SALLIE LUNN GEMS.
Two tablespoonsful of melted butter; one egg; two tablespoonsful of sugar; one cup of sweet milk; two cups of flour; one and one-half teaspoonsful of baking powder; bake in a hot oven fifteen minutes. — Mrs. M. W. Prentiss.
Two eggs; three cups of flour; one cup of milk; small piece of butter; three tablespoonsful of sugar; two teaspoonsful of cream tartar; one teaspoonful of soda. — Mrs. A. W. Esleeck.
POP-OVERS OR BREAKFAST CAKES.
One egg; one cup of flour; one cup of milk; a little salt; makes one dozen; bake in gem pan, previously heated in the oven. — Mrs. W. C. Newell, Mrs. A. W. Esleeck.
Three cups of flour; three clips of milk; three eggs; beat eggs twenty minutes; add milk and flour; bake in quick oven. — Mrs. J. J. Frazer.
LIGHT TEA CAKE.
One cup of sugar; one-half cup of melted butter; one and one quarter cups of milk; two eggs; two teaspoonsful of cream tartar; one teaspoonful of soda; flour to make a stiff batter; bake twenty minutes in a hot oven. — Mrs. E. W. Bartlett.
Two eggs; one cup of sugar; one cup of sweet milk; one table-spoonful of butter before it is melted; one teaspoonful cream tartar; one half teaspoonful of soda; no rule for flour, but use considerable; one pint of berries. — Mrs. Ward.
One cup of powdered sugar; one tablespoonful of butter, rubbed into sugar; three eggs; one cup of flour; two even teaspoonsful of baking powder; two tablespoonsful of cream; bake in three jelly cake tins; when quite cold, lay between the cakes nearly a quart of nice strawberries. — Mrs. Robert H. Seymour.
One-half cup of butter; one pint of milk; two teaspoonsful of cream tartar; one teaspoonful soda; three pints of flour. — Mrs. John C. Newton.
Make a rich cake; split and butter; then take rind, juice and pulp of three lemons, grated; one cup of sugar; one cup of cream; mix thoroughly and spread. — Mrs. W. C. Newell.