on of soda
dissolved in it, two and one half large cups of flour sifted with one
level teaspoon of cream of tartar (or use two level teaspoons of baking
powder and omit the soda and cream of tartar) and lastly the flavoring
and stiffly beaten whites of eight eggs. Cream butter and sugar until
light and smooth, add water but do not stir, then beat in the flour and
beat five minutes. Cut in the whites and bake in a greased funnel loaf
cake tin in a moderate oven forty minutes or until done when tested
with a broom straw. For gold cake add the beaten yolks of eight eggs to
the creamed butter and sugar and omit the whites and use scant measure
of flour. Ice the gold cake with white boiled frosting.--Mrs.
Whitehead.

CORN STARCH CAKE.--Two cups sugar, one cup butter, one cup of sweet
milk, two cups flour, one cup corn starch, whites of seven eggs, one
and one half teaspoons of baking powder. Flavor.--Contributed.

JELLY ROLL.--One cup sugar, three eggs well beaten, one cup flour, one
teaspoon baking powder, one half cup boiling water added last, one half
teaspoon lemon or vanilla, pinch of salt. Spread in well buttered
dripping pans. When done turn out, spread with jelly and roll quickly.
Makes two rolls.--Contributed.

BREAD CAKE.--Three cups bread sponge, one cup lard or butter, one pound
raisins, two cups sugar, two eggs, one teaspoon soda in a little water,
nutmeg and spices. Mix, raise until light and bake in one loaf.

MOCHA CAKE.--Bake a sponge cake mixture in two round layer cake pans
and spread smoothly between the layers and on the outside with Mocha
cream. Wash one half cup of butter, then beat to a cream and add slowly
enough thick syrup to sweeten. Make syrup as follows: Cook together one
cup of sugar and one half cup of clear, strong coffee until a thick
syrup is formed; cool before using. (New and delicious.)

MOCHA ICING.--One quarter pound chopped almonds, blanched, put in oven
to dry, one half cup of butter, eight tablespoons of icing sugar, one
tablespoon of brandy or whisky; mix butter and sugar to a paste, then
add almonds and whisky.

PARIS STICKS.--Three cupfuls of chopped almonds, two and one half
cupfuls of pulverized sugar, the whites of five eggs beaten to a stiff
froth, the grated rind of two lemons. Mix the ingredients and roll out
on pulverized sugar, cut into strips an inch wide and put into
paraffined pans. Bake in a slow oven. Excellent.

SUNSHINE CAKE.--Whites of seven eggs, yolks of