half a cup of butter. Stir into the eggs, adding three-fourths of a
cup of milk. Sift into the batter three cups of flour and one heaping
teaspoonful of baking powder. Bake in a moderate oven.

* * * * *

Gold Cake

Cream a cup of sugar and three-fourths of a cup of butter. Mix into
this the beaten yolks of eight eggs and half a cup of milk. Last add
one and a half cups of flour with one teaspoonful of baking powder.
Bake in a long bread tin.

* * * * *

Fig Filling for Cake

Chop together one pound of dried figs and one cup of seeded raisins.
Add the juice and grated rind of a lemon and sugar to taste. Pour over
the mixture a cup of water and heat thoroughly, mixing it over the
fire. Spread between layers of white cake.

* * * * *

Thin Gingerbread

Place in a saucepan one pint of molasses, one cup of butter, one
teaspoonful of ginger, one teaspoonful of soda, and let them boil
together for a moment. Then remove from the fire, and when nearly cool
stir in flour enough to make a thick batter or dough. Spread thinly on