6 eggs. 1 pound sugar. ¾ pound butter. 1 teaspoonful soda, in 1 cupful sour cream. 2 teaspoonfuls cream of tartar, in 1 quart flour.--_Mrs. S._ CREAM CAKES. Beat up one egg, add to it half a cupful sugar, half a cupful flour, mixing thoroughly. While this is being done, put on the fire half a pint milk; when it boils, stir in the eggs, sugar, and flour mixture, then add a piece of butter, half the size of an egg. Stir all the time until it is of the desired consistency, which will be in a few minutes. When cold, add, and thoroughly mix, one and one-half teaspoonful vanilla. For the cake: put one tumblerful of water to boil, and then add one-quarter pound butter; when melted, put in one and one-half tumblerful of flour. Stir in, mixing thoroughly, being careful not to burn it. It is sufficiently cooked by the time it is thoroughly mixed. Remove from the fire, and when cool, stir in five unbeaten eggs, mixing one at a time. It will then be the consistency of stiff paste. Drop on buttered tins, and bake in a quick oven fifteen or twenty minutes. Cut the side and insert the cream.--_Mrs. H. M._ MARGUERITES. Cream together one pound of sugar and one pound of butter very light. Beat the yolks of six eggs, sift one and one-half pound of flour into the eggs, butter, and sugar; one teaspoonful of mixed spices, one-half glassful of rose water. Stir the whole well, and roll it on the board till it is half an inch thick; cut in cakes and bake quickly. When cold, spread the surface of each cake with marmalade. Beat the whites of four eggs light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon, and put it on top of each cake. Put the cakes in the oven, and as soon as they are of a pale brown, take them out.--_Miss M. C. L._ _Marguerites._ Two pounds of flour, one pound and five ounces of sugar, one pound and five ounces of butter, eight eggs. Rub together the butter and sugar till perfectly light; beat the eggs till very thick, leaving out the whites of six eggs for the icing. Sift the flour into the eggs, butter and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), half a glass of rose water. Stir the whole well together, and roll it on your paste-board about half an inch thick; then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with marmalade or jam. Beat the whites, left out, very light, and add enough powdered sugar to make them as thick as icing. Season with lemon or vanilla, and with a spoon put it on each cake. Put the cakes in the oven to brown.--_Mrs. H._ MARGUERITES, OR JELLY CAKES.