[Modern cookery, in all its branches

Take six eggs, with their weight in fine sugar, and in butter also, and half their weight of flour of rice, and half of wheaten flour ; make the cake as directed for the Madeira or almond cake, but throw in the rice after the flour ; then add the butter in the usual way, and bake the cake about an hour and ten minutes. Give any flavour that is liked. The butter may be altogether omitted. This is a moderate -sized cake. Eggs, in the shell, 6 ; their weight in butter and in sugar ; half as much flour of rice, and the same of wheaten flour: 1 hour, 10 minutes. WHITE CAKE. Beat half a pound of fresh butter to a cream, add to it an equal weight of dried and sifted sugar, the yolks and whites of eight eggs, separately whisked, two ounces of candied orange-peel, half a teaspoonful of mace, a glass of brandy, one pound of flour strewed in by degrees, and last of all a pound and a quarter of currants. Directly it is mixed send the cake to a well -heated oven, and bake it for two hours. Four ounces of pounded almonds are sometimes edded to it Butter, % lb. sugar, \ lb. ; eggs, 8 ; mace, | teaspoonful ; brandy 1 wineglassful ; flour, 1 lb. ; candied-peel, 2 oz. : currants, 1 £ lb. : 2 hours. A GOOD SPONGE CAKE. Rasp on some lumps of well-refined sugar the rind of a fine sound lemon, and scrape off the part which has imbibed the essence, or crush the lumps to powder, and add them to as much more as will make up the weight of eight or ten fresh eggs in the shell ; break these one by one, and separate the whites from the yolks ; beat the latter in a large bowl for ten minutes, then strew in the sugar gradually, and beat them well together. In the mean time let the whites be whisked to a quite solid froth, add them to the yolks, and when they are well blended sift and stir the flour gently to them, but do not beat it into the mixture ; pour the cake into a well-buttered mould, and bake it an hour and a quarter in a moderate oven. Rasped rind. 1 large lemon; fresh eggs, 8 or 10; their weight of dry, sifted sugar; and half their weight of flour: baked, 1 hour, moderate oven. A SMALLER SPONGE CAKE. ( Very good.) Five full-sized eggs, the weight of four in sugar, and of nearly three in flour, will make an exceedingly good cake : it may be flavoured, like the preceding one, with lemon-rind, or with bitter almonds, vanilla, or confected orange-blossoms reduced to powder. An hour will bake it thoroughly. All the ingredients for sponge cakes should be of good quality, and the sugar and flour should be dry; they should also be passed through a fine sieve kept expressly for such purposes. The excellence of the whole depends much on the manner in whicli the eggs are whisked : this should be done as lightly as possible, but it is a mistake to suppose that they cannot be too long beaten, as after they are brought to a state of perfect firmness they are injured by a continuation of the whisking, and will at times curdle, and render a cake heavy from this cause. FINE VENETIAN CAKE OR CAKES.