cake box each time before putting a fresh cake in it. Make sure it is
air-tight. Keep in a cool place, but not in a damp cellar or a
refrigerator.

TIME-TABLE FOR BAKING CAKES

Sponge cake, three-quarters of an hour.
Pound cake, one hour.
Fruit cake, three and four hours, depending upon size.
Cookies, from ten to fifteen minutes. Watch carefully.
Cup cakes, a full half hour.
Layer cakes, twenty minutes.

ONE EGG CAKE

Cream one-fourth cup of butter with one-half cup of sugar, add sugar
gradually, and one egg, well-beaten. Mix and sift one and one-half cups
of flour and two and one-half teaspoons of baking-powder, add the sifted
flour alternately with one-half cup of milk to the first mixture; flavor
with vanilla or lemon. Bake thirty minutes in a shallow pan. Spread with
chocolate frosting.

LITTLE FRENCH CAKES

Beat one-fourth cup of butter to a cream with one-fourth cup of sugar
and add one cup of flour. Stir well and then add one egg which has been
beaten into half a pint of milk, a little at a time. Fill buttered
saucers with the mixture, bake and when done, place the cakes one on top
of another with jam spread between.

GRAFTON CAKE. LAYERS AND SMALL CAKES

Cream four tablespoons of butter with one and one-half cups of sugar,
beat in separately two whole eggs, add one cup of milk alternately with
two cups of flour in which has been sifted two teaspoons of
baking-powder, beat all thoroughly.

This recipe will make two layer-cakes which may be spread with any of
the cake fillings or icings.

To make small cakes omit one of the egg-whites, fill well-buttered gem
pans a little more than half full, and bake in a moderately hot oven
until a delicate brown. The white reserved may be beaten to a stiff
froth and then gradually stir in four tablespoons of powdered sugar and
the juice of half a lemon. When the cakes are cool, spread with the
icing and decorate with raisins, nut meats, one on top of each or
sprinkle with candied caraway seeds.

CUP CAKE

Cream one cup of butter with two cups of sugar and add gradually the
yolks of four eggs, one at a time. Sift three cups of flour, measure
again after sifting, and add two teaspoons of baking-powder in the last
sifting. Add alternately the sifted flour and one cup of sweet milk. Add
last the beaten whites of the eggs. Flavor to taste. Bake in loaf or
jelly-tins.

GOLD CAKE

Take one cup of powdered sugar, one-half cup of butter rubbed to a
cre