Black Fruit Cake.

One pound of flour, 1 pound of sugar, 1 1/2 pounds of butter, 13 eggs, 4 pounds of raisins, 1 1/2 pounds of currants, 1 pound of blanched almonds, 1/2 pound of citron, 1 tumbler of brandy, 1/2 tumbler of wine, rind of 1 orange, 1 teacup of Porto Rico molasses, 1 teaspoon each of cloves, mace and allspice (all ground). Mix the batter as for any other cake, flour the fruit and add to the dough, and beat in the seasoning. Bake 4 hours.

Light Fruit Cake.

Twelve eggs, 1 pound of flour, 1 pound of sugar, 1 pound of butter, 1 pound of currants, 1 1/2 pounds raisins, 1/2 pound of shelled almonds, 5 slices of preserved pineapple, 1/2 tumbler of brandy, and spice to taste. Mix and bake as other fruit cake. Sink the pan in wood ashes when it goes into the stove, and it will prevent burning.

Large Fig Cake.

'Iwo cups of sugar, 1 small cup of butter, 1 cup of milk, 3 1/2 cups of flour, whites of 8 eggs, 2 teaspoons of powder, 1 pound of figs (chopped), 2 teaspoons of Sauer's lemon extract. Mix the batter and put a layer of it in a large mould, and then a layer of figs; continue to use in this way until all the batter is used. Bake in a slow oven. Dredge the top with powdered sugar.

Lemon Citron Cake.

One pounds of flour, 1 pound of sugar, 3/4 pound of butter, 7 eggs, juice and rind of 2 lemons, 2 cups of sliced citron, 1 tea-spoon of powder. Beat the eggs separately, adding the whites after the batter has been mixed. Bake in a large mould.

Rolled Jelly Cake.

One cup of sugar, 2 eggs, 1 tablespoon of butter, 1 1/2 cups of flour, two-thirds of a cup of milk, 2 teaspoons of powder,

1 teaspoon of Sauer's vanilla. Bake in a very shallow pan, and while hot spread over the top a coating of tart jelly; roll up quickly and tie a cloth around it. When the cake has gotten cold, slice about 1/2 an inch thick, and cover each slice with a water icing.

Anoth - nice filling that will take the place of the jelly is to beat 1 egg with 1 teaspoon of corn starch, 1 tablespoon of flour,

2 tablespoons of sugar, and 1 teaspoon of Sauer's vanilla. Stir into it 1/2 pint of milk, and boil until it is stiff. Spread as you would the jelly, and roll the cake.

Water Icing. - Pour enough boiling water over 1 pound of pulverized sugar to make a thick icing, and any flavoring desired, and spread over the cake. This icing is quickly made, and hardens at once.

Raisin Cake.

One cup of butter, 2 cups of brown sugar, 3 cups of flour, 1 cup of milk, 5 eggs, 1 teaspoon of powder, 3/4 of a cup of wine, 1 pound of raisins, 1 teaspoon each of cloves, mace, allspice and cinnamon. Flour the raisins well and bake in a large pan.

Raisin and Citron Cake.

Half pound of butter, 3/4 pound of sugar, 1 pound of flour, 5 eggs, 1/2 pound of raisins, 1/2 pound of citron, 1 teaspoon of powder, Sauer's lemon extract to taste. Bake in a large square mould.

German Wine Cake.

Half pound of butter, 3/4 pound of sugar, 4 eggs (beaten separately), rind of 1 1/2 lemons, 1/4 pound of currants, 1/4\. pound of raisins, 1 scant pound of flour, 1 teaspoon of powder. Cream the butter and beat it well with the sugar and eggs, add the flour and powders, and lastly the beaten whites. Flour the fruit from the pound of flour, and add it after the batter has been mixed. Bake in a mould.

German Bread Cake.

Twelve eggs, 1/2 pound of sugar, 1/4 pound of buckwheat, 1/2 teaspoon of cloves, 1/2 teaspoon of cinnamon, 1 teacup of citron and almonds mixed, 1 teaspoon of Sauer's lemon extract. Beat yelks with sugar and spice for 15 minutes; add buck-wheat, lemon and fruit, and then the whites. Bake as a sponge cake.