The national course in home economics

One teacupful of white sugar, one cupful of sweet milk, one egg, one cupful of currants, two and one-half cupfuls of flour, two tablespoonfuls of butter, one teaspoonful of soda and two teaspoonfuls of cream of tartar. Bake or steam forty minutes. This cake can be eaten hot with a sauce as a pudding or cut up cold for tea. Julia Marvin. POUND CAKE. Take one pound and fourteen ounces of powdered sugar, one pound and two ounces of butter, twelve eggs, one and one-half pints of milk, three-fourths of an ounce of baking-powder, three and one-half pounds of sifted flour; beat the eggs to a froth, rub sugar, butter and eggs together; then let stand till stiff and beat in milk and, lastly, the flour. Catharine Hayden. BLACK FRUIT CAKE. One pound of butter, two pounds of raisins, stoned, two pounds of currants carefully washed and one pound of dark brown sugar, one-half pound of citron, one teaspoonful each of cinnamon, allspice, nutmeg, cloves and soda, one tablespoonful of New Orleans or black molasses, seven eggs, one pound of flour and enough sour milk to mix it quite stiff. Bake slowly. I. M. Dell. GOLD CAKE— No. 2. Beat well the yolks of eight eggs, one cupful of granulated sugar, onequarter of a cupful of butter, one-half cupful of sweet milk, one and onehalf cupfuls of flour, two teaspoonfuls of baking-powder; cream the butter and sugar together. Beat the yolks thoroughly and stir in the butter and sugar; add the milk, then the flour, and stir hard. Bake in a cake mold about forty minutes. , B. Stagey. MARBLE CAKE. (Made of Ko-nut.) Two-thirds of a cupful of Ko-nut creamed with one and one-half cupfuls of sugar, one-fourth of a teaspoonful of salt; add three eggs beaten light, one teaspoonful of vanilla, one cupful of water, three cupfuls of flour, three teaspoonfuls of baking-powder. Melt two ounces of Baker's chocolate in one tablespoonful of Ko-nut and add to one-third of above mixture. When filling the pan alternate the dark and light dough. Myrtie E. Robinson. SUNSHINE CAKE. Use whites of ten eggs, yolks of six, one teaspoonful of cream of tartar, one and one-half cupfuls of sifted pulverized sugar, one cupful of flour, the grated peel of one orange. Beat whites till stiff, then cream in one-half of the sugar; beat the yolks very light, add flavoring and balance of sugar; put yolks and whites together and add flour and cream of tartar; mix quickly. Put in angel-cake pan. Bake about one hour in a slow oven. Hilda Vanquist. VELVET SPONQE CAKE. Sift five times one-third of a cupful of flour, also sift five times one-half cupful of granulated sugar. Whip the whites of four eggs to stiff froth, add when partially beaten one-fourth of a teaspoonful of cream of tartar. Beat in the sugar, then the yolks of three eggs and lastly the flour, stirring very lightly after adding the flour. Flavor with vanilla. Bake in an unbuttered pan forty-five minutes.Gretta Tibbitts. IDEAL SPONGE CAKE.