Cream Cake.

One cup sugar, one and one-half cups flour, two teaspoonfuls baking powder. Beat two eggs until very light, put in cup and fill up with cream. Bake in layers in a quick oven. Filling: One half cup sugar, one egg, one tab espoonful flour, one pint milk, small tablespoonful butter. Boil gently for a few minutes, flavor after removing from the stove.

Ice Cream Cake.

One cup butter, beaten to a cream, two cups pulverized sugar. Mix sugar and butter and beat until light, add one cup sweet milk, three full cups flour, and three teaspoonfuls baking powder; lastly add the whites of eight eggs, well beaten. Bake in layers.

Almond Cake.

Whites of five eggs, two coffee-cups " A " sugar, one cup sweet milk, two-thirds cup of butter, three cups flour, two teaspoonfuls baking powder, one tea-spoonful lemon extract. Cream, butter and sugar together, add milk, flour, well-beaten whites of eggs, then the baking powder. Bake in three layers. Filling: White of one egg beaten stiff, one cup of sugar, one-fourth cup water. Boil water and sugar until it is brittle, when drop in cold water. Pour over the egg and beat well, add one-half pound of blanched and chopped almonds, flavored if desired. Then spread between layers.

Fruit Cake.

Four eggs, one cup sugar, two cups molasses, one and one-half cups butter, one-half cup milk, one teaspoonful soda, one pound of raisins, one pound of currants, one-half pound of citron, sliced fine, one teaspoonful cinnamon, one nutmeg, one teaspoonful cloves, five cups flour. Bake two and one-half hours, in a slow oven.

Fruit Cake.

One pound sugar, one pound butter, one pound flour, ten eggs, one pound raisins, one-half pound currants, one-fourth pound citron, one nutmeg, one tablespoonful cinnamon, one tablespoonful ginger and allspice mixed, one tablespoonful vinegar, one teaspoonful soda. Bake slowly.