1. Cake: Pour a cup of boiling water over a cup of butter, add immediately two cups of flour; stir until smooth, and set away to cool; when cold, add five eggs, and stir until well mixed; add a very little soda; butter a pan; drop in the mixture, a tablespoonful in a place, and bake in a quick oven.

Cream: One pint milk; when boiling add half cup of flour, half-cup sugar, and two eggs mixed; stir until thick as cream, then flavor with lemon or vanilla. Remove the tops from the cakes; fill the hollows with the cream and then replace.

2. Cake: One cup of white sugar, two eggs well beaten, one tablespoonful of butter, one half-cup of sweet milk, one-half-teaspoonful of soda and one of cream of tartar, one and one-half cups of flour; add a little salt, beat thoroughly, and bake quickly in five or six round tins.

Cream: One and a half cups of sweet milk, one heaping tablespoonful of flour, rubbed smooth in the milk, one beaten egg, half a cup of white sugar; boil the whole together, stirring all the time, until quite thick; when cold, flavor with lemon, or any extract preferred, and spread between each layer.

3. One cup white sugar, one and one-half cups flour, three eggs beaten separate and very light, two tablespoons water, one teaspoon baking-powder. Bake in two cakes. Cream: One pint of milk, one cup sugar, one-half cup butter, three eggs, two tablespoons flour; lemon extract. Cut each cake, and fill with the cream.