For best results use pastry flour. Oleomargarine may be substituted for butter or other shortenings.

Date Cakes

1/4 cupful butter or oleomargarine

1 1/4 cupfuls brown sugar

2 eggs

1/2 cupful milk or water 1 cupful shredded dates 1/2 cupful currants

1 3/4 cupfuls pastry flour

3 teaspoonfuls baking powder

1/8 teaspoonful salt

1/2 teaspoonful cinnamon

1/4 teaspoonful nutmeg 1/4 teaspoonful clove

Put all the ingredients together in a bowl and beat thoroughly. Bake in cup-cake pans about twenty-five minutes. Frost with plain orange icing.

Marshmallow Cakes

4 tablespoonfuls butter or oleomargarine 1/4 cupful powdered cocoa

2 eggs

1 cupful sugar

3 teaspoonfuls baking powder

1 teaspoonful cinnamon 1/4 teaspoonful clove 1/2 cupful cold water 1/4 cupful flour 1/8 teaspoonful salt

Cream the butter, add the cocoa, egg yolks, salt and the sugar, mixed with the spices. Beat well, then add the flour mixed with the baking powder, alternately with the water; fold in the egg whites, beaten stiff. Bake in small pans for twenty minutes in a moderate oven.

Frost with white icing, place half a marshmallow on each cake, and decorate with points of angelica and red candies, if desired.

Honey Cup Cakes

1/3 cupful butter or oleomargarine 1/2 cupful sugar 2 eggs, well-beaten Juice and rind 1/2 lemon 3/4 cupful honey

3/4 cupful broken walnut or pecan meats

2 1/8 cupfuls pastry flour

2 teaspoonfuls baking powder

1/4 teaspoonful salt

Cream the butter and add the sugar, gradually. Beat in the lemon and the eggs. Mix together the flour, salt and baking powder. Stir in the broken nut meats and mix well. Add alternately to the cake mixture with the honey, and bake either in cup cakes or a loaf.

Hallowe'En Cakes

Prepare a sponge cake mixture and bake in small round pans.

Frost with orange icing and, when hardened, outline Jack o' Lantern faces with chocolate icing by means of pastry bag and tube or a toothpick, and indicate the teeth with white candies known as "Hundreds and Thousands."

Little Violet Cakes

Make as Hallowe'en cakes, ice with plain boiled frosting, and decorate with candied violets and angelica leaves and stems.

Currant Cup Cakes

1 1/4 cupfuls sugar

3/4 cupful butter or oleomargarine

4 eggs

1/4 cupful milk

1/4 teaspoonful mace or nutmeg

2 1/4 cupfuls pastry flour 1/8 teaspoonful salt 3 teaspoonfuls baking powder 3/4 cupful cleaned currants

Cream the butter, and beat in the sugar and the eggs, thoroughly. Mix together the mace, salt, flour and baking powder and add the currants. Stir in one-half cupful, and add a little milk, continuing until all is in. Beat very thoroughly and bake in fancy individual cake pans in a moderate oven. These will keep fresh for a month.