Whites four eggs, one cup sugar, one-half cup butter, one and one-half cups flour, one-half cup sweet milk, one and one-half teaspoons baking powder. Filling:- Two tablespoons gelatine dissolved in four tablespoons hot water, two cups confectioners sugar, flavor with vanilla or lemon. Beat for half an hour, and if too stiff thin with hot water, pour the mixture into a buttered tin and set on ice to harden. When cold put between the cakes. This may be made the day before using, as both cake and filling must be thoroughly cold when put together. - Mrs. W. F. Baker, Manistee, Mich.

Marshmallow Cake

One cupful whites of eggs, about ten or twelve; one cupful flour with one teaspoonful cream tartar sifted five times, one and one-half cupfuls pulverized sugar sifted five times. Put the whites on a large platter, add pinch of salt, beat with wire beater. When thoroughly beaten fold in very lightly the sifted sugar. Last, put in the sifted flour and one teaspoonful vanilla. Put oiled paper in tins. Bake in three large layers fifteen minutes or more in moderate oven.

Filling

Soften - but not melt - three-fourths pound fresh marshmal-lows, boil three cupfuls pulverized sugar in one-half cupful water until it threads, cool slightly, add the beaten whites of three eggs gradually until it is thick enough to spread; cut mallows in halves and put on each layer of filling. For the top use whole marshmallows. Do not use too many marshmallows, as it becomes too sweet. - Contributed, Williams, Ariz. Ariz.