One pound sugar, one of flour, ten eggs. Stir yolks of eggs and sugar till perfectly light; beat whites of eggs and add them with the flour after beating together lightly; flavor with lemon. Three teaspoons baking-powder in the flour will add to its lightness, but it never fails without. Bake in a moderate oven.

One cupful of butter, two of sugar, two and one fourth of rice flour, six eggs, the juice and rind of a lemon. Beat the butter to a cream; then gradually beat in the sugar, and add the lemon. Beat the yolks and whites separately, and add them to the beaten sugar and butter. Add also the rice flour. Pour into a shallow pan, to the depth of about two inches. Bake from thirty-five to forty-five minutes in a moderate oven.

One cup of butter, two of sugar, five eggs, leaving out two of the whites, one scant cup of milk, two full teaspoons of baking-powder; mix well in three cups flour bake in two long shallow tins.

Dressing: Beat the whites of two eggs to a stiff froth, add a scant cup and a half of sugar; flavor with vanilla, add six tablespoons of grated chocolate; add the dressing when the cake is cold, and cut in diamond slices.

One pound sugar, one of flour, half pound butter, whites of sixteen eggs, teaspoon baking-powder sifted thoroughly with the flour; put in cool oven with gradual increase of heat.

For boiled icing for the cake, take three cups sugar boiled in one of water until clear; beat whites of three eggs to very stiff froth, and pour over them the boiling liquid, beating all the time for ten minutes; frost while both cake and icing are warm.

White Part.---Whites of seven eggs, three cups white sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one teaspoon soda; flavor to taste.

Dark Part.---Yolks of seven eggs, three cups brown sugar, one of butter, one of sour milk, four of flour, sifted and heaping, one tablespoon each of cinnamon, allspice and cloves, one teaspoon soda, put in pans a spoonful of white part and then a spoonful of dark, and so on.

Bake an hour and a quarter. Use coffee-cups to measure. This will make one large and one medium cake. The white and dark parts are alternated, either putting in a spoonful of white, then of dark, or a layer of white and then of dark part, being careful that the cake may be nicely "marbleized."

Make good biscuit crust; bake in two tins of same shape and size; mix berries with plenty of sugar; open the shortcake, butter well and place berries in layers, alternated with the crust; have the top layer of berries and over all put charlotte russe or whipped cream.

One cup sugar, one half cup of butter, one half cup sweet milk, one half cup corn starch, one cup flour, whites of six eggs, a little vanilla, two teaspoonfuls baking powder. Bake in layers. Frosting for Above.---Whites of five eggs, twenty table-spoonfuls sifted sugar, beaten very light; a little vanilla. Spread between layers and outside of cake.

One half cup of sugar, one teaspoon butter, one table spoonful of milk, three eggs, one cup flour, one teaspoon baking-powder, bake in jelly-tins, put between two apple and one lemon, grated together with a little sugar.

Two cups sugar, one cup butter, one cup milk, two eggs, three teaspoons baking-powder, put in three cups sifted flour, flavor and add fruit. This receipt makes two cakes.

Silver Part.---Two cups sugar, two thirds cup butter, not quite two thirds cup sweet milk, whites of eight eggs, three heaping teaspoons baking-powder thoroughly sifted, with three cups flour; stir sugar and butter to a cream, add milk and flour, and last white of eggs. Gold Part.---One cup sugar, three-fourths cup butter, half cup sweet milk, one and a half teaspoons baking powder sifted into a little more than one and a half cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one teaspoon allspice, and cinnamon until you can taste it; bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other; put on the rest of the gold, and bake. Put the cakes together with frosting while warm, the gold between the white ones, and cover with frosting.