1 pound powdered sugar, 1/4 pound powdered almonds, 9 eggs (3 whites left out), beaten separately, 2 grated lemon peels, 2 spoonfuls rose water. Put rose water and sugar on top of each cake, after they are dropped with a dessertspoon on the pans.

Angel Cake.

Whites of 11 eggs, 11/2 cups granulated sugar, 1 cup flour, 1 teaspoon cream tartar, 1/2 teaspoon of almond or vanilla. Beat the eggs to a froth; sift the sugar five times; sift the flour 4 times; add cream tartar and sift again. Beat eggs and sugar together; add flavoring; then flour; stir quickly and lightly; put in an unbuttered pan and bake 3/4 hour in moderate oven.

Cream Cakes—No. 1.

Boil in 1/2 pint of water 3/4 cup of butter; stir in while boiling 11/2 cups of flour. Remove from fire, let it stand five minutes, and then stir in gradually 5 eggs, lightly beaten, and 1/2 teaspoon of soda. Drop in pans half the size you want them, and bake fifteen or twenty minutes.

Cream Cakes—No. 2.

1 pint boiling water, 1 cup butter, 2 of sifted flour put in while water and butter are boiling. Let this cool, then add 6 eggs, one at a time, and beat in thoroughly, 1 tablespoon of milk with 1/3 teaspoon soda dissolved in it.

Cream Cakes—No. 3.

Make a layer cake of 2 cups sugar, 1/2 cup butter, 3 eggs, 1/2 cup milk, 3 of flour, an even teaspoon baking powder. Bake in three layers. For the cream take 1/2 pint milk, and when boiling stir in 2 even teaspoons corn starch, dissolved in a little cold milk, 1 tablespoon sugar and 1 egg, stirring briskly a few moments. When cool, spread on the cake. Flavor with vanilla or lemon.

Cream Puffs.

1 cup hot water, 1/2 cup butter. Boil water and butter together, and stir in 1 cup dry flour while boiling. When cool add 3 eggs, not beaten. Mix well, and drop by spoonfuls in buttered tins. Bake in a quick oven twenty-five minutes. This makes fifteen puffs. When cool fill with whipped cream.

Ice Cream Cake.

1 cup butter, 2 cups sugar, a little more than 2/3 cup of milk, 4 even cups of sifted flour, in which has been sifted 2 teaspoons of baking powder; flavoring and the whites of 5 eggs beaten stiff, added last. Cream the butter and sugar, add milk, then flour, with baking powder, flavoring and whites of eggs, the cake well-beaten as each ingredient is added. Bake in jelly-cake tins, two white layers, reserving enough to make one layer colored with a little of Price's coloring, which will make one pink layer. Put this between the two white layers, with a thin frosting spread between, then frost the whole cake. By dividing the cake before baking into three parts, keeping one white, adding the pink coloring to another, and a heaping tablespoon of grated chocolate to the third, you can have the three layers different, nice ice cream bricks.

Chocolate Cake—No. 1.

1 cup butter, 2 of sugar, 1 of milk, 21/2 of flour, 5 eggs, 2 teaspoons baking powder, 1 cake of Baker's chocolate. Grate the chocolate and add to the cake before the flour; flavor with vanilla, and bake in layers.Filling.—1 pound of sugar, 3 eggs, 1/2 cake of Baker's chocolate, 1 cup grated cocoanut. Cover the top of cake with grated cocoanut.

Chocolate Cake—No. 2.

11/2 cups sugar, 1/2 of butter, 1/2 of milk, 13/4 of flour, 1/4 pound of Baker's chocolate, 3 eggs, 2 teaspoons baking powder. Scrape the chocolate fine and add 5 tablespoons of sugar to it (this in addition to 11/2 cups). Beat the butter to a cream. Gradually add sugar, beating all the while. Add 3 tablespoons of boiling water to the chocolate and sugar. Stir over the fire until smooth and glossy, then stir into the beaten sugar and butter. Add to this mixture the eggs well beaten, then the milk and flour in which the baking powder has been thoroughly mixed. Bake twenty minutes in a moderate oven. This makes two loaves.

Chocolate Cake—No. 3.

