The new practical housekeeping

Cream : Take one-half cup thick sweet cream, beat till stiff, add two tablespoons sugar, have one large cup of berries well sweetened, add to cream and spread between layers ; or, use only a sufficient quantity ■ of well sweetened mashed berries. For Vienna Cream Cake, take four eggs, one cup each sugar and flour, one tablespoon melted butter, three teaspoons baking powder, one teaspoon lemon ; bake in jelly tins. Cream : one cup thick sour cream, one cup sugar, one cup hickory-nut or walnut meats rolled fine ; stir all together and put on stove, boil five minutes, spread between the layers ; ice the top ; delicious. Fig Cake. — Two cups sugar, one cup each butter and milk, three of flour, two teaspoons baking powder sifted with flour, whites of eight eggs. Bake in layers. Make an icing of whites of two eggs and half pound sugar, and mix with it one pound each figs, blanched almonds and filberts chopped fine and spread between layers ; or cut half pound figs fine and boil until soft with one cup sugar and half cup water, and use for filling. The cake may be more economically made by using yolks of five eggs and whites of three for layers, reserving whites of two for icing. Eggless Jelly Cake. — Two cups of flour, two teaspoons each cream tartar and soda, evenly mixed with flour ; one cup each sweet milk and sugar, and one large spoon butter or lard. Beat all together and bake in a quick oven. An excellent cheap jelly cake. White Fruit Cake, — To one cup of butter beaten to a cream, add two of sugar, three of flour in which two teaspoons baking powder have been sifted, and the stiffly beaten whites of six eggs. Bake in jelly-cake tins ; when done (while still hot) put between the layers this filling ; Chop fine a quarter pound each of figs, seeded raisins, citron, preserved ginger and blanched almonds, and stir them into whites of three eggs beaten stiff, a cup powdered sugar, and the juice of one lemon : frost the whole quickly. A most delicious cake, which may be made more delicious by using the Tutti Frutti Icing. White Mountain Cake, — Cream a scant pint sugar with a gill and a half butter ; add prepared Lemon Juice of one lemon, beaten yolks of five eggs, and beat until smooth, add well-frothed whites, one quarter at a time, half a pint milk, two tablespoons rose-water, one pint flour, one-third pint corn starch, and two teaspoons baking powder sifted together. When very light pour into jelly-cake pana and bake in a quick oven to a light brown. Make a Boiled Icing with two-thirda pint pulverized sugar, half a pint water, whites four eggs, when cola add half tablespoon vanilla sugar. To make a handsome Cocoanut Cake, sprinkle each layer with grated cocoanut, or French icing may be used in place of Boiled Icing, dotting the top with halves of £nglish Walnuts ; or if the French Icing is used in cocoanut cake, sprinkle top with grated cocoanut. Or for Coconut Cake cream together cup butter, three of sugar, add cup sweet milk, two teaspoons baking powder, sifted with four cups flour ,and last the well-beaten whites ten eggs. If coffee cups are used in measuring, this recipe makes four layers. Put togetner with a thin coating of Boiled Icing, made of three eggs and two cups sugar as directed in icings ; grate two cocoanuts and sprinkle thickly over each laj'er, and the top and sides.