Rules for Cake. - Have every thing ready before mixing the material - i. e., the ingredients all measured and prepared, and the tins buttered. The sooner the cake is mixed (after the ingredients are ready) and put into the oven, the better. Sift the flour, and have it dry. Mix baking-powder or cream of tartar, if used, well into the flour, passing it through the sieve several times, if particular. Roll the sugar; mix sugar and butter together to a cream. The eggs must then be very, very well beaten separately. If one person makes the cake, beat the yolks first. If soda is used, dissolve it in the milk, or, if no milk is used, in a little lukewarm water; add it the last thing, unless fruit is used, when it should always be rolled in flour, and added the last thing. Cake, to be light, should be baked slowly at first, until the batter is evenly heated all through. Many leave the oven door slightly open for the first ten or fifteen minutes. The prepared flour is especially good for cake.

Cocoa-Nut Cake

Ingredients: One-half coffee-cupful of butter, two small tea-spoonfuls of cream of tartar, two and one-half coffee-cupfuls of sugar, one small tea-spoonful of soda, four and one-half coffee-cupfuls of flour, two grated cocoa-nuts, one coffee - cupful of sweet milk, the whites of seven eggs.

Reserve a large handful of the grated cocoa-nut to sprinkle on the frosting. This cake looks most beautiful mixed with fruit-cake in a cake-basket.

Fruit-Cake

Ingredients: One pound of flour, one pound of sugar, one and one-eighth pound of butter, one-half pound of candied citron, four pounds of currants, four pounds of raisins (stoned and chopped), nine eggs, one table-spoonful each of ground cloves, of cinnamon, of mace, and of nutmeg, and three gills of brandy.

This cake is perhaps not too large, as it will keep for years.

English Pound-Cake

Ingredients: One pound of butter beaten to a cream, one pound of pounded sugar, ten eggs (whites and yolks beaten separately), one pound of dried flour, eight ounces of almonds, eight ounces of candied peel, two wine-glasses of brandy.

When all are well beaten together, add three pounds of English currants and one pound of raisins (both dredged in flour). Set it immediately in a moderate oven, and bake three hours at least.

Boston Cream-Cakes

Paste. - One pint of water, half a pound of butter, three-quarters of a pound of flour, ten eggs.

Boil the water and butter together; stir in the flour while boiling, and let it cook a moment; when cool, add the eggs, well beaten, with a tea-spoonful of saleratus and a little salt. Drop with a spoon on buttered tins, forming little cakes some distance apart. Bake in a quick oven; they will puff in baking. When done and cold, cut one side large enough to insert the cream with a spoon. This will make about sixty cakes.

Cream. - One cupful of flour, two cupfuls of sugar, four eggs, one quart of milk.

Beat the eggs and sugar together, then add flour and enough of the milk to make a smooth and thin paste; pour this into the remainder of the milk when it is boiling, and stir constantly until it is sufficiently thickened; flavor with vanilla. Do not use it until it is cold. It is better to make this, as indeed all custards, in a custard-kettle.