Cakes, Irish.—Cream 2½oz. of butter with 4oz. of sugar, then add the yolks of three eggs one by one, beating each thoroughly; next add ½lb. of flour and one gill of milk alternately, beating all the time, then two tablespoonfuls of baking powder, and, last of all, the white of one egg beaten very stiffly. When all is mixed, butter carefully a square cake tin and dust it with plenty of flour, pour in the mixture, and bake about half an hour. Turn out, and when cool split in two, and prepare the following mixture: Put ½lb. of grated chocolate and ½lb. of icing sugar in a basin, beat up the two whites of eggs left from the cake very stiffly, and mix. Spread one-half of this mixture on the half of the cake, put the other half on the top, and spread the remainder of the icing all over the top.