Velvet Cake

1/2 cupful of butter

1 1/2 cupfuls of powdered sugar

1 cupful of water

1/2 cupful of cornstarch

1 1/2 cupfuls of flour

3 level teaspoonfuls of baking powder

5 whites of eggs

Beat the butter to a cream; add gradually the sugar. Add the flavoring and then the water and flour, sifted with the baking powder, alternately. Beat five minutes, and stir in carefully the well-beaten whites. Bake in a round pan with a center tube, in a moderate oven, for at least one hour. When cold, ice with boiled icing and sprinkle thickly with chopped candied cherries.

Chocolate Macaroons

4 whites of eggs

1/2 pound of powdered sugar

2 ounces of grated chocolate

Beat the whites of the eggs to a stiff froth; then sift and stir in the sugar carefully and quickly, and then the chocolate. Drop by teaspoonfuls on waxed paper in the bottom of a baking pan, and bake in a moderately quick oven until crisp - about ten minutes.

French Mocha Cake

3 eggs

1 cupful of powdered sugar

1 cupful of flour

1 teaspoonful of baking powder

1 tablespoonful of lemon juice

Separate the eggs; beat the yolks and sugar until very light, add the whites, well beaten, and then the lemon juice, baking powder and flour sifted together. Add a teaspoonful of Mocha flavoring, and bake in two layers. When cold, put them together with a half pint of marshmallow whip, flavored with two tablespoonfuls of black coffee. Dust the top with powdered sugar, and send to the table.

Silver Cake

1/2 pound of butter

1 1/2 cupfuls of sugar

3 cupfuls of pastry flour

4 level teaspoonfuls of baking powder

1 cupful of milk

5 whites of eggs

Beat the butter to a cream, add the sugar, then the milk. Sift the baking powder and flour, and beat them into the other mixture. Stir in the well-beaten whites of the eggs, and turn at once into a cake tin. Bake in a moderate oven about three-quarters of an hour.

Gold Cake

1/2 cupful of butter

2 1/2 cupfuls of flour

1 1/2 cupfuls of sugar

3 level teaspoonfuls of baking powder

1 cupful of milk

5 yolks of eggs

Beat the butter to a cream, add the sugar, and then the yolks; beat for fifteen minutes, then add the milk and flour alternately. At last beat thoroughly, add a teaspoonful of vanilla, and bake in a loaf cake pan, in a moderate oven, three-quarters of an hour.

Sour Cream Cake

1 cupful of thick sour cream

2 cupfuls of sugar

3 cupfuls of flour

4 eggs

1 level teaspoonful of baking soda

1 teaspoonful of baking powder

Add the sugar to the cream, and when dissolved, add the baking soda, moistened in a little water. Add this to the well-beaten eggs. Sift the baking powder and flour together, stir them in. At last give a thorough beating. Bake in a moderate oven three-quarters of an hour.