BOSTON CREAM CAKES. One-half pound butter, three-quarters of a pound of flour, eight eggs, one pint of warm water. Stir the butter into the warm water ; set over the fire and stir to a slow boil. When it boils put in the flour. Cook one minute, stirring constantly. Turn into a deep dish to cool. Beat the eggs lightyolks and whites separatelyand whip into the cooled paste the whites last. Drop in -great spoonfuls upon buttered paper, not so near as to touch, or run into each other. Bake about ten minutes in a quick oven, until they are of a golden brown Custards for Filling the Cakes.One quart ot milk, four tablespoonfuls of cornstarch, two eggs, two even cups of sugar, lemon or vanilla flavoring ; wet the cornstarch to a smooth paste with a little of the milk ; boil the rest of the milk ; add to the beaten eggs the sugar and cornstarch; pour gradually upon these the hot milk; mix well; return to the fire and stir to a thick custard. Let it get cold before flavoring it. Pass a sharp knife carefully around the puffswhich should also be coldsplit dexterously, and fill with the mixture. They are best when eaten fresh. CAKE WITHOUT EGGS. To one cup of sugar and one-half cup butter beaten together; add one-half cup of molasses, one cup of milk, three and one-half cups of flour, two teaspoonfuls of Jordan's Baking Powder. Add any kind ol fruit and spices desired. CHOCOLATE CAKES. Two cups of sugar, one cup of butter, the yolks of five and whites of two eggs, one cup of milk, three and one-han cups flour, two teaspoonfuls of Jordan's Baking Powder sifted into the flour. Bake in jelly cake tins. MIXTURE FOR FILLING. Boil two cups granulated sugar till it becomes brittle when dropped into cold water; then pour this boiling on the well-beaten whites of two eggs. Into this grate one bar of chocolate gradually, beating the mixture continually