1 cup butter, 2 of sugar, 1 of milk, 5 eggs (omitting whites of 2), 1 teaspoon cream tartar, 1/2 of soda, 31/2 cups flour.Frosting.—Whites of 2 eggs, 6 heaping tablespoons grated chocolate, 1 cup powdered sugar, 1 teaspoon vanilla. Frost while cake is hot. This recipe makes two loaves.

Chocolate Loaf Cake.

1 cup sugar, 1 of milk, 2 of flour, 2 eggs, 1 teaspoon soda dissolved in the milk. Melt 1/2 cup sugar, 1/2 of milk, yolk of 1 egg, 1/2 cake of chocolate to a smooth cream and add to cake. Bake in a moderate oven.

Chocolate Caramel Cake.

2 cups sugar, 2/3 cup milk, 3 eggs, beaten separately, 2 tablespoons butter, 2 cups flour, 2 teaspoons yeast powder, 1 teaspoon vanilla. Bake in layers.White Filling.—11/2 cups granulated sugar, 1/2 cup milk. Boil eight minutes, then add 1 tablespoon flour stirred in 2 tablespoons cold water and then boil five minutes longer. When cool beat to a cream.

Chocolate Caramel Filling.—The same as above, only 1/4 stick of Baker's unsweetened chocolate. 1 teaspoon vanilla.

Lemon or Orange Jelly Cake.

1 cup butter, 2 cups sugar, 2/3 cup milk, 4 eggs, 3 cups sifted flour, and 1 heaping teaspoon baking powder. Bake in four layers.

Jelly—for Cake.

1 small cup sugar, 1 egg. Grate the rind and use juice of 1 lemon or orange, 1 tablespoon water, 1 teaspoon flour. Place the dish in a kettle of boiling water and let it thicken. When cool spread between the cakes. This is very nice for any layer cake.

Apple Cake in Layers.

11/2 cups sugar, 1/2 cup butter, 1/2 of milk, 21/2 flour, 3 eggs (whites and yolks beaten separately), 2 teaspoons yeast powder.

Filling.—2 apples, grated rind and juice of 1 lemon, 1 egg. Boil till it thickens, and cool before using. Spread between layers.

Sunshine Cake—No. 1.

Whites of 6 eggs, yolks of 4, 1 cup of sugar, 3/4 flour, scant teaspoon cream of tartar, salt, 2 teaspoons orange juice and grated rind. Sift sugar and cream tartar together several times, then mix with well-beaten whites, add beaten yolks, sift flour and salt several times, mix altogether, put in orange and bake from forty to fifty minutes in a pan with pipe in center. Do not look at it for at least twenty minutes. Do not butter pan, nor remove from it till cold.

Sunshine Cake—No. 2.

Yolks of 11 eggs, 2 cups sugar, 1 of butter, 1 of milk, 1 teaspoon cream of tartar, 1/2 of soda, 4 cups flour. Flavor to taste.

A Delicious White Cake.

1 pound sugar, 1 pound butter, 1 pound flour, a little baking powder, whites of 20 eggs, and flavoring.

White Cake.

1/2 cup butter, 1/2 of milk, 1 of sugar, 2 of flour, 1 teaspoon yeast powder, whites of 2 eggs, almond flavoring.

Snow Cake—No. 1.

Whites of 10 eggs, 2 jelly glasses of powdered sugar, 1 of flour, 1 teaspoon cream tartar.

Snow Cake—No. 2.

1 cup sugar, 1/2 of butter, 1/2 of milk, 1 teaspoon yeast powder, 2 cups flour, vanilla flavoring. After being well mixed, stir in the whites of 4 eggs, and beat vigorously.

Rose Cake.

1 pound flour, 3/4 pound sugar, 1/2 pound butter, 1 cup rose water, 5 eggs, 1 teaspoon dry soda. Sift white sugar over cake when put in the oven.

Feather Cake.

1 egg, 1 tablespoon butter, 1 cup sugar, 2 cups flour, 1/2 cup milk, 2 teaspoons baking powder.

Delicious Cake.

2 cups sifted sugar, 3/4 of butter, 5 eggs, beaten separately, 1/2 cup of milk, 1 teaspoon baking powder in 21/2 cups sifted flour, 2 tablespoons brandy.

Gold Cake.

