LAYER AND TART CAKES.

TAKE the whites of ten eggs, one goblet of flour, one goblet and a half of pulverized sugar, and one teaspoonful of cream tartar. Sift the flour five times, then sift the sugar and flour together and beat the whites on a platter to a very stiff froth. Stir into them when stiff the sugar and flour, and last the cream tartar and bake immediately in three or four jelly cake tins. Make the following filling: Take one pint of very cold, sweet cream (pour the cream in a bowl and set it inside another bowl containing ice or snow), add to it two tablespoonfuls of powdered sugar and a dessertspoonful of vanilla. Whip to a stiff froth, and when the cakes are cold spread it between the layers, also on top of cake. This is a delicious cake and must be used the same day it is baked.

Take three eggs and one cup of pulverized sugar. Beat the eggs and sugar to the consistency of batter and then add half a cup of cold water, two cups of flour and two teaspoonfuls of baking powder, sifted twice. Color with fruit coloring. Bake in three layers and fill with whipped cream, sweetened to taste and flavored. Must be eaten the same day. Keep in ice-chest. Use about a teaspoonful of Dr. Price's fruit coloring, and if not sufficiently colored, add more. Color the dough only.

Take eight eggs, two cups of sugar and beat for half an hour. Then add two cups of flour and one-half teaspoonful of baking powder, sifted in flour. Add also two tablespoonfuls of water. Bake in large tin, spread with jelly while hot, and roll or bake in jelly-tins and spread. Cover with boiled icing.

Beat up four eggs with one cup of sifted powdered sugar. Beat until it looks like a heavy batter. (Use elbow-grease and enough of it.) When you think you can not possibly beat any longer stir one cup of sifted flour with half a teaspoonful of baking powder. Stir it into batter gradually and lightly, adding three tablespoonfuls of water. Bake in jelly tins. Filling: Scald one-quarter of a pound of almonds (by pouring boiling water over them), remove skins, put them on a pieplate and set them in the oven to brown slightly. Meanwhile, melt three tablespoonfuls of white sugar, without adding water, in a farina kettle, stirring it all the while. Stir up the almonds in this, then remove them from the fire and lay on a platter separately to cool. Make an icing of the whites of three eggs, beaten very stiff, with one pound of pulverized sugar, and flavor with rosewater. Spread this upon layers and cover each layer with almonds. When finished frost the whole cake, decorating with almonds.

Rub one cup of butter and three small cups of pulverized sugar to a cream and add gradually one scant cup of milk and one pound of sifted flour (add two teaspoonfuls of baking powder in last sifting). Whip the whites of eight eggs to a very stiff froth and stir them lightly into the batter and flavor with bitter almonds. Bake in jelly tins. Use the following filling: To the beaten whites of three eggs allow one pound of pulverized sugar and beat stiff as for icing. Take out enough to cover the top of the cake and set aside. Grate a fresh cocoanut, reserving part of it for the top of the cake. Add the milk of the cocoanut to that which you intend to spread between cake. Now spread the icing on each layer and sprinkle the cocoanut over each layer until the mountain is made. Add a little more sugar to the icing for top layer, also a few drops of lemon juice, and mix two or three tablespoonfuls of sugar with the reserved cocoanut for too

layer of all. Remember, spread the icing first, then strew the cocoanut. A delicious cake.

Beat the yelks of twelve eggs with a pound of sugar; grate the peel of two lemons and add the juice of one; add the beaten whites of eight eggs and half a pound of sifted flour. Bake in jelly-tins. To the whites of four eggs add a pound and a half of confectioner's sugar, beat stiff, as for icing, and reserve enough of it for the top of the cake. Add to the rest the grated peel of half a large orange and all of its juice. When the cake is cool spread this between the layers. Beat into the icing reserved for the top a little lemon juice, and, if needed, add more sugar. This should be thicker than that spread between the cake. Decorate with slices of orange, which have been dipped in boiled sugar and dried.

