1½ cupful butter.
3 cupfuls sugar.
4 cupfuls flour.
1 cupful milk.
1 teaspoonful soda.
Season to taste.—Mrs. R.
Tipsy Cake.
Soak sponge cake in wine and water. Make a custard of six eggs to one quart of milk, and pour over it. Reserve the whites, beat to stiff froth, to put over last.—Mrs. Dr. S.
Velvet Cake.