ICE-CREAM CAKE.
Two cups sugar, scant cup of butter, one cup sweet milk, two cups flour, one cup cornstarch, whites of eight eggs, two teaspoons baking powder sifted in the flour and cornstarch. Cream, butter and sugar, add milk, then flour and cornstarch, and last eggs well beaten. Bake in layers.
ICING FOR THE ABOVE — Whites of four eggs, four cups sugar; pour half pint boiling water on sugar and boil till it candies; pour boiling sugar on the well beaten whites; then beat till it is cold. Flavor with lemon and two teaspoons vanilla. Spread between the cake. — Mrs. Werner.
GINGER SNAPS.
Bring to a scald one cup of molasses, and stir in one tablespoon soda; pour it while foaming over one cup sugar, one egg and one tablespoon ginger beaten together; then add one tablespoon vinegar and flour enough to roll, stirred in as lightly as possible. — Mrs. Wm. Morris.
VARIETY CAKE.
Light Part. — Whites of three eggs, one cup sugar, butter size of an egg, half cup sweet milk, one teaspoon baking powder. Flavor with lemon. About two cups flour.
Dark Part. — One-half cup sugar, one-half cup molasses, cup of chopped raisins, yolks of three eggs, one-half teaspoon soda, half a cup of coffee, about two cups flour, spices of all kinds. Bake in square tins. Beat the whites of two eggs with a little sugar, flavor with lemon; this is to be used between the layers, then add enough sugar to frost the top. — Mrs. Hugh Parry.