(No. 1.) Grate eight ounces of walnuts and eight ounces of blanched almonds. Beat light the yelks of twelve eggs and three-quarters of a pound of sugar. Add the grated nuts and one-quarter of a pound of sifted flour. Beat the whites to a stiff froth and add a pinch of pulverized ammonia. Bake in layers and fill with sweetened whipped cream, into which you may put eight ounces of pounded walnuts and eight ounces of pounded almonds.

(No. 2.) Make a rich cup cake dough and bake in layers. Filling: To the beaten whites of four eggs allow one pound of pulverized sugar. Beat stiff as for icing, take out enough to cover the top of the cake, and set aside. Spread the icing between each layer and lay walnuts on top as close as you wish to have them. When done ice the top of the cake and ornament with walnuts. If you prefer you may pound the walnuts first for the layers, but leave them whole for the top of the cake.

Beat on a platter the whites of ten eggs to a stiff froth. Stir into them one and one-half goblet of sifted pulverized sugar and add gradually one goblet of flour, sifted six times, adding a teaspoonful of cream tartar in last sifting. Bake immediately in three large jelly cake tins. Use only two of these, and reserve the other for a strawberry or any other kind of fruit cake. For filling take one pint of very rich cream, add to it two tablespoonfuls of pulverized sugar and a teaspoonful of vanilla. Whip to a stiff froth and color pink with Dr. Price's fruit coloring. When the cakes are cold spread between the layers and pile also on top of the cake. Before you begin to whip the cream see that it is very cold. It should be set in a bowl of ice while whipping, especially in the summer.

Take butter the size of an egg, stirred to a cream with one cup of sugar. Add gradually the yelks of three eggs and one cup of flour, in which you have sifted a teaspoonful of baking powder. Add a tablespoonful of water and the stiff-beaten whites of the eggs. Bake in jelly cake tins, and when cold spread with fruit jelly.

Beat light the yelks of five eggs with two cups of pulverized sugar, add juice of a large orange and part of the peel grated, and half a cupful of cold water and two cups of flour, sifted three times. Add a teaspoonful of baking powder in last sifting and add last the stiff-beaten whites of three eggs. Bake in layers, and spread the following icing between and on top: Beat the whites of three eggs stiff, add the juice and peel of one orange and sugar enough to stiffen. Very nice.

Make a mandeltort batter and divide into two equal parts. Take half a pound of sweet and two ounces of bitter almonds, blanch, dry and grate them. Beat the yelks of ten eggs with three-quarters of a pound of pulverized sugar. Then beat the whites to a stiff froth adding one-quarter of a pound of sifted flour. Mix all thoroughly and divide into two parts. Add grated chocolate to the one, with a teaspoonful of ground cinnamon and half a teaspoonful of cloves and allspice. When baked spread with raspberry marmalade or jelly. Frost with lemon or almond frosting.

Take one cup of butter (wash out the salt) and two cups of pulverized sugar rubbed to a cream. Then add gradually one cup of milk and three cups of sifted flour, with two teaspoonfuls of baking powder sifted into the flour and last the stiff-beaten whites of eight eggs. Bake in layers. Use the following filling: Four cups of powdered sugar, one small cup of boiling water. Boil until clear and thick like syrup and then pour on the beaten whites of four eggs, beating as you pour in the syrup, and stir until cold. Then add one teaspoonful of citric acid (pulverized, of course). Flavor with vanilla and spread between layers and on top. This quantity will make about five layers, and there will be enough frosting left to frost a gold cake, which you might make at the same time in order to use up the yelks.

Rub one cup of butter and two scant cups of sugar to a cream; add gradually one cup of milk and three cups of flour. Measure flour after sifting, and add two teaspoonfuls of baking powder in last sifting. Before adding flour, add the yelks of four eggs, put whites in last.

