The new practical housekeeping

Lady Fingers. — Beat yolks of ten eggs and one and a third pint of pulverizedsugartill very light, add the well frothed whites,alternating with a pint and a half of flour, a little of each atn time; use the meringue bag described in confectionery for shaping the cakes ; press and run the dough out quickly through the tube hito a pan lined with 1 light brown paper (not buttered), making each about a finger long and about as thick as a lead pencil, being careful not to get them too wide, or bake in pans made for the pur- j pose. Sprinkle with granulated sugar, 1 bake in a quick oven, and when cool I wet the under side of the paper with a 1 brush, remove and stick the fingers together back to back. The bag when made of ticking, will be useful in making macaroons and other small cakes Maple Cake. — Three eggs, one cup white sugar, two tablespoons Bweet milk, one heaping cup flour with two teaspoons baking powder in it. For filling : boil one cup maple syrup to wax ; beat white of one egg to stifl" froth, and [pour the syrup on it, stirring briskly. Very nice. Minnesota Cake. — One and a half cups granulated sugar, half cup butter stirred to a cream, whites six eggs, or three whole eggs, two teaspoons cream tartar stirred in two neaping cups sifted flour, one teaspoon soda in half cup sweet milk ; bake in three layers. For filling, take a cup sugar and a little water, boil together until it is brittle when dropped iu cold water, remove from stove and stir quickly into a well beaten white of an egg; add to this a cup of stoned raisins chopped fine, or a cup of chopped hickory-nut meats, and place between layers and over the top. A universal favorite. Neapolitan Cake (Yellow, Pink, White and Brown). — Yellow : Two cups powdered sugar creamed with one cup butter, five eggs, yolks and whites beaten separately, one-half cup milk, three cups prepared flour, a little nutmeg. Pink and White: One-half pound butter creamed with one pound powdered sugar, whites ten eggs whipped stiff, and one pound prepared flour ; divide this batter into two equal portions, leave one white and color the other with a very little prepared cochineal. Use carefully, as a few drops too much will ruin the color. Brown : One-fourth cup butter creamed with one cup powdered sugar, add three eggs beaten lightly, two tablespoons cream, one heaping cup prepared flour, and two tablespoons vanilla chocolate grated and rubbed smooth in cream ; bake in layers, the above quantity making three of each color. Half as much will be sufiicient for a family cake, but for a large supper or church "sociable" use the whole recipe. Filling — Yellow and Brown : Two cups milk, two tablespoons com starch wet with milk, two eggs, two cups powdered sugar ; heat the milk to boiling, stir in the sugar and corn starch, cook a few minutes and put in the eggs, boiling until thick. Divide the custard into two parts, and stir into one two tablespoons grated chocolate, and into the other a teaspoon bitter almond extract. White : Whip into the stiffened whites of three eggs one heaping cup powdered sugar, and the juice and half the grated peel of one lemon.