Yolks of 5 eggs and 1 whole egg, 2 cups sugar, 1 of butter, 2/3 cup milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda.

Silver Cake.

Whites of 5 eggs, 11/2 cups sugar, 1/2 cup butter, 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat butter and sugar to a cream; beat whites to a stiff froth and add. Sift cream tartar with flour and dissolve soda in milk. Stir in a little flour before adding milk.

Marble Cake.

Whites of 6 eggs, 11/2 cups sugar, 3/4 cup butter, 1/3 cup milk and 13/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with lemon.

Dark Part.—Yolks of 6 eggs, 11/2 cups brown sugar, 3/4 cup butter, 13/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each allspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please.

Cold Water Cake.

2 cups sugar, 2 of flour, 1/2 cup butter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with butter, hot.

White Mountain Cake.

11/2 cups butter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add currants.

Federal Cake.

1 pound flour, 1 of sugar, 1/2 of butter, 4 eggs, 1 teacup cream, 1/2 wine-glass brandy, 1 of wine, 1 nutmeg, 1 pound raisins.

Lincoln Cake.

2 eggs, 2 cups sugar, 1/2 cup butter, 1 of milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor to taste.

Harrison Cake.

1 cup butter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit to suit.

Victoria Cake.

1 cup butter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup molasses, 1 pound currants, 1 of raisins, 1 wine-glass brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2 pound citron.

Pound Cake.

1 pound flour, 1 of sugar, 11 ounces butter, 10 eggs, 1/2 teaspoon soda.

Sponge Pound Cake.

1 heaping cup sugar, 1 scant cup butter, 6 eggs leaving out whites of 2 for icing, 11/2 cups flour, 11/2 teaspoons baking powder. Flavoring.

Aunt Sharlie's Sponge Cake.

1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the last.

Sponge Cake to Roll.

4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2 teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and cream tartar together; then add eggs, and stir together ten minutes; add water, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll.

Sponge Cake—No. 1.

2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring.

Sponge Cake—No. 2.

1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5 tablespoons water. Rub sugar and yolks together until very light and creamy. Add water and 1/2 of the flour. After sifting baking powder and flour twice, add remaining flour with beaten whites, and a pinch of salt. Stir gently.

1, 2, 3, 4 Cake.

1 cup butter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the butter and sugar until very light and creamy; then add 2 eggs and beat well; add 2 more and beat again; then sift in flour after having sifted it with the baking powder. Stir in milk with the flour, and add flavoring.

Molasses Plum Cake.

Scant 2/3 cup butter, 1 cup sugar, 1 of molasses, 1 of milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into molasses, 1 teaspoon each of cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.

Dark Cake.

1 cup sugar, 1 of butter, 1 of sour milk, 1 of molasses, 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep a long time.

Plain Spice Cake.

1/2 cup butter, 1 of water or milk, 2 of brown sugar, 2 eggs, 31/2 cups flour, 11/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of currants or raisins can be added, if desired.

Fruit Cake—No. 1.

1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of butter, 1 of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup molasses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of lemon, wine-glass of brandy and 1 of sherry.

Fruit Cake—No. 2.

1 pound flour, 3/4 butter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2 of citron, 11/2 cups molasses, wine-glass of brandy, 1 of wine, 1/2 teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices as desired.

Snow Tea Cakes.

3 tablespoons sugar, 3 cups milk, 2 eggs, 4 cups flour, 2 teaspoons yeast powder. Bake in muffin-rings.

Coffee Cake.

21/2 cups flour, 1 of coffee, 1 of brown sugar, 1 of butter, 1 of syrup, 6 eggs, 1 pound raisins, 2 cups currants, 3 tablespoons brandy, 2 of cinnamon, 1 of cloves, 1 of allspice, 1 grated nutmeg, 4 pieces candied lemon or citron, 1 teaspoon soda. Steam two hours and bake one-half hour.

Hermits.

2 cups sugar, 1 cup butter, 3 eggs, 1 tablespoon milk, 1 teaspoon soda (dissolved in milk), a teaspoon each of cinnamon, cloves and allspice, 1 cup chopped raisins and currants, mixed, and as much cut citron as desired. Mix with sufficient flour to roll. Roll very thin, cut as cookies, and bake in a moderate oven. Excellent, and will keep a long time.

