Cream 1/2 cup butter well and add 1 cup sugar, then the yolks of 2 eggs, well beaten. Mix 1 1/2 cups flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Add flour and 1/2 cup milk, alternately, then last of all fold in the whites of the eggs, which have been well beaten.

For spice cake add 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons allspice, and 1 of cloves.

For chocolate, 2 squares of chocolate (melted) and about 1/4 cup less of flour.

Variation I

Cream together 1 cup sugar and 5 tablespoons butter, add 2 beaten eggs, and place in a cup, fill with sweet milk, and 1 1/2 cups flour, in which 2 teaspoons of baking powder have been sifted; flavor to taste. When thoroughly mixed, beat for 10 minutes, and bake. - Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111.

Variation II

Cream together 2 small cups sugar and 1/2 cup butter, add 4 beaten eggs, 1 cup milk, 3 1/2 cups of flour, in which a teaspoon of baking powder has been sifted; flavor to taste. Bake. - Mrs. A. E. Rouland, 506 S. 4th Ave., Maywood, 111.

Variation III

Cream together 1/2 cup shortening, butter preferred, and 1 cup sugar; add 2 beaten eggs, 1 cup milk and enough flour to make a batter, sifted with 2 teaspoons of baking powder. - Mrs. Frank R. Webber, 1001 S. 7th Ave., Maywood, 111.

Variation IV

Lay a paper in the mixing dish and put all the dry ingredients into your sifter. Sift on to the paper and take up the paper and pour back into the sifter. Repeat the process several times, and the last time sift into the dish. - Mrs. E. J. McGraff, 315 S. 5th Ave., Maywood, 111.