Catherine Owen's new cook book ..

Beat three whole eggs ten minutes by the clock, with a cup of sugar ; they should then look like thick cream beaten, a full cup of flour, and a teaspoonful of baking powder; spread on tins, and bake five minutes in a very hot oven; the whole success of the cake depends on the oven. It is very like real sponge if right. Spread with jelly, or cream, whipped and flavored; put one layer on the other, and sift powdered sugar over. CUP CAKE. Beat a cup of butter, or one-half lard, to a cream, with two cups of sugar. Grate in the peel of a lemon, beat the yolks of three eggs, stir them in, then sift in three cups of flour, using just milk enough to make it a very thick batter; when the flour is in, whip the whites firm and add them, put in'a pinch of salt, and two teaspoonf uls of baking powder; bake in a buttered tin in a quick oven. I always keep a piece of cardboard (part of an old paper box will do) to cover over cakes the first part of the time they are in the oven; this prevents the heavy streak, that is sometimes caused by the crust forming before the cake has well risen. 234 Practical Recipes, FRUIT CUP CAKE. Make by above recipe, only haye ready a cup of fruit, currants and citron or anything you like, well floured and made quite warm. Add them last, just stirring them in, and get the cake into the oven quickly. N. B. — Fruit put in without flouring it will sink to the bottom, so it will if put in cold, or if the cake is stirred much after it is added. A glass of wine is a great addition to either of these cakes. SPOKGE CAKE. Beat the whites of five eggs till they are solid, add the yolks to them, stirring very gently; grate the rind of a small lemon and squeeze in the juice of half. Sift in eight ounces of powdered sugar, and four of sifted flour, add a pinch of salt. Stir very gently after the flour is added, and only enough to mix it. Line a tin with buttered paper, and pour the cake into it; bake forty-five minutes in a brisk oven. Cover the cake the first half hour. When you take it out keep it from all drafts, or it will fall. POUND CAKE, (VERY RICH). One pound of butter washed in rose-water if you want it very nice; beat it to a cream with the yolks of eight eggs and a pound of sugar, add a glass of wine and one of brandy, with a tablespoonful of rose-water unless the butter was washed in it. When very creamy, stir in a pound of sifted flour, and the whites of eight eggs, beaten to a firm froth. Bake in a tin lined with buttered paper; it requires a steady slow oven and will take an hour and a half; cover for the first hour. Cakes. 235 FRUIT POUND CAKE. Make by foregoing recipe; but prepare a pound of very well cleaned and dried fruit, shake two tablespoonfuls of flour through it, then sift out all that does not adhere. Make the fruit yery warm and add the last thing. PLAIN ICING. Mix a pound of powdered sugar with the whites of two eggs, the juice of half a lemon, a dessert-spoonful of rose-water. Simply stir till smooth, and spread over the cake with a knife dipped in cold water. FONDANT ICING.