Whites of 5 eggs, 1-1/2 cups sugar, 1/2 cup b.u.t.ter, 3 even cups flour, 1 of milk, 1 teaspoon cream tartar, 1/2 of soda, flavor with vanilla. Beat b.u.t.ter and sugar to a cream; beat whites to a stiff froth and add. Sift cream tartar with flour and dissolve soda in milk. Stir in a little flour before adding milk.

=Marble Cake.=

Whites of 6 eggs, 1-1/2 cups sugar, 3/4 cup b.u.t.ter, 1/3 cup milk and 1-3/4 cups flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor with lemon.

DARK PART.--Yolks of 6 eggs, 1-1/2 cups brown sugar, 3/4 cup b.u.t.ter, 1-3/4 cups milk, 1 teaspoon cream tartar, 1/3 of soda, 1 teaspoon each allspice, cinnamon and cloves. Mix lightly together, or bake in layers, as you please.

=Cold Water Cake.=

2 cups sugar, 2 of flour, 1/2 cup b.u.t.ter, 1 of cold water, 2 eggs, 2 teaspoons cream of tartar, 1 of soda. Beat thoroughly. Bake in cups. To be eaten with b.u.t.ter, hot.

=White Mountain Cake.=

1-1/2 cups b.u.t.ter, 1/2 of cream, 2 of sugar, 3 of flour and 4 eggs. Add currants.

=Federal Cake.=

1 pound flour, 1 of sugar, 1/2 of b.u.t.ter, 4 eggs, 1 teacup cream, 1/2 wine-gla.s.s brandy, 1 of wine, 1 nutmeg, 1 pound raisins.

=Lincoln Cake.=

2 eggs, 2 cups sugar, 1/2 cup b.u.t.ter, 1 of milk, 3 of flour, 1 teaspoon cream of tartar, 1/2 of soda. Flavor to taste.

=Harrison Cake.=

1 cup b.u.t.ter, 2 of brown sugar, 1 syrup, 1 milk, 4 eggs, 5 cups flour, 1 nutmeg, 1 teaspoon soda. Fruit to suit.

=Victoria Cake.=

1 cup b.u.t.ter, 2 of sugar, 4 of flour, 4 eggs, 1 cup sour milk, 1 teaspoon soda, 1 cup mola.s.ses, 1 pound currants, 1 of raisins, 1 wine-gla.s.s brandy, 1 nutmeg, 2 teaspoons of cloves, 2 of cinnamon, 1/2 pound citron.

=Pound Cake.=

1 pound flour, 1 of sugar, 11 ounces b.u.t.ter, 10 eggs, 1/2 teaspoon soda.

=Sponge Pound Cake.=

1 heaping cup sugar, 1 scant cup b.u.t.ter, 6 eggs leaving out whites of 2 for icing, 1-1/2 cups flour, 1-1/2 teaspoons baking powder. Flavoring.

=Aunt Sharlie's Sponge Cake.=

1 pound powdered loaf sugar, 7 eggs, beaten separately, juice and grated peel of lemon, 1/2 pound dried flour sifted in at the last.

=Sponge Cake to Roll.=

4 eggs, 1 cup powdered sugar, 1 of flour, 1 teaspoon cream tartar, 1/2 teaspoon saleratus, 1 tablespoon cold water. Sift the sugar, flour and cream tartar together; then add eggs, and stir together ten minutes; add water, soda and flavoring, and bake in biscuit-pan. To make jelly roll, lay on bread-board, spread with jelly and roll.

=Sponge Cake--No. 1.=

2 cups sugar, 4 eggs, 1 cup water, 2 of flour, 2 teaspoons yeast powder, salt and flavoring.

=Sponge Cake--No. 2.=

1 cup sugar, 1 of flour, 4 eggs, 1 heaping teaspoon baking powder, 5 tablespoons water. Rub sugar and yolks together until very light and creamy. Add water and 1/2 of the flour. After sifting baking powder and flour twice, add remaining flour with beaten whites, and a pinch of salt. Stir gently.

=1, 2, 3, 4 Cake.=

1 cup b.u.t.ter, 2 of sugar, 3 of flour, 4 eggs, 1 cup milk, 2 heaping teaspoons baking powder, 1/2 teaspoon each of vanilla and lemon. Rub the b.u.t.ter and sugar until very light and creamy; then add 2 eggs and beat well; add 2 more and beat again; then sift in flour after having sifted it with the baking powder. Stir in milk with the flour, and add flavoring.

=Mola.s.ses Plum Cake.=

Scant 2/3 cup b.u.t.ter, 1 cup sugar, 1 of mola.s.ses, 1 of milk, 3 eggs, 4 cups flour, 1 teaspoon soda stirred into mola.s.ses, 1 teaspoon each of cloves, nutmeg and cinnamon, 1 cup of stoned and chopped raisins.

=Dark Cake.=

1 cup sugar, 1 of b.u.t.ter, 1 of sour milk, 1 of mola.s.ses, 4 of flour, 1 teaspoon soda, 1 pound raisins. All kinds of spice. This cake will keep a long time.

=Plain Spice Cake.=

1/2 cup b.u.t.ter, 1 of water or milk, 2 of brown sugar, 2 eggs, 3-1/2 cups flour, 1-1/2 teaspoons yeast powder, 1 teaspoon cloves, 1 of cinnamon, 1 of allspice, and 1 cup of currants or raisins can be added, if desired.

=Fruit Cake--No. 1.=

1 pound citron, 2 of currants, 2 of raisins, 1 of flour, 1 of b.u.t.ter, 1 of sugar, 9 eggs, 1/2 teaspoon soda, 1/2 cup mola.s.ses, 1 teaspoon cloves, 1 of nutmeg, 1 of mace, 1 of cinnamon, 1 of allspice, 2 of lemon, wine-gla.s.s of brandy and 1 of sherry.

=Fruit Cake--No. 2.=

1 pound flour, 3/4 b.u.t.ter, 1/2 sugar, 2 of currants, 2 of raisins, 1/2 of citron, 1-1/2 cups mola.s.ses, wine-gla.s.s of brandy, 1 of wine, 1/2 teaspoon saleratus, 8 eggs. Bake in a slow oven three hours. Add spices as desired.