Cooks in clover

One Egg Cake. — One and a half cups of sugar, two-thirds of a cup of butter—beaten to a cream, one well beaten egg, half a cup of water, a quarter of a cup of cocoanut, two cups of flour, one teaspoon of baking powder. Flavor with lemon and a little vanilla. Bake about half an hour. Mrs. A. E. Spiegle. Cheap Sponge Cake. — Four eggs, beaten separately; one and a half cups of sugar, stirred into the yelks; two-thirds of a cup of boiling water; the grated peel of one lemon, or one teaspoon of lemon essence; a small pinch of salt; two cups of flour—sifted, with one heaping teaspoon of baking powder. Stir in the whites of the eggs at last. Mrs. J. H. Sponge Cake, I. — Four eggs—whites and yelks beaten separately, one cup of sugar, one cup of flour, one teaspoon of baking powder. When ready to put into the oven, add half a cup of boiling water. Mrs. R. Inglis. Sponge Cake, II. — Six eggs, the weight of five unbroken eggs in pulverized sugar, the weight of three eggs in flour—twice sifted, the juice of half a large lemon. Separate the yelks and whites, beat the latter stiff, beat the yelks and sugar until perfectly smooth and light, add the lemon juice and a third of the whites; after this, stir in slowly the flour; while stirring with the right hand, drop the flour gently with the left, little by little; when a third of the flour has been added, stir in another third of the whites, and so on until all is mixed. Do not beat at all after commencing to put in the flour. Bake immediately in a moderate oven. Philadelphia. Martha Washington Cake. — This recipe was used in Gen. Washington's family and copied from an old book of Mrs. Washington's. — One and a quarter pounds of white sugar, half a pound of butter, one and three-quarter pounds of flour, six eggs, one pint of sour cream, the grated rind of two lemons and juice of one, one nutmeg and some mace, one pound of raisins, one pound of currants, one and a half pounds of citron. Cream the butter and sugar together, add the yelks of eggs well beaten, then the cream and flour, then the whites beaten to a froth. Have the fruit floured and stir it in last of all. Bake about two hours. Miss M. F. R. Geo. Washington Cake. — One pound of sugar, one pound of flour, half a pound of butter, one cup of milk, four eggs, half a nutmeg, one pound of raisins, one pound of currants, half a pound of citron, three teaspoons of baking powder. Mrs. J. H. B. Washington Cake. — One cup of sugar, half a cup of sour milk, two eggs, one teaspoon of saleratus, one and a half cups of flour, and lemon to taste. Miss Katie C. Brinkman. Union Cake.— One pound of sugar, one pound of flour, one scant half pound of butter, one cup of milk, five eggs, two teaspoons of baking powder. Mrs. C. E. D. Angel Food. — The whites of eleven eggs, one and a half tumblers of pulverized sugar, one teaspoon of vanilla flavoring, one tumbler of sifted flour, and one teaspoon of cream-tartar sifted in the flour. Beat the whites to a stiff froth, add the sugar, flour, and vanilla, stirring gently. Do not grease the baking pan. Bake forty minutes, and turn out on a sieve, or something that will allow the air to pass under the cake, while cooling. Mrs. Chas. E. Denholm