The new home cook book

One cup butter, two and one-half cups sugar, one cup sweet milk, four cups flour, the yolks of five eggs and the whites of seven, two spoons cream tartar, one spoon soda, one spoon extract of lemon ; stir the butter and sugar till it looks like cream ; beat the yolks separately and well, the whites to a stiff froth, adding the whites and flour last, and beat all very thoroughly. This will make two cakes. If you lack time, and wish variety, by changing the flavoring and adding fruit to one, you will have two cakes entirely unlike, and very good. HARRISON CAKE. Mrs. B. F. Adams. One and one-half cups butter, one cup sugar, one cup molasses, one cup sour milk, four eggs, one teaspoon soda, flour to make as thick as pound cake; fruit and spice. GOLD CAKE. Mrs. Russell. One and one-half cups sugar, one-half cup butter, one cup sweet milk, one teaspoon cream tartar, one-half teaspoon soda, nutmeg, three cups flour, yolks of six eggs. SILVER CAKE. Mrs. Russell. One and one-half cups sugar, one-haif cup butter, one cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of six eggs beaten to a froth, and three cups flour. GOLD CAKE. Mrs. L. Bradley. Take yolks of twelve eggs, five cups sifted flour, three cups white powdered sugar, one cup butter, one and a half cups of cream or sweet milk, one teaspoon cream tartar and half a teaspoon of soda. SILVER CAKE. Mrs. L. Bradley. Take whites of one dozen eggs, five cups flour, three cups powdered sugar, one cup butter, one cup cream or sweet milk, one teaspoon cream tartar, half a teaspoon soda. FRENCH SPONGE CAKE. Mrs. James Wadsworth, Hyde Park. Two eggs, two cups of sugar, one of milk, three of flour, two tablespoons butter, two teaspoons baking powder. CREAM SPONGE CAKE. Mrs. W. G. Morgan. Break two large eggs into a teacup and fill it with sweet cream ; add one cup white sugar, a little salt, and put in a pan ; add two cups of sifted flour, two teaspoons baking powder, one of lemon essence ; put in a square baking tin and bake fifteen minutes. WHITE SPONGE CAKE. Mrs. L. H. Smith. One tumbler sifted flour, one and one- half of powdered sugar, one heaping teaspoon cream tartar, and a little salt; sift all together into a dish ; beat the whites of ten fresh eggs, and stir (not beat) very carefully into the flour and sugar until well mixed. Bake with great care in a moderate oven, in one good sized round tin, with an opening in the center. Flavor with extract lemon, and put it in with the whites of the eggs. This is an excellent cake. BERWICK SPONGE CAKE. Fannie L. Beat six eggs two minutes (yolks and whites together) ; add three cups sugar, and beat five minutes ; two cups flour and one teaspoon cream tartar, and beat two minutes ; add one cup cold water with one-half teaspoon saleratus dissolved in it, and beat one minute ; add the grated rind and half the juice of a lemon, a little salt and two more cups of flour, and beat another minute, observing the time exactly. Bake in rather deep cake pans. Extract of lenion will answer. LEMON SPONGE CAKE. Mrs. Pulsifer.