The standard book of recipes and housewife's guide, comprising as complete cook book

Pound Cake. — Take one pound each of flour, sugar, and eggs, three-quarters pound of butter, one nutmeg, one teaspoonful of mace. Cream half the flour with the butter, add spice. Beat the yolks of the eggs and add the sugar, then add the beaten whites and the remaining flour. When this is done mix all thoroughly, beating for half an hour. This, if properly baked, makes an excellent cake. Gold Cake. — Take one-half pound of pulverized sugar, one-quarter pound of butter, one half pound of flour, one-half cup of milk, the 3^olks of six eggs, a half teaspoonful of soda and one of cream of tartar, and the rind of one lemon. Mix thoroughly. Silver Cake. — Take same materials as above, except that the whites, instead of the yolks, of six eggs are used. Mix the soda and cream of tartar with the flour. P'lavor with oil of bitter almonds instead of lemon rind. Bake gold and silver cake in tins of same size, and lay in alternate slices in the cake basket. Angel Food Cake. — Whites of eleven eggs, one and one- eighth cups of sifted granulated sugar, one cup gifted flour, one teaspoonful vanilla, or almond flavoring, one teaspoonful of cream tartar, sift flour and cream tartar together several times ; beat eggs to a stiff froth on a platter, add the sugar lightly, then the flour gently, then the flavoring. Do not stop a moment before putting it in pan. Bake in a moderate oven forty minutes. Do not grease pan, but put several layers of paper in the bottom. When done invert pan and do not take out until cool. Use plain white icing. Lemon Cake. — Two cups sugar, one cup butter, one cup sweet milk, three cups flour, whites of four eggs, one lemon, grated rind and juice, three teaspoonfuls baking powder ; beat the eggs to a stiff" froih and add after the batter has been mixed ; bake in jelly pans, put icing between. Lemon Jelly Cake. — One and one-half cups sugar, one-half cup butter, beat to a cream, one-half cup milk, two and one-half cups flour, two teaspoonfuls baking powder, three eggs, well beaten, bake in layers. Jelly : One cup sugar, one cup sugar, one tablespoonful juice and grated rind of one lemon, one tablespoonful water, one teaspoonful flour, place dish in a pan of boiling water and let thicken, when cool spread between layers. Mountain Cake. — Two cups sugar, one-half cup butter, two eggs beaten together until light, three cups flour, one cup sweet milk, two teaspoonfuls baking powder, bake in layers. Icing: White of one egg, beaten stiff, seven teaspoonfuls pulverized sugar. White Mountain Cake. — One cup sugar, one-half cup butter, one-half cup sweet milk, one-half cup corn starch, one cup flour, whites of six eggs, half teaspoonful vanilla, two teaspoonfuls baking powder. Bake in layers. Icing: Whites of two eggs, twenty teaspoonfuls sifted sugar, beaten very light, half teaspoonful vanilla. Spread between layers on the outside. Chocolate Cake. — One-fourth cake of chocolate, one- fourth cup sweet milk, onehalf cup sugar ; cook this together, and when hot add the beaten 3'olks of two eggs . Flavor with vanilla, and set aside to cool. Take one egg, one-half cup sugar, one-half cup butter, one-half cup sweet milk, one and a half cups flour, one-half teaspoonful soda dissolved in the milk: when the other mixture is cool stir the two together. Bake in layers, and put cooked icing between.