PINEAPPLE CAKE.

Make the cake by the same recipe as for orange
cake. Bake in three layers.

FILLING. The whites of two eggs beaten to a
stiff froth and a cup of powdered sugar. Grate
enough fresh pineapple to have three-quarters of a
cup of fruit. Strain, add the juice to the whites of
eggs and sugar. Divide it, and into one part add the
fruit strained from the juice. Use this for the filling.
To the rest beat in half a cup of sugar and half a tea-
spoonful of almond extract, and ice the top and sides
of the cake. It should be done while the cake is hot.
This, as well as the orange cake, will keep in tin fresh
for a week.

CHOCOLATE LAYER CAKE.

Half a cup of butter, two cups of sugar, three
whole eggs, or the whites of six, one cup of milk,
three cups of flour, two even teaspoonfuls of cream of
tartar and one teaspoonful of soda. Beat butter and
sugar to a cream, add the eggs beaten together, sift
the cream of tartar and soda in the flour, add the
flour alternately with the milk. Bake in four or five
layers.

CHOCOLATE FILLING. Take two unbeaten whites
of eggs and a cup and a half of powdered sugar and
beat them together. Stir over the fire until smooth
and glossy two ounces of Baker’s unsweetened choc-
olate grated, with half a cup of powdered sugar and
four tablespoonfuls of boiling water, remove from
the fire and stir while hot into the eggs and sugar,
and when it is cool spread the top and sides, and set
the cake in the oven for a moment to dry the icing.

POOR MAN’S CAKE (a Norwegian Recipe).

Twenty yolks of eggs, five whites of eggs, a
pound and a quarter of sugar, one pint of sweet
cream or rich milk, a sherry glass of cognac, one cup
of melted butter, a little pounded cardamom seed,
and enough flour to roll thin. Beat the eggs to-
gether until light, add the sugar and beat again, then
the cream, cognac and butter. Melt the butter and
pour off from the salt. Cinnamon may be used in-
stead of cardamom seed. Roll the dough as thin as
paper, cut with a jagging iron in oblong pieces, slit
one end with the iron and pass the other end through
it. Fry in boiling fat, drain on paper, and when per-
fectly cold put in a stone jar. These cakes will keep
for months.

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