One pound and a half of fine sugar, one pound and a half of butter, three pounds and a half of currants, two pounds of flour, one half pound candied peel, one half pound almonds, two ounces spices, the grated rind of three lemons, eighteen eggs, one gill of brandy. Paper the hoops, and bake three hours. Ice when cold.

Whites of six eggs, one cup of butter, two cups of flour, one cup of corn-starch, two cups of sugar, one cup of sweet milk, one half-teaspoonful of soda, one of cream of tartar.

One cup butter, two of pulverized sugar, one of sweet milk, three of flour, half cup corn-starch, four eggs, two teaspoons baking-powder, two of lemon extract. This is excellent.

One pound of arrowroot, half pound of pounded white sugar, half pound of butter, the whites of six eggs; flavoring to taste, of essence of almonds, or vanilla, or lemon. Mode: Beat the butter to a cream; stir in the sugar and arrowroot gradually, at the same time beating the mixture. Whisk the whites of the eggs to a stiff froth, add them to the other ingredients, and beat well for twenty minutes. Put in whichever of the above flavorings may be preferred; pour the cake into a buttered mold or tin and bake it in a moderate oven from one to one and a half hour.

Two cups sugar, half cup butter, three-quarters cup sweet milk, whites of six eggs, three cups flour, three teaspoons baking powder. Sauce for Lemon Cheese Cake---Grated rind and juice of two lemons, yolks of three eggs, half cup butter, one cup sugar: mix all together, and set on stove, and cook till thick as sponge, stirring all the time; then use like jelly between the cakes.

The weight of five eggs in flour, the weight of eight in pounded loaf sugar; flavoring to taste. Let the flour be perfectly dry, and the sugar well pounded and sifted. Separate the whites from the yolks of the eggs, and beat the latter up with the sugar; then whisk the whites until they become rather stiff, and mix them with the yolks, but do not stir them more than is just necessary to mingle the ingredients well together. Dredge in the flour by degrees, add the flavoring; butter the tins well, pour in the batter, sift a little sugar over the cakes, and bake them in rather a quick oven, but do not allow them to take too much color, as they should be rather pale. Remove them from the tins before they get cold, and turn them on their faces, where let them remain until quite cold, when store them away in a closed tin canister or wide-mouthed glass bottle.

Gold Part.---Yolks of eight eggs, scant cup butter, two of sugar, four of flour, one of sour milk, teaspoon soda, tablespoon corn-starch; flavor with lemon and vanilla. Silver Part.---Two cups sugar, one of butter, four (scant) of flour, one of sour milk, teaspoon soda, tablespoon corn-starch, whites of eight eggs; flavor with almond or peach. Put in pan, alternately, one spoonful of gold and one of silver.

Make a cake of two cups of butter, two cups of molasses, one cup of sweet milk, two eggs, well-beaten, one teaspoonful of powdered saleratus [sodium bicarbonate], dissolved with a little hot water, one teaspoonful of ground mace or nutmeg, one teaspoonful of ground allspice, a tablespoonful of cinnamon, and a gill of brandy; stir in flour to make a batter as stiff as may be stirred easily with a spoon; beat it well until it is light, then add two pounds of raisins, stoned, and cut in two, two pounds of currants, picked, washed, and dried, and half a pound of citron, cut in slips. Bake in a quick oven. This is a fine, rich cake, easily made, and not expensive.

One pound of flour, half a pound of butter, three quarters of a pound of sugar, four eggs, half a pound of currants, well washed and dredged, half a teaspoonful of soda dissolved in hot water, half a lemon, grated rind and juice, one teaspoonful of cinnamon. Drop from a spoon upon well-buttered paper, lining a baking pan. Bake quickly.

Beat half a pound of butter to a cream, take six eggs, beat the whites to a froth, and the yolks with half a pound of sugar, and rather more than half a pound of sifted flour, beat these well together, add a wine-glass of brandy, and quarter of a pound of citron cut in thin slips, bake it in small heart-shaped tins, or a square tin pan, rubbed over with a bit of sponge dipped in melted butter, put the mixture in half an inch deep, bake fifteen or twenty minutes in a quick oven. These are very fine cakes. Shred almonds may be used instead of citron.