The household (of the Detroit free press)

Two cups of sugar and half .a cup of butter; beat to a cream; add half a cup of sweet milk ; mix three cups of flour with three teaspoonfuls of baking powder ; beat the whites of seven eggs to a froth ; stir all together and flavor with lemon ; bake in sheets. Filling — Whites of three eggs beaten with sugar as for frosting ; save out enough for the top of the cake ; add one coffee cup of seeded and chopped raisins, two teaspoonfuls of lemon extract ; spread between the cake. LAYER CREAM CAKE. Three eggs, one cup white sugar, four tablespoonfuls cold water, one teaspoonful of cream, two spoonfuls of baking powder, half cup flour. For the cream — Half cup of cream beaten to a stiff froth ; add a little sugar ; flavor to taste. FRUIT JELLY CAKE. Two cups sugar, two-thirds cup butter, same of sweet milk, four eggs, three cups flour, three teaspoonfuls baking powder ; stir together ; then divide into three equal parts. Into one part stir one tablespoonful of molasses, one cup chopped raisins, one teaspoonful each of cloves, cinnamon and nutmeg. Bake and put together with jelly or frosting. ORANGE CAKE. Mix two cups of sugar with the yolks of two eggs, then add the whites beaten to a stiff froth ; next, add a large tablespoonful of butter, then one cup of milk and flour to make as stiff as cup cake ; flavor to taste; bake in jelly pans. Filling— One lemon, two oranges; grate the rinds, add the juice, one cup of sugar, one tablespoonful of corn starch, one cup of water ; beat until smooth ; cool before putting between cakes. DOLLY VARDEN CAKE Whites of five eggs, one coffee cup of white sugar, one half-cup of butter, two cups of flour, one-half cup of sweet milk, one teaspoonful of baking powder, well mixed in flour; bake in jelly pans. Yolks of five eggs, one cup of sugar, one half-cup of butter, two cups of flour, one-half cup of sweet milk, one teaspoonful of baking powder, one pound currants ; flavor with cinnamon and nutmeg ; bake in jelly pans. Jelly for the above— Two lemons grated and squeezed, two cups white sugar, two eggs and two tablespoonfuls of butter; cook until quite thick, stirring all the time. Place cake after baking in alternate layers, with jelly between. APPLE CAKE. One heaping cup sugar, one large tablespoonful butter, two eggs, half cup of milk, two cups of flour, or enough to make a nice, thick, soft batter, one teaspoonful cream tartar, half of soda ; this will make three layers if the pan is not too large. Filling for layers — Two large apples (greenings are best, or any tart apple) ; peel one and- grate ; then grate one lemon peel ; squeeze juice and grate the pulp ; to this add one cup of sugar and one white of egg ; put all in a tin cup and cook thoroughly ; then spread between cakes as jelly cake. FRUIT SPONGE. In a long baking pan bake a sponge cake which shall be about an inch and a half thick when baked. Split it open while hot and spread inside a layer of thin sliced, rich juicy peaches ; over these spread a layer of icing and lay the other half of the cake on top, baked side down ; on top spread another layer of peaches and icing, and ice the sides of the cake also. Set in a cool oven and brown slightly. Eat with cream. Any other juicy fruit may be used instead of peaches. HOW TO COMPOUND THEM.