Yellow Cake No. 1

1/2 cup butter or oleomargarine 1 cup sugar

2 eggs

1/2 cup milk

2 teaspoons baking powder 1 1/2 cups flour 1 1/2 teaspoons flavoring or 1 teaspoon spice

Cream the butter, add the sugar gradually, mix well. Add the well-beaten yolks of eggs, then the flour and baking powder alternatelv with the milk. Then add flavoring and cut and fold in whites of eggs, carefully. Turn into two buttered layer cake pans and bake at once in a moderately hot oven.

For chocolate cake 2 ounces of melted chocolate may be added after the yolks of eggs. Serves 16 to 20.

Yellow Cake No. 2

1/2 cup butter or oleomargarine 1 1/2 cups sugar 4 eggs

2/3 cup milk 2 cups flour

2 teaspoons baking powder 1 teaspoon flavoring

Cream the butter, add the sugar gradually, then add the eggs which have been well-beaten together without separating. Add the flour and baking powder (sifted together) alternately with the milk ; then add the flavoring ; beat well. Bake in two deep layer cake pans, or in a loaf pan, or in muffin tins, in a moderately hot oven. Serves 16 to 20.

White Cake No. 1

1/2 cup butter or oleomargarine

1 cup sugar

2 cups flour

4 teaspoons baking powder 1/2 cup milk

4 egg whites 1/2 teaspoon almond flavoring

Cream the butter, add the sugar gradually; add the flour and baking powder alternately with the milk. Cut and fold in the whites of eggs. Add the flavoring. Turn into buttered pans and bake at once in a moderately hot oven. Serves 16 to 20.

White Cake No. 2

1/2 cup butter or oleomargarine 1 1/2 cup sugar 3/4 cup milk

2 1/2 cups flour

3 teaspoons baking powder 6 egg whites 1/2 teaspoon flavoring

Cream the butter, add the sugar and beat well. Add the milk and flour alternately (having added the baking powder to the last cup of flour). Fold in well-beaten whites carefully. Bake in buttered loaf pans 45 to 50 minutes, or in three round tins 25 to 30 minutes. Frost with boiled icing. Serves 16 to 20.

White Cake Without Eggs

4 tablespoons butter 1 cup sugar

1 cup milk

2 cups flour

4 teaspoons baking powder 1 teaspoon vanilla or 1/2 teaspoon nutmeg

Cream the butter and add the sugar gradually. Then add the flour, which has been sifted with the baking powder, alternately with the milk. Add the vanilla or spice. Bake in small gem pans or in layer cake pans in a hot oven 15 to 20 minutes. Serves 12 to 16.

Spiced Eggless Cake No. 1

1/4 cup oleomargarine or other fat 1 cup sugar 1 cud milk

2 1/2 cups flour

4 teaspoons baking powder 1/2 teaspoon grated nutmeg 2/3 cup fruit

Cream the fat, add the sugar. Mix and sift the dry ingredients and add alternately with the milk. Add the fruit, to which a small portion of the flour has been added. Bake in a loaf pan in a moderately hot oven 40 to 50 minutes. Serves 20 to 25.