Gold Cake

One cup of sugar. ¾ of a cup of butter, 2 cups of flour, ¾ of a cup of water, the yolks of 8 eggs, 1 teaspoonful baking powder. - Mrs. James J. Ayres.

White Loaf Cake

One-half cup butter and 1 cup sugar beaten to a cream. ½ cup sweet milk, 1½ cups of flour. 2 small teaspoons baking powderyWhites of 4 eggs beaten stiff, added last. Flavor to taste. Bake in moderate oven in a small square cake pan. Icing: 4 yolks, 1 cup powdered sugar, flavor. Beat till light and stiff. - Mrs. Atkinson.

Golden Cream Cake

Cream 1 cup sugar and ¼ cup butter. Add ½ cup sweet milk, the well beaten whites of 3 eggs, 1½ cups flour, with ½ teaspoon soda and 1 teaspoon cream tartar sifted with it; bake in 3 deep jelly tins. Cream filling: Beat the yolks of eggs add 1½ tablespoons corn starch, 1 cup sugar. ¾ cup sweet milk, and small lump of butter. Cook in double boiler till thick. Let cool and spread between layers. Flavor to suit.

- Mrs. L. P. Mattatall.

German Fruit Cake

One pound butter, 1 pound sugar, 1 pound flour (browned), 2 pounds raisins, 2 pounds currants, 1 pound citron, 1 dozen-eggs, 1 teaspoonful cinnamon. 1 teaspoonful nutmeg 1 teaspoonful soda dissolved in 1 glass of brandy. 1 pint whiskey, 1 pint port wine. Cut fruit and soak in whiskey and wine. From a German cooking school. - Mrs. Robt. F. Thaxter.

Vanity Cake

One and one-half cups sugar, ½ cup butter, ½ cup sweet milk, 1½ cups flour, ½ cup corn starch, 1 teaspoon baking-powder, whites of 6 eggs. Beat sugar and butter to a cream, add milk and corn starch, sift baking powder and flour together and add then the well beaten whites of eggs. Flavor to suit taste, bake in two layers, putting frosting between and on top. - Mrs. L. P. Mattatall.

Eggless Cake

One cup white sugar, ½ cup butter, 1 cup sour milk. 1 small teaspoon soda in milk, 1 teaspoon cinnamon, ½ teaspoon cloves, 2 cups flour, 1 cup raisins seeded and chopped, 1 cup currants. Mix and bake 1 hour in moderate oven.

- Mrs. A. R. Bryan.

Spice Cake

1 cup sugar, 2 eggs, 1 cup molasses, ½ cup butter, 1 cup cold coffee, 1 teaspoonful soda (level), 1 teaspoonful cloves, 1 teaspoonful . cinnamon, 1 teaspoonful allspice, 1 nutmeg, 1 cup nuts (chopped), ½ pound raisins (chopped), ½ pound currants, flour until real stiff. Mix soda with coffee and molasses. Bake in slow oven ¾ hour. Mrs. I. D. Roach.

Hot Water Cake

One cup sugar, 1 cup flour, 2 eggs less the white of 1, pinch of salt, 2 level teaspoons baking powder sifted 3 times with flour. Beat egg yolks with sugar. Add flour and white of egg beaten stiff. Mix all together and add ½ cup boiling water last. Flavor to taste. Use white of eggs for frosting.

- Mrs: M. A. Judd.

Ice Cream Cake

Take 3 cups of sifted flour, 2 cups of white sugar, ½ cup butter, 1 cup ice water, whites of 4 eggs. Cream butter well, add water and flour, put half the sugar in this, beat whites of eggs and add the rest of the sugar in the eggs. Lastly, add 2 teaspoonfuls of baking powder, mixed well, in about 1 tablespoonful flour. One teaspoonful vanilla.

- Mrs. H. R. Bierbower.