ORANGE CAKE.

Beat the whites of three and the yolks of five eggs
separately. Stir to a cream two cups of sugar and one-
half cup of butter, then add beaten eggs, one-half cup
cold water, two and one-half cups of flour, two teaspoon-
fuls baking powder, grated rind of one orange and juice,
except one tablespoonful. If batter seems too stiff add
orange juice. Bake in two large, square biscuit tins.

Filling. Whites of two eggs saved from cake, one
tablespoonful orange juice, two small cups powdered
sugar. Williston W. Davis.

SUNSHINE CAKE.

Whites of seven eggs, beaten well; yolks of five eggs,
beaten well; one cup sugar, three-quarters cup flour,
three-quarters teaspoon cream tartar, salt and flavoring.
Bake in round, deep pan.

LEMON PIE.

One and one-half cups of sugar, one tablespoon corn
starch, pinch salt, grated rind of two lemons; mix all to-
gether dry. Add juice of lemons, beaten yolks of three
eggs, and two cups water; cook until thick; beat whites
to a stiff froth, add four tablespoons sugar and spread
over pie.

EGGLESS CAKE.

One cup sugar, two cups flour sifted three times, one-
half cup butter, one cup chopped raisins, one cup citron,
one cup sour milk, one teaspoonful soda sifted in the
flour, one teaspoon cinnamon, one-quarter teaspoon
cloves, one-half teaspoon nutmeg. Flour raisins and cit-
ron well.

POTATO CAKE.

One cup but er. two cups sugar, two cups flour, one
cup mashed potatoes, one-half cup milk, three-quarters
cup ground chxjolate, or>c cup chopped walnuts, four
eggs (beaten separately), good pinch of salt, two tea-
spoons baking powder, one-half teaspoon cloves, one tea-
spoon cinnamon. Bake, as loaf cake, forty-five minutes.