The new practical housekeeping

Ribbon Cake. — Make a paste of a gill of blanched and grated almonds (grated after measuring) and a little white of egg ; to this add half pint pulverized sugar and yolks of five eggs, or more if needed to make a smooth paste, beat till very light, Have prepared four tablespoons of rye bread crumbs by drying, pounding and sifting through a coarse sieve, then spreading out thinly on a pan and browning (without burning) in oven ana soaking in raspberry or blackberry shrub and squeezing dry. To half of the well frothed whites of five eggs add half gill browned flour and half of the prepared bread crumbs ; mix well and add remainder of eggs, half gilt more flour and rest of crumbs. To this add the paste oi almonds, sugar and yolks, also yolks of five more eggs, or enough to make number of yolks used ten ; one teaspoon grated nutmeg, two of pulverized cinnamon and half ounce each of candied orange and emon peel and citron. Bake in a jelly cake pan, making one layer of a rich brown color. Make one white layer from any batter made of whites of eggs, using part of the whites that are left and a yellow layer from a sponge cake batter. In building place brown layer at bottom and ice with Cape May icing ; upon this place yellow layer and ice with icing made of yolk of one egg and nine teaspoons sugar ; place white layer on top and ice with French icing, dotting it over with the halves of English Walnuts. ' This makes a very elegant and delicious cake. Cream Rose Cake. — Stir into a cup sweet cream with a pinch of soda, one cup butter creamed with three cups powdered sugar , whip with egg beater five minutes, or until hke whipped cream ; flavor with vanilla and add five cups flour, three teaspoons baking powder and frothed whites ten eggs. Color a fine pink witn cochineal, which is perfectly harmless and which your druggist will prepare for you in either powdered or liquid form. If in the former, moisten before using with a very little water. Strain and stir in drop by drop until you get the right tint. Bake in four layers. For filling, take one and one-half cocoanuts pared and grated, whites four eggs whisked stiff, one and one-half cups powdered sugar, two teaspoons rose-water. Heap the cake after it is filled with this mixture, beating in more sugar for the purpose. Very pretty. Boston Cream Puffs. — Put half pint milk and two-thirds cup butter over the fire ; when it comes to a boil stir in one and one-half cups sifted flour and continue stirring until smooth and the mixture leaves the sides of the pan. Remove from the fire and beat thoroughly into it five eggs, first stirred together lightly to break up and mix the whites and yolks, but do not beat them before adding to the flour and milk. Drop on cold greased tins a tablespoon in a place, leaving space between to prevent touching, brush over with the yolk of an egg mixed with a little water, and sprinkle with granulated sugar. Bake thirty one minutes in a medium oven (test same as for angel cake), or until all moisture is thoroughly dried out, lest they mav fall. When done thev will be hollow. Let them get cold, then make an opening in the side, just above middle of puff,, lift top a little and fill the space with whipped cream or custard, as given below.