Substitute syrup for sugar in cake. One cup of syrup will take the place of one cup of sugar and 1/4 of a cup of liquid. In almost any cake recipe the syrup may be used for 1/2 of the sugar.

Layer Cake

1 Cup Rice Flour 1/2 Cup Corn Flour 1/2 Cup Barley Flour 3/4 Cup Sugar.

1 Cup Milk.

2 Egg Yolks.

1 Tablespoon Shortening.

2 Teaspoons Baking Powder 1 Teaspoon Vanilla.

Beat the egg yolks until thick. Add the sugar and cream; work in the shortening. Add the milk; sift in the dry ingredients, beat well. Bake in greased pans about twenty minutes. Makes three layers.

Sour Cream Cake

1 Cup Sour Cream 1 3/4 Cups Sugar 2 1/4 Cups Rice Flour 3 Eggs.

1 Heaping Teaspoon Baking Powder 1/2 Teaspoon Soda.

Lemon and Vanilla, mixed.

Beat whites very stiff, add yolks one at a time, then sugar, and stir; then cream and flour, with baking powder. Blend and bake in three large layers. Flavor with two parts of vanilla, to one of lemon.

Potato Flour Layer Cake

4 Eggs.

1 Cup Sugar.

1 Cup Potato Flour, scant.

Teaspoon Baking Powder 1 Teaspoon Vanilla.

Salt.

Beat eggs separately, about one minute; add 1/2 cup sugar to yolks and 1/2 cup sugar to whites and beat again about three minutes; then mix together; add potato flour, salt, baking powder and vanilla. Bake in moderate oven about 15 minutes in layers.

Easy Cake

1/2 Cup Purified Rice Bran 1/2 Cup Rice Flour 3/4 Cup Barley Flour 1 Cup Sugar.

3 Teaspoons Baking Powder 1 Egg.

1/4 Teaspoon Salt 5 Tablespoons Shortening.

Sift rice bran, the flours, baking powder and salt together. Break egg in cup, fill with milk and add to dry ingredients. Add melted shortening and any desired flavoring. This makes 9 cup cakes or two good layers.