Angel's Food

Use the whites of eleven eggs, one and a half tumbler of sifted granulated sugar, one tumbler sifted flour, one tea-spoon of vanilla, one tea-spoon of cream tartar; sift the flour four times, then add the cream tartar and sift again - but measure it before putting in the cream of tartar - sift the sugar and measure it; beat the eggs to a stiff froth on a large platter; on the same platter add the sugar lightly, then the flour very gently, then the vanilla; do not stop beating until you put it in the pan to bake. Bake forty minutes in a moderate oven, try with a straw and if too soft let it remain a few minutes longer. Do not open the oven until the cake has been in fifteen minutes. Turn the pan upside down to cool, and when cold, take out by loosening around the sides with a knife, and then ice; use a pan that has never been greased. The tumbler for measuring must hold two and one-fourth gills. The pans have feet.

Icing

- Whites of two eggs, two tea-cups granulated sugar; boil the sugar until clear with just enough water to moisten it.

Having beaten the eggs to a stiff froth, pour boiling syrup very 5 slowly over them. Dissolve one-half tea-spoon of citric acid in a small table-spoon of water, and put enough in to make a pleasant tart - add a little essence of lemon.

Buford Cake

One cup butter, two of white sugar, four of sifted flour, five eggs-beaten separately, one cup sour milk, tea-spoon soda, pound seeded raisins chopped a little; beat the butter and sugar to a cream, add the yolks and milk, and stir in the flour with soda well mixed through it; then add the white of the eggs beaten to a stiff froth, and lastly the raisins dredged with a little flour; bake one and one-half hours. Use coffee-cups to measure. This makes a cake for a six quart pan. Almond, Hickory-nut or Cocoa-nut Cake. One pound flour, half tea-spoon salt, fourth pound butter, pound of sugar, tea-cup sour cream, four eggs, lemon flavor to taste, and a tea-spoon soda dissolved in two tea-spoons hot water; mix all thoroughly, grate in the white part of a cocoa-nut, or stir in a pint of chopped hickory-nuts, or a pint of blanched almonds pounded. - Mrs. J. W. Grubbs, Richmond.