Malted Milk Cake

Cream one-half cup butter, add one cup sugar gradually. Beat in one egg; then add three heaping teaspoons chocolate malted milk, one-half teaspoon vanilla, one-fourth teaspoon salt. Add one teaspoon soda to one cup sour milk and then add alter-nately with two cups sifted flour to the first mixture. Bake in buttered layer-cake pans. Put together and cover with white icing.

Banana Cream Cake

2/3 cup shortening

1 1/2 cups sugar

2 eggs

1 cup mashed bananas

4 tablespoons of sour milk

2 cups flour

1 teaspoon soda

1/2 cup chopped walnuts

Cream shortening; add sugar gradually and cream again; add unbeaten eggs one at a time, beating thoroughly after each addition. Then add mashed bananas with sour milk; stir well. Fold in sifted dry ingredients and bake in layers in hot oven, 375 degrees F., 20 to 25 minutes. Makes 2 layers.

Poppyseed Cake

1 cup poppyseed

1 1/2 cups milk

1 1/2 cups sugar

1/2 cup butter

2 cups flour

2 teaspoons baking powder 4 whites of eggs, beaten < 1 teaspoon vanilla

Grind poppyseed. Heat 1/2 of the milk; pour over poppyseed and let stand over night. Cream butter and sugar and add the poppyseed mixture. Add flour and baking powder mixed alter-nately with milk. Add the beaten whites and flavor. Turn in a well greased spring, form and bake in moderate oven forty five minutes.

Ginger Cake

1/2 cup sugar

1/2 cup dark molasses

Lard, size of an egg

1 egg

1/8 teaspoon salt

1 scant teaspoon soda

1 scant teaspoon ginger

1 large cup of flour

3/4 cup boiling water

Add melted lard to sugar, then molasses and soda and beaten egg. Sift flour, salt and ginger and add the boiling water last. Bake in moderate oven about 25 or 30 minutes. (The mixture before baking is very thin.)

Pound Cake

1 cup butter

1 1/4 cups sugar

Cream butter and add sugar gradually, creaming mixture well. Add the yolks of four eggs, then the whites to which has been added 1 level teaspoon cream tartar; then add 1/2 cup of milk, then 2Yl cups pastry flour; sift it three times with 1/2 level teaspoon baking soda.

1 teaspoon vanilla.

Bake in a slow oven about one hour.

Old Fashioned Raisin Cake

1/2 cup butter

1 heaping cup sugar

1/3 cup sour cream or milk

2 eggs

2 cups flour

2 level teaspoons baking powder

1 cup raisins

1/2 teaspoon vanilla

1/4 teaspoon mace

1/4 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon soda in milk

Bake in square pan, in moderate oven, one hour.

Old Fashioned Hickorynut Cake

Cream together three-fourths of a cupful of butter and two cupfuls of light "C" sugar; add to this mixture one cupful of cold water, the well beaten yolks of four eggs, half a teaspoon' ful each of ground cinnamon and mace, and three cupfuls of flour into which has been sifted three teaspoonfuls of baking powder, and one-half teaspoonful of salt. Now add the stiffly beaten whites of the eggs, folding them in very carefully. Take two cupfuls of blanched hickorynut meats, chop them very fine, roll them in flour, and add gradually to the mixture, stirring well all the time. Pour into a loaf cake tin, cover with browned flour for the first half hour it is in the oven, or better still, with a piece of oiled paper - this merely to pre-vent its becoming too brown, before well done. Let bake for an hour. When cool turn out of the tin, cover with boiled icing, and decorate with whole nut kernels. Would advise the using of oiled paper, rather than the flour, for preventing its becoming brown too soon. There is danger of the flour sinking into the batter and spoiling the delicacy of the cake.