CORN SPONGE CAKE (a Spanish Recipe).

Half a pound of corn meal, half a pound of butter,
seven ounces of granulated sugar, seven eggs, two
tablespoonfuls of Catalan (brandy). Beat separately
the whites and yolks of the eggs ; when the yolks are
beaten to a cream add the sugar, then the whites of
eggs, stir the corn meal in lightly, then the butter
melted, and the brandy. Mix well, pour into shallow-
pans well buttered, and bake in a moderate oven
from twelve to fifteen minutes, test with a straw.
Best when quite fresh.

SPICED GINGERBREAD.

One cup of Porto Rico molasses, one cup of boil-
ing water, butter the size of an egg, half a teaspoon-
ful of ground cloves, one teaspoonful of cinnamon,
one egg, one teaspoonful of ginger, half a teaspoonful
of soda, a light half pound of flour, a quarter of a cup
of brown sugar. Melt the butter and stir into the
molasses, add the spices, then the water. Sift the
soda with the flour and add at the last. Currants
and raisins stoned and chopped may be added and
are an improvement. The cake may be baked in a
loaf or in small moulds.

CREAM GINGERBREAD.

One cup of Porto Rico molasses, one cup of sour
cream, two cups of sifted flour, one teaspoonful of
salt, one teaspoonful of ginger, one even teaspoonful
of soda, one egg, a little cinnamon, cloves and nut-
meg, two tablespoonfuls of brown sugar. Beat the
egg, sugar and spice together, add the molasses and
one cup of flour, then the cream, after that the other
cup of flour with the soda sifted together. It should
be a thick batter, and if not thick enough add a little
more flour not more than half a cup. Bake in a
shallow pan. When done the cake should be about
two inches thick. Ice with boiled icing.

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