CHOCOLATE CAKE.  No. 3.

Two cups sugar, one cup butter, yolks of five eggs and whites of two and one cup milk.  Thoroughly mix two teaspoonfuls baking powder with three and one-half cups flour while dry; then mix all together.  Bake in jelly tins.

Mixture for Filling.—­Whites of three eggs, one and one-half cups of sugar, three tablespoonfuls of grated chocolate, one teaspoonful of vanilla.  Beat together and spread between the layers and on top of the cake.

COCOANUT CAKE.

Cream together three-quarters of a cup of butter and two of white sugar; then add one cup of sweet milk, four eggs, whites and yolks separately beaten, the yolks added first to the butter and sugar, then the whites; flavor with lemon or vanilla; mix three heaping teaspoonfuls of baking powder in three cups of sifted flour and add last; bake in jelly pans.

For Filling.—­Make an icing by beating the whites of three eggs and a cup of powdered sugar to a stiff froth.  When the cake is cooled, spread a thick layer of this frosting over each cake, and sprinkle very thickly with grated cocoanut.

COCOANUT AND ALMOND CAKE.

Two and one-half cups powdered sugar, one cup butter, four full cups prepared flour, whites of seven eggs whisked stiff, one small cup of milk, with a mere pinch of soda, one grated cocoanut, one-half teaspoonful nutmeg, the juice and half the grated peel of one lemon; cream butter and sugar; stir in lemon and nutmeg; mix well; add the milk and whites and flour alternately.  Lastly, stir in the grated cocoanut swiftly and lightly.  Bake in four jelly-cake tins.

Filling.—­One pound sweet almonds, whites of four eggs whisked stiff, one heaping cup powdered sugar, two teaspoonfuls rose-water.  Blanch the almonds.  Let them get cold and dry; then pound in a Wedgewood mortar, adding rose-water as you go.  Save about two dozen to shred for the top.  Stir the paste into the icing after it is made; spread between the cooled cakes; make that for the top a trifle thicker and lay it on heavily.  When it has stiffened somewhat, stick the shred almonds closely over it.  Set in the oven to harden, but do not let it scorch.

COFFEE CAKE.

One cup of brown sugar, one cup of butter, two eggs, one-half cup of molasses, one cup of strong, cold coffee, one teaspoonful of soda, two teaspoonfuls of cinnamon, one teaspoonful of cloves, one cup of raisins or currants and five cups of sifted flour.  Add the fruit last, rubbed in a little of the flour.  Bake about one hour.

FEATHER CAKE.

One egg, one cup of sugar, one tablespoonful of cold butter, half a cup of milk, one and one-half cups of flour, one teaspoonful of cream of tartar, half a teaspoonful of soda.  A nice plain cake—­to be eaten while it is fresh.  A spoonful of dried apple sauce or of peach sauce, a spoonful of jelly, the same of lemon extract, nutmeg, cinnamon, cloves and spice—­ground—­or half a cupful of raisins might be added for a change.