Bake in layers as for jelly cake. When cold, spread with the following mixture: Wet two tablespoonfuls of cornstarch with enough cold milk to work it into a paste. Boil half a pint of milk with half a cup of sugar and a pinch of salt. Beat the yelks of two eggs, light; add the cornstarch to this, and as soon as the milk boils pour in the mixture gradually, stirring constantly until thick. Drop in a teaspoonful of sweet butter, and when this is mixed in, set away until cool. Spread between layers.

(No. 1.) Rub to a cream half a cup of butter and a cup and a half of pulverized sugar. Add gradually four eggs, half a cup of milk and two cups of flour, adding one teaspoonful of baking powder in last sifting. Bake in layers, Filling: One grated cocoanut and all of its milk, to half of which add the beaten whites of three eggs and one cup of powdered sugar. Lay this between the layers. Mix with the other half of the grated cocoanut five tablespoonfuls of powdered sugar and strew thickly on top of cake, which has been previously iced.

(No. 2.) Take whites of ten eggs, one goblet of flour, a goblet and a half of pulverized sugar and one teaspoonful of cream tartar. Sift the flour five times, then sift the sugar and flour together. Beat the whites to a very stiff froth. Stir into them when stiff the sugar and flour, and last the cream tartar. Bake immediately in three or four layers. Use same filling as in No. 1.

Take one cup of butter, two cups of sugar, one cup of sweet milk, the yelks of six eggs and the whites of four, three cups of flour sifted several times, adding two teaspoonfuls of baking powder in last sifting, and the grated peel of one lemon. Bake in jelly-tins. Icing: Set one-third of a cake of chocolate in a small tincup on the back of the stove to melt. Make a stiff icing with the whites of four eggs and sugar. Add the melted chocolate and flavor with vanilla. Spread on the layers and on top of cake. Delicious.

Rub to a cream two cups of sugar and three quarters of a cup of butter. Add one cup of sweet milk, three cups of flour and two teaspoonfuls of baking powder. Bake in layers. Filling: Two cupfuls of granulated sugar and about three tablespoonfuls of boiling water. Boil until it stands alone when poured from the spoon. Pour this slowly over the whipped whites of two eggs, stirring until cool. Mix with this one cupful of small seedless raisins and one cupful of English walnuts, chopped to the size of the raisins. Spread between the layers and on top of cake. If you prefer you may reserve enough plain icing for the top and sides.

Take one pound of sugar, yelks of eight eggs with two whole ones, the juice of five large lemons and the grated peel of two and one-quarter pound of butter. Put the sugar, lemon and butter into a saucepan and melt over a gentle fire. When all is dissolved, stir in the eggs which have been well beaten, stir rapidly until it is thick as honey, and spread this between the layers of cake. Pack the remainder in jelly glasses.

Rub one cup of butter and two cups of sugar to a cream and add four eggs, whites beaten separately, one cup of milk, two teaspoonfuls of baking powder and three cups and a half of flour. Bake in layers. Filling: Pare and grate three large apples ("Greenings" preferred), the juice and peel of a lemon, one cup of sugar and one well-beaten egg. Put the ingredients together in a tin vessel and boil, stirring constantly until thick. Cool and fill in cake.

(No. 1.) Rub to a cream one cup of butter and two cups of sugar. Add gradually the yelks of five eggs, one at a time, and one cup of sweet milk. Add three cups of flour, sifted two or three times, adding two teaspoonfuls of baking powder in last sifting. Bake in jelly-tins and spread with the following mixture: Boil four cups of brown sugar, one cup of milk and a teaspoonful of butter. Mix together well and boil like you would for candy. Try a little in cold water; if it hardens, it is ready to spread between the layers. Get the medium brown sugar, it must be neither too dark nor too light.

