No. 1.

1 cupful butter. 1 1/2 cupfuls sugar.

3 eggs (beaten light).

1/2 cupful milk.

3 cupfuls flour (about).

2 teaspoonfuls baking powder.

1/4 teaspoonful almond extract.

1 pound almonds.

Mix in order everything but the almonds. "Blanch" these. Lay aside enough to cover, when split in halves, the top of the cake. Chop the rest, and beat well into the cake-batter. Pour this into a deep pan, and lay the split almonds lightly on top. They will rise and brown as the cake bakes. Bake in a moderately hot oven.

No. 2.

2 cupfuls sugar.

1/2. cupful butter.

6 eggs (whites only). 2/3 cupful milk. 1/2 teaspoonful soda. 1 teaspoonful cream of tartar. 3 cupfuls flour.

Mix in order. Bake in a rather quick oven in two flat tins. When cold, spread one loaf with the following Cream.

1 pint boiling milk. 3 tablespoonfuls flour. 2 eggs.

1/2 cupful sugar.

1/2 teaspoonful vanilla.

4 pound almonds.

Stir the flour into the boiling milk, having first rubbed it smooth in a little cold milk. Have ready the eggs and sugar beaten together; add them to the hot milk and flour, and stir every minute to prevent their curdling. When it thickens, remove from the stove and stir in the vanilla. Have ready half a pound almonds ''blanched" and halved. Mix about two thirds of them into the cream.

When you have spread it on the cake, place the other loaf on top and frost it. Put the remainder of the almonds in even rows on the frosting, leaving spaces to cut the cake into slices.