t into one tumbler of flour one teaspoonful of cream of tartar, then
sift it five times. Sift also one glass and a half of white powdered
sugar. Beat to a stiff froth the whites of eleven eggs; stir the sugar
into the eggs by degrees, very lightly and carefully, adding three
teaspoonfuls of vanilla extract. After this add the flour, stirring
quickly and lightly. Pour it into a clean, bright tin cake-dish, which
should _not_ be buttered or lined. Bake at once in a moderate oven
about forty minutes, testing it with a broom splint. When done let it
remain in the cake-tin, turning it upside down, with the sides resting
on the tops of two saucers so that a current of air will pass under
and over it.

This is the best recipe found after trying several. A perfection cake.

WASHINGTON LOAF CAKE.

Three cups of sugar, two scant cups of butter, one cup of sour milk,
five eggs and one teaspoonful of soda, three tablespoonfuls of
cinnamon, half a nutmeg grated and two cups of raisins, one of
currants and four cups of sifted flour.

Mix as usual and stir the fruit in at the last, dredged in flour. Line
the cake-pans with paper well buttered. This cake will take longer to
bake than plain; the heat of the oven must be kept at an even
temperature.

[Illustration: MAKING THE PIES.]

RIBBON CAKE.

This cake is made from the same recipe as marble cake, only make
double the quantity of the white part, and divide it in one-half;
put into it a very little cochineal. It will be a delicate pink.
Bake in jelly-cake tins and lay first the white, then the dark, then
the pink one on top of the others; put together with frosting between.
It makes quite a fancy cake. Frost the top when cool.

GOLDEN SPICE CAKE.

This cake can be made to advantage when you have the yolks of eggs
left, after having used the whites in making white cake. Take the
yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one
cupful of molasses, one cupful of butter, one large coffeecupful of
sour milk, one teaspoonful of soda (just even full) and five cupfuls
of flour, one teaspoonful of ground cloves, two teaspoonfuls of
cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of
cayenne pepper; beat eggs, sugar and butter to a light batter before
putting in the molasses, then add the molasses, flour and milk; beat
it well together and bake in a _moderate_ oven; if fruit is used, take
two cupfuls of raisins, flour them well and put t