a
pinch of soda, a pinch of salt, and flavor. Put two eggs
in a cup and fill the cup with sour cream. Add this to
the sifted materials, beat for a few moments and bake
in a moderate oven.

WEDDING CAKE.

(Capt. Hall)

One pound butter, one pound and two ounces flour,
one pound sugar, two pounds currants, two pounds Sul-
tana raisins, three pounds seeded raisins, one-half pound
citron (currants, raisins and citron well dredged with
flour), twelve eggs, one-half teacup brandy, one-half tea-
cup sherry, one-half teaspoon allspice, two teaspoons
cloves, two teaspoons nutmeg, one tablespoon cinnamon,
one teacup molasses, one-half teaspoon soda, dissolved in
hot water, and mixed with molasses, one teaspoon yeast
powder.