The household (of the Detroit free press)

Two eggs, one cup of sugar, one cup of flour, one teaspoonful cream tartar, one-half teaspoonful soda, pinch of salt. Make two cakes, spread thin on long tins. As soon as done spread on jelly, and roll up immediately. This will not break in rolling unless there is too much flour in it. VIENNA CREAM CAKE. Four eggs, one cup of sugar, one cup of flour, one tablespoonful of melted butter, three teaspoonfuls of baking powder, one teaspoonful of lemon. Bake in jelly tins. For the cream, take one cup of thick sour cream, one cup of sugar, one-half cup of hickory nut meats, rolled fine. Stir all together and put on the stove and boil for five minutes; spread between the layers. FIG CAKE. Three teacups sugar, one teacup each of butter and sweet milk four teacups of flour, the whites of twelve eggs, beaten, two tea-spoonfuls of baking powder, one pound of figs boiled till smooth ; put this between each layer. 134: CAKE. SPICED RAISIN CAKE. Three cups of sugar, one of butter, six eggs, one cup of milk, four cups of flour, three teaspoonfuls of sea foam ; take one-third of this mixture and two teaspoonfuls of cinnamon, one of cloves, a little nutmeg and one cup of chopped raisins. Bake in layers the same as jelly cake, and put icing between each layer. Half this quantity will make one large cake. GENTLEMEN'S FAVORITE. Seven eggs, white and yolks beaten separately, two cups sugar and *5ne-half cup of butter, worked to a cream. One tablespoonful of water, two teaspoons, level full, of baking powder, two cups of flour, one-half teaspoonful of salt ; bake in jelly cake tins. Jelly for same — One egg, one cup of sugar, three grated apples without the peelings, one lemon; stir till it thickens. Cool before using. LAYER CAKE. Take the whites of three eggs, two cups of granulated sugar, a half cup of butter, one cup of sweet milk, one teaspoonful of soda, two teaspoonfuls of cream tartar, three teacups flour. This will make two cakes. Take half, bake it in layers for jelly cake; the other in a common cake tin. Flavor them alike or differently. LEMON JELLY CAKE. Two large eggs, well beaten ; third of a cup of butter, melted ; one cup sugar; half-cup water or milk ; one cup and a half of flour, salt and two teaspoonfuls baking powder. Bake in three jelly tins. When done, take out and spread with the following mixture, already made and cooled: Jelly — Grate the yellow of the rind of one lemon, add the juice ; a great spoonful of water ; half cup sugar ; lump of butter large as a walnut; one egg. Beat all together and let boil up a minute in a small tin. COCOANUT CAKE. Three eggs (the whites of two of them to be used for frosting), two-thirds of a cup of sugar, two-thirds of a cup of sweet milkk, one and twothirds cups of flour, one teaspoonful of cream of tartar and a half teaspoonful of soda. Bake in thin round tins ; make a frosting of the whites of the two eggs, well beaten, with four dessert-spoonfuls of white sugar ; spread on the top of the cakes and sprinkle the grated cocoanut with the frosting. HOLIDAY CAKE. Two coffee cups of sugar, one teacup of butter ; beat thoroughly to a cream with large spoon. One coffee cup of corn starch, two teacups of LA YER CAKES. 435