SIMPLE FRUIT CAKE.

Three-quarters of a pound of butter, three-quar-
ters of a pound of sugar, one pound of sifted flour,
one-half pound of currants washed, one-half pound of
raisins stoned and chopped, one-half pound of citron
cut fine, one teaspoonful each of cloves, mace, allspice,
cinnamon and nutmeg, one-half cup of milk, one-half
cup of brandy, four eggs and one teaspoonful of soda.
Beat butter and sugar to a cream; add the yolks
of eggs beaten light with the spices and brandy; then
the fruit rolled in part of the flour ; add the soda to
the rest of the flour and stir alternately with the
milk into the other ingredients ; add at the last the
whites of eggs beaten to a stiff froth. Bake two
hours in a moderate oven.

BAVARIAN CAKE.

One-fifth of a pound of blanched and chopped al-
monds, one-fifth of a pound of flour, one-fifth of a
pound of sugar, one-fifth of a pound of butter, two
eggs, a saltspoonful of cinnamon, a saltspoonful of
nutmeg. Put the flour in a mixing bowl, then the
sugar and spices, the butter and almonds, break the
two eggs over it all and beat with a spoon, form into
a dough with the hands and roll out about an inch
thick. Cut in any shape liked, either round, square
or oblong, reserving a little for strips to decorate the
top. Spread with jam, either currant or strawberry
or raspberry, and lay the thin narrow strips of dough
across the top. They should be cut with a jagging
iron. Bake about three-quarters of an hour in a mod-
erate oven.

POUND CAKE.

One cup of butter, a cup and a half of flour, a cup
and a half of granulated sugar, six eggs, and half a
teaspoonful of baking powder, flavor with almond
extract or any flavoring to suit the taste. Beat the
eggs together very light, then add sugar and beat
again. Sift the flour and baking powder together,
beat the butter to a cream, and stir the flour into it,
and then add the eggs and sugar and flavoring.

SPONGE CAKE.

Twelve eggs, the weight of ten in powdered sugar,
the weight of six in sifted flour, the grated rind and
juice of one lemon. Beat the yolks of the eggs to a
cream, add the sugar and stir well, and then the
lemon juice and rind. Add the whites of eggs beaten
to a stiff froth, and fold in the flour as quickly and
lightly as possible.

SPONGE CAKE.-NO. 2.

Four cups of flour, three cups of sugar, one cup
of cold water, eight eggs, two even tablespoonfuls of
baking powder, the grated peel of an orange. Pour
the water on the sugar in a bowl, stir until almost
dissolved, beat the whites to a stiff froth, the yolks
to a cream, put one cup of flour with the yolks into
the sugar and water, beat hard, add the whites of
the eggs, mix the baking powder with the flour, and
stir into the other ingredients by degrees quickly and
lightly. Bake in a shallow pan in a quick oven.
When it no longer sizzles it is done. Ice with a boiled
icing while hot, flavored with almond extract.

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