The new practical housekeeping

White Cake — Cream one and a third pints sugar and half pint butter, add half pint milk and well frothed whites of eight eggs, quart flour mixed with one-third pint corn starch and three teaspoons baking powder, and last the juice and grated rind of two small lemons. Bake in a quick oven. For a White Fruit Cake^ omit corn starch and add to above half pound each raisins, figs, dates and blanched almonds, chopped and flavored and half pouna finely-sliced citron. Either of the above makes delicious layer cakes, putting together with French icing. Yellow Cake. — Cream pint pulverized sugar and gill butter, add well beaten yolks of eight eggs, half nutmeg, grated, half pint sour cream with level teaspoon soda dissolved in it, and threequarters of a quart flour with teaspoon of cream of tartar sifted with it. This is the old-time Gold Cake^ and using whites of eggs instead of yolks and half teaspoon each of lemon and almond extract in place of nutmeg makes a Silver Cake, Yule Cake. — Cream two and one-half cups butter and three cups sugar ; add ten beaten eggs, four cups flour with two teaspoons baking powder, four cups currants, two-thirds cup chopped citron, one teaspoon grated nutmeg, and quarter teaspoon powdered cloves. Bake in a well-greased, paper-lined tin, in a moderate oven two and one-half hours ; or bake in patty pans and frost with chocolate icing. Zephyr Cake. — Wash the salt out of nearly a quarter pound butter ; add a quarter pound powdered sugar and three well-beaten eggs a teaspoon rose water, and sifted flour enough to make a thin batter ; stir with a wooden spoon till batter is perfectly smooth and so light that it will break when it falls against the side of the mixing crock ; fill well-buttered patty pans nearly half full with batter, and bake. Duplex Charlotte. — Cream two-thirds of a pint sugar,and gill butter, ada four eggs, yolks and whites beaten separately, half pint double cream, pint flour, teaspoon baking powder and two-thirds pint arrow-root sifted together and bake in jelly pans. Mix heaping tablespoon corn-starch smooth in a little cold milk and stir it gradually into pint cream or rich milk in custard kettle ; add well-beaten yolks of six eggs and when thickened, pour 'into three separate pans. To one add six tablespoons grated chocolate, half nound macaroons, tablespoon each pulverized and vanilla sugar ana cook fifteen minutes, take off fire, beat a few moments and let cool. To the second pan add Almond paste as above, quarter pound finely-chopped cit- Ton, three tablespoons sugar and teaspoon almond extract. Cook as the chocolate, and to the third pan add third of a pound glaced fruit, apricots or any kind wished, finely chopped, and cook same. Take four, whites of eggs and make a white cake by taking half in« Ingredients used in first layers baked. Then build with alternate vers of cake and different custard on each laver icing top layer and aicies with an icing, either plain or boiled, maae of remaining whites.