WAFFLES.—­One quart of sweet or sour milk, four eggs, two-thirds of a cup of butter, half a teaspoonful of salt, three teaspoonfuls of baking-powder; flour enough to make a nice batter.  If you use sour milk leave out the baking-powder, and use two teaspoons soda.  Splendid.

YEAST.—­In reference to yeast, we advise the use of Magic Yeast Cakes; it keeps good a year, and works quicker and better than other yeasts.

SUGGESTIONS IN MAKING CAKE.—­It is very desirable that the materials be of the finest quality.  Sweet, fresh butter, eggs, and good flour are the first essentials.  The process of putting together is also quite an important feature, and where other methods are not given in this work by contributors, it would be well for the young housekeeper to observe the following directions: 

Never allow the butter to oil, but soften it by putting in a moderately warm place before you commence other preparations for your cake; then put it into an earthen dish—­tin, if not new, will discolor your cake as you stir it—­and add your sugar; beat the butter and sugar to a cream, add the yolks of the eggs, then the milk, and lastly the beaten whites of the eggs and flour.  Spices and liquors may be added after the yolks of the eggs are put in, and fruit should be put in with the flour.

The oven should be pretty hot for small cakes, and moderate for larger.  To ascertain if a large cake is sufficiently baked, pierce it with a broom-straw through the center; if done, the straw will come out free from dough; if not done, dough will adhere to the straw.  Take it out of the tin about fifteen minutes after it is taken from the oven (not sooner), and do not turn it over on the top to cool.

FROSTING.—­One pint granulated sugar, moisten thoroughly with water sufficient to dissolve it when heated; let it boil until it threads from the spoon, stirring often; while the sugar is boiling, beat the whites of two eggs till they are firm; then when thoroughly beaten, turn them into a deep dish, and when the sugar is boiled, turn it over the whites, beating all rapidly together until of the right consistency to spread over the cake.  Flavor with lemon, if preferred.  This is sufficient for two loaves.

FROSTING, FOR CAKE.—­One cup frosting-sugar, two tablespoons of water boiled together; take it off the stove, and stir in the white of one egg beaten to a stiff froth; stir all together well, then frost your cake with it, and you will never want a nicer frosting than this.

CHOCOLATE FROSTING.—­Whites of two eggs, one and one-half cups of fine sugar, six great spoons of grated chocolate, two teaspoons of vanilla; spread rather thickly between layers and on top of cake.  Best when freshly made.  It should be made like any frosting.

ICING.—­The following rules should be observed where boiled icing is not used: