Dinuba Raisin Cake

Four eggs, 1 cup butter, 2 cups brown sugar, 1 cup sour milk, 4 cups flour sifted three or four times, 4 cups raisins, 1 nutmeg, 1 tablespoon cinnamon, 3/4 tablespoon cloves, 1 desertspoonful of soda - add dry sprinkling in last.

Mrs. W. P. Day.

Marble Cake

One cupful butter, 2 cupfuls sugar, 4 well beaten eggs, 3 cupfuls well sifted flour, 2 teaspoonfuls chocolate, 1/2 cupful cream or milk. Flavor light part vanilla. Stir chocolate in one-half mixture. Put alternately in deep pan. Bake in moderate oven. Mrs. Elam.

Burnt Leather Cake

Nine tablespoons of milk, 1 cup of white sugar, 1 3/4 cups of flour, 2 eggs, 2 tablespoons butter. Put all together and beat for twenty minutes. Put 1/2 cup brown sugar in granite pan and heat until it smokes well. Take off the stove and put in 1/2 cup of warm water and stir until it cools. Can do this before mixing the cake. Use 3 tablespoons of liquid in frosting. The sugar for frosting must be cooked a little harder than for common frosting as the 2 tablespoonfuls of liquid thin it too much if you do not cook it more than usual. Monticello Fix.

Nut Cup Cakes

One-half cup butter, 1 cup sugar, creamed together; two cups flour, one cup milk, three teaspoons baking powder, 3 whites of eggs, added last, 3-4 cups chopped nut meats, flavoring.

Mrs. B. W. Henning.

Fruit Cake

Twenty eggs, 2 lbs. butter, 2 lbs. powdered sugar, 2 lbs. flour, 1 lb. citron, 1 lb. ground figs, 2 lbs. raisins, 2 lbs. currants, 1 teacup of brandy and 4 teaspoons of baking powder. Spices to taste. Fruits floured and put in last.

Mrs. O. C. Williams.

Chocolate Layer Cake

One cup sugar, 1/2 cup butter, creamed, 2 cups of flour, 1/2 cup of sweet milk, 2 teaspoonfuls of baking powder, 2 eggs, flavor with lemon. Chocolate filling: Two heaping tablespoonfuls of Walter Baker's chocolate, scant cup of milk, 1/2 cup of sugar, lump of butter. Boil until right consistency. Flavor with vanilla.

Mrs. Kirkpatrick.

Dried Apple Fruit Cake

Soak 3 cups of dried apples over night in enough cold water to swell them. Chop them in the morning and put on the fire with 3 cups of molasses. Stew until almost soft, add a cup of nice raisins and stew a few minutes longer. When cold add 3 cups of flour, 1 cup of butter, 3 eggs and a teaspoonful of soda, 1/2 nutmeg, 1 teaspoon of cinnamon. Bake in a steady oven. This will make two good-sized cakes. Mrs. E. C. W. Scruggs.

Spice Cake

One and one-half cups of sugar, 1 cup melted butter and lard, 3 eggs beaten separately, 1 cup sour milk, 2 teaspoons of soda, 2 cups of flour, 2 teaspoons of cinnamon, 1/2 teaspoon of cloves, 1 cup of chopped raisins, 1 cup of nuts, a little salt. Flavor with vanilla. Bake as loaf or in layers. Mrs. C. S. De Lano.

Mrs. Clifton's Prize Raisin Cake

One and one-half cups of sugar, 1/2 cup of shortening (cant), 2 eggs, 1 cup of buttermilk, 2 cups of flour, 1 cup of chopped and seeded raisins, 1 teaspoonful each of soda, cinnamon and cloves. Filling: One cup of sugar, 1/4 cup of water, boil until it hairs and then add the beaten white of 1 egg. Stir until it commences to thicken and then add 1 cup of chopped raisins and flavor with vanilla.

Mrs. Wyllie.