Angel's Food Cake

Whites of 11 eggs beaten stiff, 1 1/2 cups of granulated sugar, sift three times, 1 cup of flour, sift five times, 1 teaspoon of cream tartar, sift five times with flour. Add the sugar slowly to the eggs, then the flour and cream of tartar and any kind of flavoring. Turn quickly into an ungreased tin and bake forty-five minutes. When done take out and turn upside down and leave until it falls out of pan. Mrs. John L. Rhodes.

Coffee Cake

Two eggs, 1 cup brown sugar, 1 cup butter, 1 cup molasses, 1 cup coffee, 1 lb. chopped raisins, 1 cup chopped nuts, 3 spoons baking powder, 3 spoons cinnamon - cloves, 4 cups flour. Mrs. Frank Stark.

Coffee Cake

One cup sugar, 1 cup molasses, 1 cup butter, 2 eggs, 1 teaspoon soda, 1 cup raisins, 1 cup cold coffee, spices to taste, cloves, allspice and cinnamon, enough flour to make quite thick and bake into loaf. Mrs. E. P. Conrad.

Fruit Cake By Measure

Two scant teacups butter, 3 cups dark brown sugar, 6 eggs, whites and yolks beaten separately, 1 lb. raisins seaded, 1 lb. currants, washed and dried, 1/2 lb. citron cut in thin strips, also 1/2 cup cooking molasses and 1/2 cup sour milk. Stir butter and sugar to a cream, add 1/2 grated nutmeg, 1 tablespoon brown cinnamon, 1 teaspoon cloves, 1 teaspoon mace. Add molasses and sour milk. Stir well. Add beaten egg yolks, wine glass grape juice. Stir again. Add 4 cups sifted flour, the beaten whites of eggs. Dissolve a level teaspoon soda and stir in. Mix fruits together and stir into it 2 heaping tablespoons flour, then stir into cake. Butter baking pan, lined with letter paper well buttered and bake in modern oven 2 1/2 hours, perhaps a little longer.

Mrs Wm. Mackersie.

White Cake

Two cups of sugar, 1 of butter, 3 cups of flour, the whites of 6 eggs, 2 teaspoonfuls of baking powder, 1 cup of sweet milk. Cream the butter and sugar together. Sift the baking powder and flour three times, add to the butter and sugar, beat the whites to a stiff froth, add the milk and last fold in the whites of the eggs.

Mrs. J. W. Fraser.

White Sponge Cake

Sift together 1 cup of flour, 1/2 cup of corn starch, 1 tea-spoonful of baking powder; add 1 cup of sugar, 1 tea-spoonful extract of rose, then add the whites of 8 eggs whipped to a stiff froth. Mix thoroughly and bake in a well buttered cake tin in a quick oven thirty minutes.

Mrs. J. P. Williams.

Gold Cake

Yolks of 8 eggs, 1 cup sugar, 1/2 cup butter, 1/2 cup milk, 1 1/2 cups flour, 2 teaspoons baking powder. Flavor with lemon. Mrs. J. P. Williams.

Orange Cake

One and one-half cups of sugar, 1 tablespoon melted butter, 5 eggs beaten very light, 2 cups of flour, 2 teaspoons of baking powder, 1/2 cup of water, the juice and grated rind of 2 oranges. Bake in layers or loaf. Orange filling for cake: Juice and grated rind of 2 oranges, 1/2 teacup of sugar, enough water to dissolve 1 1/2 teaspoons of gelatine. Let all boil ten minutes and spread between layers.

Jessie M. Martin