LOAF CAKE.—­Scald a cup of rather thin cream, and cool to blood heat.  Add one and one half cups of warm flour, one half a cup of sugar, and one fourth cake of compressed yeast dissolved in two tablespoonfuls of thin cream or as much of liquid yeast.  Beat well, and let rise until perfectly light; then add one half cup more of sugar mixed with one half cup of warm flour.  Beat well, and set away to rise a second time.  When again well risen, add the whites of three eggs beaten to a stiff froth, one half cup of warm flour, and a little grated lemon rind, or two teaspoonfuls of rose water to flavor.  Turn into a brick loaf bread pan lined with oiled paper, allow it to become perfectly light again, and bake.  This cake, like other articles made with yeast, should not be eaten within at least twenty-four hours after baking.

PINEAPPLE CAKE.—­Prepare as for orange cake, using grated pineapple in place of oranges.

PLAIN BUNS.—­These are the simplest of all cakes.  Dissolve half a small cake of compressed yeast in a cup of thin cream which has been previously warmed to blood heat, add two cups of warm flour, and beat thoroughly together.  Put in a warm place, and let it rise till very light.  Add three tablespoonfuls of sugar mixed well with a half cup of warm flour, one half cup of Zante currants, and sufficient flour to make of the consistency of dough.  Buns should be kneaded just as soft as possible, and from fifteen to twenty minutes.  Shape into biscuits a little larger than an English walnut, place them on tins far enough apart so they will not touch each other when risen.  Put in a warm place till they have risen to twice their first size, then bake in a moderately quick oven.  If desired, the currants may be omitted and a little grated lemon rind for flavoring added with the sugar, or a bit of citron may be placed in the top of each bun when shaping.  When taken from the oven, sprinkle the top of each with moist sugar if desired, or glace by brushing with milk while baking.

SPONGE CAKE.—­For this will be required four eggs, one cup of sugar, one tablespoonful of lemon juice with a little of the grated rind, and one cup of white flour.  Success in the making of sponge cake depends almost wholly upon the manner in which it is put together.  Beat the yolks of the eggs until very light and thick, then add the sugar little by little, beating it in thoroughly; add the lemon juice and the grated rind.  Beat the whites of the eggs until perfectly stiff and firm, and fold or chop them very lightly into the yolk mixture.  Sift the flour with a sifter little by little over the mixture and fold it carefully in.  On no account stir either the white of the eggs or the flour in, since stirring will drive out the air which has been beaten into the eggs.  Do not beat after the flour is added.  The cake, when the flour is all in, should be stiff and spongy.  If it is liquid in character, it will be apt to be tough and may be considered a failure.  Bake in a shallow pan in a rather hot oven fifteen or twenty minutes.