Minnehaha Cake

1/2 cupful of butter,

1 1/2 cupfuls of sugar,

White sof six, or three whole eggs,

1 cupful of sweet milk, 2 1/2 cupfuls of flour,

2teaspoonfuls of baking powder, Bake in three layers.

Filling

One cupful sugar and four table-spoonfuls water boiled till clear. Stir quickly into it the beaten white of one egg, and add one-half cupful raisins seeded and chopped fine, and one-half cupful chopped hickory nut meats.

Mrs. H. M. Johnson.

Cake With Almond Filling

4 eggs,

3cupfuls of flour, 2 cupfuls of sugar,

1 cupful of milk,

3/4 cupful of butter,

2teaspoonfuls of cream tartar, 1 teaspoonfnl of soda.

Beat eggs; cream butter and sugar; sift cream of tartar into flour, and dissolve soda in the milk. Bake in eight thin layers.

Filling

Blanch and chop finely one lb. of almonds, mix with one teacupful sugar, the beaten yolks of two eggs, and one-half pt. thick sour cream. Lastly add whites of eggs beaten to thick froth with vanilla to taste. This cake is better the second day, and keeps nicely for a week.

Miss Perry, Monterey.

Caramel Cake

1 cupful sugar, fine crushed, 1/2 cupful each butter and milk,

2cupfuls flour,

1 1/2teaspoonfuls of baking powder (not too full), 5 whites of eggs.

Cream sugar and butter thoroughly, add milk, then one cupful of flour, then eggs and remainder of flour. Flavor with vanilla and lemon or a little sherry wine.

Filling

Boil two cupfuls brown sugar or part maple syrup and one cupful sweet cream, (thin) until you can roll it in the fingers when dropped in water. Pour in a dish, add a tea-spoonful of butter and beat until it is a light brown; flavor with vanilla. Place between two layers of cake and ice top with the boiled icing.

Mrs. G. B. Richmond.

French Cream Cake

3 eggs, 1 cupful sugar. 1 1/2 cupfuls flour,

2teaspoonfuls baking powder,

3tablespoonfuls water.

Beat sugar and eggs together, mix flour and baking powder and add to the above, then water. Bake in two pie tins making two cakes.

Cream Filling: -

Take nearly a pt. of milk, heat, and when nearly boiling add two small tablespoonfuls corn starch wet with little cold milk, two eggs beaten with cupful sugar; cook and stir it all the time until it thickens enough to drop from a spoon without running. Remove from stove, add half teacupful melted butter; when cool add two tablespoonfuls vanilla. Turn out cakes on moulding board and split with sharp knife; spread cream between each cake. If you want but one cake the rest will make a jelly roll; otherwise it makes twocakes. Take half the recipe for filling when only one cake is split.

Mrs. G. P. Kellogg.

Cream Walnut Cake

1 1/2 cupfuls sugar,

1/2 cupful each butter and sweet milk,

2 cupfuls flour,

2 teaspoonfuls baking powder,

1 teaspoonful vanilla.

Whites of six eggs. Beat butter and sugar to a cream, add milk, then flour with baking powder thoroughly mixed; then whites of eggs beaten to stiff froth. Bake in three layers. Put togeth-er with icing, a thick layer of walnut meats between the layers, also on top. A teaspoonful of thick sweet cream greatly improves the icing.

Mrs. E. Maguire.