White Perfection Cake (Bride)

Three Cups Sugar, One Of Butter, One Of Milk, Three Of Flour And One Of Cornstarch; Or Four Cups Of Swansdown Cake Flour. The Whites Of Twelve Eggs Beaten To A Stiff Froth, Two Tea-Spoonfuls Of Cream Tartar In The Flour, And One Of Soda Dissolved In Half The Milk. Dissolve The Cornstarch In The Rest Of The Milk. Sift The Sugar And Flour Each Four Or Five Times, Sifting The Cream Tartar With The Flour; Cream The Butter And Add The Sugar Gradually, Beating It To A Cream; Then The Flour And Milk, Alternately; And Last, The Whites Of The Eggs.

Mrs. F. J. Walker.

Nut Cake

1 1/2 cups sugar (scant), 1/2 cup butter, 3/4 cup sweet milk, 1 cup chopped English walnuts, 2 cups flour, 2 teaspoonfuls baking powder, whites of four eggs. Flavor.

Mrs. Joe Diddle.

Marshmallow Cake

Whites of eleven eggs beaten to a stiff froth. 1 1/2 tumblers of sugar, 1 tumbler cake flour. (Sift each 5 times). 1 ten-spoonful of cream tartar. Sift the flour once and measure, and then add the cream tartar and sir' four more times. After the eggs are well beaten, stir in the sugar lightly and very quickly. Then in the flour, stirring all the time. Add one teaspoonful of vanilla. Put in ungreased layer tins, or bake in loaf in un-greased pan. Bake slowly at first. Invert the pan and let Stand 15 minutes before removing from the pan. Marshmallow filling - 10 cents worth of marshmallows; 1 1/2 cups sugar; 1/2 cup of water; whites of two eggs. Break the marshmallows in small pieces. Boil the sugar and water until it spins a thread; then add marshmallows and melt them. Then pour on the stiffly beaten whites and beat until cold.

Mrs. F. J. Walker.

White Mountain Cake

Two cuops of sugar, one cup of butter, one cup milk, three cups flour, one teasponful good baking powder, one teaspoonful extract lemon, whites of ten eggs. Cream sugar and butter together. Add milk by beating in a spoonful at a time. Sift flour and baking powder together at least six times, and beat into cake one spoonful at a time. Add lemon extract last. Whip eggs to stiff froth; add about two spoonfuls at a time into this mixture; beat until smooth and creamy. Pour into square or round pan and lake slowly until done. This is fine for either loaf or layer cake.

Mrs. B. Franklin.

Fruit Filling For Cake

Four Table Spoonfuls Of Citron Chopped Very Fine, Four Table Spoonfuls Chopped Seeded Raisins; One Half Cup Of Almonds Blanched And Chopped Fine, Or English Walnuts; One Quarter Pound Chopped Figs, One Half Teaspoonful Of Orange Extract. This Is To Be Used With The Boiled Filling.

Mrs. J. A. Moore.

Sponge Cake

2 eggs beaten light; beat in one cup of sugar, 1/2 cup of sifted flour. Next 1/2 cup of flour sifted with 1 teaspoonful of baking powder. Lastly 1/2 scant cup of boiling water. Flavor with vanilla. Bake in 3 layers. Filling of whipped cream.

Mrs. F. V. Dewey.