(No. 2.) Rub one cup of butter and two cups of sugar to a cream, add one cup of sweet milk and three cups of flour, two teaspoonfuls of baking powder put in last sifting. Add last the stiff-beaten whites of five eggs. Bake in jelly cake tins. Filling: One cup of brown sugar, a scant half-cup of milk, three tablespoonfuls of molasses, one teaspoonful of butter and about three ounces of grated chocolate; add to the boiling mixture. Boil all together about five minutes, stirring constantly; it should be the consistency of thick custard. Add a pinch of soda just as you are about to remove it from the fire. When cold, flavor with vanilla, and spread between layers; you may cover the top and sides also. Dry in a warm oven, or in a very warm place back of the range.

{No. 1.) Make a sponge cake batter of four eggs, a teacupful of pulverized sugar, a pinch of salt and a teacupful of flour. Beat the eggs with the sugar until very light. Beat until the consistency of dough and add the grated peel of a lemon, and last the sifted flour. No baking powder necessary. Bake in jelly-tins. Shave the peaches quite fine and sugar bountifully. Put between layers. Eat with cream.

(No. 2.) Make a good biscuit crust and bake in jelly-tins. Roll out about half an inch thick. As you place ths crust in your tins spread over melted butter, and then roll out another crust and place on top of this. Set in the oven and bake. As you take out of the oven separate the crust and fill with peaches which have been sliced and well sugared. Eat with rich cream.

Rub one cup of butter and two cups of sugar to a cream and add gradually one scant cup of milk and three cups of flour, with two teaspoonfuls of baking powder put in last sifting. Whip the whites of five or six eggs to a very stiff froth. Stir in lightly. Bake in jelly-tins. Whip a cup of cream as you would for Charlotte Russe, sweeten and add half a cup of grated chocolate. Spread between layers and ice the whole cake with a chocolate icing made of sweet chocolate melted and mixed with the beaten white of an egg.

Bake two layers of sponge or cup cake and fill with strawberries. Cut and sugar it, and spread either with whipped cream or beaten white of egg, sweetened.

Bake three layers of sponge cake dough or three layers of almond tart (according to my receipt), which is still better, and flavor it with a wineglassful of arrack. When baked, scrape part of the cake out of the thickest layer, not disturbing the rim, and reserve these crumbs to add to the following filling: Boil half a pound of sugar in a quarter of a cup of water until it stands. Add to this syrup a wineglassful of rum and the crumbs, and spread over the layers, piling one on top of the other. Frost the cake with a nice icing, flavored with rum. Another way to fill this cake is to take some crab-apple jelly or apple marmalade and thin it with a little brandy. If you haven't either make a filling of the following: Grate a large tart apple, add the grated peel of a lemon, one egg and one cup of sugar. Let this boil five minutes steadily, stirring all the time, and flavor with rum. Spread between layers, and frost with boiled icing, flavored with rum.

(No. 1.) Take one-half pound of almonds and blanch by pouring boiling water over them, and pound in a mortar or grate on grater (the latter is best). Add eight eggs, one cup of sugar, one-half lemon, grated peel and juice, a tablespoonful of brandy, and four lady-fingers, grated. Beat the eggs and sugar with all your might. You may add a pinch of lump ammonia, pulverized.

(No. 2.) Take one pound of sweet almonds and half an ounce of bitter ones mixed. Blanch them the day previous to using and then grate or pound them as fine as powder. Beat until light the yelks of fourteen eggs with three-quarters of a pound of sifted powdered sugar. Add the grated peel of a lemon and half a teaspoonful of mace. Beat long and steadily (stir if you prefer doing so). Add the grated almonds and continue the stirring in one direction. Add the juice of the lemon to the stiff-beaten whites. Grate six stale lady-fingers and add and bake slowly for one hour at least.

(No. 1.) Take one plate of finely-grated rye bread, sifted (the bread should be dried in the oven the day before), eight eggs, one cup of sugar one-quarter of a pound of almonds, nutmeg, one small piece of chocolate, grated, one lemon peel and juice, a wineglassful of brandy and wine. Add white of eggs last--in fact, in all cakes. You may spice this cake with cinnamon and cloves (I shall give you different recipes for these torten, and you will find them all reliable). Cut this through the center and fill with jelly, and you have it still finer. All cakes called torten may be used as puddings, with wine sauce.

