lor
(white, brown, pink) alternately and bake in long tin pan.

ICING.

White of one egg well beaten, one teaspoon of vanilla, and pulverized
sugar.

MARBLE CAKE.

MISS MILDRED POWIS.

(Light Part.)

One fourth cup butter, three fourths cup white sugar, one fourth cup
milk, one cup flour, whites of two eggs, one teaspoon of baking powder.

DARK PART.

One fourth cup butter, one half cup brown sugar, one fourth cup
molasses, one fourth cup milk, one and one fourth cups of flour, yolks
of two eggs, one good teaspoon baking powder, one half a teaspoon (good)
each of cloves, cinnamon, nutmeg and mace. Put into the pan a spoonful
at a time of each part.

MACAROON TART.

MR. JOSEPH FLEIG. (Baker, Grenoble Hotel, N. Y.)

Make a paste of three quarters of a pound flour, five ounces of sugar,
one half pound butter and two eggs. Roll part of this out to one fourth
inch thick layer and spread over a round shallow cake pan about one half
inch deep. Bake very slightly. When cold spread with thin layer of jam
or jelly, then put with bag and star tube, stripes of macaroon over and
bake in a slow oven nice and brown. Put some icing between the stripes
after tart is baked.

PASTE FOR MACAROONS AND MACAROON TART.

Take one pound Hoide's Almond paste and mix fine with one pound powdered
sugar then add gradually the whites of about eight eggs until the paste
gets smooth and soft enough to pass through the bag and tube. For
macaroons make paste softer and use round tube or teaspoon. Bake on
paper in slow oven.

BUCKEYE CAKE.

MRS. POLLEY.

Two cups sugar, two thirds cup of butter, three eggs beaten separately,
one cup of sweet milk, two teaspoons of baking powder sifted with three
cups of flour, one teaspoon extract of lemon.

HARRISON CAKE.

One cup of sugar, one cup of butter, four eggs well beaten, one cup
molasses, one pound stoned raisins, one teaspoonful each of saleratus,
cloves, cinnamon and allspice, one nutmeg and four cups of flour.

ORANGE CAKE.

MRS. A. J. ELLIOTT.

Two cups of flour, one scant cup of milk, one cup of sugar, half a cup
of butter, two eggs, one teaspoon soda and two of cream of tartar.
Divided in six parts and spread as thin as possible in pans of uniform
size. Bake about three minutes: when done lay together with layers of
orange filling between. Method: cream sugar and butter together, then
add milk in which the soda and cream of tartar has been dissolved, then
t