Mocha Cake

Two eggs well beaten, 1 cup of sugar gradually beaten in 1 cup of flour. Add at last ½ cup of boiling hot milk, 1 teaspoonful baking powder. Bake in 2 layers. Filling: ¼ cup of butter creamed. 1 heaping cup of confectioner's sugar creamed with butter, 2 tablespoons strong coffee, 2 teaspoonfuls cocoa, 1 teaspoonful vanilla. - Miss Bradley.

White Loaf

Whites of 8 eggs, 2 cups powdered or a big cup and a half of granulated sugar, ½ cup butter, ¾ cup milk, 3 cups flour, 2 teaspoons baking powder. Cream butter and sugar, add milk, then beaten whites of egg, then flour, stirring hard. After this has been in hot oven 5 minutes, open door and leave-it 2 or 3 minutes and close. Repeat 3 times and bake until' done. - Mrs. R. F. Thaxter.

Chocolate Loaf Cake

One and one-half cups sugar.½ cup butter. 1 cup milk, 2½ cups flour (level), 2 teaspoons baking powder. 2 eggs (or 4 yolks), 1-3 cake Baker's chocolate melted and stirred into the butter and sugar. The flour should be sifted first, then measured and scraped off with a knife even at the top of cup. The half cup of flour should come up only level with the half cup line. Bake in moderate oven. - Mrs. W. J. Wade.

Hebron Cake (Connecticut)

Sugar, 2 cups; butter, 1 cup; eggs, 2; milk, cup; soda, 1 teaspoon; chopped raisins, 1 pound; 1 nutmeg cups flour. Cream butter, sugar and eggs. Dissolve soda in milk and add alternately with flour, lastly, nutmeg and raisins. Bake slowly for an hour or a trifle longer. - Mrs. H. M. Coulter.

Coffee Cake

Two cups sugar, 1 cup butter, 1 cup milk, 5 eggs, 1 cup strong coffee, 2 teaspoons cinnamon, 2 teaspoons cloves. ½ nutmeg, 1 cup chopped raisins, 1 cup currants, citron, 1 pound! English walnuts, 1 teaspoon soda, 3 cups flour.

- Mrs. W. A. Davis.

Snow Cake

One cup of sugar, ½ cup butter, 1½ cups floor, ½ cup corn starch, 2 teaspoons baking powder and ½ cup milk. Beat whites of 3 eggs stiff and add last. Bake in loaf or layers. - Mrs. J. W. Calvert.

Favorite Nut Cake

Two cups granulated sugar, ½ cup butter, add 4 eggs beaten to a froth, 1 cup sweet milk, 2 teaspoons baking powder sifted into 3 cups of flour, 2 cups of chopped walnuts. Flavor with teaspoon lemon. - Mrs. Robt. E. Smith.

Apple Sauce Cake

Unsweetened apple sauce, 1 cup; soda, 1 teaspoon; sugar, 1 cup; butter, ½ cup; raisins, 1 cup; flour, 1% cups, cinnamon 1 teaspoon; cloves, 1 teaspoon, pinch of salt. Bake 1 hour.

- Mrs. H. M. Coulter.

Nut Cake

One cup of butter, 2 cups of sugar, 3 cups of sifted flour, 4 eggs (whites and yolks beaten separately), 2 teaspoons of baking powder, 1 cup of water, 2 cups chopped walnut kernels, 1 cup seeded raisins. Add nuts and raisins the last.

- Mrs. James J. Ayres.

Angel Cake

Whites of 8 large or 9 small eggs, l¼ cups granulated sugar, 1 level cup sifted flour, ½ teaspoon cream tartar, pinch of salt added to eggs before beating. Flavor to taste. Sift sugar and measure, sift flour 3 times and measure. Whip eggs with salt to a foam, add cream of tartar and whip till very stiff. Add sugar and beat in, then flavoring and beat. Sift in flour and fold in lightly, stirring as little as possible. Put lightly in the baking tin, bake in moderate oven 40 minutes.

- Mrs. W. J. Wade.