(No. 2.) Take ten eggs, two cups of sugar and two cups of rye bread crumbs. Prepare thus: Take about half a loaf of rye bread that has been dried in the oven the day previous and grate or pound in a mortar and sift as you would flour. Add ten cents' worth of almonds, a few bitter mixed, grated or pounded to powder, juice of one orange and one lemon and the peel, one tablespoonful cinnamon, one teaspoonful allspice and half a teaspoonful of cloves, a wineglassful of brandy and a piece of citron shredded very fine. Add last the whites of eggs, beaten very stiff. Bake slowly in spring form.

(No. 3.) Separate the yelks and whites of twelve eggs. Beat the yelks with two cups of pulverized sugar. When thick add two cups of rye bread crumbs (prepared as above), half a pound of sweet almonds, also some bitter ones, grated or powdered as fine as possible, quarter of a pound of citron, shredded fine, one-quarter of a cake of chocolate, grated, the grated peel of a lemon, the juice of one orange and one lemon, one tablespoonful of cinnamon, one teaspoonful of allspice and half a teaspoonful of cloves, and a wineglassful of brandy. Bake very slowly in a paper-lined spring form which has been thoroughly buttered. Frost with a chocolate icing made a follows: Put a small piece of chocolate in a tin-cup on the back of the stove to melt. Beat the white of an egg stiff with a small cup of sugar, and stir into the melted chocolate and spread with a knife.

Take nine eggs, one-half pound of pulverized sugar, one-half pound of almonds, half cut and grated; half a pound of finest vanilla chocolate, grated; one half pound raisins, cut and seeded; seven soda crackers, rolled to a powder; one teaspoonful of baking powder, juice and peel of a lemon, some cinnamon, quite a large piece of citron, cut very fine and a glass of brandy or wine Beat whites of eggs to a stiff froth and stir in last. Beat yelks with sugar until very light; then add chocolate, and so on.

Beat the yelks of fifteen eggs with half a pound of sifted sugar, until thick. Add the grated peel of a lemon. Beat the whites very stiff, so stiff that you can, with safety, hold the dish upside down, then sift half a pound of flour (four times at least) and mix with the beaten whites and add to the beaten yelks. Bake in a large spring form lined with buttered paper. Bake slowly in a moderate oven. A pinch of pulverized ammonia added to the beaten whites will make all of these torten lighter.

Blanch half a pound of filberts and pound very fine in a mortar. Beat until thick the yelks of fifteen eggs with half a pound of sifted powdered sugar. Then add the pounded nuts and the grated peel of a lemon. Beat the whites to a very stiff froth, adding four ounces of sifted flour, and bake in a well-buttered paper-lined form. Ice and garnish with filberts.

Prepare the same as above. Bake in layers in three jelly-tins, lined with buttered or waxed paper. In the meantime, prepare a cream made of the filberts. Grate about eight ounces of filberts, mix with six ounces of sugar and a pint of whipped cream, or the whites of four or five eggs with half a pound of sugar. Frost and decorate with nuts and candied fruits.

Blanch half a pound of almonds, grate the peel of a lemon, beat until thick the yelks of twelve eggs with half a pound of sifted powdered sugar and mix with the grated almonds. Beat the whites to a very stiff froth and sift four ounces of flour and mix with the beaten whites. Divide into three equal parts, color one with cochineal or Dr. Price's fruit coloring and the other with grated chocolate. Bake in paper-lined jelly tins. Spread each layer, one with peach marmalade, the other with raspberry or apple jelly. Frost the top and sides with vanilla frosting.

Make a biscuit batter, like that for Biscuit Tart Cake. Divide it into five equal parts. Color one with cochineal, the other with chocolate and the third mix with a quarter of a pound of pistachio nuts, pounded very fine, leaving two parts their original color. Butter well a high cake form, pour in part of the uncolored batter, now fill in the chocolate, next the pistachio, then the uncolored again, and last the pink. Bake in a slow oven. Frost pink.

