The national course in home economics

One cupful of sugar, one egg, one-third cupful of butter, one-half cupful of sweet milk, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one and one-third cupfuls of flour; flavor with lemon. Bake on two round tins; when done spread one cake with nice apple sauce or jelly; then put the other cake on top and sift powdered sugar over it. B. E. I. JELLY ROLL CAKE— No. a. Four eggs, one cupful of sugar, one cupful of flour, one-fourth of a teaspoonful of salt, beat the eggs and sugar together until very light, then add flour; beat five minutes. Bake in a bread pan in a hot oven; when done spread the jelly and roll while warm; it must not be cut until cold. Mrs. M. Ranney. NEW ENGLAND PANCAKES. Mix four tablespoonfuls of fine flour very smoothly with a little cold milk. Add gradually one-half pint of cream, a small pinch of salt, the well-whisked yolks of four and the whites of two eggs, a heaping tablespoonful of sifted sugar and two or three drops of lemon, almond, or any other flavoring. Let the batter stand for an hour before it is cooked, then fry it in pancakes as thin as possible. Strew a little sifted sugar and powdered cinnamon upon each pancake, and roll it round before putting it in the dish. Serve very hot. Lydia Town. JAM ROLL. Take one-quarter of a pound of loaf sugar, two eggs, the weight of one egg (one-eighth of a pound) in flour. Beat the yolks of the eggs briskly, add the sugar and mix well. Beat the egg whites to a very stiff froth, mix lightly and add the flour by degrees, beating all the time. Bake in a quick oven fifteen minutes. Turn out and roll quickly on a board sprinkled with flour. Mrs. B. Bauer. PEACH CAKE FOR DESSRRT. Bake three sheets of Minnehaha cake, cut nice, ripe peaches in thin slices; prepare cream by whipping and sweetening; put layers of peaches between the sheets of cake; pour cream over each layer and over the top. To be eaten soon after it is prepared. Vanilla flavoring may be added if desired. B. P. W. PALM CAKES. (For Palm Sunday.) Mix one cupful of flour into which has been sifted one teaspoonful of baking-powder and one-fourth cupful of butter. Beat the yolk of an egg. add to it one-half cupful of sugar and beat again. Add the &gg and sugar mixture to the flour and butter; add to this one-half cupful of hickory nut meats chopped fine and lastly add the beaten white of one egg. Roll out thin and cut in tiny palm-leaf fans or in the shape of tiny palm leaves and bake on oiled paper. Remove from oven and while hot trim into good shape if they have spread out. When cold spread over boiled icing and mark the palm ribs with a knife. Before serving tie a bit of white or green ribbon about the handle of each. Novel and good P. W. B. EASTER CAKELETS.