Chocolate Filling

One cup sugar, one cup milk, one egg, one-half cake chocolate; grate the chocolate and beat with the other ingredients; place over fire and stir often until it thickens.

Rolled Jelly Cakes

Four eggs, beat one at a time into one cup of sugar, one and one-half cups of Sperry flour, one-half teaspoonful Folger's Golden Gate baking powder, one tablespoonful water.

Jelly Cake

One and one-half cups sugar; one-half cup butter, one-half cup milk, two and one-half cups Sperry flour, three eggs (yolks and whites beaten separately), two teaspoons Folger's Golden Gate baking powder. Jelly - One cup sugar, one egg, rind and juice of one and one-half lemons, one tablespoonful water, one teaspoonful Sperry flour; put in double boiler; let come to boil.

Sugar Cookies

Two cups sugar, one cup butter, five cups Sperry flour, one cup milk, two eggs, one teaspoonful Folger's Golden Gate baking powder; flavor with nutmeg.

Miss Bryant.

Cup Cake

One and one-half cups sugar, one-half cup butter, one-half cup milk, two cups Sperry flour, two teaspoons Folger's Golden Gate baking powder; cream butter and sugar; beat eggs separately; pour in milk, then flour and flavoring.

Walnut Wafers

Two eggs, little salt, one cup brown sugar, one cup chopped walnuts; mix with two tablespoons Sperry flour; add only enough flour to have mixture drop easily from the spoon, on buttered tins; bake five minutes.

Mrs. Bradly.

Afternoon Tea Cake

Beat two eggs and stir into them one cupful of white and brown sugar mixed, then four tablespoonfuls of sifted Sperry flour, a pinch of salt, and a teaspoonful of Folger's Golden Gate vanilla. Beat thoroughly and add a cupful of English walnuts, chopped fine. Drop the dough by the teaspoonful into buttered pans, allowing three inches for the cakes to spread.

Miss Charlotte Weir.

Cream Almond Cake

One cup butter, two cups sugar, one cup milk, one cup cornstarch, two cups Sperry flour, two level teaspoons Folger's Golden Gate baking powder, five egg whites, one-half tea-spoon Folger's Golden Gate almond extract. Cream the butter, add gradually the sugar and almond. Sift thoroughly the flour, cornstarch and baking powder, and add alternately with the milk to the first mixture. Beat the egg whites until stiff, add and beat vigorously. This quantity makes two loaves.

Mrs. Charlotte Weir.

White Cake

Whites of eight eggs, two cupfuls of sugar, three-fourths of a cup of butter, one of sour cream, four of Sperry flour, two teaspoonfuls of Folger's Golden Gate baking powder.

Mrs. Belle B. Chrisman.

Angels Food

Whites of twelve eggs, two teacups of sugar, one teacup of Sperry flour, one teaspoonful of cream of tartar.

Mrs. Belle B. Chrisman.

Cream Meringues

Beat the whites of seven eggs until stiff and dry; add slowly two-thirds of a pound of sugar and continue beating, then cut and fold one-third of a pound of sugar; continue beating, shape through a pastry tube; bake on paper over a wet board about 40 minutes.

Mrs. Belle B. Chrisman.