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Half a cupful of butter, one and a half of sugar, two of pastry flour, one-fourth of a cupful of milk, the whites of five eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, or a teaspoonful and a half of baking powder, the juice of half a lemon. Beat the butter to a cream. Gradually add the sugar, then the lemon, and when very light, the milk, and whites of the eggs, beaten to a stiff froth ; then the flour, in which the soda and cream of tartar are well mixed. Bake in sheets in a moderate oven. When nearly cool, frost. Frosting : The whites of three eggs, two large cupfuls of powdered sugar, half a grated cocoanut, the juice of half a lemon. Beat the whites to a stiff froth. Add the sugar, gradually, and the lemon and cocoanut. Put a layer of frosting on one sheet of the cake. Place the other sheet on this, and cover with frosting. Or, simply frost the top of each sheet, as you would any ordinary cake. Set in a cool place to harden. Federal Cake. One pint of sugar, one and a half cupfuls of butter, three pints of flour, four eggs, two wine-glasses of milk, two of wine, two of brandy, one teaspoonful of cream of tartar, half a teaspoonful of saleratus, fruit and spice to taste. Bake in deep pans, the time depending on the quantity of fruit used. Sponge Rusks. Two cupfuls of sugar, one of butter, two of milk, one of yeast, three eggs. Rub the butter, sugar and eggs together. Add the milk and yeast, and flour enough to make a thick batter. Let this stand in a warm place until light, and then add flour enough to make as thick as for biscuit. Shape, and put in a pan in which they are to be baked, and let them stand two or three hours (three hours unless the weather is very warm). Bake about forty minutes in a moderate oven. It is always best to set the sponge at night, for it will then be ready to bake the following forenoon. If the rusks are wanted warm for tea, the sponge must, of course, be set early in the morning. Taylor Cake. Half a cupful of butter, two and a half of sugar, one of milk, three and a half of pastry flour, three eggs, one teaspoonful of cream of tartar, half a teaspoonful of soda, flavor to taste. Beat the butter to a cream, then beat in the sugar, next the eggs, well beaten ; the seasoning, the milk, and lastly the flour, in which the soda and cream of tartar have been thoroughly mixed. Bake in a moderate oven, either in loaves or sheets. If in sheets, twenty-five minutes ; if in loaves, forty-five. The quantities given are for two loaves or sheets. This cake is nice .for Washington or chocolate pies, and is good baked in sheets and frosted. Loaf Cake. Two quarts of sugar, seven cupfuls of butter, six quarts ot sifted flour, six pounds of fruit, one pint of wine, one pint of yeast, eight nutmegs, mace, twelve eggs, one quart of milk. It should be made at such an hour (being governed by the weather) as will give it time to get perfectly light by evening. It should stand about six hours in summer and eight in winter.