Fruit Cookies.

1 cup sugar, 3/4 of butter, 2 eggs, 1/2 teaspoon soda, 1 cup chopped raisins, all kinds of spice, 2 tablespoons pickled peach juice, flour enough to roll out.

Boston Cookies.

1 cup butter, 11/2 powdered sugar, 2 eggs, 4 teaspoons milk, 4 cups flour, 1 teaspoon of soda or saleratus, 1 of ginger. Make stiff enough to roll thin.

Scotch Cookies.

Beat 2 cups of sugar with 1 cup of butter, 2 eggs, and 5 tablespoonfuls of milk. Mix 3 teaspoonfuls of baking powder and 1 of cinnamon with 2 cups of flour, and add as much more flour as necessary to make stiff enough to roll. Roll thin, cut out and bake quickly.

Molasses Cookies.

In 1 pint of New Orleans molasses melt a full cup of butter with a cup of brown sugar. Stir in 1 tablespoon ginger, 1/2 teaspoon saleratus, dissolved in a little hot water, and flour enough to roll out. Take small pieces at a time to roll out.

Rich Cookies.

Yolks of 6 eggs, 1/2 roll butter, 1 cup bar sugar, 21/2 cups flour. Put a little of the flour in a deep dish, then add some egg, some butter and some sugar; then more flour, more egg and more sugar and butter until the entire amount of ingredients have been used. Roll thin, flour pans well and put in the cookies, which have been cut into forms and feathered with whites of egg, sugar and grated almonds. Not too quick an oven.

Hearts and Rounds.

1 cup butter, 2 cups sugar, 1 cup milk, 3 cups flour, 5 eggs, 2 even teaspoons cream tartar, 1 of soda. Flavor with vanilla or lemon.

Crullers.

4 eggs, 5 large spoons melted butter, 4 of milk, 8 of sugar, 1 small teaspoon soda in milk.

Doughnuts.

4 eggs, 2 cups sugar, 1 of milk, butter size of an egg, 2 teaspoons yeast powder, a little salt. Season to taste, cinnamon and mace.

Gingerbread.

11/2 cups sugar, 1/4 pound butter, 1/2 cup sour cream, 1/2 teaspoon soda, 1 teaspoon ginger, 2 eggs, well beaten, 21/2 cups flour.

Sugar Gingerbread.

1 cup butter, 2 of sugar, 1/2 cup milk, 1 teaspoon saleratus, 1 egg, 1 tablespoon ginger. Flour enough to roll very thin.

Molasses Gingerbread.

1 cup New Orleans molasses, 1 full teaspoon soda put in molasses, 3/4 cup melted butter or nice drippings, 1/3 cup milk, 1 egg, 2 teaspoons ginger. Flour to stir, but not thick.

Soft Gingerbread—No. 1.

31/2 cups flour, well sifted, 2 teaspoons yeast powder, sifted in 2 teaspoons ginger, 1 cup molasses, 1 of brown sugar, 1/2 of butter, 1 of milk, and 2 eggs, well beaten.

Soft Gingerbread—No. 2.

11/2 cups molasses, 1/2 cup butter, 1/2 cup sour milk, 1 egg, 1 teaspoon soda and 1/2 cup flour. Add ginger and a little salt.

Bread Cake.

3 cups light dough, 3 of brown sugar, 1 of butter, 3 eggs, spices, fruit and citron, 1 teaspoon soda. Raising or not, as you wish.

Pork Cake.

1/2 pound salt pork, chopped very fine, 1/2 cup warm water, mix with the pork. Heaping cup brown sugar, 1 of molasses, spice to taste, 11/2 cups raisins, 2 of currants, 1/4 pound citron, 2 eggs, flour to make a batter stiffer than ordinary cake, 2 teaspoons yeast powder, and bake in buttered tins.

Lemon Honey for Cake.

Juice and grated rind of 1 lemon, small cup sugar, 1/3 of water, 2 well-beaten eggs, small piece of butter. Let boil till it thickens.

Quick Icing.

White of 1 egg, 1 heaping cup sugar, beat egg till it foams. Add sugar and flavoring, and stir very thoroughly.

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