Cheese Cake

Crust - cream 1/2 cup sugar and 1 1/2 tablespoons butter; add one egg, 1/4 teaspoon baking powder, flavoring and enough flour to roll. Roll thin and line two pie pans or square cake pans. Cake - one pound cottage cheese creamed through sieve, one cup sugar, 1 tablespoon flour, yolks four eggs, one pint cream, stiffly beaten whites last. Vanilla. Bake until firm.

Leah Kahn, Seattle, Wash.

University of Washington.

Cream Puffs

1 cup hot water 1 cup pastry flour.

1/2 cup butter 4 eggs.

Heat the butter and water until the mixture boils. Add the flour all at once and beat thoroughly. Cook three to five minutes, until mixture clings to spoon and leaves sides of saucepan. When cool add the eggs, unbeaten, one at a time. Beat until thoroughly mixed. Drop by tablespoon on buttered baking sheets and bake in a moderate oven about forty-five minutes. (Be sure they are thoroughly done. Will be dry on outside.) Open at the side and fill with cream filling and dust with powdered sugar.

Cream Filling

1/3 cup flour 2 eggs.

1/8 teaspoon salt.

2 cups scalded milk.

7/8 cup sugar.

1 1/2 teaspoons butter.

1 teaspoon vanilla.

Moisten the flour with some of the cold milk. Add this to the hot milk. Cook fifteen minutes in double boiler, stirring constantly until thickened. Beat the eggs, sugar and salt together. Add to them the hot liquid and butter. Return to double boiler and cook until the egg thickens, stirring constantly. When cool add flavoring.

Charlotte Martin, Syracuse, N. Y. Syracuse University.

Fudge Cake

1 1/2 cups sugar.

1/2 cup chocolate dissolved in water 2 1/2 cups flour 1 cup nuts - cut fine.

1/2 cup butter.

3 egg yolks.

1 cup sweet milk.

2 1/2 teaspoons baking powder.

1 teaspoon vanilla.

3 egg whites, beaten light - added last.

Cream sugar and butter; add chocolate, egg yolks, milk and flour (sifted with baking powder). Fold in the chocolate, vanilla and beaten egg whites. Bake in buttered pan in moderate oven.

Elva Moore Christophersen, Rockford, Ill.

University of Illinois.

Chocolate Cake

Part I

3/4 cup grated chocolate.

1/2 cup strong coffee.

1/2 cup brown sugar.

Put in a saucepan and cook until thick. Cool.

Part II

1 cup brown sugar.

1/2 cup butter.

1/2 cup coffee.

2 eggs.

1 teaspoon soda.

1 teaspoon baking powder.

1 3/4 cups flour.

1 teaspoon vanilla.

Cream butter and sugar; add coffee, egg yolks and chocolate sauce (Part I). Add flour sifted with soda and baking powder, vanilla. Fold in stiffly beaten egg whites. Use mocha frosting between layers of cake.

J. Dickson, Toronto, Can. University of Toronto.

Butterless, Eggless, Milkless Cake

2 cups sugar (use brown if preferred) 1 teaspoon salt 1 teaspoon cinnamon 2/3 cup crisco, or meat drippings.

1 pound chopped raisins.

2 cups water.

1 teaspoon nutmeg.

1/2 teaspoon cloves.

1/2 teaspoon allspice.

Boil three minutes and cool. Add to this cold mixture.

4 cups flour sifted with 2 teaspoons baking powder.

1 teaspoon soda This makes a stiff batter. Instead of all raisins, 1/2 cup nuts may be substituted; if so, put them in with the flour after mixture is cool. Bake slowly for one and one-half hours.

Mary More, Berkeley, Calif. University of California.