owever thin the mixture may seem, do not add
any more flour. Bake in shallow tins.

BRIDE'S CAKE.

Cream together one scant cup of butter and three cups of sugar; add
one cup of milk, then the beaten whites of twelve eggs; sift three
teaspoonfuls of baking powder into one cup of cornstarch mixed with
three cups of sifted flour and beat in gradually with the rest; flavor
to taste. Beat all thoroughly, then put in buttered tins lined with
letter paper well buttered; bake slowly in a _moderate_ oven. A
beautiful white cake. Ice the top. Double the recipe if more is
required.

ENGLISH POUND CAKE.

One pound of butter, one and one-quarter pounds of flour, one pound of
pounded loaf sugar, one pound of currants, nine eggs, two ounces of
candied peel, one-half ounce of citron, one-half ounce of sweet
almonds; when liked, a little pounded mace. Work the butter to a
cream; add the sugar, then the well-beaten yolks of eggs, next the
flour, currants, candied peel, which should be cut into neat slices,
and the almonds, which should be blanched and chopped, and mix all
these well together; whisk the whites of eggs and let them be
thoroughly blended with the other ingredients. Beat the cake well for
twenty minutes and put it into a round tin, lined at the bottom and
sides with strips of white buttered paper. Bake it from two hours to
two and a half, and let the oven be well heated when the cake is first
put in, as, if this is not the case, the currants will all sink to the
bottom of it. A glass of wine is usually added to the mixture, but
this is scarcely necessary, as the cake will be found quite rich
enough without it.

PLAIN POUND CAKE.

This is the old-fashioned recipe that our mothers used to make, and it
can be kept for weeks in an earthen jar, closely covered, first
dipping letter paper in brandy and placing over the top of the cake
before covering the jar.

Beat to a cream one pound of butter with one pound of sugar, after
mixing well with the beaten yolks of twelve eggs, one grated nutmeg,
one glass of wine, one glass of rose-water. Then stir in one pound of
sifted flour and the well-beaten whites of the eggs. Bake a nice light
brown.

COCOANUT POUND CAKE.

One-half cupful of butter, two cupfuls of sugar, one cupful of milk,
and five eggs, beaten to a stiff froth; one teaspoonful of soda and
two of cream of tartar, stirred into four cups of sifted flour. Beat
the butter and sugar until very light; to whi