Coffee Cake!

3 teacups of light bread sponge, 2/3 teacup of sugar, butter size of an egg. Let rise all day; at night roll thin and put into pans. In the morning spread with butter, and sprinkle sugar and cinnamon on top. Bake in slow oven. - Mrs. A. Morgan, 429 19th Ave., Maywood, 111.

Cold Water Cake

Cream together 3/4 cup butter, or any shortening, and 1 cup sugar; add 3/4 cup cold water, 2 cups flour, 2 teaspoons soda in the flour, 2 eggs, 1 cup fruit, 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon of cinnamon. Bake in a slow oven. - Mrs. C. A. Lovell, Gross Point, 111.

Corn Starch Cake

1/2 cup sweet milk. Cream 1 cup butter and 1/4 lb. sugar together, mix 3/4 cup corn starch with milk and add, then add whites of 4 eggs, beaten stiff; next 1 cup flour, in which 2 teaspoons of baking powder has been sifted, add vanilla or lemon flavoring, put in well-greased mould and bake. If after greasing the cake tin a little flour is dusted over it, it will prevent the cake from sticking to tin. - Mrs. Max Aiken, Hubbard Woods, 111.

Dark Secret

1 cup sugar, 1 cup dates, cut fine, 1 cup walnuts, chopped, 3 eggs, 1 tablespoon flour. Bake in coffee cake tins. When cake is cold break into pieces, cover with 1 sliced banana and 1 orange. Put whipped cream over all. - Mrs. Klug, 25 N. 5th Ave., M'aywood, 111.

Economy Cake

1 tablespoon butter, 1 scant cup sugar, 1 egg, 1 1/2 cups flour, scant 3/4 cup sweet milk, 1 teaspoon baking powder. Cream the butter and sugar; add the egg, well beaten; then add balance. Flavor with lemon, vanilla or cinnamon. Extra good with 3/4 cup currants or raisins, or 1 cup chopped nut meats added. Bake in a loaf. - Mrs. Wm. P. Williams, 4463 Wood-lawn Ave., Chicago, 111.

Farina Cake

Beat 5 eggs separate; add 1 1/2 cups sugar, 1 3/4 cups farina, 1 teaspoon of baking powder. Spread with cream and bake in 2 layers. - Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

Eggless Cake

Cream together 1 cup brown sugar, 1 tablespoon butter, 1 cup buttermilk, 1 teaspoon vanilla, 1 teaspoon soda, 2 teaspoons cocoa, flour to mix a little stiffer than layer cake. - Mrs. C. A. Kramer, Argo, 111.

Fig Cake

Rub together 1/2 cup sugar and 1/2 cup shortening; add 1/2 cup sour milk, 1/2 teaspoon soda, a little salt, 3/4 cup oatmeal, mixed in flour; make into dough. Take half the dough, roll out and put on bottom of pan, then spread with figs or other fruit. roll remainder of dough and put on top, and cook until done. - Mrs. D. A. Dawson, Hollywood, 111.

Five Minute Cake

Mix together whites of 2 eggs, 1/4 cup butter, 1/2 cup cold water, a little salt, 1 1/2 cups flour, 2 teaspoons cream tartar, 1 teaspoon of soda; flavor. Put all in a dish together and beat for 5 minutes, then bake. - Mrs. Lee Cardinal, Bellwood, 111.

Fruit Cake

Cream together 1 cup of butter and 3 of brown sugar; add 1/2 cup molasses, 1/2 teaspoon of cloves, 2 of cinnamon, 1 of mace, 1 of nutmeg, 1/2 cup cold coffee, 1/2 cup jelly, 1 teaspoon of soda with 1 cup of sour milk, 2 teaspoons of baking powder sifted in 5 cups of flour. Flour well 4 cups of seeded raisins, 2 of currants, 1 of cut dates, adding 1/2 teaspoon of baking powder. Add 2 chopped apples and 2 eggs. Bake in papered pans, putting first a layer of batter, next one of figs, citron, orange, and lemon peel, etc. Bake from 2 1/2 to 3 hrs. in a moderate oven. - Mrs. M. Kronenbitter, 1003 S. 6th Ave., Maywood, 111.