World's Fair Cake

One and one-half cups of sugar, 1/2 cup of butter, 1/2 cup of milk, 1 1/2 cups of flour, 3 eggs beaten separately, 1 large teaspoonful of baking powder. Prepare the following and add to cake: Six tablespoons of chocolate and 8 level tablespoons of sugar dissolved in 2 tablespoons of scalded milk. Bake in large flat pan. Frosting: Two cups of sugar, butter size of an egg, 3/4 cup of milk. Boil fifteen minutes and pour into bowl and stir rapidly until it thickens. Add 1 tablespoon of vanilla. Spread on cake.

Mrs. Gordon C. Giffen.

Fruit Or Wedding Cake

Ten eggs, 1 lb. sugar, 1 lb. flour, 1 lb. butter, 3 lbs. raisins, 1 lb. currants, 3/4 lb. citron, 1/4 lb. orange, 25 cents walnuts, 1 nutmeg, all kinds of spice, 1/2 teaspoon soda, 1 gill molasses, 1 glass currant jelly, 1 cup prunes stoned, cooked and without juice. Dissolve soda in water and add just before fruit. Bake four hours, having oven merely warm to begin, gradually increase heat for two hours, then moderate oven until baked. Mrs. Wyllie.

Caramel Filling

Two cups brown sugar, 1 cup white sugar, butter the size of an egg, 3/4 cup milk, 1/2 teaspoonful of salt. Boil seven or eight minutes. When you remove from the stove add vanilla and stir until the consistency of cream.

Mrs. B. M. Holland.

Boiled Frosting

One cup of sugar, 5 tablespoons of cream or milk (if milk is used put a little butter in), stir all the time until it threads. Set in a dish of cold water until thick.

Mrs. Donley.

Icing For Cake

One-fourth cup sugar, 4 tablespoons water. Boil four minutes; take from fire, stir in powdered sugar.

Mrs. G. W. Osterhout.

Coffee Icing

One cup powdered sugar, 1 tablespoon butter, 1 tablespoon chocolate. Cream together, then add 2 tablespoons boiling coffee or boiling water and flavor.

Mrs. G. W. Osterhout.

Egg Frosting

One teacup sugar, 4 tablespoons cold water. Boil till it strings. Pour slowly into beaten white of egg.

Milk Frosting

One cup sugar, 6 tablespoons milk, a little butter or cream. Boil till it forms a soft ball when dropped in cold water.

Chocolate Filling

Melt 1 square unsweetened chocolate, add 1 cup sugar and 1 cup milk. When comes to boil thicken with either flour or corn starch; remove from stove, add 1 cup chopped nuts and spread on cake.

Miss Elsa Ruschhaupt

Chocolate Filling

One cup of milk, 1 cup of sugar, 1/2 cup of chocolate, butter size of an egg. Boil until thick and creamy, add small teaspoon of vanilla and beat until thick enough to spread on cake. Mrs. G. W. Wyllie.

Cream Filling

One cup cream whipped to a solid froth, 1/2 cup sugar, 1 teaspoon flavoring. Mix lightly together and use at once.

Mrs. Wyllie.

Orange Filling

Juice of large ripe orange, beat with pow'd sugar till it will spread. Stir until it is smooth and creamy and add teaspoon of the yolk of an egg.

Mrs. C. W. Seifried.

Opera Caramel Frosting

One and one-half cups brown sugar, 3/4 cup thin cream, 1/2 teaspoon butter. Cook until a ball is formed when the mixture is tried in cold water. Beat until ready to spread. Mrs. H. F. Seifried.

Fudge Filling

One square unsweetened chocolate, 1 1/2 cups sugar, 1/2 scant cup milk, a piece of butter size of walnut. Let come to boil, then beat while boiling four minutes. When cooler add vanilla.

Moca Filling

Six tablespoonfuls pulverized sugar, 6 tablespoonfuls unsweetened cocoa, butter size of an egg, 4 tablespoonfuls hot coffee. Beat until smooth. Flavor with vanilla.

Mrs. J. H. Mccracken.

Lovely Cake

One-half cup sour cream, 1 cup sugar, 1/2 cup milk, 3 eggs, 2 cups flour, 1/2 teaspoonful soda, 1 teaspoon baking powder, pinch of salt and flavor. Bake in layers. Filling: One-half cup thick cream whipped until very thick; add 1/3 cup sugar and 2 tablespoons of ground chocolate and flavor. Spread on layers when cold. Georgie Pierce.

Cracker Cake

One and one-half cups of finely rolled crackers, 1 cup finely chopped walnuts, 2 1/2 sticks of chocolate, 1/2 cup of milk, 1 rounding cup of sugar, 1/2 cup of butter, 1 heaping teaspoon of baking powder, 1 teaspoon cinnamon 1 teaspoon nutmeg, 1 teaspoon vanilla, 1 teaspoon lemon, 7 eggs. Mrs. H. H. Burum.

Angel Food Cake

Whites from 11 to 14 eggs, 1 cup flour, 1 1/2 cups sugar, 1 teaspoon cream of tartar, pinch of salt in flour. Sift flour and sugar, each separately, six times. Beat eggs until they begin to froth well, then add cream of tartar and beat until very light. Slowly add sugar, giving it time to dissolve as it is stirred; then slowly add flour. Bake in un-greased pan, with paper cap for covering. Do not open oven door for fifteen minutes after placing cake in it. Bake forty minutes. Turn upside down after baked, allowing it to gently fall from pan. Mrs. Landis.