Almond Nagout

Mrs. M. L. Currey, Detroit, Mich. 1/2 cup butter.

1 1/2 cups sugar. 1/2 cup milk.

2 cups flour. 2 eggs.

1 teaspoon soda.

2 teaspoons cream tartar. 1 teaspoon lemon extract.

Bake in 4 layers. For the jelly, take 1 pound sweet almonds blanched and chopped.

1 cup sour cream.

1 cup sugar.

1 teaspoon vanilla.

Beat all together and put between the layers. Frost all over with the whites of 2 eggs and 3/4 cup pulverized sugar flavored with lemon.

Confectioner's Cake

Mrs. Mary Van B. Owens, Oak Park, Illinois.

1 large cup sugar. 1/2 cup butter.

3 eggs.

1/2 cup milk.

2 cups flour.

2 teaspoons baking powder.

Take out half of the batter and add to it 1/2 cup of stoned raisins, 1/2 teaspoon cinnamon, cloves, and nutmeg. Bake on jelly-tins, and place in alternate layers, light and dark, with frosting between.

Charlotte Polonaise

Mrs. Elliott Durand, Chicago.

Make 3 thick layers of cake, 1 gold, flavored with lemon, and 2 silver, flavored with almond. Make the cream as follows: 1 1/2 pints cream or new milk; put over water, and add the yolks of 6 eggs, well beaten with 2 tablespoons arrowroot. When cooked, divide in two parts. To one part add 2 tablespoons pulverized sugar. 6 tablespoons grated chocolate. 1/4 pound crushed macaroons.

(Desiccated cocoanut may be used in place of macaroons.) To the second part add 1 dozen bitter almonds and 6 dozen sweet almonds, blanched and split.

1 ounce citron, sliced thin.

4 tablespoons pulverized sugar.

1 teaspoon rose.

Color with cochineal coloring. Put the cakes together in this order: First, a white cake with chocolate cream, then yellow cake with rose cream, then white cake covered with icing made as follows: Whites of 4 eggs beaten with 1 pound pulverized sugar; add, by degrees, 1 pound sweet almonds beaten to a paste with rose-water. When nearly dry, finish with a plain white icing over top and sides. Procure the almonds ready shelled.

Rocky Mountain Cake

Mrs. J. A. Reichelt, Chicago.

For the cake, take 1/2 cup butter.

1 cup sweet milk. 6 whites of eggs.

2 cups sugar.

3 cups flour.

2 teaspoons baking powder.

Bake in 3 deep layers. For the fruit, take 1 fresh cocoanut. 1 cup stoned raisins. 1/4 pound citron. 1/2 pound almonds. 1 pound dates. 6 large figs. 1/2 cup currants.

Make a thin icing of whites of 3 eggs and 2 cups sugar.

Ice both sides of each cake. To prepare the fruit, blanch the almonds. Grate the cocoanut. Take one-third of the almonds and chop fine with all of the fruit. Mix with a small part of the cocoanut. After icing the cakes, spread the mixture on each layer and sprinkle with cocoanut. On the top layer spread fruit and use the whole almonds for decoration, sprinkling plentifully with cocoanut. Desiccated cocoanut will not answer for this beautiful cake, it is not so fluffy.