CO COFFEE CAKES. One cup sugar, one of molasses, three eggs, one cup of butter, one of strong coffee, one of raisins, two tea-spoonfuls soda, flour enough to make a batter not too stiff. Spice with cloves and cinnamon. CORN CAKEj One quart of sour milk, three well beaten eggs, one teacupful flour, yellow cornmeal enough to make a batter as thick as for pancakes. Bake quickly in pans well buttered. CREAM CAKES. Half a pint of boiling water and one cupful of butter; let them come to a boil and stir in two cupfuls of flour; let this cool, and then stir in five beaten eggs, and one-third of a teaspoonful of soda. Drop this in buttered tins, and when done, open the cakes and fill them with cream. The Cream.Heat one pint of milk to boiling ; beat half a cupful of sugar, one-fourth of a cupful of flour, and two eggs well together. Pour the boiling milk gradually into this mixture, ctnd then set it over the fire, and stir till it thickens. Flavor with lemon. CUP CAKE. One cup of butter, one cup ot sweet milk, two cups of sugar, three well-beaten eggs, four cups of sifted flour (always sift flour after measuring it), two teaspoon-fuls Jordan's Baking Powder sifted in the flour one cup of raisins, well dredged with flour. DONATION CAKE. The whites of three eggs in a teacup, fill up with *ich sour cream, half cup flour, half cup starch, one cup sugar, one teaspoonful soda ; stir all together. FRENCH CAKE. Two cups of sugar, four eggs, one-half cup of butter, three cups of flour, two teaspoonfuls Jordan's Baking Powder, and spice to taste.