Chocolate Cake

1/2 Cup Fat 2-3 Cup Sugar.

1 Cup Syrup.

3 Eggs 3/4 Cup Milk.

1 Teaspoon Salt 1 1/8 Cups Rice Flour 1 7/8 Cups Barley Flour.

6 Teaspoons Baking Powder.

1 Teaspoon Cinnamon.

1 Teaspoon Vanilla.

2 Squares Chocolate.

Directions: Cream the fat, sugar, and egg yolk. Add the syrup and mix well. Add alternately the liquid and the dry ingredients sifted together. Add flavoring and the chocolate melted with a small portion of the syrup. Fold in well beaten egg white. Bake about one hour, starting in a moderate oven (350° F.). After 20 minutes raise the temperature somewhat (to 400° F.).

In place of the rice and barley flour 1 1/2 cups of buckwheat and 1/2 cup of ground rolled oats may be used.

Raisin Cake

1/4 Cup Shortening 3/4 Cup Brown Sugar 1/4 Cup Molasses.

1 Egg.

1 Teaspoon Soda.

1 Cup Sour Milk.

1 Cup Chopped Raisins 1 1/2 to 2 Cups Barley Flour.

2 Teaspoons Cinnamon 1/2 Teaspoon Nutmeg.

Cloves, sparingly.

Cream the shortening and sugar, add the eggs slightly beaten; stir the soda with the molasses, and add to the sugar mixture. Add the rest of the ingredients in the order named above.

Feather Cake

1 Cup Rice Flour 1/2 Cup Cornstarch.

1 Teaspoon Baking Powder.

1 Teaspoon Vanilla.

3 Eggs (whites beaten stiff)

Cream shortening and sugar and sift cornstarch and baking powder together.

Fruit Cake

1/2 Cup Corn Syrup 1/2 Cup Sugar 1-3 Cup Shortening - 3 tablespoonfuls 3/4 Cup Sour Milk.

1 Cup Raisins.

1 Cup Walnuts.

1 Teaspoon Soda.

1 Teaspoon Cinnamon 1/2 Teaspoon Cloves.

1/2 Teaspoon Nutmeg Pinch of Salt Barley Flour.

Cream sugar and shortening, add milk and enough flour to make medium batter. Add fruit last. Bake slowly one hour.

Potato Spice Cake

2 Tablespoons Oil or Melted Fat 1 Cup White Corn Syrup.

1 Egg 1/4 Teaspoon Salt.

1 Cup Dry Mashed Potatoes.

1 Cup Barley Flour 1/2 Cup Rice Flour.

4 Teaspoons Baking Powder.

1 Teaspoon Cinnamon 1/2 Teaspoon Allspice 1/4 Teaspoon Mace.

1/4 Teaspoon Cloves.

2 to 4 Tablespoons Water.

Beat the egg lightly and stir in the melted fat and the corn syrup. Add the mashed potatoes and the barley flour. Sift the spices and baking powder with the rice flour and stir into the first mixture.

Apple Sauce Cake

(No Eggs; no Milk) 3/4 Cup Juicy Apple Sauce 1/2 Cup Dark Sugar 1-3 Cup Corn Syrup 1 Teaspoon Shortening 1 Heaping Teaspoon Cocoa.

1 Teaspoon Soda, dissolved in the Apple.

Sauce 1 1/2 to 2 Cups Barley Flour.

2 Teaspoons Baking Powder Raisins or Currants Pinch of Salt Cinnamon and Cloves.

Mix like ordinary loaf cake. Bake in a moderate oven from 30 to 40 minutes.

Molasses Cake

1 Cup Buckwheat Flour 1 1/2 Cups Molasses 1 Cup Boiling Water 1 Cup Corn Flour 1 Cup Fat 1/4 Teaspoon Salt 1 Teaspoon Soda.

1 Teaspoon Ginger.

2 Eggs.

Cream the fat, add the molasses and the boiling water. Add sifted dry ingredients to the other. Add the eggs last. Bake the cake in a loaf or in a shallow pan in a moderate oven.

Apple Sauce Variation

To 2 cups of thick apple sauce, add 1 tablespoon of butter, 3 tablespoons corn syrup, and cinnamon as desired. Spread 1/2 inch thick over the pan. Pour the molasses cake batter over it and bake in a moderate oven. When the cake is done, turn it out of the pan so that the apple sauce will be on top. Cut in squares and serve warm.

Molasses Corn Cake

2 Cups Yellow Corn Meal 1/2 Cup Molasses 1/2 Cup Sugar.

1 Cup Sour Milk.

1 Cup Sweet Milk.

1 Cup Wheat Flour.

1 Teaspoon Salt 1 1/2 Teaspoons Soda.

2 Tablespoons Butter 1 Egg.

Mix corn meal, molasses, sugar, butter, salt, sweet and sour milk, in a double boiler. Set over boiling water and cook for about 10 minutes after the mixture has become hot. After it has cooled, add the wheat flour and soda thoroughly sifted together and the egg, well beaten. Bake in shallow tin.

Spice Cake

3/8 Cup Fat 2-3 Cup Sugar 1 Cup Syrup.

3 Eggs.

3/4 Cup Milk 1 Teaspoon Vanilla 1/2 Teaspoon Ginger 6 Teaspoons Baking Powder 1 Teaspoon Salt or 1/2 Teaspoon, according to the fat used) 1 Teaspoon Cinnamon 1/2 Teaspoon Cloves 1 Teaspoon Allspice 3 3/4 Cups Barley Flour 1 Cup Raisins.

Directions: Cream the fat, sugar and egg yolk. Add the syrup and mix well. Add alternately the liquid and the dry ingredients sifted together. Add the flavoring and fold in the well beaten egg whites. Bake for one hour in a moderate oven (350° F.). After 20 minutes raise the temperature somewhat (to 400° F.).

In place of the barley flour 1 cup of rice flour and 1 cup of buckwheat may be used.