BEAT well together one cupful of butter and three cupfuls of white sugar, add the yolks of six eggs and one cupful of milk, two teaspoon- fuls of vanilla or lemon extract. Mix all thoroughly. To four cup- fuls of flour add two heaping teaspoonfuls of cream of tartar and sift gently over the cake stirring all the time. To this add one even teaspoonful of soda dissolved in one tablespoonful of warm water. Mix it well. Stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs.
This is the same recipe as the one for "Citron Cake," only ommit-
ting the citron.
PUT into one tumbler of flour one teaspoonful of cream of tartar, then sift it five times. Sift also one glass and a half of white pow- dered sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar into the eggs by degrees, very lightly and carefully, add- ing three teaspoonfuls of vanilla extract. After this add the flour, stirring quickly and lightly. Pour it into a clean, bright tin cake- dish, which should not be buttered or lined. Bake at once in a mod- erate oven about forty minutes, testing it with a broom splint. When done let it remain in the cake-tin, turning it upside down, with the sides resting on the tops of two saucers so that a current of air will pass under and over it.
This is the best recipe found after trying several. A perfection
WASHINGTON LOAF CAKE.
THREE cups of sugar, two scant cups of butter, one cup of sour milk, five eggs and one teaspoonful of soda, three tablespoonfuls of cinnamon, half a nutmeg grated and two cups of raisins, one of cur- rants and four cups of sifted flour.
Mix as usual and stir the fruit in at the last, dredged in flour. Line the cake-pans with paper well buttered. This cake will take longer to bake than plain ; the heat of the oven must be kept at an
THIS cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one-half ;