In making cake the sugar and butter should always be beaten to a cream first, then before adding the eggs, beat the yolks and whites separately first and then together. Beat well after adding each ingredient and especially after all are together except the flour and baking powder, which should be added last. The flour should be well sifted and the baking powder mixed thoroughly through the dry flour.

Lincoln Cake

Two cups sugar, one-half cup butter, one cup sweet milk, three cups flour, two eggs, two teaspoonfuls yeast powder, one teaspoonful lemon.

Jumbles

One cup butter two cups sugar, one cup sweet milk, six cups flour, three eggs. Roll thin, cut like a ring, and dust over with white of egg and sift white sugar over them.

Strawberry Shortcake

The following are the proportions, the quantity depends upon the size of your family, and their capacity for shortcake. One quart flour, made into soda biscuit dough, divide and roll two layers that will just fit a jelly cake pan; lay in one, spread a little butter over, lay on the other lightly, and set it to bake in the oven. Memwhile get your berries ready, three pints, (more if you can afford it) hulled, and if very large, sliced once or twice, (do not mash them, it spoils the looks) sugar plentifully. When the cake is done, lift off the top layer, lay the other on the plate, butter liberally, spread on half the berries, put on the other layer inside out, butter, and spread on the rest of the berries. Serve hot. (Not bad to take.) This is a good dessert with almost any kind of small fruit.

Cocoanut Cake

Two cups powdered sugar, one-half cup butter, one cup milk, three cups Hour, three eggs, two teaspoonfuls yeast powder. Bake as for jelly cake.

Filling

One grated cocoanut, to one-half of this add whites of throe eggs, and one cup of powdered sugar. Lay this between the lavers. Mix with the oilier half of grated cocoanut four tablespoonfu's powdered sugar, and strew thickly on the top of cake.

Crullers

One cup sugar, one cup milk, two eggs, one table-spoonful lard, three small teaspoonfuls yeast powder, one teaspoonful lemon, and flour enough to make a soft dough. Fry in hot lard.

Fruit Cake

One pound each, sugar, butter and flour, eight eggs, two pounds raisins, one pound currants, one-fourth pound citron, one tablespoon molasses, one cup sour milk, one teaspoon soda, spices of all kinds, bake two hours in a moderate oven. This will keep a year.

Cream Cake

Two cups powdered sugar, two-thirds cup 'butter, one-half cup milk, three cups flour, four eggs, two teaspoonfuls yeast powder. Bake in layers as for jelly cake, and spread between them the following mixture:

One-half pint milk, two small teaspoonfuls cornstarch, one egg, one teaspoonful vanilla, one-half cup sugar. Heat the milk to boiling and stir in the cornstarch, wet with a little cold milk. Lay out a little and mix gradually with the beaten egg and sugar; return to the rest of the custard and boil, stirring constantly until quite thick. Let it cool before you season, and spread on the cake. Season the icing also with vanilla.