Nut And Raisin Cake

3/4 cupful butter or oleomargarine

2 cupfuls sugar

3 cupfuls pastry flour 3 or 4 eggs

1 cupful milk Few grains nutmeg 1 1/2 cupfuls English or black walnut meats

3/4 cupful raisins 3 teaspoonfuls baking powder 1/8 teaspoonful salt Grated rind 1 orange 1/4 teaspoonful lemon extract 1/4 teaspoonful orange extract

Cream the butter, beat the sugar in, gradually, and add the eggs, unbeaten, one at a time. Put the nut meats and raisins together through the food chopper and add to the flour, mixing well with the salt, nutmeg and baking powder. Add alternately to the mixture with the milk; stir in the orange rind and flavoring and pour into a large square pan. Bake slowly and ice with a walnut cream icing, decorating, if desired, with whole nuts and raisins.

1/2 cupful butter or oleomargarine

3/4 cupful sugar

2 eggs

1 cupful drained stewed prunes, quartered 1/2 cupful chopped English or black walnut meats

1 5/8 cupfuls pastry flour 1/4 teaspoonful soda 1/8 teaspoonful salt

3 teaspoonfuls baking powder

1/2 cupful prune juice

1/4 teaspoonful orange extract

Cream together the butter, sugar, egg yolks and extract. Mix the nuts and prunes with the flour and baking powder. Add the soda to the prune juice, then put the prune juice and flour mixture alternately into the creamed butter. Add the egg whites, beaten stiff. Bake in two layers, and put together with a cream filling flavored with orange. Dust powdered sugar thickly over the top.

Ice Cream Nut Cake

4 tablespoonfuls butter or oleomargarine 1 cupful sugar 1/2 cupful milk 1/2 teaspoonful vanilla 1 1/2 cupfuls pastry-flour

1/8 teaspoonful salt

2 teaspoonfuls baking powder

2 egg whites

3/4 cupful chopped walnut or pecan meats

Cream the butter, add the sugar, gradually, and the vanilla. Mix the flour with the baking powder and nuts and add alternately with the milk. Beat the egg whites stiff and fold them in. Bake in two layers, or in one large nan.