Use the best of materials for cake. The pulverized sugar should always be silted. Silt the flour. Beat the whites and yolks of eggs separately. When fruit is used, sprinkle with flour. Stir butter and sugar to a cream. If baking-powder is used, sift it well through the Hour. While the cake is baking, no air must be permitted to get into the oven, unless when necessary to look at the cake, as it is apt to make it fall. The heat of the oven should be even and regular. When cake is done, it can be tested by sticking a clean straw into it. If nothing adheres to the straw, the cake is done.

Soft Frosting

Ten teaspoonfuls of fine sugar to one egg: beat one-half hour.

Sutti Frutti Frosting

One-half teacupful of water, three cups of sugar, whites of two eggs;boil sugar and water until very thick and waxy; beat the whites of eggs to a stiff froth, and pour the sirup over them, beating all till cool. Then add one-half pound of almonds, chopped fine; one small half teacup of large white raisins, and a little citron, sliced thin. Very nice for sponge cake.

Icing For Cake

Beat the whites of four eggs with one pound of powdered sugar, one teaspoon-ful each of corn starch and sifted white gum-arabic, and the juice of one lemon.

Beat the whites of six eggs with one pound each of powdered sugar and blanched and pounded almonds; a little rose-water should be added to the almonds during the process of pounding; lay on with a knife, and harden in a cool oven. The eggs must be beaten to a stiff froth.

Boiled Icing

One and one-half cups of sugar; put to this two tablespoonfuls of water. Let it boil on back of stove until it is waxy, or stringy; then add whites of two eggs.

Whites of four eggs, beaten stiff; one pint of sugar, melted in water, and then boiled; add to it the eggs, and beat until cold.

Chocolate Icing

One-half cake of chocolate grated fine, two-thirds of a cup of sugar, one-half cup of milk or cream; boiled and stirred to a paste.

Icing

Two and a half cups sugar, two-thirds of a cup of water; boil together until it candies; then add the whites of three eggs, slightly beaten stirring briskly for fifteen minutes, or until it seems perfectly smooth and white; then add the juice of one lemon. This is sufficient for one large white mountain cake, of eight or nine layers, covering also top and sides.

Beat the whites of four eggs with one pound of powdered sugar sifted, with one-half a tablespoon starch, and one-fourth of an ounce of fine gum-arabic. Stir it well.

Chocolate Icing

Take the whites of two eggs,, one and one-half cups powdered sugar, and six large tablespoons of chocolate.