The national course in home economics

Cream one small cupful of butter, add gradually one and one-half cupfuls of sugar, then the beaten yolks of three eggs, one at a time, and a small teaspoonful of vanilla extract. Take three level teacupfuls, of flour, add one and one-half teaspoonfuls of baking-powder; sift twice. Stir flour into the mixture, alternating with one-half cupful of milk; lastly the whites of the eggs, beaten stiff. Bake forty minutes in a moderate oven. Bake in shallow pans. Spread one layer thinly with quince jelly and over that one-half cupful of chopped raisins, one-quarter of a cupful of chopped nuts, one-quarter of a cupful of cocoanut and the beaten white of one egg. Put top layer in place and cover with boiled icing. C. H. L DEVIL'S FOOD. (Fit for Angels.) Two cupfuls of sugar, one-half cupful of butter, two eggs, one-half cake of Baker's chocolate dissolved in one-half cupful of boiling water, a little salt, one teaspoonful of soda in one-half cupful of sour milk and three cupfuls of flour. Bake in layers. Filling. — One-half cupful of cream or rich milk, one-half cupful of butter, two cupfuls of sugar and one teaspoonful of vanilla; mix these together with two tablespoonfuls of chocolate and cook until it becomes waxy; then cool and spread quickly on layers. Mrs. Grennard. INEXPENSIVE LAYER CAKE. One cupful of sugar, one-fourth cupful of butter, two eggs, one and one-half cupfuls of flour, one-half cupful of milk or water, one and one-half teaspoonfuls of baking-powder. Beat the butter, add the sugar and beat again. Then stir in the yolks of the eggs, and next the flour and baking-powder sifted together, alternately with milk or water. Lastly fold in lightly the whites of the eggs beaten until stiff and turn into greased pans. Bake fifteen to twenty minutes in a moderately-hot oven. Put together with boiled icing. Aunt Amy ROLL JELLY CAKE. Three eggs, one cupful of sugar, three tablespoonfuls of cream, oi one tablespoonful of butter, one cup of flour, one teaspoonful of bakingpowder. Beat the eggs until very light, add the sugar, then the cream or melted butter and lastly sift in lightly the flour and baking-powder sifted together. Spread very thinly in shallow pans lined with soft paper and bake about twelve minutes in a quick oven. Turn from pan immediately, remove the paper, spread the cake with jelly and roll up while still hot. If the jelly is warmed slightly it will spread more quickly. Nellie Brooks. CHOCOLATE LAYER CAKE. For two sheets of cake use three ounces of chocolate, three eggs, one and three-fourths cupfuls of flour, one and three-fourths cupfuls of sugar, one-half cupful of butter, one-half cupful of milk, one-half teaspoonful of vanilla extract, one and one- half teaspoonfuls of baking-powder. Grate the chocolate; beat the butter to a cream and gradually beat in the sugar Beat in the milk and vanilla, then the eggs (already well beaten), next the chocolate and finally the flour, in which the baking-powder should be mixed. Pour into two well-buttered shallow cake-pans. Bake for twenty-five minutes in a moderate oven. Ice or not, as you like. Maria Parloa. CHOCOLATE WHITE CAKE.