Plain Cake.

With one-fourth cup (two ounces) of butter creamed, mix gradually three-fourths cup of sugar, next add two egg yolks and beat thoroughly, then add alternately one-half cup of milk and one and one-half cups of flour in which two teaspoons of baking powder have been sifted. Flavor with one saltspoon of spice or one-half teaspoon of extract. Lastly fold in two egg whites stiffly beaten.

White Cake.

Leave out the yolks and mix as plain cake. The whites of three eggs may be used instead of two.

Chocolate Cake Or Devil's Food.

Melt one ounce of chocolate and add to the creamed butter and sugar of the plain cake. Or use one-fourth cup of cocoa instead of chocolate. Flavor with vanilla.

Marble Or Leopard Cake.

Color half of the plain cake dough with one-half ounce of chocolate melted, or with two tablespoons of molasses or caramel and one teaspoon of mixed spice.

Mix the white and dark cake in the pan so they will be mingled and yet distinct.

Ribbon Cake.

To one-third of the plain cake dough add one tea-spoon of mixed spice, two tablespoons of molasses or caramel, and one-half cup of chopped raisins. Bake this in one pan and the remainder in two pans, and when done put the fruit cake between the others with a layer of frosting to hold them together.

Nut Cake

To the plain cake add one-half cup of fine chopped walnuts, or pecans. Bake in two shallow pans, and cover with boiled frosting, and ornament with halved nuts.

Light Fruit Cake.

To the plain cake add the fruit last. Use one-fourth cup of citron sliced very thin, one-fourth cup of currants, and one-half cup of seeded and chopped raisins. A little mace will improve the flavor.

Orange Cake.

Bake the plain cake in two rather thick layers. Between these put a thick cream or custard filling, flavored with orange juice and rind; or the pulp cut fine and sweetened, and thickened with gelatin. Cover the top layer with orange frosting. This frosting is sometimes used between the layers in place of the cut orange or cream filling.

Sliver Cake

Mix like the plain cake, omitting the egg yolks and using four whites.

Gold Cake

Omit the egg whites and use the four yolks.

Sunrise Cake.

Cream one-half cup of butter, add one cup of sugar, the well-beaten yolks of six eggs, one-half cup of milk, and two cups of flour, with which two teaspoons of baking powder has been sifted. Flavor with one-half teaspoon each of lemon and vanilla extract.