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Cake: Gingerbread

MRS. CURTIS'S COOKBOOK Gingerbread with Chocolate Glaze. cupful butter, 1 cupful sugar, 3 cupfuls flour, to forty minutes. If directions are followed, this makes a most satisfactory cake; but if the ingredients are added separately, it will not prove a success.-FANNIE M. FARMER.

Black Angel Cake. 1 cupful Runkel's Chocolate bicarbonate of 1 cupful dark molasses, 1 cupful black coffee, 1 teaspoonful ginger, ½ teaspoonful cloves, 1 teaspoonful soda, 3 eggs.

Mix the spices with the molasses.

Dissolve the soda in a little boiling water and add to the coffee.

Cream the butter and sugar, add the eggs, one at a time, and beat each one well.

Add the molasses, then the coffee and flour, a little at a time, alternately.

Bake in bread tins in a moderate oven forty to sixty minutes, or until the cake leaves the sides of the pans.

Gingerbread with Whipped Cream.

Use the gingerbread recipe given above, substituting a cupful boiling water for the coffee and using half butter and half lard; or 2 cupfuls molasses may be used, and the sugar omitted. In the latter case 2 teaspoonfuls soda instead of one should be dissolved in a cupful boiling water. Serve the cake very fresh, and cover the top just before serving with whipped cream. The cake may be broken into squares, and the pieces fitted together and covered entirely with whipped cream. It can then be served as a dessert.-MARY RONALD.

Quick Cake. cupful soft butter, 1½ cupfuls brown sugar, 2 eggs, cupful milk, 1½ cupfuls flour, 3 teaspoonfuls baking powder, teaspoonful cinnamon, teaspoonful grated nutmeg, pound dates stoned and cut in pieces.