hem in last.

ALMOND CAKE.

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful
almonds, blanched--by pouring water on them until skins easily slip
off--and cut in fine shreds, one-half teaspoonful extract bitter
almonds, one pint flour, one and one-half teaspoonful baking powder,
one glass brandy, one-half cupful milk. Rub butter and sugar to a
smooth white cream; add eggs, one at a time, beating three or four
minutes between each. Sift flour and powder together, add to the
butter, etc., with almonds, extract of bitter almonds, brandy and
milk; mix into a smooth, medium batter; bake carefully in a rather hot
oven twenty minutes.

ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup butter,
three-fourths cup milk, two heaping cups flour with one teaspoonful
cream of tartar, one-half teaspoonful of soda, dissolved in the milk.
Put half the above mixture in a small shallow tin, and to the
remainder add one teaspoonful molasses, one-half cup raisins (chopped)
or currants, one-half teaspoonful cinnamon, cloves, allspice, a little
nutmeg and one tablespoonful flour. Bake this in same kind of tins.
Put the sheets of cake together, while warm, with jelly between.

FRUIT LAYER CAKE.

This is a delicious novelty in cake-making. Take one cup of sugar,
half a cup of butter, one cup and a half of flour, half a cup of wine,
one cup of raisins, two eggs and half a teaspoonful of soda; put these
ingredients together with care; just as if it were a very rich cake;
bake it in three layers and put frosting between--the frosting to be
made of the whites of two eggs with enough powdered sugar to make it
thick. The top of the cake may be frosted if you choose.

WHIPPED CREAM CAKE.

One cup of sugar and two tablespoonfuls of soft butter stirred
together; add the yolks of two eggs well beaten, then add four
tablespoonfuls of milk, some flavoring, then the beaten whites of the
eggs. Mix a teaspoonful of cream of tartar and half a teaspoon of soda
in a cup of flour, sift it into the cake batter and stir lightly. Bake
in a small whipping-pan. When the cake is cool, have ready half of a
pint of sweet cream sweetened and whipped to a stiff froth, also
flavored. Spread it over the cake while fresh. To whip the cream
easily, set it on ice before whipping.

ROLLED JELLY CAKE.

Three eggs, one teacup of fine sugar, one teacup of flour; beat the
yolks until light, then add the sugar, then