Whites of 3 eggs beaten to a froth. 1 cupful of pulverized sugar. ½ cupful of sweet milk. 1 teaspoonful cream of tartar. ½ teaspoonful of soda. 2½ cupfuls of flour. 1 teaspoonful of almonds. ½ cupful of melted butter.--_Mrs. R._ TARTARIC CAKES. Beat the yolks of three eggs, the whites whipped to a froth, three full cups of brown sugar, half a pound of butter, one spoonful lard, one and a half pound of flour, leaving two spoonfuls to roll with. Mix all well together. Dissolve one teaspoonful soda and three-quarters teaspoonful tartaric acid in a little cream. First mix the soda with the dough, then the acid. Season with mace or wine. They will rise very much.--_Mrs. D._ A DELICATE CAKE FOR TEA. Beat the yolks and whites of two eggs separately; to the yolks add two coffee-cups of sugar, and two cupfuls of sweet milk; then four tablespoonfuls butter creamed; next the white of the eggs, lastly, four cupfuls of flour with one teaspoonful soda, two teaspoonfuls cream of tartar, sifted in the flour. Bake in shallow pans.--_Mrs. C. V. McG._ LEMON JUMBLES. 1 egg. 1 teacupful sugar. ½ teacupful of butter. 3 teaspoonfuls milk. 1 teaspoonful cream of tartar. ½ teaspoonful of soda. 2 small lemons; juice of two and grated rind of one. Mix rather stiff. Roll and cut out with a cake-cutter.--_Mrs. W._ BONNEFEADAS. Make a rich paste with one quart flour; roll it out very thin, first dividing it in two pieces, spread it with butter, washed and creamed, "A" sugar, and pulverized cinnamon. Roll it up, cut it in pieces one inch wide; put them in a pan with the whole side down; sprinkle over them sugar, butter, and cinnamon. Bake quickly. Take them out of the pan while hot.--_Mrs. Col. A. L._ DELICIOUS SMALL CAKES. Yolks of 6 eggs. 1 light pound flour. ¼ pound butter. 1 spoonful lard. 1 pound sugar. These cakes are better without soda and of the consistency of Shrewsbury cakes. Beat the whites of three eggs to a strong froth; weigh one pound of the best "A" sugar, put it in a tin can with three wine-glasses of water. Let it boil slowly, till it begins to rope, or rather, when a little of it will cool on a plate, like it would begin to candy. Then pour the boiling sugar gradually to the white of egg; beat it well till it begins to thicken and to cool somewhat, then beat into the icing two tablespoonfuls of powdered cinnamon, and ice over the little cakes, using a stiff feather for the purpose. You can add the other unbeaten whites of eggs, with an addition of sugar, to make more small cakes.--_Mrs. M. C. C._ WAFERS. 4 ounces butter. 4 ounces sugar. 5 ounces flour. 4 eggs. 1 glass of wine. A little mace and nutmeg.--_Mrs. Dr. J._ _Wafers._ 4 spoonfuls flour. 4 spoonfuls sugar. 4 spoonfuls cream. 1 spoonful butter. Orange peel, mace, and nutmeg.