Raisin Cake

Two cups sugar; 1/2 cup butter; 3 cups flour; 1 cup raisins; 1 teaspoon soda; 1 teaspoon cinnamon; 2 eggs. Cook raisins and use the liquor and add water if there is not a cupful of liquor as must have cup of liquid.

Spanish Bun Cake

One and one half cups brown sugar; 1/2 cup brown sugar; 1/2 cup butter; 1 cup sweet milk; 2 yolks and one whole egg; 2 teaspoons baking powder; 2 cups flour; 1 teaspoon vanilla; 1 cinnamon.

Frosting - Two whites of eggs, beaten stiff; 1 cup brown sugar. Beat thoroughly together. Spread over cake when done, return to oven and brown - Mrs. W. Paddock.

Silver Cake

Whites 6 eggs; 1 cup milk; 2 cups sugar; 4 cups sifted flour; 2/3 cup butter; flavoring; 2 teaspoons baking powder. Bake in layers or loaf - Mrs. Charles Butterworth.

Snow Cake

Two cups sugar; 3/4 cup butter; 1 cup milk; 2 cups flour; 1 cup cornstarch; 1 1/2 teaspoons baking powder; whites of 7 eggs; 1 teaspoon vanilla - Tested.

Spice Layer Cake

Three-fourths cup butter; 2 cups sugar; 1 cup water; 3 cups flour; 3 teaspoons baking powder; 4 eggs; 1 1/2 teaspoons cinnamon; 1 1/2 teaspoonn cloves; 1/2 teaspoon nutmeg. Beat whites and yolks together, cream, butter, add sugar, then eggs beat thoroughly; add water and flour - Mrs. C. Wilkinson.

Sponge Cake

Three eggs; 2 cups sugar; 1 cup hot water; 2 cups flour; 2 teaspoons baking powder. Use dover egg beater, beat eggs thoroughly; add sugar; beat till batter looks creamy; stir in hot water with beater until the flour is just stirred in. Bake in a Van Dussen pan or an ungreased pan - Mrs. Harry E. Smith.

Sour Cream Cakes

One cup sour cream; 1 very scant teaspoon soda; 3 eggs; 3/4 cup sugar; 1 1/2 cup flour; 1/2 teaspoon nutmeg; 1 teaspoon allspice; 3 teaspoons cinnamon; 1 teaspoon vanilla; 1 cup raisins. Bake in mufifin pans - Marie Louise Baer.

Sour Milk Cakes

One and one-half cups sugar; 1/2 cup butter; 1 cup sour milk; 1 cup raisins; 1 cup nuts; 3 cups flour; 1 teaspoon soda; 1 teaspoon nutmeg - Mrs. Morris Sidebottom.

Vanilla Cake

Cream 1 cup sugar and 1/2 cup butter; add 1/2 cup sweet milk, 2 cups flour, 1 teaspoon baking powder and white of 3 eggs.

Icing - Yolk of 3 eggs; 1 cup sugar; 1 teaspoon vanilla. Beat 15 minutes or until thoroughly creamed - Mrs. Emilie Frankenberg.

Velvet Sponge Cake

Six eggs; 1 cup boiling water; 2 1/2 cups flour sifted five times; 2 teaspoonfuls baking powder; flavor to taste. Beat whites of eggs separately reserving three of the whites for (icing. Beat yolks and sugar, then add beaten whites, then flavoring next; cup boiling water. Last, flour with baking powder. Bake in layers - William Markle.

White Cake

Two cups flour; 1 1/4 cups sugar; 1 teaspoon baking powder; sift together five times. Whites of 2 eggs in measuring cup. Fill to half full with butter, then to full with milk and add to the dry ingredients and beat until it is smooth and velvety - Mrs. Nora Craft.

Yellow Cake

Two cups sugar; 1 cup water; 3 cups flour; 3/4 cup butter; 4 eggs; 3 teaspoons baking powder - Mrs. McKendree Smith.

Caramel Cookies

Seven cups flour; 4 cups brown sugar; 4 beaten eggs; 1 cup melted lard; 1 tablespoonful of soda; 1 teaspoonful cream of tartar. Mix into long loaf, let stand over night; cut with knife in thin slices and bake in moderate oven - Mrs. John D. Coss.

Cinnamon Wafers

Three cups brown sugar; 1 cup lard; 1 cup boiling water; 1 tea-spoonful ground cinnamon; 1 teaspoon salt; 1 teaspoon soda dissolved in the boiling water. Flour to make stiff - Mrs. Ella A. Zell.

Cookies With Raisin Filling

One cup sugar; 1/2 cup shortening; 1 egg; 1/2 cup milk; 3 1/2 cups of flour, into which has been sifted 2 teaspoons cream tartar and 1 teaspoon soda; add 1 teaspoon vanilla. Roll very thin and spread the raisin filling between two layers and bake in quick oven.

Raisin filling - Half cup chopped raisins; 1/4 cup sugar; 1/2 cup water; 1 tablespoon flour; flavor with lemon and cook until it thickens.-Mrs. J. Van R. Gardner.