FIG CAKE—­Two cupfuls of sugar, two-thirds of a cup of butter, one cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls of cream of tartar, one of soda, sifted with the flour, mix the butter and sugar until creamed, add the unbeaten yolks of the eggs, add the milk and the flour slowly, beating all the time, lastly the whites of the eggs.  Flavor two cupfuls of chopped figs and mix in.  Bake quickly.

FIG LAYER CAKE—­Cream one-quarter cup of butter with one cup of sugar, add one beaten egg, one cup of milk, two cups of flour sifted twice with four teaspoons of baking powder.  Bake in layer tins.

For the filling-chop one-half pound of figs fine, add one-half cup of sugar and one-quarter cup of cold water.  Cook in a double boiler until soft, let cool, and spread between the cakes.

FRUIT CAKE—­One cup dark sugar, one-half cup butter, one cup molasses, one cup coffee (cold liquid), three eggs, three tablespoons mixed spices, one pound currants, two pounds raisins, three cups flour, three teaspoons baking powder, one-fourth pound citron.

GOLD CAKE—­Mix the yolks of four eggs, one cup of sugar, one-half cup of sweet milk, one-half cup of butter, three cups of flour sifted three times, one teaspoonful of cream of tartar and one-half teaspoon of soda.  Beat very thoroughly.  Use a moderate cake oven.

HICKORY NUT CAKE—­Cream one cup of butter with two cups of sugar, add the well beaten yolks of four eggs, and one-half cup of milk.  Sift three level teaspoons of baking powder twice with two and one-half cups of pastry flour.  Reserve one-half cup of the flour and add the remainder to the first mixture.  Now fold in the whites of four eggs beaten stiff, one teaspoon of lemon juice, half a dozen gratings of the yellow rind of lemon and one cup each of seeded and chopped raisins and of chopped hickory nuts mixed with the reserved half cup of flour.  Bake in a moderate oven, cover with a white icing and garnish without meats.

HUCKLEBERRY CAKES—­Mix together one quart of flour, one teaspoon salt, four teaspoons baking powder and one-half cup of sugar.  Mix one-third cup butter, melted with one cup of milk.  Add it to the flour and then add enough more milk to make a dough stiff enough to keep in shape when dropped from a spoon.  Flour one pint of berries, stir in quickly, and drop by the large spoonful on a buttered pan or in muffin rings.  Bake twenty minutes.

ICE CREAM CAKE—­Cream three-quarters cup of butter with two cups of fine granulated sugar.  Add one cup of milk with two cups of flour and three-quarters cup of cornstarch sifted twice with five level teaspoons of baking powder.  Fold in slowly the whites of seven eggs and bake in layers.

LAYER CAKE—­One and one-half cups of sugar, two-thirds of a cup of butter, the whites of six eggs, one cup of sweet milk, two and one-half cups of pastry flour, two teaspoonfuls of baking powder, flavor with lemon, put two-thirds of the mixture into jelly tins.  To the rest add two tablespoonfuls of molasses, one-half cup of raisins (seeded), three figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice, two tablespoonfuls of flour.  Bake, when cool, together with jelly, having the dark layer in the center.