Cooks in clover

Angel Cake. — One cup of powdered sugar, one cup of flour, one teaspoon of cream-tartar, thei whites of eleven eggs. Sift the flour and cream- ' tartar, beat the eggs to a stiff froth, beat in the' sugar, one teaspoon of vanilla, and the flour, j Bake slowly forty minutes in an ungreased pan. Turn the pan upside down to cool the cake. Miss N. M. Blizard. ) Delicate Cake, I. — One cup of butter, two cups of; sugar, one cup of sweet milk, two cups of flour, half a cup of com starch, two teaspoons of baking powder, and the whites of seven eggs. Flavor to taste. Mrs. Wni. R. Powell. Delicate Cake, II. — Two cups of white sugar, three quarters of a cup of butter, one cup of sweet milk, three cups of flour, the whites of four eggs, two teaspoons of cream-tartar, and one of soda. Mrs. O. W. Ackerman. Belle Cake. — One cup of sugar, a third of a cup of butter, half a cup of milk, one and a half cups of flour, the whites of two eggs, two teaspoons of baking powder, and a little salt. Ice, while hot, with the yelks of the eggs and half a cup of powdered sugar, also one teaspoon of ground cinnamon. Mrs. Robt. Bell. Silver Cake. — Stir to a cream one and a half cups of powdered sugar, and half a cup of butter ; add the whites of three eggs beaten stiff, one teaspoon of vanilla or rose, one cup of cold water, three cups of flour, and two teaspoons of baking powder. Bake in a tin pan, eight by twelve inches in size, in a moderately hot oven. Frosting: — The whites of two eggs, and one pound of powdered sugar. After you have frosted the cake, mark into squares, and place half of an English walnut on each. To be cut as marked, when cold. Mrs. Peter Doremus, 8o Sunshine Cake.— The yelks of eleven eggs, two cups of sugar, one of butter, one of milk, one teaspoon of cream-tartar, half a teaspoon of soda, and three cups of flour ; flavor to taste. Mrs. M. L. Blizard. \ Piccolomini Cake. — One cup of butter, and three \ cups of sugar rubbed to a cream ; beat five eggs very \ light, and stir them gradually into the butter and ! sugar; then add four cups of flour, one cup of sweet' milk, one teaspoon of cream-tartar in a little warm < w'ater, half a teaspoon of soda, nutmeg, and a wine glass of rose water. Bake in a moderate oven. Mrs. A. E. Deyo. Feather Cake. — One cup of sugar, half a cup of butter, half a cup of sweet milk, two and a half cups of flour, two eggs, two teaspoons of creamtartar, one teaspoon of saleratus ; flavor with lemon or vanilla. Mrs. Jas. Clough. \ Dutchess Cake. — Half a cup of butter, one cup { of sugar, one cup of milk, six eggs, one teaspoon of I baking powder, one large pint of flour, and one tea- \ spoon of vanilla. Mrs. Wm. R. Payne. LAVER CAKES. Chocolate Ice Cream Cake. — Half a cup of butter, one and a half cups of sugar, four eggs, two and a half cups of flour, two teaspoons of baking powder, and enough melted chocolate to make the cake sulhciently dark. Bake in layers.