Water is as good as milk for most cakes as well as for bread; a mixture of new and stale milk injures the cake. Streaks in cake are made either by imperfect mixing, or unequal baking, or by sudden decrease of heat before the cake is done. Try when cake is done, by inserting a splinter or straw; if it comes out clean, the cake is done. The best way to keep cake is in a tin box or stone jar. Do not wrap cake or bread in a cloth. In baking, move cake _gently_ if you change its place, or it will fall in streaks. Cake is more nicely baked when the pan is lined with oiled paper, especially in old pans, which often give a bad taste to the bottom and sides of the cake. CAKE RAISED WITH POWDERS. Although it is unhealthful to use powders in bread for daily food, the small quantity used for cake will do no harm. The cake most easily made is raised with soda and cream tartar or other baking powders, and many varieties can be made by the following recipes: =One, Two, Three, Four Cake.=—Take one cup of butter, (half a cup is better,) two cups of sugar, three cups of flour, and four eggs. Mix butter, sugar, and yelks. Then add the flour very thoroughly, and lastly the whites in a stiff froth. Bake immediately, and the cake will be light, with nothing added. But it is equally light to omit the eggs and work two tea-spoonfuls of cream tartar into the flour, and then mix well first the butter and sugar, and then the flour. When ready to bake, mix very thoroughly and quickly a tea-spoonful of soda, or a bit of sal volatile dissolved in a cup of warm (not hot) water. This makes two loaves. The following are varieties made by this recipe, using raising either with eggs or powders: =Chocolate-Cake.=—Bake the above in thin layers, only a little thicker than carpeting. When nearly cool, spread over the cake a paste made of equal parts of scraped chocolate and sugar wet with water. Place the cake in layers one over another, frost the top, and then cut in oblong pieces for the cake-basket. =Jelly-Cake.=—Proceed as above, only using jelly instead of chocolate. =Orange-Cake.=—Proceed as for jelly-cake, having flavored the cake when making with a little grated orange-peel. The oranges must be peeled, chopped fine, and sweetened. =Almond and Cocoa-nut Cake.=—Blanch three ounces of almonds, (that is, pour on boiling water and take off the skins.) Chop or pound them with an equal quantity of sugar, make a thin paste with water, and use this instead of the jelly. Cocoa-nut, chopped fine, can be used instead of almonds. _Straw__berries_, _Peaches_, _Cranberries_, and _Quinces_, and any other fruit, mashed or cooked, can be used in place of the jelly, being first sweetened. This cake can be made richer by adding spices and fruit before baking. Cream can be used in place of butter. Chopped almonds, citron, or cocoa-nut may be put in the cake for baking, making still another variety. CAKES RAISED WITH EGGS.