CAKE.

In cake-baking much of the success depends on the oven, which should be well and evenly heated before baking, and not allowed to cool.

Do not remove the cake until it is thoroughly baked, or it will fall. Try it by piercing with a broom splinter; if nothing adheres, it is done.

Flour should never be used without sifting.

One cup of butter; two cups of white sugar; four cups of flour; one cup of sweet milk; six eggs; two teaspoonsful of cream tartar, and one of soda.

Miss P.One pound of sugar; three quarters of a pound of butter; one of flour; nine eggs; a piece of sal volatile the size of a pea, dissolved in a teaspoonful of water. Beat butter and sugar to a cream; then add the eggs, beaten separately; lastly, the flour.

Miss M. J. Dickson.Two cups of powdered sugar; one of butter; three fourths of a cup of milk; the whites of six eggs; three fourths of a cup of corn starch; two full cups of flour; three teaspoonsful of baking powder, mixed in the flour. Flavor with lemon.

Mrs. J. R. Reynolds.Two teacupsful of white sugar; three quarters of a cupful of butter; one cupful of sweet milk; four of flour; the whites of four eggs, beaten to a stiff froth; three teaspoonsful of baking powder. Flavor with vanilla, lemon, or nutmeg.

Mrs. R.One half pound of flour; one half pound of sugar; one quarter of a pound of butter; one teaspoonful cream tartar; one half teaspoonful of soda, and whites of eight eggs. Flavor to taste.

Whites of ten eggs; one and one half glasses of sugar; one of flour; one teaspoonful of cream tartar, and one half teaspoonful of salt. Put the cream tartar and salt in the flour; stir in the sugar; beat the whites of the eggs very light, and stir all together. Flavor with lemon.

The whites of five eggs; one cup of sugar; two and one half cups of flour; one half cup of butter; one half cup of milk; one teaspoonful of cream tartar, and one half teaspoonful of soda. Mix the butter and sugar together; add the milk; then the flour, in which has been mixed the cream tartar; then the whites of the eggs; then the soda, dissolved in a little boiling water.

One cup of butter; two cups of sugar; three cups of flour; one half a cup of milk; the yolks of five eggs; one teaspoonful  of cream tartar; one half a teaspoonful of soda; flavor to taste.

Mrs. G. W. Rogers.One pound of sugar; one pound of flour; one half pound of butter; two wine glasses of new milk; one teaspoonful of soda; two of cream tartar, and eight eggs. Beat butter and sugar to a cream.

Miss Mary A. Cummin.One pound of flour; one pound of sugar; one half pound of butter; four eggs; one cupful of sweet milk; two teaspoonsful of cream tartar, and one teaspoonful of soda, in the milk. Flavor to taste. Beat the sugar and butter together; then the eggs, without separating; add milk, flour, and soda last.

Mrs. L. Moore.One cup of butter; two of sugar; three and one half cups of flour; five eggs, beaten separately; three quarters of a cup of milk; one teaspoonful of cream tartar, and half a teaspoonful of soda. Flavor with lemon.

Miss Lucy Chambers.One pound of sugar; one pound of flour, light weight; ten eggs, leaving out four whites. Beat the yolks and sugar together; then add the whites and flour. Spice to suit taste.

Miss S. M.Three eggs; one cup of sugar, and one of flour. Beat the eggs very light; then add the sugar; and stir in the flour, and one teaspoonful of water. Flavor to taste.

Miss Armstrong.Take twelve eggs and weigh them; take their weight in sugar, and one half their weight in flour; two small lemons, or one very large one, grated. Bake in a hot oven.

Mrs. A. F. Payne.One pound of powdered sugar; one half pound of flour; ten eggs; the juice of one lemon, and a little salt. Beat the yolks until very light; then stir in the sugar, lemon juice and salt; then add part of the flour, and part of the whites, beaten stiffly; then the remainder of the flour, and, lastly, the remaining whites.

Miss Mary Gebhart.Beat the yolks of six eggs, with one half pound of sugar; one quarter pound of flour; add one teaspoonful of lemon essence. Stir in the whites of eggs beaten to a froth; add the grated pulp of one cocoanut.

