Lemon Cake.

Make the usual batter for layer cake and put it together with 3 eggs (beaten light), 2 cups of sugar, butter size of an egg, juice of 3 lemons. Set the stew-pan in water, and cook until thick enough not to run from the cake. Cool and ice.

Walnut Cake.

Two cups of sugar, 1 cup of butter, 5 eggs, 1 cup of milk, 3 cups of flour, 1 teaspoon of powder, 1 1/2 teaspoons of Sauer's lemon extract. Divide the batter in three parts, flavor two of them with lemon, and to the third add 1 teaspoon of cinnamon, 1 1/2 teaspoons each of cloves and allspice, 1/2 nutmeg. Bake in 3 layers and put between them the following:

Icing. - Five lemons, 1 1/2 pounds of pulverized sugar, 2 pounds English walnuts. Squeeze lemons and mix the sugar in them; chop the nuts, taking out enough to cover the top, and beat the whole quickly together. If the icing is too thin to stay on the cake, add a little more sugar. When the icing begins to set, place the whole nuts over the top and set away to harden.

Date Cake.

One and one-half cups of sugar, 1/2 cup of butter, 2 large cups of flour, 1 cup of milk, 5 eggs (leaving out 2 whites), 2 teaspoons of powder, 1 teaspoon of Sauer's almond extract, and 1/2 pound of dates, chopped. Bake in sheets and ice.

Date Icing.-White of 2 eggs, 2 cups of sugar, 1/2 cup of water, 1 teaspoon of vinegar, 1/2 pound of dates, 1 teaspoon each of Sauer's lemon and vanilla extract. Make a boiled icing, and add the dates that have been sliced. Beat until the icing begins to harden.

Silver and Gold Cake.

White .Layers.-Whites of 6 eggs, 1 1/2 cups of sugar, 1/2 cup of butter, 1/2 cup of milk, 2 1/2 cups of flour, 1 teaspoon of powder, 1 teaspoon of Sauer's almond extract.

Gold Layers. - Yelks of 6 eggs, 1/2 cup of butter, 1 cup of milk, 1 1/2 cups of sugar, 2 1/2 cups flour, 1 teaspoon of powder, 1 teaspoon of Sauer's orange extract.

Put together with a layer of white and one of yellow.

Icing. - Yelks of 4 eggs, beaten light, with 1/2 pound of white sugar and 1/4 pound of butter; cream well and cook on a slow fire until thick. Then add the whites of 4 eggs (well beaten) and 1 teaspoon of Sauer's orange extract. Cook long enough to thicken, and when done, beat into it 2 tablespoons each of chopped almonds and walnuts.

Fig Cake.

Two cups of sugar, 1/2 cup of butter, 3/4 cup of milk, 2 3/4 cups of flour, whites of 6 eggs, 1 teaspoon of powder, 1 teaspoon of vanilla (Sauer's).

Filling. - 3/4 of a pound of chopped figs, 3/4 pound of seeded raisins, 3/4. pound of chopped almonds, 1/2 cup of icing. Mix well and put the layers together with it.

Sponge Cake.

Twelve eggs, their weight in sugar and half their weight in flour, Sauer's lemon extract to season. Mix as directed above, and bake in a large mould.

Sponge Cake.

Fifteen eggs, 1 1/2 pounds of sugar, 1 pound of flour, juice and rind of 1 large lemon, 2 tablespoons of vinegar. Beat the yelks and whites separately; beat the yelks and sugar, then add the whites, and lastly stir in the flour that has been sifted 3 times. Mix well and add the lemon and vinegar. Bake in shallow pans.

Almond Cake.

Twelve eggs, 1 pound of flour, 1 pound of sugar, 1 pound of butter, 1 pound of almonds (blanched), 1/2 pound of citron (sliced), 1 wineglass of brandy. Mix and bake as pound cake.

White Fruit Cake.

One pound of white sugar, 1 pound of flour, 1/2 pound of butter, whites of 12 eggs, 2 pounds of citron (cut thin), 1 large cocoanut (grated), 1 pound of blanched almonds, 3 teaspoons of baking powder. Cream butter and sugar, add eggs and flour, and then mix in one-third of the fruit. Mix in the rest as you put the batter in the mould, making a layer of batter and one of fruit. Bake in a slow oven. This will keep one month.