Sponge Cake

3 eggs, well beaten 2 cups flour

1 1/2 cups granulated sugar 1/2 cup water

Cup flour beaten in well, then add to it 1/2 cup water, then 1 more cup flour, 2 teaspoons baking powder, 1 tea-spoon vanilla. - Mrs. French

Delicious Ginger Drops

1 cup molasses 3 cups flour, rounded 1/2 cup shortening 1/2 cup hot water

1 egg

1 teaspoon cinnamon

Saltspoon salt

1 teaspoon ginger

Stir 1 teaspoon soda (rounded) in molasses till it foams, add 1/4. cup flour, then beaten egg and another 1/4 cup flour; then the shortening which has been put in cup, and hot water added to fill the cup and allowed to cool. Add remainder of flour, drop on buttered tins from spoon and 1 seeded raisin placed on each. Bake in moderate oven. - Mary B. Griszvold

Cheese Cakes

1 cup cottage cheese 4 tablespoons sugar 1 teaspoon salt 3 eggs

Rind and juice 1 lemon 1/2 cup chopped citron 1/2 cup Sultana raisins

Beat the eggs, add the other ingredients and beat until smooth; line tartlet tins with pastry and fill with cheese mixture. Bake in a moderate oven 20 minutes. When cool decorate the tops of the cakes with whipped cream, sweetened, and a few chopped nuts. - F. M. B.

Sand Tarts

1 lb. pulverized sugar 3/4 lb. butter

1 egg

Mix these ingredients and add enough flour to make dough roll out very thin; cut into cookies with biscuit cutter. Beat whites of 7 eggs very stiff and put small amount on each tart. Pound fine 2 lbs. blanched almonds; put small amount of nuts on top of egg and sprinkle each tart with granulated sugar.

Chocolate Tumbles

1 cup butter

2 cups sugar

3 cups flour

2 cups grated chocolate

4 eggs

2 even teaspoons cream of tartar 2 even teaspoons soda

Flavor with vanilla and drop.

- Mrs. H. F. Ross

Orange Cakes

1 1/2 cups sugar 1/2 cup butter

1 cup milk

2 small cups flour, sifted

2 1/2 teaspoons baking powder Grated rind and juice 1 orange 3 eggs, beaten separately

Bake in gem pans. - Mrs. Walcott

Nut Cakes

2 eggs, beaten light

1 cup brown sugar

1 cup walnuts, chopped

1/2 cup flour

1/4 teaspoon baking powder

1/4 teaspoon salt

Bake in small cakes. - Mrs. A. B. Lord

Marguerittes

1 cup brown sugar 2 eggs slightly beaten

Beat eggs and sugar thoroughly together.

1/2 to 1 cup flour, sifted twice 1/2 teaspoon baking powder

Pinch salt

1 cup chopped pecans

Butter pans generously; drop from teaspoon, put whole pecan meat on each cake; bake in hot oven 5 minutes. Makes 20 small cakes. -Mrs. H. F. Ross

Filling For Cream Chocolate Cake

1 lb. granulated sugar 1 cup sweet milk

Boil together for 6 minutes, then beat to a cream; spread on the layers; melt 1/2 cake chocolate (Baker's) and spread on cream. Use any cake batter.

- Mrs. J. E. Ingram

Fruit Bran Cookies

1/4 cup butter 1 1/4 cups bran

1 1/2 cups chopped figs or prunes

1/2 cup brown sugar

2 tablespoons cream or milk

1 well beaten egg

Flour enough to make a dough that will drop. If preferred add more flour and roll thin, shape with cutter and bake about 15 or 20 minutes. - Mrs. Jared Morse