Separate the yolks and whites of the eggs and beat them both very light. Mix the sugar in the yolks and beat again till they are very foamy; then put in the stiff whites, and last the flour, sifted with baking-powder; then the lemon-juice. Bake in a buttered biscuit-tin. You can frost and put walnut-halves on top. Velvet Cake This is a large cake, baked in a roasting-pan; it is very light and delicious, and none too large for two luncheons, or for a picnic. 6 eggs. 2 cups of sugar. 1 cup of boiling water. 2 1/2 cups of flour. 3 teaspoonfuls of baking-powder. Put the yolks of the eggs in a deep bowl and beat two minutes; then put in the sugar, and beat ten minutes, or fifteen, if you want it perfect. Put in the water, a little at a time, and next the stiffly beaten whites of the eggs. Mix the baking-powder and flour, put these in next, and add the flavoring last. This is a queer way to mix the cake, but it is right. Easy Fruit-cake Margaret's Other Aunt begged to have this in the book, because she said it was so simple any little girl could make it, and all the family could help eat it, as they were especially fond of fruit-cake. 1 cup butter. 1 cup sugar. 1 cup molasses. 1 cup milk. 1 cup currants. 1 cup raisins. 1 egg. 1 teaspoonful soda. 2 teaspoonfuls mixed spices. 3 cups flour. Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg beaten well without separating, then the molasses with the soda stirred in it, then the milk, then the cinnamon and cloves. Measure the flour, and then take out a half-cup of it, and stir in the raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour, and beat well. Bake in two buttered bread-pans. Layer Cake 1 cup sugar. 1/2 cup water. 2 eggs. 2 teaspoonfuls baking-powder. 1/2 cup butter. 2 1/2 cups flour. Teaspoonful vanilla. Rub the butter to a cream in a deep bowl, and put in the sugar a little at a time, and rub this till it, too, creams. Then put in the beaten yolks of the eggs, and then the water. Beat the egg-whites well, and fold in half, then add the flour, in which you have mixed and sifted the baking-powder, and then put in the vanilla and the rest of the eggs. Divide in two layers, or in three if the tins are small, and bake till a light brown. FILLING FOR LAYER CAKES Nut and Raisin Filling Make the rule for plain icing, and add a half-cup of chopped raisins mixed with half a cup of chopped almonds or English walnuts. Fig Filling Mix a cup of chopped figs with the same icing. Marshmallow Filling Chop a quarter of a pound of marshmallows; put them over the teakettle to get soft; make a plain icing and beat them in. Maple Filling 2 cups maple syrup. Whites of 2 eggs.