Rub together one pound sugar, one pound of butter, till perfectly light. Beat six eggs till very thick, leaving out the whites. Sift one and a half pound of flour into the eggs, butter, and sugar, one teaspoonful of mixed spices (cinnamon, mace, and nutmeg), and half a glass of rose water. Stir the whole well, and roll it on the paste-board about one-quarter inch thick. Then cut out the cakes and bake them a few minutes. When cold, spread the surface of each cake with peach jam or any marmalade. Beat the whites of four eggs very light, and add enough powdered sugar to make them as thick as icing. Flavor it with lemon or rose water and with a spoon put it on each cake, high in the centre. Put the cakes in the oven, and as soon as they are of a pale brown take them out.--_Mrs. I. H._ SHREWSBURY CAKE. 1 pound flour. 12 ounces sugar. 12 ounces butter. 2 eggs. Add two tablespoonfuls rose water, or two teaspoonfuls beaten mace. Roll and bake in tin sheets or in an oven.--_Mrs. T._ MACAROONS. Blanch and pound one pound of sweet almonds with a little rose water; whip the whites of seven eggs to a froth; add one pound sugar; beat some time. Add the almonds; mix well. Drop on buttered paper, sift sugar over them, and bake quickly. JUMBLES. 1 pound flour, ¾ pound butter. 1 pound sugar. 3 eggs. Flavor with mace. A delicious cake.--_Mrs. A. T._ JACKSON JUMBLES. 3 teacups sugar. 1 teacup lard. 6 teacups flour. 1 teaspoonful soda in one cup of sour cream. 3 eggs. The grated rind of one or two lemons, or a little grated nutmeg. Roll out and bake.--_Mrs. H. S._ JUMBLES. 3 pounds flour. 2 pounds sugar. 1 pound butter. 8 eggs. 1 teaspoonful soda. A little milk if the eggs are not enough.--_Mrs. M. E._ _Jumbles._ Rub one pound butter into one and a quarter pound flour; beat four eggs with one and a quarter pound sugar, very light; mix well with the flour. Add one nutmeg and a glass of brandy.--_Mrs. J. W._ COFFEE CAKE. 1 teacup of molasses. 1 cupful of good liquid coffee. 1 cupful sugar. 1 cupful butter. 4 cupfuls flour. 1 teaspoonful of cinnamon. 1 teaspoonful cloves. 1 teaspoonful cream tartar. ½ teaspoonful soda. 1 pound of raisins. ¼ pound of citron. 3 eggs. ½ wine-glass of brandy.--_Mrs. J. H. F._ CINNAMON CAKES. 1 pound butter. 2 pounds flour. 1 pound sugar. Six eggs, leaving out two yolks, which you will beat up with a little rose water, and, with a feather, spread on the cakes; then strew cinnamon and sugar on them, and blanched almonds. Lay them on tins, and bake them in a slow oven.--_Mrs. I. H._ CINNAMON CAKES. 2 quarts flour. 6 or 8 eggs, the yolks only. ½ pound butter. ½ pound sugar. 1 spoonful cinnamon.--_Mrs. Dr. R. E._ STRAWBERRY CAKES.