LAYER CAKES.

Miss Lina Miller.The yolks of three eggs; one and one half cupsful of sugar; three quarters of a cupful of butter; one cupful of milk; three teaspoonsful of baking powder; flour enough to stiffen; bake in jelly cake pans.

ICING.
Whites of three eggs beaten stiff; add white sugar enough to sweeten; nine tablespoonsful of sweet chocolate, grated; mix well and spread on each layer while a little warm.

Blossom Brown.One cupful of sugar; one half cupful of butter; one half cupful of milk; two eggs; one and one half teaspoonsful of baking powder; two cupsful of flour; bake in thin layers. For filling, take one half cake of sweet chocolate, grated; one half cup of sweet milk; one half cupful of sugar; yolk of one egg; one tablespoonful of vanilla. Boil in a pan set in a kettle of boiling water, until stiff, like jelly. When cool, spread it between the layers.

Two cupsful of sugar; one of butter; one of milk; four of flour; five eggs; two teaspoonsful of cream tartar, and one of soda. Bake in jelly cake pans. Make a custard of one cupful of sour cream; one egg; one half pound of almonds, blanched and chopped fine; one tablespoonful of sugar. Flavor it with vanilla. Do not spread the custard on until the cake is cold.
If you can not procure sour cream, take jelly; flavor, and mix almonds with it, and spread between layers.

Mrs. G. W. Rogers.One cupful of butter; two of sugar; one of milk, and three and one fourth cupsful of flour; five eggs, leaving out the whites of three; one and one half teaspoonsful of baking powder; juice of one orange. Bake in jelly cake tins and spread between the layers an icing made of the whites of three eggs and enough sugar to make it stiff; juice of one and grated rind of two oranges.

One cupful of butter; four of flour; three of sugar; one of sweet milk; five eggs; one tablespoonful of baking powder; juice and rind of one lemon. Bake in flat tins.

Miss Louie Myers.One half cupful of milk; three fourths cupful of butter; two cupsful of sugar; three of flour; four eggs; three teaspoonsful of baking powder. Bake in jelly cake pans. When cold, spread with one pint of cream, whipped; one grated cocoanut; two eggs; one cupful of sugar; two oranges; and the grated rind of one.

Miss Ellen P. Dickson.Five eggs; four cupsful of flour; three cupsful of sugar; one cupful of butter; one cupful of sour cream; three fourths teaspoonful of soda.

Mrs. J. T. Wolf.Two cupsful of sugar; one half cupful of butter; three cupsful of flour; three teaspoonsful of baking powder; seven eggs; one half cupful of sweet milk.

FILLING
Three tart apples grated; one cupful of white sugar; one egg; the grated rind and juice of one lemon. Boil about two minutes; then let it stand to cool before spreading on the cake.

One cup of sugar; one of sweet milk; two of flour; one teaspoonful of butter; two of baking powder, and three eggs, beaten separately. Mix, and bake immediately; use shallow pans. While hot, spread on jelly, and roll up. This will make two cakes.

Two eggs; two cupsful of sugar; two of flour; essence of lemon or brandy to taste. Bake in thin sheets; spread the  jelly on while warm, and roll up. Use it while fresh. It makes a nice pudding with wine sauce.

Miss Louie Myers.Six eggs; two cupsful of sugar; three of flour; three teaspoonsful of baking powder, and four tablespoonsful of water.

CUSTARD.
One pint of milk; one half cupful of butter; put it into the milk and let come to a boil; then stir in two eggs; one cupful of sugar; two small teaspoonsful of corn starch; spread this between the layers of cake.

Miss Mary Gebhart.Take one pint of sugar; one of flour; eight eggs, beaten separately, and one tablespoonful of water; mix, and bake in jelly cake pans.

FILLING.
One cocoanut, grated; one cupful of sugar; one of cream; butter the size of an egg; warm it a little; mix thoroughly, and spread it between the layers. The cake is nicest when fresh.

Mrs. W. A. B.One cupful of butter; three of sugar; three of flour; one half cupful of sweet milk; whites of ten eggs well beaten; three teaspoonsful of baking powder. Beat butter and sugar to a cream; add flour, milk, and baking powder; and last, stir in the eggs very lightly. Bake in a moderate oven, in pans one inch deep. Make three cakes.

ICING.
Three eggs; one pound of sugar; two cocoanuts grated; one lemon. Beat the eggs to a stiff froth; then add the sugar and lemon juice. Put one cake on a stand; while warm, spread on the icing; then sprinkle thick with cocoanut. Lay on another cake and do the same. At the last, spread icing all over the top and edges and put on as much cocoanut as will adhere.

Mrs. I. Van Ausdal.One pound of flour; one of sugar; one half pound of butter; one teacupful of sweet milk; six eggs, beaten separately; one teaspoonful of soda; two of cream tartar; the grated rind and juice of onelemon. Bake in jelly cake pans put icing between the layers. Previous to icing, dredge with flour.

ICING.
One half teacupful of water; three of sugar, and the whites of three eggs. Boil the sugar and water until quite thick; pour it on the whites of the eggs (previously beaten), and beat all together until cool.

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