1 cup butter. 2 cups sugar. ½ cup sweet milk. 5 eggs. 4 cups flour. ½ a nutmeg. 3 teaspoonfuls baking powder. One pound currants washed, dried, and rolled in the flour.--_Mrs. W. L. H._ POUND CAKE. 1 pound butter. 1 pound flour. 1 pound sugar. 16 eggs, yolks of 4. After the butter is creamed, work the sugar and butter well before mixing.--_Mrs. M. S. C._ _Pound Cake._ 1 pound sugar. 1 pound butter. 1 pound of flour. 12 eggs. Cream the butter; rub into it gradually the sifted and dried flour. Beat the yolks of ten eggs very light, then add the powdered sugar, beat again, add a wine-glass of brandy or one of good whiskey flavored with nutmeg, or the grated rind of a lemon; mix all together. Stir in the whites of twelve eggs beaten to a stiff froth, just before baking. It will take two hours to bake.--_Mrs. S. T._ _Pound Cake._ 1 pound flour. 1 pound of sugar. ¾ pound of butter. 10 eggs. Cream the butter well with flour; beat the yolks well, and add, by degrees, the butter and flour, and then the whites beaten to a stiff froth. Season with mace and one glass of wine. Bake in cups well greased. For fruit cake add to above, two pounds of raisins, two pounds of currants, one-half a pound of citron, stirred in by degrees. Add nutmeg and cinnamon to the seasoning. One pound of butter, and one dozen eggs for fruit cake.--_Mrs. A. C._ _Pound Cake._ Beat the whites of twelve eggs to a stiff froth. The yolks beat until they look light and white; then beat in one pound of sugar; next add the whites; cream the light pound of butter until it looks frothy; then sift in by degrees one pound of flour and cream them together, and add the other mixture. Put a little powdered mace, if you like, a wine-glass of wine, and the same of brandy.--_Mrs. W._ VERY DELICATE POUND CAKE. 16 eggs, 4 yolks. 1 pound of flour. 1 pound of sugar. ¾ pound of butter.--_Mrs. S. T._ SUPERIOR POUND CAKE. 1 pound of white sugar. ¾ pound of butter. 1 pound of flour. Whites of 12 eggs, yolks of 9. Cream the butter; add part of the sugar and yolks, and beat well; then gradually add the whites, and flour and balance of yolks. Beat well, flavor with extract of lemon, and bake in a moderate oven.--_Mrs. F. C. W._ _Pound Cake._ 1 pound flour. 1 pound sugar. ¾ pound butter. 11 eggs. Sift and dry the flour, sift the sugar; wash all the salt out of the butter, and squeeze all the water out of it. Cream the butter with half the flour or more; beat the whites and yolks separately, beating rather more than half of the sugar with the yolks; then rub the remaining sugar and flour up together. Mix all these ingredients, part at a time, first one, then another. Beat well, and season with French brandy and lemon, or wine and nutmeg, to your taste.--_Mrs. M._ BUTTER SPONGE CAKE.