(No. 1.) Line a deep pie-plate or a spring form, which is still better, with a very rich paste, and fill it with the following: Grind a cupful of mohn (poppy seed), stir the yelks of six eggs with three-fourths of a cup of sugar for about ten minutes. Add the grated peel of a lemon, a handful of pounded almonds, sweet and bitter mixed. You may add a few raisins and some finely- shredded citron to the mixture, which is very fine, also a tablespoonful of rose water. Beat the whites to a froth and stir through the mixture. Fill in the pie-plates and bake. Delicious.

(No. 2.) Line a form with a rich puff paste, fill with half a pound of white mohn (poppy seed) which has been previously soaked in milk and then ground. Add a quarter of a pound of sugar and the yelks of six eggs; stir all together in one direction until quite thick. Then stir the beaten whites, to which you must add two ounces of sifted flour and a quarter of a pound of melted butter. Fill and bake. When done, frost either with vanilla or rose frosting.

Beat one pound of pulverized sugar with the yelks of twelve large eggs. Beat long and steadily until a thick batter. Add half a pound of dates, cut very fine, one and one-half teaspoonfuls of all-spice, one and one-half teaspoonfuls of ground cinnamon, two sticks of chocolate, grated, juice and peel of a lemon and eight soda crackers, rolled to a fine powder, and last the stiff-beaten whites. Bake in a spring form.

Separate the yelks and whites of nine eggs, being very careful not to get a particle of the yelks into the whites. Sift half a pound of pulverized sugar into the yelks and beat until thick like batter. Add a pinch of salt to the whites and beat very stiff. Have ready a pound of walnuts, shelled and pounded (weigh before shelling), reserving the whole pieces for decorating the top of cake. Add the pounded nuts to the beaten yelks, and two tablespoonfuls of grated lady fingers or stale sponge cake. Last add the stiff-beaten whites of the eggs. Bake in layers and fill with almond or plain icing.

Stir one scant half cupful of butter to a cream with one and one half cups of brown sugar. Add alternately one-half cup of sweet milk, yelks of four eggs which you have previously beaten until quite light, add whites of two (and reserve the other two for the icing) and one-half cup of sifted flour. Make a custard of one-half cup of milk, set on to boil, with one cupful of grated chocolate, one-half cupful of granulated sugar; boil until thick, then remove from the fire; stir until cool, add this to the cake batter, add also one and one-half cups of sifted flour, two even teaspoonfuls of baking powder and one of vanilla flavoring. Bake in layers and ice between and on top with plain white icing flavored to taste. You may substitute almond or colored icing, to suite your fancy. Delicious.

Rub to a cream two tablespoonfuls of butter with one teacupful and a half of pulverized sugar, add the yelks of three eggs, stirring in one at a time, one teacupful of milk, two cups of flour in which you have sifted two teaspoonfuls of baking powder, add also two tablespoonfuls of grated chocolate, one teaspoonful of ground cinnamon, one of allspice and cloves and half a teaspoonful of mace. Bake in two layers and put whipped cream between and on top. To be eaten while fresh.

Make the layers either of gold or silver cake recipes and fill with the following mixture: Pare and core a pineapple and cut it into small slices and sugar, set it away in a covered dish till sufficient juice is drawn out to stew the fruit in. Stew the pineapple in the sugar and juice till quite soft, then mash it to a marmalade with a spoon, and set it away to cool. When cool, mix the pineapple with half a pint of whipped cream, and fill in cake. Ice the cake with plain icing, ornament with candied pineapple if you wish it elaborate. Canned grated pineapple may be substituted for the fresh.

Make any kind of layer cake, white is the best, and put wine-jelly between the layers and on top, of course the jelly must be prepared the day previous to using. Put a rich icing over the jellied top and sides if you so desire. Delicious.