Mrs. J. A. McMahon.One pound of butter; one of flour; one of sugar; one of cocoanut, grated, and ten eggs. Beat the butter and sugar to a cream; put the cocoanut in before the flour; beat the eggs separately, and mix like other cake. Bake three hours in a moderate oven.

Miss Maggie Connelly.One cupful of butter; three of sugar, and four of flour; whites of eight eggs; one cupful and three tablespoonsful of milk; one teaspoonful of soda; two and one half of cream tartar; one and one quarter of grated cocoanut in the cake; mix the butter and sugar with your hand; then add the milk (use that of the cocoanut); mix the cocoanut with the flour, and add the eggs last. Bake in square pans. Use the following

ICING.

Whites of three eggs; two cups of sugar; three fourths of a cup of grated cocoanut. Spread thickly all over the top and sides; set in the oven with the door open for a few minutes.

Miss Mary Brady.One cupful of butter; two of sugar; three of flour; one of sweet milk; the whites of eight eggs; one teaspoonful of cream tartar; one half teaspoonful of soda, and two pounds of almonds, blanched and powdered fine in rose water. Best when several days old.

Mrs. Munger.Two cupsful of sugar; three fourths of a cupful of butter; three cupsful of flour, mixed with three teaspoonsful of baking powder; three fourths of a cupful of sweet milk; whites of six eggs, and one pint of nuts, rolled fine.

Mrs. Dr. Smith.Three tumblersful of sugar; one of butter; a little more than one of milk; four of flour; one teaspoonful of soda; three eggs, beaten separately; essence of lemon; one and one half pints of kernels, chopped fine, and two tablespoonsful of raisins, chopped.

Mrs. Graham.WHITE PART.--Two cups of sugar; one half cup of butter; one of sweet milk; two teaspoonsful of baking powder; two and one half cups of flour, and one lemon.

PINK PART.--Made the same as the white, except use pink sugar (which can be bought at the confectioners), and one half pound of raisins. Put the raisins in the sugar. Put the pink part all in the center of the pan, and the white on the outside.

Mrs. J. D. Dubois.One cup of butter; one of sugar; one of molasses; one of raisins; one of cold coffee; three of flour; two eggs; a piece of citron, cut small; nutmeg and cinnamon.

Three cups brown sugar; one of butter; one of cold coffee; three eggs; three teaspoonsful of soda; two of cinnamon; one of cloves; one of nutmeg, and three and one half cups of flour.

Mrs. H. Conover.Whites of twelve eggs; two cups of butter; two cups of sugar; four and one half cups of flour; one half cup of milk; one teaspoonful of soda, two of cream tartar, and one pound of citron.

Mrs. H. C.Two cups of butter; two cups of sugar; one cup of milk; four cups of flour; one teaspoonful of soda; two of cream tartar; one pound of currants, and seven eggs.

Mrs. J. F. Edgar.Three cups of light dough, before it is kneaded; three cups of sugar; one cup of butter; four eggs; spice, cinnamon, and cloves. Mix together thoroughly; let it rise until very light, then mix pretty stiff with flour, add what fruit may be desired, and one teaspoonful of soda. Divide in two cakes, and let rise again. Bake three hours.

Mrs. G. A. Black.One cup of butter; one of sugar; one of molasses; one of sweet milk; three of flour; four eggs; cinnamon, cloves, and allspice to taste; one teaspoonful of soda; two of cream tartar, and two pounds of raisins.

Mrs. A. F. Payne.One pound of powdered sugar; one of butter; one of flour; twelve eggs; two pounds of raisins; two of currants; one half pound of citron; one tablespoonful of powdered mace; one of cinnamon; two nutmegs, grated; mix a large wine glass of Maderia wine, and one of brandy, together, and steep the spices in it over night. Flour the fruit before adding it to the cake. Bake in two loaves.

Mrs. T. M. McCormick.Four cups of sugar; two of butter; one of molasses; one of brandy; eight of flour; one half pint of sour cream; eight eggs; two pounds of raisins; two of currants, and two of almonds; one half pound of citron; one tablespoonful of cloves; one of saleratus; one lemon, and two nutmegs, grated.

