Fudge Cake

1 cup sugar

1/4 cup butter

1/4 cup sweet milk

2 eggs

2/3 cup pastry flour

1/8 teaspoon salt 2 squares bitter chocolate 1 cup chopped nuts 1 teaspoon vanilla

Method :

Cream butter and sugar, add milk, eggs (slightly beaten), flour, salt and chocolate. Then add nuts and vanilla. Spread one-fourth inch thick on shallow pan. Bake fifteen minutes in moderate oven, and cut in squares like fudge while still warm.

Stella Beckett McClure, Xi.

Allegretti Cake

2 squares bitter chocolate

5 tablespoons boiling water

(dissolve the chocolate in the water)

1 1/2 cups sugar

1/2 cup shortening

1/2 cup (large) milk

1 3/4 cups flour

2 teaspoons baking powder

3 eggs (whites last) flavoring

Method :

Bake in three layers and use fudge frosting.

Harriet Wilson Davy, Xi.

Orange Cake

2 cups sugar 3/4 cup butter

3 cups flour

3 level teaspoons baking powder whites of 5 eggs

1 large orange, grated juice of orange in cup and filled with warm water few drops of orange extract

Method :

Cream butter and sugar, add flour and baking powder alternately with the orange juice and warm water. Add grated peel and egg whites and extract.

Icing:

2 cups sugar 1/4 cup water whites of 2 eggs grated peeling of one orange orange extract

Method :

Boil water and sugar until a thick syrup, pour over beaten whites and beat into this the grated peeling and extract. Beat until thick.

Julia Pitkin Davenport, Xi.

Maple Cake

1/2 cup butter 2 cups maple sugar 2 eggs beaten light 2 1/2 cups cake flour

| teaspoon soda

1 cup buttermilk

2 teaspoons baking powder

1/2 teaspoon ginger

Method :

Cream butter, gradually add sugar and eggs beaten without separating. Dissolve soda in buttermilk, add to the above mixture with the flour, baking powder, and ginger. Bake in a tube pan about fifty minutes. Cover with maple icing.

Maple Icing

1 cup maple sugar

1 tablespoon white Karo

1/3 cup boiling water 1 egg white

Method :

Dissolve sugar and Karo in boiling water. Boil until syrup forms a soft ball when tested in cold water. Pour syrup slowly on stiffly beaten egg white, beating constantly until stiff enough to spread. If mixture gets too stiff beat in a little lemon juice or water, a few drops at a time. If mixture does not get stiff, set bowl of frosting over the fire in a pan of boiling water and beat until stiff.

Florence Nelson, Xi.

Winchester Burnt Sugar Cake

1/2 cup butter

1 cup sugar

2 cups flour sifted three times

3 level teaspoons baking powder whites of 3 eggs

2/3 cup milk

1/2 teaspoon vanilla

3 tablespoons burnt sugar

Method :

Cream sugar and butter, add flour, baking powder and milk alternately. Add whites last. Carmelize one teacup granulated sugar in a spider, add one-half cup boiling water and stir until a thick syrup is formed. Add three tablespoons of this to cake batter.

Filling:

Add one and one-half cups sugar to carmel syrup, milk to moisten and lump of butter. Cook until it forms a soft ball in water, then beat until ready for cake.

Julia Pitkin Davenport, Xi.

The above cake may be made using one cup of cold water instead of milk and two eggs instead of three.

Jacqueline Norwood Duffie, Xi.