2 cupfuls of sugar. 1 cupful of butter. 1 cupful of milk. 3 cupfuls of flour, after being sifted. 3 eggs. 2 tablespoonfuls baking powder. Bake in jelly-cake pans, and between each layer put fruit jelly, icing of chocolate and cocoanut each. This quantity will bake five thin cakes.--_Mrs. McG._ CAKE. 1 quart of flour, well dried. 1 cupful of butter. 3 cupfuls granulated sugar--it is better than pulverized. 6 eggs, well beaten. Lemon, or other seasoning. 1 light measure of both Horsford's powders, or, if preferred, a small teaspoonful of soda, and ½ cup of buttermilk. Cream of tartar takes the place of buttermilk, when used with soda.--_Mrs. A._ CAKE (_with sauce_.) 5 eggs. 1 pound of flour, ¾ pound of sugar. ½ pound butter. 1 cup of cream. 2 teaspoonfuls cream of tartar. 1 teaspoonful of soda.--_Mrs. C. B._ CAKE THAT CANNOT FAIL. 1 pound sugar. 1 pound flour. ¾ pound butter. 8 eggs. 1 teacup of sweet cream. 2 teaspoonfuls cream of tartar, sifted in the flour. 1 teaspoonful of soda dissolved in a little water, and put in the cream. Bake in pans or cups.--_Mrs. P._ CUSTARD CAKE. ½ cupful butter. 2 cupfuls sugar. 7 eggs, leaving out 4 yolks. 3 cupfuls flour. 1 cupful of milk. 2 teaspoonfuls baking powder. Bake in shallow pans. For the custard: one quart of milk, let come to a boil, sweeten it; take the four yolks and three tablespoonfuls of cornstarch, mix with a little of the milk cold, and then stir it gradually into the boiling milk, and continue to stir until done. Add a piece of butter the size of a walnut; flavor with vanilla, and put between the cakes.--_Mrs. C. B._ MRS. GALT'S CAKE. Whites of 13 eggs, yolks of 3. ¾ pound of butter. 1 pound of flour. 1 pound of sugar. Season to taste.--_Miss E. T._ NORFOLK CAKE. Beat to a cream: 1 teacup of butter. 6 eggs. 3 teacups of sugar. 1 teacup of cream. 4 teacups of flour. ½ nutmeg. 1 wine-glass of brandy. 1 pound raisins. 1 teaspoonful of soda, dissolved in cream.--_Mrs. Dr. S._ KETTLE CAKE. Have a large, nice brass kettle ready. Set it on a few warm embers, not with any fire; put into the kettle: 12 eggs. 1 pound sugar. 1 pound butter. A light pound of flour. 1 teaspoonful of mace. Rind and juice of a large lemon. Stir all the materials rapidly, and with a strong, large iron spoon or a long butter-ladle. When it is light, which will be in about three-quarters of an hour, put it in a mould and bake as common pound cake. It is good with 2 pounds currants. 2 pounds raisins. ½ pound citron. 1 glass of brandy.--_Mrs. M. C. C._ PARSON'S CAKE.