One-Two-Three-Four Cake

One cup butter, two cups sugar, three cups flour, four eggs, one and one-half cups milk, three level teaspoons baking powder, one teaspoon vanilla or lemon. Cream butter and sugar, add eggs well beaten, then milk, and flour with baking powder. Put in vanilla and whip well. This may be used as a loaf cake if a little more flour is added. It makes a splendid dessert if baked in layers and served hot with whipped cream. - Mrs. Fred H. Perkins, Williams, Ariz.

Orange Loaf Cake

Three-fourths cup butter, five eggs, two cups granulated sugar, grated rind and piece of one orange, one-half cup cold water, two cups sifted flour, two teaspoons baking powder. Beat the butter and sugar till light and creamy, add yolks of eggs beaten till thick, then orange juice and rind, also the cold water. Sift and add the flour and baking powder beating well after these are added. Last fold in the stiffly beaten whites of four eggs, reserving the remaining whites for the frosting.

Orange Frosting

White of one egg, one cup sugar, grated rind of one orange, piece of half an orange. Beat white of egg till stiff, add slowly sugar, stir in orange juice, rind, mix well and spread when cake is cold. - Mrs. C. A. Collett, (nee Simpson), Los Angeles, Calif.

Plain Cake

One tablespoon butter, one cup sugar, two eggs, one cup milk, two teaspoons baking powder, vanilla, sufficient flour for thin batter. Beat butter and sugar to a cream and stir in the well beaten eggs. Add milk alternately with the flour that has the baking powder sifted through. Bake in layers. (This cake can always be relied on.) - Mrs. A. F. Johnson, Williams, Ariz.