Put half a pound of powdered white sugar into a deep pan, and cut up in it half a pound of fresh butter. Stir them together hard, till perfectly light. Add a nutmeg powdered. (This cake should be highly-flavoured with nutmeg.) Beat four eggs in a shallow pan, till they are very thick and smooth. Then stir them, gradually, into the pan of beaten butter and sugar; in turn with three-quarters of a pound of sifted flour. Add a wine-glass of rose-water. Have ready three large wine-glasses of cream or rich milk, divided equally in two portions, and put into two cups. Take one yeast-powder, of the very best sort; dissolve in one cup of the cream, the contents of the blue paper, (or the carbonate of soda,) and in the other cup the contents of the white paper, (tartaric acid,) and mix the first with the cake-batter; and then, immediately after, stir in the other, lightly and slowly. Transfer the batter to a large well-buttered square pan, and set it immediately into a brisk oven. Bake it steadily an hour, or more. If not thoroughly baked, it will be heavy. When cool, cut it into squares, and sift powdered sugar over it. It will be still better to ice it, adding rose-water or lemon-juice to the icing. It is best when fresh, the day it is baked; though very good the following day.

This cake will be found excellent, if the foregoing directions are exactly followed. If wanted fresh for tea, at a short notice, it can be made and baked in two hours. For instance, if commenced at five o'clock in the afternoon it may be on the table at seven. The above quantity of ingredients will make enough to fill a large cake-basket.

If you wish to have a large Buena Vista cake baked in a loaf, take double the above quantity of ingredients, viz., one pound of butter, one pound of powdered sugar, a pound and a half of flour; eight eggs, two nutmegs, and two wine-glasses of rose water; six wine-glasses of cream or milk, and two yeast-powders; that is, two of the blue papers and two of the white. Put the mixture into a circular pan, and setting it directly in a brisk oven bafre it from four to five hours in proportion to its thickness, keeping up a steady heat all the time. When done, ice and ornament it; flavouring the icing with rose or lemon. One of the decorations should be the words Buena Vista.

All cakes that have milk or cream in them require longer baking than those that have not; and the heat of the oven must be well kept up.