WHITE CAKE.
One cup pulverized sugar, and one-half cup white butter beaten to a cream, one-half cup milk, one and two-thirds cups flour, one-fourth cup cornstarch, whites of nine eggs beaten to a froth, one teaspoon of baking powder and lemon extract. — Mrs. G. B. Harker.
DOUGHNUTS.
One coffee-cup granulated sugar, one-fourth coffee-cup butter, one coffee-cup milk, four eggs, two tablespoons water, two teaspoons baking powder, one teaspoon salt, one nutmeg. Cream the sugar and butter as for cake, add the eggs, well beaten, then milk, water, salt and nutmeg; next flour enough to make stiff for handling. Do not roll out all at once, but keep adding a little fresh every time, and roll half an inch thick. Add baking powder with the flour and have your lard just right. In about an hour after cooking, roll in powdered sugar. Keep well covered in an earthen jar. — Mrs. Guilbault.
JELLY ROLL.
Two teacups of coffee sugar, two teacups of sifted flour, two heaping teaspoons baking powder; into this break six good-sized eggs and beat all well together. Turn into square tins and bake in a quick oven to a light brown. When done, turn out on a moulding board, and spread with jelly. Roll carefully, and wrap each roll in a clean napkin. Can be used for table at once. — Mrs. Hugh Parry.