Feather Cake. (No. 2.)

One cupful of sugar, one-half cup of butter, one-half cup milk, two cupfuls of flour, two teaspoonfuls of Equity baking-powder, two whole eggs, and yolk of one more. Reserve the white for frosting. Stir the butter and sugar to a cream, add the beaten yolks, next the milk, then the flour with the baking-powder; lastly, the whites of the eggs. Bake, and frost.

Washington Cake

Two teacupfuls of butter, two cupfuls of sugar, one quart of flour, six eggs, two cupfuls of sour cream or milk, one grated nutmeg, one teaspoonful of cinnamon, one tablespoonful of soda, dissolved in warm water, and strained into the milk just before adding the latter into the cake. Cream the butter and sugar, add the yolks whipped light, then the cream and spice, next the flour, then the rose "and a double handful of citron, cut in strips and floured, then the beaten whites. Stir all well and bake in a loaf or card.

Hickorynut Cake

One cupful of butter, two of sugar, one cupful of new milk, four cupfuls of flour, whites of eight eggs, two cupfuls of hickory-nut kernels, one teaspoonful of lemon extract, three teaspoonfuls of Equity baking-powder. Add the nuts last.

Nut Cake

Two cupfuls of sugar, one cupful of butter, three cupfuls of flour, one cupful of cold water, four eggs, three teaspoonfuls of Equity baking-powder, two cupfuls of kernels of hickorynuts, or white walnuts, carefully picked out, and added last of all.

Queen Cake

Beat one pound butter to a cream, with a tablespoonful of rose water then add one pound of fine white sugar, ten eggs beaten very ight, one and one-fourth pounds of flour, beat the cake well together; then add one half pound of shelled almonds, blanched and beaten to a paste; bake one hour in a good oven.

Silver Cake

Two cups of sugar, three-fourths cup of butter, one cup of sweet milk, three and one-half cups of flour, three small teaspoonfuls of Equity baking-powder, one teaspoonful of vanilla, whites of eight eggs, beaten stiff.

Gold Cake

The same as Silver Cake using the yolks.

Cup Cake

Two cups of white sugar, one cup of butter, three-fourths of a cup of sweet milk, three cups of flour, one teaspoonful of soda two teaspoonfuls of cream-tartar; flavor with lemon. Beat the butter and sugar, to a cream, add the beaten yolks, next the milk with the soda dissolved in it, the flour with the cream-tartar. Beat fifteen minutes and add the whites just before baking. If made according to rule, this cake will be equal to rich pound cake.

Beautiful Cake

One and one-half cups of granulated sugar, one-half cup of butter, one-half cup of sweet milk, two cupfuls of flour, whites of four eggs, two teaspoonfuls of Equity baking-powder, flavor with almond. Bake in one loaf. By using the yolks with one more egg and one cupful of currants, made like the white cake, you will have two loaves of beautiful cake. When baked, frost.