Mix and gently melt four ounces of sugar and four ounces of butter; add yolks of two eggs, white of one; grated rind of three lemons, juice of one and a half lemon, one small Savoy or sponge biscuit, some almonds blanched and pounded, three spoonfuls brandy. Mix well and bake in rich pastry.--_Mrs. V. P. M._ _Lemon Cheese Cakes._ Yolks of eight eggs or yolks of five and whites of three, one-half pound sugar, a lump of butter, juice of one lemon and grated rind of three. Bake in rich pastry--_Miss D. D._ CORN-STARCH CHEESE CAKES. Juice and rind of three lemons, three cupfuls water, three cupfuls sugar, three eggs, three tablespoonfuls corn starch, two tablespoonfuls butter. Boil the water, mix the corn starch with a little cold water and pour on the boiling water. Let it boil up once and then pour it on the butter and sugar. After it cools add the lemons and eggs.--_Miss D. D._ ALMOND CHEESE CAKES. Beat up together very light one-half pound powdered sugar, and the whites of four eggs. Blanch and cut in small pieces four ounces of almonds, which must be beaten up with the eggs and sugar. Add a little oil of almonds or rose water, and bake with pastry, in tins.--_Mrs. I. H._ _Almond Cheese Cakes._ Soak one-half pound Jordan almonds in cold water all night. Next morning, blanch them in cold water, lay them on a clean cloth to dry, and then beat them fine in a marble mortar with a little orange-flower or rose water. Then beat and strain six yolks and two whites of eggs, add a half-pound white sugar, and a little powdered mace. Rub all well together in the mortar. Melt ten ounces fresh butter, and add a grated lemon peel. Mix all the ingredients and fill the pans, after putting a paste at the bottom. Small tin shapes are best for cheese cakes. CREAM TARTS. Make them small, of rich paste. Fill them after baking, with whipped cream, and drop a small spot of jelly in each one. The prettiest and most delicate of tarts.--_Mrs. M. B. B._ LEMON TARTS. Chop or grate a lemon; add a cupful white sugar, a cupful water, one egg, one tablespoonful flour. Line small patties with paste, put a spoonful in each and bake.--_Mrs. M. B. B._ PRUNE TARTS. Scald the prunes, take out the stones, break them and put the kernels in a little cranberry juice with the prunes, and some sugar. Simmer them, and when cold put in tart shapes in pastry and bake.--_Mrs. V. P. M._ FRENCH FRITTERS. One quart of milk (half to be boiled, and the other half mixed with a quart of flour, and used to thicken the boiling milk with). Let it get done. While cooking, beat ten eggs very light; add a spoonful at a time to the batter, beating all the time, till well mixed. Add salt to your taste. Have a small oven full of nice lard, boiling hot. Put not quite a spoonful of batter to each fritter. Take them out before they turn dark and put them in a colander to drain the lard off of them.--_Mrs. Dr. E._ FRITTERS (_made with yeast_).