One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanchedby pouring water on them until skins easily slip offand cut in ne shreds, one-half teaspoonful extract bitter almonds, one pint our, one and one-half teaspoonful baking powder, one glass brandy, one-half cupful milk. Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each. Sift our and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes. ROCHESTER JELLY CAKE. One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups our with one teaspoonful cream of tartar, one-half teaspoonful of soda, dissolved in the milk. Put half the above [Pg 304] [Pg 305] [Pg 306]

Bake this in same kind of tins. Put the sheets of cake together, while warm, with jelly between. FRUIT LAYER CAKE. This is a delicious novelty in cake-making. Take one cup of sugar, half a cup of butter, one cup and a half of our, half a cup of wine, one cup of raisins, two eggs and half a teaspoonful of soda; put these ingredients together with care; just as if it were a very rich cake; bake it in three layers and put frosting betweenthe frosting to be made of the whites of two eggs with enough powdered sugar to make it thick. The top of the cake may be frosted if you choose. WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred together; add the yolks of two eggs well beaten, then add four tablespoonfuls of milk, some avoring, then the beaten whites of the eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda in a cup of our, sift it into the cake batter and stir lightly. Bake in a small whipping-pan. When the cake is cool, have ready half of a pint of sweet cream sweetened and whipped to a stiff froth, also avored. Spread it over the cake while fresh. To whip the cream easily, set it on ice before whipping. ROLLED JELLY CAKE.

Three eggs, one teacup of ne sugar, one teacup of our; beat the yolks until light, then add the sugar, then add two tablespoonfuls of water, a pinch of salt; lastly stir in the our, in which there should be a heaping teaspoonful of baking powder. The our added gradually. Bake in long, shallow biscuit-tins, well greased. Turn out on a damp towel on a bread-board, cover the top with jelly, and roll up while warm. TO CUT LAYER CAKE. When cutting Layer Cakes, it is better to rst make a round hole in the cake with a knife or tin tube about an inch and a quarter in diameter. This prevents the edge of the cake from crumbling when cutting it. When making custard lling for Layer Cake always set the dish containing the custard in another dish of boiling water over the re; this prevents its burning, which would destroy its avor. LAYER JELLY CAKE.