Two cups of butter, three cups of sugar, two small cups of milk, seven
cups of sifted flour; four eggs, the whites and yolks separately
beaten; one teacupful of seeded raisins, one teacupful of well-washed
and dried currants, one teacupful of sliced citron, one tablespoonful
of powdered cinnamon, one teaspoonful of mace, one teaspoonful of soda
and one teacupful of home-made yeast.

Take part of the butter and warm it with the milk; stir in part of the
flour and the yeast and let it rise; then add the other ingredients
with a wine-glass of wine or brandy. Turn all into well-buttered
cake-tins and let rise again. Bake slowly in a _moderate_ oven for two
hours.

FRENCH CHOCOLATE CAKE.

The whites of seven eggs, two cups of sugar, two-thirds of a cup of
butter, one cup of milk and three of flour and three teaspoonfuls of
baking powder. The chocolate part of the cake is made just the same,
only use the yolks of the eggs with a cup of grated chocolate stirred
into it. Bake it in layers--the layers being light and dark; then
spread a custard between them, which is made with two eggs, one pint
of milk, one-half cup of sugar, one tablespoonful of flour or
cornstarch; when cool flavor with vanilla, two teaspoonfuls. Fine.

CHOCOLATE CAKE. No. 1.

One cup of butter and two cups of sugar stirred to a cream, with the
yolks of five eggs added after they have been well beaten. Then stir
into that one cup of milk, beat the whites of two pf the eggs to a
stiff froth and add that also; now put in three cups and a half of
sifted flour, two heaping teaspoonfuls of baking powder having been
stirred into it. Bake in jelly-cake tins.

_Mixture for Filling._--Take the remaining three whites of the eggs
beaten _very_ stiff, two cupfuls of sugar boiled to almost candy or
until it becomes stringy or almost brittle; take it hot from the fire
and pour it very slowly on the beaten whites of egg, beating quite
fast; add one-half cake of grated chocolate, a teaspoonful of vanilla
extract. Stir it all until cool, then spread between each cake and
over the top and sides. This, when well made, is the _premium_ cake of
its kind.

CHOCOLATE CAKE. No. 2.

One-half cup butter, two cups sugar, three-quarters of a cup sweet
milk, two and one-half cups flour, whites of eight eggs, one
teaspoonful of cream of tartar, one-half teaspoonful soda; bake in
shallow pans.

_For the Frosting._--Take the whites of three eggs, three
tablespoonfuls of s