Lemon Cake.

One and three-quarter lbs. flour, ¼ lb. lard, 1 pint molasses, ½ pint water, 1 oz. soda, a few drops of oil of lemon, a pinch of salt; mix one-third of the flour, the molasses, lard, salt and oil of lemon well together, then add the soda dissolved in the water, and the remaining flour, and mix it perfectly smooth. Bake in straight flanged round pans, greased, in a quick oven.

Lunch Cake.

Two pounds of powdered sugar, 1 pound of lard or butter, 10 eggs, 2 quarts of milk, 1 ounce of soda, 4 pounds of cake flour, 2 ounces of cream of tartar, flavor with vanilla.

Take the sugar and lard, put in the bowl, rub to a good cream. Next add the eggs, rub this also to a cream. Take the milk. Dissolve the soda in the milk and mix together. Now take your sieve, put over the bowl, put your flour in the sieve, put the cream of tartar on the flour, sieve through, mix and bake in greased lunch cake pans. Bake in heat of about 550 degrees F. When baked, ice with vanilla icing. When mixing this mixture, be very careful not to mix more than needed, for this will make your cake short and heavy. Sell for one cent each, or six for five cents.

Milan Cake.

Two pounds sugar, a pound of almond paste, a pound and a half of butter, 20 eggs, 4½ lbs. cake flour, vanilla flavor. The almond paste, sugar and butter should be creamed up, the eggs added by turns, and then the flavor and the flour worked in. The mixture should then be medium stiff. Fill into bag with medium sized star tube and dress upon paper into small cakes of different shape, such as crescents, apples, fingers, etc.; then place a small piece of French fruit, a blanched and split almond or pistachio nut on top and bake in a moderate heat.

Marble Cake.