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Two pounds raisins, two pounds currants, two pounds citron, twelve eggs, one and one-fourth pounds sugar, one pound flour, one-half pints of rum and brandy mixed; cinnamon, cloves and two nutmegs, tablespoonful of each. Raisins must be fresh; fruit must be rubbed in flour and citron cut in small pieces. NURSE BADE W. WHITE PERFECTION CAKE. Three cups sugar, one butter, one milk, three flour, one corn starch, whites of twelve eggs beaten to a stiff froth; two tablespoonfuls cream of tartar in the flour, and one of [ 92 ] soda in half the milk; dissolve the corn starch in the rest of the milk, and add it to the sugar and butter well beaten together; then add milk, soda, flour and whites of eggs. This cake is rightly called "Perfection." MRS. G. CARR. ‘“BARBADOES PLUM CAKE.” To a well compounded pound cake add two pounds raisins, stoned and chopped; two pounds currants, picked washed and pounded, with half pint cherry wine, two pounds citron cut up (not very fine). Mix a little dry flour with them before adding them to the pound cake. Grate the rind of a good fresh lemon, squeeze to it the juice, and add mace, cloves, cinnamon, allspice, each a tablespoontul, and a grated nutmeg. Bake slowly. Mrs. BESSIE LEAK. SPONGE CAKE. One pound sugar, ten eggs; the white of six eggs in flour; beat the yolks then add the sugar to them; beat the whites to a stiff froth and add them; season with the juice ofa lemon and beat thoroughly; then having the flour thoroughly sifted, turn it into the batter with a spoon. Do not beat, only mix the flour by turning the batter from the bottom of the bowl until the flour is all added. When put to bake, let it rise slowly, and bake until you can stick a straw in and it comes out dry and clean. Half this quantity baked in a small bread pan makes a nice cake. Mrs. W. T. WALL. SUGAR CAKE, One pound sugar, one-half pound butter, four eggs, one and a half pounds flour, teaspoonful soda dissolved in a cup of rich milk. Favor with rose water. Mix together as for cookies. Mrs. GEO. W. WATTS. [ 93 ] CHOCOLATE CAKE No. 1. One cup butter, two cups sugar, two and a half cups flour, one cup sour cream, five eggs and three yolks left over from the filling. Grate one cake chocolate. Put one-half into the cake just before putting in the flour; use the other half in the filling, mix it with one pound white sugar, the beaten whites of three eggs and enough water to thoroughly wet it. Putin a sauce pan and cook until it thickens enough to spread well and then spread on the layers before it gets cold. Ice the entire cake with boiled white icing made as follows: BOILED ICING. _ One pound sugar and enough water to wet it thoroughly; put in a saucepan and boil until it drips from a spoon in long stringy drops, or until it turns white and looks thick when a little is rubbed with the finger in a spoon. Have the whites of three eggs well beaten and pour the boiling _ syrup slowly into them stirring allthe time. After stirring until the egg has been thoroughly mixed with the syrup, - beat long and hard. When cold and the right consistency to spread, flavor either with lemon juice or vanilla and then ice the cake. MRS. W. T. WALL. CHOCOLATE CAKE NO. 2: Grate or cut fine one-half cake Baker’s chocolate; add one egg, one cup sugar, one-half cup milk and cook until it gets hot through,set aside to cool; then cream one-half cup butter with one cup sugar and one-half cup milk with yolks of three eggs; beaten light; then add well beaten whites, two cups sifted flour and two tablespoonfuls of baking powder; when chocolate gets cool, mix with this batter and bake in thick layers. One and one-half pints of sugar, one-half pint boiling water; cook until it candies; then pour on it well beaten [ 94 ]