Cup Cake

Put 2 egg whites in a cup and half fill with butter which has been creamed. Finish filling with milk, add 1 cup sugar. Sift together 2 1/2 cups flour and 2 heaping teaspoons baking powder, add to the above; flavor. 1 Whole egg may be used in place of the 2 whites. Beat 5 minutes.

Ruby Rice. GOOD CAKE

1 Tablespoon butter, 1 cup sugar (heaping), 1 cup cold water, 2 cups flour, 2 teaspoons baking powder, 2 egg whites beaten stiff (or 1 whole egg). Beat and bake 40 minutes in lukewarm oven, in greased, floured pan.

Mrs. W. V. Rath bone.

Vinegar Cake

4 Eggs, 1 cup sugar, 1 cup flour, 1 tablespoon vinegar, flavoring. Beat egg yolks universary light, then add vinegar. Beat whites and add sugar to them, mix yolks and whites together, add flour, flavoring and bake.

Mrs. A. A. Lehman.

Golden Cream Cake

1 Cup sugar, 1/2 cup butter, whites 3 eggs, § cup milk, 1/2 teaspoon baking powder, 1/2 cups flour. Flavor with vanilla. Cream butter and sugar thoroughly, then add milk, flour and eggs beaten well.

Ice Cream Filling: 2 Cups sugar, 2/3 cup water; let boil until it threads, beat this into the whites of 2 well-beaten eggs. Flavor with vanilla. Mrs. W. V. McAdoo.

Gold Cake

Yolks of 8 eggs, 1 cup sugar, 3/4 cup butter, 1 cup sweet milk, and 1 1/2 cups flour, 1 teaspoon cream of tartar, 1 tea-spoon soda. Flavor with lemon.

Mrs. Woodrow Wilson.

Honey Cake

1 1/2 Cups honey, 1 cup butter, 3 eggs, 5 cups flour, 2 tea-spoons cinnamon, 1 teaspoon salt, 1 1/2 teaspoons soda, 2 tablespoons orange juice. Add nuts and raisins it desired. Bake in a loaf in a slow oven. Mrs. C. E. Combe.

Sunshine Cake

Whites of 7 eggs and yolks of 5, 1 cup sugar, 3/4 cup flour, 1 level teaspoon cream of tartar, 1 teaspoon vanilla and a pinch of salt. Sift sugar and flour twice before measuring. Beat yolks and whites separately, yolks first, then whites in the mixing bowl. Put a pinch of salt in whites when beating is begun, when half beaten add cream of tartar, when whites are stiff, add sugar slowly, then beaten yolks, then flour and flavoring. Bake 1 hour in slow oven.

Mrs. D. B. Harvey.

Pound Cake

Cream 1/2 cup butter (scant) and 1 1/2 cups pastry flour (sifted once). Beat the yolks of 5 eggs until thick and lemon colored and add 1 1/2 cups powdered sugar gradually while beating constantly. Combine the mixtures and add the whites of 5 eggs beaten until stiff, and 1 teaspoon vanilla. Sift over 1 teaspoon baking powder and beat thoroughly.

Turn into a buttered and floured shallow square pan and bake in a moderate oven. Remove from pan and cut in squares. Cover with frosting and garnish with nut meats, shredded cocoanut, glaced cherries, candied violets, or candied rose leaves. Mrs. Ella Marsh.

Loaf Cake

2 Cups sugar, 8 egg whites or 4 whole eggs, 1 cup butter, 1 cup milk, 2 1/2 cups flour and 1/2 cup cornstarch or 3 cups pastry flour, 3 teaspoons baking powder. Flavor to taste.

Mrs. C. E. Combe.

White Fruit Cake

1 Cup butter, 2 cups sugar, 1 cup sweet milk, 2 1/2 cups flour, whites of 7 eggs, 2 teaspoons baking powder. Mix and add 1 pound each of seeded raisins, figs, blanched almonds, 1/4 pound citron, all chopped fine; 1 cup cocoanut. Mix batter well before adding fruit. Sift a little flour over fruit before adding. Bake slowly 2 hours.

Mrs. George Morris.

White Fruit Cake

Work 2/3 of a cup of butter until creamy, add gradually 2 scant cups pastry flour, mixed and sifted with 1/4 teaspoon of soda; then add 1 teaspoon lemon juice. Beat the whites of 6 eggs until stiff; then add gradually while beating constantly 2 cups of powdered sugar; combine mixtures and when thoroughly blended add 2/3 cup of candied cherries, 1/2 cup each sliced citron and blanched almonds shredded, add 1 teaspoon almond extract. Turn into a pan and bake in a moderate oven 1 hour. Kate Harris.