The new practical housekeeping

Chocolate Cake, — Cream two-thirds pint sugar and a gill of butter, stir in the well whipped whites of three eggs and the yolk of one ; when light add a heaping pint flour and one teaspoon baking powder sifted together ; now add a gill of milk and bake in jelly pans. For filling rub a tablespoon and a half grated chocolate with a half pint pulverized sugar, and two teaspoons of vanilla sugar ,- add slowly the well whipped whites of two eggs and spread over layers. Or use Cape May icing, doubling the recipe of latter ; or another filling is two ounces chocolate cooked over hot water with one cup water and one ounce sugar. Spread between layers. For Gemma Chocolate Cake, mix four ounces each fresh butter and fine sugar and yolks of twelve eggs beaten to a froth; then add eight ounces each powdered almonds and grated vanilla chocolate ; stir well together, then put in two ounces sifted flour and last the well whipped whites twelve eggs. Cut two pieces of white paper round, leaving a margin to turn up around the edge. Make the cake equally thick on both pieces of paper, set in a slow oven and bake. When cold put a layer of preserved cherries on one and lay the other cake on top of it ; trim the edges smooth and ice with chocolate icing made by dissolving six ounces sugar in water and adding six ounces chocolate ; stir constantly ; let cook till it will follow the spoon when taken out or a skin has formed upon it. You can trim the cake with white icing in fancy designs and garnish the plate with fruit and white icing. Cream Cake, — Cream one and one-third pints sugar and a scant half pint butter. Add well beaten yolks of six eggs, half pint of double cream, a tablespoon vanilla sugar, and a pint and a half flour, a third pint corn starch and three teaspoons baking powder sifted well together, beat until smooth, bake in jelly cake pans, and spread with filling made as follows : stir into one-half pint of boiling milk, two teaspoons of corn starch mixed until smooth in a little cold milk ; add one egg beaten to a cream with a third of a pint of pulverized sugar. Remove from fire and add a teaspoon each of rose water and vanilla sugar. Or for Economical Cream Cake take cup sugar, yolks of two eggs and white of one, one-half cup sweet milk, one and one-half cups flour, butter size of an egg. three teaspoons baking powder ; bake in layers. For filling boil half cup water, three tablespoons powdered sugar, tablespoon corn starch until thick, remove from stove, and when partially cool stir in the whipped white of one egg; flavor with vanilla and spread between layers. For Perfection Cream Cake sift tumbler of flour three times, add two teaspoons baking powder and sift again. Sift the sugar and measure it taking one and a half tumblers. Beat whites of eleven eggs to a stiff froth; add sugar lightly, then flour. Bake in two jelly pans ; when cold, whip one pint thick sweet cream, sweeten and flavor with vanilla; put between the layers and heap upon the top. The tumbler for measuring should hold two and onefourths gills. For Strawberry Cream Cake take cup sugar, two eggs one-half cup sweet milk, three tablespoons melted butter, one and one-half cups flour, one teaspoon soda, two teaspoons cream tartar. Bake in layers.