=For Rose Cake.= Color the feather cake mixture with six drops of carmine. LAYER CAKE Oil three layer cake pans, or pie-plates. Make the feather cake mixture, and divide it into three portions. Bake one white, color another pink with three or four drops of carmine, and the third brown with an ounce of melted chocolate. Bake in a hot oven for fifteen minutes. When cool, join the layers with White Mountain frosting, and frost the top of the last layer. Any of the fillings given under the head of "Cake Filling" may also be used. When chocolate is used in cake, it is not necessary to grate it or even to break it into small pieces. It contains a large proportion of fat which liquefies at a low temperature, consequently it is necessary only to heat it slowly to reduce it to the liquid state. CARMINE FOR COLORING The following rule for making liquid carmine for coloring cake, ice-cream, blanc-mange, etc., will be found useful: 1 Ounce of No. 40 carmine. 3 Ounces of boiling water. 1 Ounce of ammonia. Bottle for use. It will keep indefinitely. WHITE CAKE 1 Tablespoon of butter. 1 Cup of sugar (powdered). 1¼ Cups of pastry flour. ½ Teaspoon of soda. 1 Teaspoon of cream of tartar. Whites of four eggs. ¼ Teaspoon of almond extract, or 1 Teaspoon of rose-water. Proceed, as with all cake mixtures, by getting everything ready before beginning to mix any of the ingredients, not forgetting the fire. Then cream the butter with the sugar, and add the milk to it slowly, so that the cream shall not break. Beat the whites of the eggs very stiff. Then to the butter, sugar, etc., add the flour, with which the cream of tartar and soda have been sifted at least four times, and the flavoring; last, fold in the whites of the eggs, and bake in a round loaf for an hour and a quarter or an hour and a half in a _slow_ oven. DREAM CAKE Make a white cake mixture. Bake it in shallow layer-cake pans, in a moderate, not slow, oven. Join them with a caramel filling, and frost the top with the same, or use White Mountain frosting instead of the caramel, flavored with rose-water, and left either white, or colored a delicate shell pink with carmine. CAKE FILLING AND FROSTING WHITE MOUNTAIN FROSTING Boil together, _without stirring_, one cup of granulated sugar with one third of a cup of boiling water, for eight or ten minutes. When the sugar has been boiling five minutes, beat the white of one egg until it is very light. Then test the sugar mixture by letting a little run off the side of a spoon. If in falling it forms a delicate thread, it is just at the point to stop the boiling. When it has reached this point, pour it at once into the beaten egg in a small stream, stirring the egg constantly to keep it smooth. Continue stirring for two or three minutes until it begins to thicken, then spread it either between layer cakes for filling, or use it for frosting. CARAMEL FILLING