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.

DELICIOUS SWISS CAKE.--Beat the yolks of five eggs and one pound of
sifted loaf sugar well together; then sift in one pound of best flour,
and a large spoonful of anise seed; beat these together for twenty
minutes; then whip to a stiff froth the five whites, and add them;
beat all well; then roll out the paste an inch thick, and cut them
with a molded cutter rather small; set them aside till the next
morning to bake. Rub the tins on which they are baked with yellow wax;
it is necessary to warm the tins to receive the wax; then let them
become cool, wipe them, and lay on the cakes. Bake a light brown.

DOUGHNUTS.--One and a half cup of sugar; half cup sour milk, two
teaspoons soda, little nutmeg, four eggs, flour enough to roll out.

DROP CAKE.--- To one pint cream, three eggs, one pinch of salt,
thicken with rye till a spoon will stand upright in it, then drop on a
well buttered iron pan which must be hot in the oven.

DROP COOKIES.--Whites of two eggs, one large cup of milk, one cup of
sugar, one-half cup of butter, two teaspoonfuls baking-powder, flavor
with vanilla, rose, or nutmeg; flour enough for thick batter, beat