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whites of three eggs and beat until stiff enough to spread on cake. This isa delicious cake and very popular; you can use marshmallow filling if you prefer; one pound of sugar to whites of three eggs, cook sugar till it ropes, then pour on eggs and while very hot put in one pound of fresh marshmallow, cut up fine; stir till dissolved. Mrs. W. H. McCase. CHOCOLATE CAKE No. 3. One pound flour, one pound sugar, one-half pound butter, six eggs beaten separately, two spoonfuls baking powder in the flour, and one cup milk. CHOCOLATE FOR FILLING: One-half cake chocolate, one-half cup white sugar, onehalf cup brown, one cup sweet milk, one heaping tablespoonful butter. Cook until done. Mrs. HUGENE MOREHEAD. CHOCOLATE CAKE No 4. One cup sugar, three-fourths cup chocolate melted over a tea-kettle, one-half cup butter, three eggs, one-half cup sweet milk, one and three-fourth cups flour, one heaping teaspoonful baking powder, two tablespoonfuls vanilla. FRUIT CAKE: One quart sifted flour, one pound butter washed free from salt, one pound sugar, one dozen eggs, whites and yolks beaten separately, three pounds raisins, seeded and clipped with scissors, one pound currants, one pound citron chopped, one teaspoonful each of mace and cinnamon, one grated nutmeg, one-half tumbler each of wine and brandy or good whiskey, and the juice and grated rind of a lemon. Beat the butter and sugar together then add the eggs well beaten; flour the fruit after mixing it together. After mix- © bieay ing it well together, put in a handful of fruit and one of flour until all are in, lastly, add the wine or brandy, sspices and lemon mixed. Bake in a moderate oven five hours. MRS. VAN LANE WHEAT. LAYER CAKE. (SIMPLE BUT NICE. ) One cup butter, one cup sweet milk, three cups flour, and Two teaspoonfuls baking powder (sifted with the flour twice) two light cups of sugar, four eggs, cream butter and sugar; break in eggsone at atime, then add milk, then the flour. Nice for chocolate or caromel filling. Mrs. W. M. MorGAn. POUND CAKE. One pound sugar, one pound flour, one pound butter, (eight pound) one dozen eggs. Sift and dry flour; pound and sift sugar; wase butter free from salt, then cream it well, gradually adding the sugar, and beating the mixture till very light, then beat your eggs, (whites and yolks separately ) to a stiff froth; add them gradually to the sugar an + butter, alternately with the flour, by spoonfuls, till all the ingredients are thoroughly amalgamated. POUND CAKE. Flavor cake with lemon or nutmeg; add a wineglass of wine or brandy. Bake in a slow oven; do not suppose it is done until you thrust a straw into it and draw it out as dry as when it entered. If it has risen and split on top and the split has become browned, it is apt to be done. Jointly these two tests are reliable. MRS. JULIAN C. CARR. ROSE CREAM CAKE: One-quarter pound butter, half pound sugar, one cup (small) milk, one tablespoonful almond flavoring, one-half [ 96 ] pound flour, two tablespoonfuls yeast powder, whites of four eggs. Put together with boiled icing. BOILED ICING. Three-fourths pound granulated sugar, on which pour one-half tumbler water; boil until it ropes; beat the whites two eggs and when the syrup looks creamy, put the eggs into it beating vigorously; flavor with vanilla. Mrs. HUGENE MOREHEAD. CITRON CAKE: One pound sugar, one pound flour, three-quarters pound butter, eight eggs; cream butter and sugar; add yolks then the flour and lastly well-whipped whites; one-quarter pound citron, cut as thin as possible; put a layer of batter in cakepans and sprinkle thickly with citron and another layer of batter, etc., until the pan is filled. Bake slowly one and a half hours. Mrs. KUGENE MOREHEAD. SPONGE CAKH.