[Illustration:  MAKING THE PIES.]

RIBBON CAKE.

This cake is made from the same recipe as marble cake, only make double the quantity of the white part, and divide it in one-half; put into it a very little cochineal.  It will be a delicate pink.  Bake in jelly-cake tins and lay first the white, then the dark, then the pink one on top of the others; put together with frosting between.  It makes quite a fancy cake.  Frost the top when cool.

GOLDEN SPICE CAKE.

This cake can be made to advantage when you have the yolks of eggs left, after having used the whites in making white cake.  Take the yolks of seven eggs and one whole egg, two cupfuls of brown sugar, one cupful of molasses, one cupful of butter, one large coffeecupful of sour milk, one teaspoonful of soda (just even full) and five cupfuls of flour, one teaspoonful of ground cloves, two teaspoonfuls of cinnamon, two teaspoonfuls of ginger, one nutmeg and a small pinch of cayenne pepper; beat eggs, sugar and butter to a light batter before putting in the molasses, then add the molasses, flour and milk; beat it well together and bake in a moderate oven; if fruit is used, take two cupfuls of raisins, flour them well and put them in last.

ALMOND CAKE.

One-half cupful butter, two cupfuls sugar, four eggs, one-half cupful almonds, blanched—­by pouring water on them until skins easily slip off—­and cut in fine shreds, one-half teaspoonful extract bitter almonds, one pint flour, one and one-half teaspoonful baking powder, one glass brandy, one-half cupful milk.  Rub butter and sugar to a smooth white cream; add eggs, one at a time, beating three or four minutes between each.  Sift flour and powder together, add to the butter, etc., with almonds, extract of bitter almonds, brandy and milk; mix into a smooth, medium batter; bake carefully in a rather hot oven twenty minutes.

ROCHESTER JELLY CAKE.

One and one-half cups sugar, two eggs, one-half cup butter, three-fourths cup milk, two heaping cups flour with one teaspoonful cream of tartar, one-half teaspoonful of soda, dissolved in the milk.  Put half the above mixture in a small shallow tin, and to the remainder add one teaspoonful molasses, one-half cup raisins (chopped) or currants, one-half teaspoonful cinnamon, cloves, allspice, a little nutmeg and one tablespoonful flour.  Bake this in same kind of tins.  Put the sheets of cake together, while warm, with jelly between.

FRUIT LAYER CAKE.

This is a delicious novelty in cake-making.  Take one cup of sugar, half a cup of butter, one cup and a half of flour, half a cup of wine, one cup of raisins, two eggs and half a teaspoonful of soda; put these ingredients together with care; just as if it were a very rich cake; bake it in three layers and put frosting between—­the frosting to be made of the whites of two eggs with enough powdered sugar to make it thick.  The top of the cake may be frosted if you choose.