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Two cups sugar, one-half cup butter, mixed together; two eggs, three cups flour, one cup milk, one-half teaspoon soda, teaspoon cream tartar. For the cream, grate the peel of one orange in the frosting, whip the whites of three eggs, add one cup powdered sugar, the juice of two oranges. Make six cakes, on jelly tins, spread therewith the frosting, and put them together, making two loaves of three layers each. R. OUR CAKE. One quart flour, two teaspoons baking powder, two cups sugar, one cup butter, three eggs, one cup milk, a little salt, half a nutmeg, or two teaspoons of vanilla. Bake thirty to forty minutes in a hot oven. PINAFORE CAKE. One cup of butter stirred to a cream, one and a half cups of sugar, half a cup of milk, one teaspoon of soda in it, four beaten eggs, half a cup of corn starch, one and a half cups of flour, with two tablespoons of cream tartar in it. Bake in sheets. P. MY RAISIN CAKE. One cup of butter, one cup of brown sugar, one cup of molasses, one cup of sweet milk, three cups of flour, four eggs, two teaspoons baking powder, one pound of raisins seeded and chopped, one teaspoon each of cassia, cloves and nutmeg. Beat butter and sugar to a cream, then add beaten eggs, then other ingredients, add raisins last rolled in flour, stir well. This makes two loaves. B. RAISED CAKE. Three cups of bread dough, three cups of flour, three eggs, one cup butter, one teaspoon of soda; spices and fruit. P. SPONGE CAKE. Whites of three eggs, one cup sugar, one cup flour, two tablespoons sweet cream, two teaspoons baking powder. Beat eggs, add sugar and cream, then baking powder mixed with flour. P. SPONGE CAKE. Whites of five eggs beaten well, half a tumbler of flour, half a tumbler of white sugar, haif a teaspoon cream tartar, quarter teaspoon soda ; put the soda and cream tartar in the eggs before the sugar, and add last. This cake is delicious. SILVER CAKE. Two coffee cups of sugar, one-half cup of butter, two and one-half cups flour, threequarters cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, whites of eight eggs ; flavor with lemon or almond extract ; frost with white icing. GOLD CAKE. One cup sugar, three-quarters cup butter, two cups flour, one-quarter cup sweet milk, one-half teaspoon soda, one teaspoon cream tartar, the yolks of eight eggs ; frost with golden icing. CARAMEL FROSTING. Scrape fine one square of chocolate, add one cup of brown sugar, put these with one tablespoon of water in a saucepan. Simmer gently twenty minutes, being careful not to let it burn. Spread on the cake while hot. GOLDEN FROSTING. Stir the yolks of two eggs with enough powdered sugar to thicken, and flavor with lemon. The flavor is not so good as other kinds of frosting, but it makes a change. MARKING CAKES IN GOLD. Bake round cakes for the children, and when the frosting on them is hard, dip a small brush into the yolk of an egg and write a word or name upon the cake. It pleases the little ones very much. WHITE FROSTING.