Butter - Cupfuls ............................................1

Sugar - Cupfuls ............................................2

Flour - Cupfuls ..............................................3 1/2

Eggs (leaving out the whites of two for icing) ........................................................5

Milk - Cupfuls ..............................................1

Baking Powder - Teaspoonfuls ....................2

Flavor with Vanilla.

Melt over hot water four squares of Baker's chocolate and mix well with butter just before baking. This quantity will make five layers. Put together with the following icing: Pour 1/2 pint of boiling water over 4 cups of pulverized sugar and let boil till candies in cold water, have whites of 4 eggs beaten stiff and pour syrup over the eggs and beat till cool. Then pour 5 teaspoonfuls of vanilla and a pinch of tartaric acid and spread between the layers with a cupful of blanched almonds. MRS. ADELAIDE W. BAGLEY.

N. B. - Before adding vanilla take out enough to ice sides and top. This filling between plain cup cake makes ice-cream cake.