Dutch Apple Cake

Mix 1 cupful of scalded milk, 1/3 cupful butter, 1/3 cupful sugar, and 1/4 teaspoon salt. When luke warm add 1 yeast cake, 2 unbeaten eggs, and flour to make a stiff dough. Beat thoroughly, cover and let rise until the mixture has doubled its bulk. Spread in a buttered dripping pan as thinly as possible and brush over with melted butter. Pare 5 apples, in slices; press into the dough. Sprinkle with 1/4 cup sugar mixed with 1/2 teaspoon of cinnamon. Sprinkle with 2 tablespoons currants. Cover, let rise and bake in moderate oven 30 minutes. Cut in squares, serve hot with or without whipped cream. - Mrs. A. L. B.

Dutch Tea Cake

One-fourth pound butter, 1/2 pound sugar, 1/2 pound flour, 4 well beaten eggs. Cream butter and sugar; then add the flour. Add the well beaten yolks and then add the well beaten whites. Spread this mixture in a pan, thicker than for wafers. Cover top with chopped almonds, ground cinnamon and a little sugar. - Mrs. E. A. E.

Eggless Cake

One-half cup butter, 1 cup sugar, 1 cup sour milk, 2 cups flour, 1 cup chopped raisins, 1 teaspoon soda, 1 teaspoon cinnamon, 1/4 teaspoon cloves, 1/2 teaspoon nutmeg.

Egyptian Cake

One and one-half cups sugar, 1/2 cup butter, 3/4 cup chocolate dissolved in 4 1/2 tablespoons of hot water, 4 eggs well beaten; hold out a little more than 1 white for icing; 1/2 cup milk, 2 scant cups flour, 1 heaping teaspoon baking powder, vanilla. Cream butter and sugar; add eggs, then chocolate; beat very well; then add alternately milk and flour; vanilla. Icing: 1 cup sugar with water boiled until it threads; add to beaten whites. Flavor with mapleine and spread between layers with chopped nuts. - Miss McE.

Eggless Fruit Cake

One cup sugar, 1/2 cup butter, 1 cup sour milk, 2 cups flour, 1 teaspoon soda, 1 cup chopped raisins, 1/2 teaspoon cloves, nutmeg and cinnamon; almonds or citron. - Mrs. C. M. E.

Eggless Loaf Cake

One cup sugar mixed with butter the size of an egg, 1 cup sweet milk mixed with a level teaspoonful of soda, 2 cups flour, 1/2 cup crocolate, 1 teaspoonful cloves, cinnamon and allspice, 1 small cup raisins and 15 walnuts chopped fine. Bake in a slow oven 1 hour. Frosting: 2 cups brown sugar, 1/2 cup milk, with 4 drops vinegar added to milk. Add milk to sugar and when hot add butter. Stir constantly and remove when it forms a soft ball in cup of cold water. Then beat. - J. W. T.

Fairy Loaf Cake

Four eggs beaten separately, 1 1/4 cups granulated sugar, 3/4 cup butter, 1/2 cup sweet milk, 2 1/2 cups flour, 1 teaspoon cream tartar, 1/2 scant teaspoon soda and flavor to taste. Sift flour once, then measure, add soda and sift three times. Cream butter and sugar thoroughly. Beat yolks to a very stiff froth and stir in; whip whites to a foam; add cream tartar and whip until very stiff; add milk, then whites of eggs, then the flour and flavor; stir very hard. Divide the mixture in three portions, two small portions and one larger one; in one small portion add chocolate to taste; in the other small portion use Dr. Price's fruit coloring, pink (directions on bottle); drop the colored portions into the white portion of the cake. Put in slow oven at once. Will bake in 30 to 50 minutes. - A. A. D.