Silver Cake

One-half cup of butter, 3 cups of sifted flour, 2 cups sugar, ¾ of a cup of water or milk, the whites of 8 eggs, 2 teaspoonfuls of baking powder. Flavor with almond extract.

- Mrs. James J. Ayres.

Lemon Jelly Cake

One cup of sugar. 1 scant ½. cup of butter, 2-3 of a cup of cold water. 1 egg, 2 cups of flour, 2 teaspoonfuls of baking powder. Bake in layers and fill with jelly. Jelly filling: The grated rind and juice of 1 lemon. Add 1 cup of sugar and 1 egg. Beat thoroughly and boil in double boiler till cooked. Spread when cool. - Mrs. Granville.

Almond Cream Cake

. On beaten whites of 10 eggs sift 1 ½- cups pulverized sugar and a goblet of flour, through which has been sifted 1 teaspoon cream tartar; stir very gently. Cream: ½ pint sweet cream, yolks of 3 eggs, 1 teaspoon pulverized sugar, 1 teaspoon corn starch. Dissolve starch with a little milk; beat yolks and sugar, boil cream and stir ingredients as for any cake filling, only a little thicker. Blanch and chop fine ½ pound almonds; stir into cream. Put together like jelly cake while icing is soft. - Mrs. F. A. Carpenter.

Neapolitan Cake

Black part: 1 cup brown sugar, 2 eggs, ½ cup of butter, ½ cup molasses, ½ cup strong coffee, 2½ cups flour, 1 cup raisins, 1 of currants, a teaspoon each of soda, cinnamon and cloves, and ½ teaspoon of mace. White part: 2 cups sugar, ½ cup butter, 1 milk, 2¼ of flour, 1 corn starch, whites of 4 eggs, small teaspoon cream tartar. Make frosting of whites of 2 eggs to put between the layers.

- Mary E. Thompson.

Delicate Cake

Cream together ½ cup of butter and 2 cups of sugar. Add 1 cup of milk, 2½ cups of flour sifted with 1 teaspoonful of baking powder. Mix thoroughly, then add the whites of 4 eggs whipped to a stiff froth. Put these ingredients together with care, bake in 3 layers and put marshmallow filling between. Marshmallow filling: 1 pound pulverized sugar, 1 tablespoon (heaping) of granulated gelatine dissolved in ¾ cup of boiling water. Pour this over the sugar and beat ½ hour. Flavor to taste. Let stand until it commences to get solid, then spread on layers. - Mrs. J. C. Twitchell.

Caramel Filling For White Cake

Three-fourths cup of sugar, ½ cup of butter, 1 egg, the juice and half the grated rind of one lemon, 1 teaspoonful of nutmeg, ½ cup of boiling water. Cream the butter and sugar and beat in the egg, whipped light, add lemon and nutmeg, beat hard, then add water. Put in double boiler until the sauce is very hot, but not boiling. Stir constantly.

- Mrs. Granville.

Lemon Sauce

Two cups sugar (1 white and 1 brown), 1 cup milk, butter size of egg, 1 tablespoon each of lemon and vanilla, 1 cup finely cut citron, raisins and candied cherries. Boil sugar, milk and butter till almost candy. Just before taking off, stir in lemon, vanilla, citron, cherries and raisins. Put between layers of white cake. - Mrs. I. D. Roach.

Dried Apple Cake

One and a half cups dried (tart) apples, stewed, sweetened and run through a sieve, 1 cup sugar, 2½ cups flour, butter size of an egg. 1 teaspoon cinnamon, ½ teaspoon cloves, 2 small teaspoons soda dissolved in a little water, pinch of salt. Stir sugar and butter to a cream. Add warm apple sauce, flour and spices; beat well. Add soda, pour in pans, let stand 10 minutes, then bake. Put together with icing made by boiling ½ cup walnuts meats (broken) with the sugar. Flavor with almond. - Mary E. Thompson.

Icing

To 3 tablespoons rich cream add enough powdered sugar to spread well. Flavor with vanilla. Delicious, easily made, and never crumbles or breaks from cake. Is also a good fondant for candy. - Mrs. J. H. Anderson.

Apple Filling For Layer Cake

Grate 2 apples, rind and juice of 1 lemon, 1 egg, cup of sugar, small lump of butter, cook slowly.

- Mrs. C. H. Lee.

Icing

Beat whites of two eggs until stiff and pour over them a syrup made of 2 cups of sugar boiled in a little water until thick. Beat until smooth and white and spread over cookies and cakes. - Mrs. W. W. Bentley.