Lightning Cake

From Mrs. C. F. Holman

Put into a cup 2 eggs (unbeaten), 4 tablespoonfuls of melted butter (not hot), and fill the rest of cup with milk; then pour into a 2-quart bowl, first adding a teaspoonful of vanilla. Put into a sifter 1 cupful of flour, 1 cupful of sugar, 1 teaspoonful of baking powder; sift these into the bowl and stir all together rapidly and for about 5 minutes. Bake in 2 layer tins, or in loaf, or muffin rings.

N. B. - This is a rich and very easily made cake. One-half cupful of currants or of citron cut fine may be added.

Marble Cake

From Mrs. William Hazlett

Dark Part: 1 cupful sugar, 1/2 cupful butter (scant), yolks of 4 eggs, 1/2 cupful sweet milk or water, 1 tea-spoonful baking powder sifted several times with 1 full cupful flour, 1 teaspoonful ground cloves, 1 table-spoonful cinnamon, nutmeg, pinch of pepper.

White Part: 1 cupful sugar, 1/2 cupful butter (scant), 1/2 cupful water or milk, whites of 4 eggs, 1 teaspoonful baking powder in full cupful flour, vanilla.

White Perfection Cake

From Mrs. J. Green

Three cupfuls sugar, 1 cupful butter, 1 cupful milk, 3 cupfuls flour, 1 cupful corn-starch, whites of 12 eggs beaten stiff. 2 teaspoonfuls cream of tartar in flour, 1 teaspoonful of soda in half of milk; dissolve cornstarch in rest of milk, and add to the sugar and butter well beaten together; then add milk and soda, flour and whites of eggs; flavor; beat well.

Reliable Cake

From Mrs. James Palache

One cupful sugar, 1/2 cupful butter, 1 teaspoonful yeast powder, sifted with 2 cupfuls of flour 3 times, 1/2 cupful milk, 2 eggs beaten separately, whites added just before baking; flavoring.

Banana Cake

From Mrs. J. Green

Cream 1 cupful sugar, 1/2 cupful butter; add 1 whole egg and yolk of another, saving white for frosting; 3/4 cupful milk and 2 cupfuls sifted flour with 2 level teaspoonfuls baking powder; flavor with vanilla; bake in 2 layers. Make a frosting by boiling 1 cupful sugar and 1/2 cupful water until it threads; pour over the stiffly beaten white of 1 egg, beat until smooth and spread half between layers with 2 bananas sliced thin over it; flavor the other half with vanilla for the top of cake.

Chocolate Cake

From Mrs. I. H. Morse

Two cupfuls sugar, 1/2 cupful butter, 2/3 cupful milk. 2 1/2 cupfuls flour, 5 eggs (reserving the whites of 3 for the frosting). Grate 2 squares of chocolate and add to the 3 whites beaten to a stiff froth and 2 cupfuls of sugar. Bake the cake in layers and spread the frosting between.

Gold Cake

From Mrs. C. F. Aked

This is exceedingly tender and delicious when made of sour cream. It may be baked in layers or in a loaf putting the white and yellow batters in streaks like a marble cake. For the yellow part, beat to a cream the yolks of 4 eggs, then add a cupful of sugar and beat again. Add 1/2 cupful of thick sour cream into which has been stirred a half teaspoonful soda. Next fold in 1 3/4 cupfuls of pastry flour that has been sifted several times over, and flavor with a little grated yellow rind of orange and a teaspoonful of orange juice, or less of the extract.