One egg, 3/4 cup sugar, 1 cup flour, 1 teaspoon baking powder, butter size of egg (half beef drippings or lard may be used), vanilla, pinch of salt, milk to make a soft batter. Cream butter, sugar and egg; add flour and baking powder, sifted together. This makes 2 small-sized layers, rather thick. Frosting: 4 tablespoonfuls powdered sugar, 2 1/2 tablespoonfuls Ghirardelli's ground chocolate, milk to make a stiff paste, about 1 1/2 tablespoonfuls vanilla. Spread on the layers immediately upon removal from oven, as the cake must be hot to make the frosting melt. - L. L. P.
One, Two, Three, Four Cake - One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 2 level teaspoons yeast powder, 1 teaspoon flavoring. For chocolate cake add 2 teaspoonfuls chocolate. Chocolate filling: 10 cents sweet butter an inch thick, 1 1/2 cups powdered sugar (rolled); beat well; 4 tablespoons ground chocolate; enough boiling water to dissolve; yolks 2 eggs; teaspoon vanilla. - Mrs. E. J. R.
One scant cup sugar put into the sifter with 1 cup of unsifted flour; 1 heaping teaspoonful baking powder; sift all together in a mixing dish; break into it 3 eggs (unbeaten); 3 tablespoonfuls melted butter and 3 tablespoonfuls of milk; flavor to suit taste. Stir all well together and bake in a moderate overi. - Mrs. E. F. G.
One-half cup butter, 1 cup sugar, 2 eggs, 1/2 cup milk, 2 cups flour, 1/2 teaspoon soda, 1 teaspoon cream tartar, rind of 1 orange. Mix in the order given. Make in 2 pans. Put the grated rind of the orange in the cake. Stir powdered sugar into the orange juice until quite thick and spread it between the cakes when cool. This recipe can also be used for cup cakes, using the filling to put on top as icing. It is very good. - Mrs. J. McC.
Two cups sugar, 2 1/2 cups flour, 1/2 cup water, 5 eggs, the grated rind and juice of 1 orange, 1 teaspoonful yeast powder. Reserve whites of 2 eggs for soft frosting. Beat the; eggs together, add sugar, beat again, put in the orange, then the water and then sift in flour and baking powder. Bake in 2 flat pans for 20 minutes. Icing: Beat whites of the 2 eggs with grated rind and juice of 1 orange, 2 cups powdered sugar. Beat until stiff.
One-half cup butter, 1 cup granulated sugar, 3 eggs (using only white of 2 and 1 whole one well beaten), 1/2 cup sweet milk, 1 1/2 cups sifted flour, 1 teaspoon baking powder, 1 teaspoon orange extract. Bake in 2 layers, coloring the last layer with a little red fruit coloring to make it a deep pink. When cold add the following filling: Juice of 3 oranges, well beaten yolks of 2 eggs, 1/2 coffee cup of granulated sugar, 1 tablespoon of cornstarch wet in a little cold water and a pinch of salt. Boil in double boiler and when removed from fire add a little orange coloring paste. Cool before spreading between layers. Frosting for same: 1 1/3 cupfuls granulated sugar, 1/2 cup sweet milk. Boil until it forms in threads from spoon. Have a little orange coloring and orange flavoring in a bowl. Pour in boiled frosting and stir until it begins to thicken, taking care not to have it too thick before spreading on the cake. The cake must be cold. Let the frosting run over the cake. It will make a pretty cake if care be taken with the frosting. Have pink layer at bottom of cake. - B. B.