Silver Cake

The whites of four eggs, one cup sugar, one-half cup of milk, two cups of flour, one tablespoonful of butter, one teaspoonful of yeast powder.

Gold Cake

The yolks of four eggs, one-half cup sugar, one large cup flour, not quite one-half cup milk, one tablespoonful butter, one teaspoonful yeast powder.

Company Cake

Sift two teaspoons yeast powder into three cups sifted flour; beat four eggs, add two cups fine sugar; now stir gradually into the eggs and sugar a half cup of cold water; next add lightly the prepared flour; last stir in one-half cup of melted butter. (Melt it over the teakettle, but do not allow it to get hot.) Put half the dough in a baking pan; then to the remainder add one-half teaspoonful each of cinnamon, cloves and nutmeg, and fill a second pan. Mind the rules for cake baking, and you will have two kinds of light and palatable cake. Try it. Frost it with the new frosting also quickly made.

Boiled Icing

Two cups sugar, water enough to keep from burning; put on the stove to cook. When the sugar is melted and while hot, add the beaten whites of four eggs, spread on the cake while hot.

The New Frosting

Take a teaspoonful of gelatine; cover with hot water and set it in a pan of hot water upon the stove until dissolved; let it cool and then stir in a cupful of powdered sugar. Flavor with almond.

Filling For Layer Cake

Take one cup of sugar and a little water boiled together until it is brittle when dropped in cold water. Remove from the stove and stir quickly into it the well-beaten white of one egg. Add to this a cup of chopped hickorynut meat. Place between layers and over the top.

Nut Cake

Filling.

Three cups walnuts beaten fine, teaspoon of salt added, whites of five eggs whipped stiff, small cup of sugar. Mix well. Use as jelly. Yolks of eggs used in the cake.

English Walnut Cake

Make a nice cup cake and bake in jelly tins, three layers, half an inch thick. Two pounds English walnuts. Crack the nuts carefully, taking care to remove all bits of shell. Select the whole half meats that have the whitest skin for the top. Chop or break the remainder of the meats fine. Put a thin frosting between each layer of cake, and sprinkle thick with chopped meats. Make your frosting thicker for the top, and lay on your large pieces of walnut meat, half'burying it in the frosting. You can blanch your meats by pouring over them boiling water, but it somewhat destroys the rich flavor of the nuts.

Cake With Almond Filling

Four eggs, three cups flour, two cups sugar, one cup milk, three-fourths cup butter, two teaspoons cream tartar, one teaspoon soda; beat eggs together, cream the butter and sugar, sift cream tartar into flour, dissolve soda in milk. Bake in eight thin layers.

Filling.

Blanch and chop finely one pound almonds, mix with one teacup sugar, beaten yolks of two eggs, and one-half pint of thick sour cream. Lastly add whites, beaten to a thick froth, with vanilla to taste.