Mrs. John W. Green.One pound and one quarter of butter; one pound of brown sugar; one of flour; three of raisins, seeded and chopped; two of currants; one of citron, cut thin and small; one of figs, chopped; thirteen eggs; one wine glass of Maderia wine, and two of brandy; one teacupful of molasses; one large nutmeg, grated; two teaspoonsful of cinnamon; one of mace, and one of cloves. Beat the butter and sugar until very light; then stir in one fourth of the flour; whisk the eggs, very stiff, and add them gradually; then the remainder of the flour, one half at a time; after beating well, add the wine, brandy, and spices, then mix all the fruit together, and add one third at a time. Beat well; butter and line the pan with white paper; put in the mixture, and smooth with a knife. Bake in a moderate oven, about four hours.

Mrs. Mary C. King.Two cups of butter; two and one half cups of sugar; two and one half of cups molasses; eight of flour; two of sour milk; eight eggs; two teaspoonsful of soda; three pounds of raisins; three of currants; one of figs; one of citron; two lemons, grated; two tumblers of currant jelly; one half pint of brandy; cloves, mace, cinnamon, and nutmegs. Mix flour and fruit alternately. Bake three and one half hours.

Mrs. S. Craighead.One half pound of butter; one half pound of sugar; six eggs, beaten separately; one pint of molasses; one pint of sour milk, in which put one tablespoonful of soda; three pints of sifted flour; one wine glass of brandy; three tablespoonsful of ginger; one of cinnamon; one of nutmeg, grated; one teaspoonful of cloves; one pound of raisins, mashed, with the seeds in; one pound of currants; one half pound of citron; put the whites of the eggs in last. To be baked in a slow oven. This will make two cakes, and will keep several weeks.

Mrs. Lucy Green.Two cupsful of dried apples soaked over night; chop fine and simmer slowly in two cups of N. O. molasses until it looks dark. When cool, add one cupful of butter; one half cupful of sugar; three cupsful of flour; one cupful of sweet milk; two teaspoonsful of cinnamon; two of cloves; two of allspice; three of baking powder; one half pound of raisins, and three eggs. If you wish, add one cupful of currants and one quarter cupful of citron. Bake in a slow oven two and one half hours.

Two and one half cupsful powdered sugar; one and one half cupsful of butter; five of flour; one of milk; one half glass of wine; one half glass of brandy; one half pound of raisins; two ounces of citron, cut in small pieces; one nutmeg, grated, and one tablespoonful of baking powder. Stir the sugar and butter to a cream; then add part of the flour, with the milk (slightly warmed), and the beaten yolks of the eggs; then the remainder of the flour, and the whites of the eggs, well beaten; add the spice, wine, brandy, and baking powder. Mix thoroughly together; put the fruit in last. This will make two loaves. Bake one and one quarter hours.

One cup of sour milk; one of molasses; one half cup of butter; two eggs; one and one half teaspoonsful of soda; one quart of flour, and one large tablespoonful of ginger.

Three cupsful of molasses; one of butter; one of sour cream; five cupsful of flour; four eggs; one ounce of ginger; one teaspoonful of soda in the cream; fruit if you like.

Mrs. D. W. Iddings.One pint of molasses; one glass of sour milk or cream; one tablespoonful of soda; one half pint of melted lard. Put the soda into the molasses and milk, and beat to a foam. Make the dough very soft.

Miss J. A. E.Whites of seven eggs; three cups of white sugar; one of butter; one of milk; four of flour; one and one half teaspoonsful of baking powder. Dark part--Yolks of seven eggs; two cupsful of brown sugar; one of butter; one of milk; one of Orleans molasses, and four of flour; one tablespoonful of baking powder; one of cinnamon; one of allspice, and one half tablespoonful of cloves. Put some of the white mixture first into the pan, then with a large spoon drop in some of the dark, alternating until all is used. This will make one large and one small cake.

Miss Sallie C. Wight.One cupful of butter; two cupsful of sugar; one of sweet milk; three of flour; whites of five eggs; two teaspoonsful of cream tartar, and one of soda. Take one teacupful of the batter and stir into it one large spoonful of grated chocolate; wet with a small tablespoonful of milk; fill cake dish about one inch deep with the white batter; then drop in two or three places a spoonful of the dark mixture; continue this until the batter is all used.

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