three minutes, until it thickens ; then remove from the fire and add a teaspoonf ul of butter ; when cool, flavor with vanilla or lemon and fill
MAKE the mixture exactly like the recipe for "Boston Cream Cakes." Spread it on buttered pans in oblong pieces about four inches long and one and a half wide, to be laid about two inches apart ; they must be baked in a rather quick oven about twenty-five minutes. As soon as baked ice with chocolate icing, and when this is cold split them on one side and fill with the same cream as " Boston Cream
BEAT a cup of butter and two cups of sugar together until light, then add a half cup of milk, four eggs beaten separately, the yolks to a cream and the whites to a stiff froth, one teaspoonful of grated nut- meg, the same of cinnamon and two teaspoonfuls of baking powder. The baking powder to be rubbed into the flour. Rub one quart of huckleberries well with some flour and add them last, but do not mash them. Pour into buttered pans, about an inch thick; dust the tops with sugar and bake. It is better the day after baking.
SWEET STRAWBERRY CAKE.
THREE eggs, one cupful of sugar, two of flour, one tablespoonful of butter, a teaspoonful, heaped, of baking powder. Beat the butter and sugar together and add the eggs well beaten. Stir in the flour and baking powder well sifted together. Bake in deep tin plate. This quantity will fill four plates. With three pints of strawberries mix a cupful of sugar and mash them a little. Spread the fruit be- tween the layers of cake. The top layer of strawberries may be covered with a meringue made with the white of an egg and a table- spoonful of powdered sugar.
Save out the largest berries and arrange them around in circles on the top in the white frosting. Makes a very fancy dish, as well as a most delicious cake.
MOLASSES CUP CAKES.
ONE cup of butter, one of sugar, six eggs, five cupfuls of sifted flour, one tablespoonful of cinnamon, two tablespoonfuls of ginger,