Small Gold Cakes

4 tablespoonfuls butter or oleomargarine 6 tablespoonfuls sugar 4 egg yolks 1 cupful flour 1/8 teaspoonful salt

1 teaspoonful baking powder 1 teaspoonful orange extract 4 tablespoonfuls milk 1/2 cupful candied orange peel

Cream the butter, beat in the sugar, the egg yolks, well-whipped, and the extract. Mix the baking powder, salt, and 2 tablespoonfuls of the chopped orange peel with the flour, and add alternately with the milk to the mixture. Turn into heart-shaped or fluted pans and bake in a moderate oven. Ice with orange frosting, and sprinkle with the remaining orange peel.

One-Egg Cup Cakes

Prepare the mixture for one-egg cake, adding to the flour a half cupful of cleaned currants, halved raisins, nut meats, or cocoanut. Frost with any desired icing.

Little Mistletoe Cakes

Bake any light cake mixture in fancy shapes. Frost with confectioner's icing, tinted pale green, and ornament with wreaths of mistletoe, the berries being of white candies and the leaves, halves of pistachio nuts.

Little Partridge Berry Cakes Make some little shallow, round pound cakes. Ice with pale-green or white frosting, and decorate, with halves of pistachio nuts, red candies and angelica stems, to represent partridge berry vine.

Maple Cup Cakes

3/4 cupful new maple sugar, scraped

1/4 cupful butter or oleomargarine

3 egg whites

1 teaspoonful vanilla extract

3 teaspoonfuls baking powder 2/3 cupful milk 1/8 teaspoonful salt 1 1/2 cupfuls pastry flour 1/4 cupful corn starch

Cream together the sugar, salt, butter and vanilla. Add the milk and the flour mixed with the baking powder, alternately. Then fold in the egg whites and bake in cup-cake pans. Frost with maple icing and sprinkle with broken hickory or walnut meats.


Prepare the mixture for caramel cake. Bake in deep cup-cake pans, place a whole marshmallow on each cake and ice it over with chocolate frosting, covering the sides; finish with a nut on top.

Mocha Cakes

1/2 cupful butter or oleomargarine 1 cupful, sugar 1/2 cupful strong coffee 1/4 teaspoonful vanilla 1 3/4 cupfuls pastry flour

2 1/2 teaspoonfuls baking powder

3 egg whites

3/4 cupful broken walnut meats

Cream the butter, and beat in the sugar and vanilla. Mix the flour and baking powder together, stir in the walnut meats, and add alternately to the mixture with the coffee. Lastly, fold in the egg whites, beaten stiff. Bake in low straight-side cup-cake pans, ice thinly with mocha frosting, roll in cocoanut, decorate on top with the frosting put through a pastry bag and tube and finish with a candied cherry.

Cocoanut Squares

1/2 cupful butter or oleomargarine 2 cupfuls sugar 4 eggs 1 teaspoonful vanilla

1 cupful milk 2 3/4 cupfuls pastry flour 3 teaspoonfuls baking powder

Cream the butter, beat in the sugar, add the flavoring and the eggs, well-beaten. Mix the baking powder with the flour and add alternately with the milk to the mixture. Bake in a dripping pan and, when cold, cut in squares. Roll in soft-boiled icing, and then in cocoanut. Decorate with candied rose leaves, or violets, if desired.

Sponge Butter Cakes

Scant 1/2 cupful butter

1 cupful sugar

Rind 1/2 lemon

1 tablespoonful lemon juice

4 eggs

1 1/2 cupfuls pastry flour 1/8 teaspoonful salt 1/4 teasooonful soda

Cream the butter, beat in the sugar and add the egg yolks, well-beaten. Mix the soda with the flour. Add the lemon juice and rind to the first mixture. Beat the egg whites stiff and dry and add alternately with the flour to the mixture, folding them in. Bake in oiled and lined pans in a moderate oven. Frost with walnut or any fruit icing.