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Cake should be wrapped in a thick cloth as soon as cool, and kept in tight tin boxes. Do not cut more at a time than you are likely to use, as it is not good when dry. Jelly-cakes are best set away on plates, cloths wrapped oioseiy about them, and a box enclosing all. ANGEL CAKE. Whites of eleven eggs, one and a half cups of granulated sugar, one cup of pastry flour, measured after being sifted four times, one teaspoon cream of tartar, one teaspoon extract vanilla. Stir the flour and cream of tartar together. Beat the whites to a stiff froth. Beat the sugar into the eggs, and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture in the oven. Use a tubed pudding pan, eleven inches in diameter on top, eight and a quarter inches on bottom ; height, four and a quarter inches. Three legs, equal distance apart, to project one and a half inches above top of pan and riveted to the outside. Tube five and one-eighth inches long. Use this dish for (no other purpose. Do not butter the pan. Bake forty minutes. Keep a pint dish of hot 'water in the oven while baking. Do not open the oven door for at least twenty minutes after being put in. Avoid jarring the oven while the cake is baking. When the forty minutes have passed, take out the tin, turn it bottom side up, and leave the cake to fall out itself. CAROLINA CAKE. One pound of sugar, quarter of a pound of butter, one pound of flour, half a pint of cream, one teaspoon of soda. Cream the sugar and butter, work the flour smoothly in, next the cream, and lastly the soda, stir lightly and rapidly together, and bake quickly, in small patty-pans. Eat while fresh. COCOANUT LAYER CAKE. One cup sugar, one cup flour, one-half teaspoon cream of tartar, one-quarter teaspoon soda, one tablespoon of boiling water, three eggs ; beat the yolks of the eggs, stir in the sugar, then the whites beaten to a stiff froth, then the flour with cream tartar mixed through it, then the soda dissolved in the boiling water; bake in three or four cakes in layer pans in a quick oven. Make an icing of the whites of two eggs, and six heaping tablespoons of pulverized sugar ; spread the icing on one cake, then a layer of cocoanut, then icing, then another cake, and so on ; soak the cocoanut, before using it, in a little milk. BOSTON CREAM CAKES. Into one pint of boiling water stir four ounces of butter, six of flour, and when cool, add five eggs, well beaten, and one-half teaspoon of baking powder ; beat up thoroughly, and bake in patty-pans in a very hot oven. When cool, with a sharp knife cut a small opening and fill with the custard, which you will make in this way : One pint of boiling milk, one cup of sugar, three beaten eggs, one-half cup of corn-starch, and flavored with lemon or vanilla, as preferred. HICKORY-NUT MACCAROONS. One cup of hickory-nut meats, pounded in a mortar ; one cup of sugar, one egg and a half, and two tablespoons of flour; bake on a greased paper; put very little in a place. CUP CAKE.