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

Marble Chocolate Cake. — Two cups sugar, three fourths cup butter, three cups flour, one cup milk, four well-beaten eggs, two teaspoonfuls baking powder. Take one cup of this batter and mix with four tablespoonfuls of chocolate, dissolved in a little cream. Cover the bottom of the pan with white batter, and drop a spoonful of the chocolate mixture upon it in places, which will form rings ; then another layer of white and dark until all is used. Bake in a moderate oven. Cocoanut Cake. — Two cups sifted granulated sugar, three-fourths cup butter, beaten to a cream, one cup sweet milk, whites of seven eggs, two heaping cups flour, one and one-half teaspoonfuls baking powder, one cup corn starch. Filling : Two cups sugar, one-half cup cold water. Boil together and stir into the well-beaten whites of the eggs. Beat until cold, then spread on each layer, and sprinkle each with grated cocoanut. Cream Cake. — One cup sugar, one and one-half cups flour, two teaspoonfuls baking powder. Beat two eggs until ver}^ light, put in cup and fill up with cream. Bake in layers in a quick oven. Filling: One-half cup sugar, one egg, one tablespoonful flour, one pint milk, small tablespoonful butter. Boil gently for a few minutes, flavor after removing from the stove. Ice Cream Cake. — One cup butter, beaten to a cream, two cups pulverized sugar. Mix sugar and butter and beat until light, add one cup sweet milk, three full cups flour, and three teaspoonfuls baking powder; lastly add the whites of eight eggs, well beaten. Bake in layers. Almond Cake. — Whites of five eggs, two cofl"ee-cups " A " sugar, one cup sweet milk, two-thirds cup of butter, three cups flour, two teaspoonfuls baking powder, one teaspoonful lemon extract. Cream, butter and sugar together, add milk, flour, well-beaten whites of eggs, then the baking powder. Bake in three layers. Filling: White of one egg, beaten stiff, one cup of sugar, one-fourth cup water. Boil water and sugar until it is brittle, when drop in cold water. Pour over the egg and beat well, add one-half pound of blanched and chopped almonds, flavored if desired. Then spread between layers. Fruit Cake.^Four eggs, one cup sugar, two cups molasses, one and one-half cups butter, one-half cup milk, one teaspoonful soda, one pound of raisins, one pound of currants, one-half pound of citron, sliced fine, one teaspoonful cinnamon, one nutmeg, one teaspoonful cloves, five cups flour. Bake two and one-half hours, in a slow oven. Fruit Cake. — One pound sugar, one pound butter, one pound flour, ten eggs, one pound raisins, one-half pound currants, one-fourth pound citron, one nutmeg, one tablespoonful cinnamon, one tablespoonful ginger and allspice mixed, one tablespoonful vinegar, one teaspoonful soda. Bake slowly. Boiled Frosting. — Take one cup granulated sugar, one-half cup water, one- eighth teaspoonful cream of tartar, mix together and cook without stirring until the liquid, when dropped from a spoon, will thread. Beat the whites of two eggs. Remove the mixture from the fire, and when cool pour it slowly upon the whites of eggs, beating all the while. Continue beating until the mixture is a thick, creamy mass ; then spread it over the cake.