Pound Cake (No. 1.)

1 lb. sugar.

1 " flour.

3/4 " butter. 9 eggs.

2 teaspoonfuls cream-tartar. 1 " soda.

Cream the butter and sugar with great care; beat the yolks and whites separately; sift the cream-tartar well through the flour. Add the flour last.

Pound Cake (No. 2.)

1 lb. flour. 1 " eggs.

1 lb. sugar.

| " butter.

1 glass brandy.

1 nutmeg.

1 teaspoonful mace.

Cream half the flour with the butter, and add brandy and spice. Beat the yolks until light, add the sugar, then the beaten whites and the rest of the flour alternately. When this is thoroughly mixed, put all together and beat steadily for half an hour.

If properly made and baked this is a splendid cake.

Washington Cake

3 cups sugar. 2 " butter. 5 eggs.

1 cup milk.

4 cups flour

2 teaspoonfuls cream-tartar 1 teaspoonful soda.

Mix as usual and stir in, at the last -

1/2 lb. currants well washed and dredged. 1/4 " raisins seeded and chopped fine, then floured. A handful of citron sliced fine. Cinnamon and nutmeg to taste. Fruit-cake takes longer to bake than plain and the heat must be kept steady.

Lincoln Cake

3/4 lb. butter. 1 " sugar. 1 lb. flour. 6 eggs

2 cups sour cream or milk. 1 grated nutmeg.

1 teaspoonful powdered cinnamon. 1/4 lb. citron.

1 tablespoonful rose-water. 1 teaspoonful soda dissolved in hot water, and stirred into the milk just before adding the latter to the cake.

Cream the butter and sugar, put with them the yolks whipped light, then the cream and spice, next the flour, then the rose-water, and a double-handful of citron cut in slips and dredged; finally, the beaten whites of the eggs. Stir all well, and bake in a loaf or in a "card," using a square shallow baking-pan.

This is a good cake, and keeps well.

Black Or Wedding Cake

1 lb. powdered sugar. .

1 " butter.

1 " flour.

12 eggs.

1 lb. currants well washed and dredged.

1 " raisins seeded and chopped.

1/2 " citron cut into slips.

1 tablespoonful cinnamon.

2 teaspoonfuls nutmeg. 1 " cloves.

1 wineglass brandy.

Cream the butter and sugar, add the beaten yolks of the eggs, and stir all well together before putting in half of the flour. The spice should come next, then the whipped whites stirred in alternately with the rest of the flour, lastly the brandy.

The above quantity is for two large cakes. Bake at least two hours in deep tins lined with well-buttered paper.

The icing should be laid on stiff and thickly. This cake, if kept in a cool, dry place, will not spoil in two months.

I have eaten wedding-cake a year old.

Test the cakes well, and be sure they are quite done before taking them from the oven.

Fruit-Cake (plainer.)

1 lb. powdered sugar. .

1 " flour.

3/4 " butter.

7 eggs.

1/2 lb. currants - washed, picked over, and dredged.

1/2 " raisins - seeded and chopped, then dredged.

1/4 " citron cut into slips.

1 teaspoonful nutmeg.

1 glass brandy.

Cream butter and sugar; add the beaten yolks, then the spice and the whipped whites alternately with the flour; the fruit and brandy last.