roth and stir alternately with the flour into the
other ingredients. Grease three layer cake tins well, divide the batter
evenly and bake from seven to ten minutes.

FILLING.--Boil without stirring until it is clear one cup of sugar wet
with a little water; remove from the fire and stir into it
three-quarters of a cup of figs chopped fine and a quarter of a cup of
currants, washed and dried. Spread two of the layers with this, put them
together and ice top and sides with a plain icing made as follows: The
whites of two eggs beaten to a froth and one and a half cups of powdered
sugar stirred into it and flavored with almond extract.

GINGER LAYER CAKE.

Two cups of flour, one cup of Porto Rico molasses, one cup of milk, the
third of a cup of butter, one egg, one slightly heaping teaspoonful of
soda sifted with the flour, one heaping teaspoonful of ginger, one cup
of currants. Beat the egg a little, add the molasses with the butter
melted and stirred into it, then the currants, about half the milk, all
of the flour, beat well and add the rest of the milk. Bake in two cakes
in a quick oven from twelve to fifteen minutes. Use the chocolate
filling, given for chocolate layer cake, and ice the top and the sides
with the same.

ORANGE CAKE.

Beat to a cream the yolks of four eggs with one cup of granulated sugar,
to which add the whites of two eggs beaten to a stiff froth, one-half
cup of milk alternately with one and a half cups of sifted flour into
which a teaspoonful and a half of baking powder has been well mixed.
Beat well and bake in three layers if the pans are large, or four if
small, in a quick oven from seven to ten minutes, try with a broom
straw, and when it comes out clean remove from the oven. Don't let them
bake a moment too long, or they will not absorb the icing.

FILLING.--The whites of two eggs beaten to a stiff froth, to which add a
cup of powdered sugar, pouring it in all at once and beating hard, then
the grated rind of an orange--select one dark in color--and the juice.
The mixture should be like a thick cream. Spread thickly on the cake
while hot, and to what is left add enough sugar--about half a
cupful--for frosting to harden. Ice the top and sides. This is a
delicious cake, easily and quickly made.

PINEAPPLE CAKE.

Make the cake by the same recipe as for orange cake. Bake in three
layers.

FILLING.--The whites of two eggs beaten to a stiff froth and a cup of
powdered sugar. Grate e