Angel Cake

Whites of ii eggs, I 1-2 cups granulated sugar, 1 cup flour, 1 level teaspoon cream of tartar, 1 scant teaspoon vanilla. Beat the eggs very stiff, sift the flour and cream of tartar together 4 times, add the sugar lightly to the beaten eggs, then the flour gently and vanilla. Do not stop beating until the cake is in the pan, which must be one that has never been greased. Bake 40 minutes in a moderate oven. When done, invert the pan on 2 saucers so that the air will pass under and around them, and when cold cut around the edges with a knife and remove. Mrs. Buchanan.

Sunshine Cake

Yolks of 14 eggs, whites of 3, 4 tablespoons ice water, 1 1-4 cups sugar sifted 4 times, 1-2 teaspoon cream of tartar, 1-4 teaspoon soda, 1 cup flour 4 times sifted, pinch of salt, lemon extract. Beat the yolks about half, then add the ice water and beat until thick, add sugar, beat slightly, then the flour with which was sifted the cream tartar and soda. Lastly add the beaten whites of the eggs and flavoring.

Mrs. W. R. McMillan.

Moonshine Cake

Seven eggs, 1 cup sugar, 1-3 cup water, 1 cup of flour sifted 3 times with 3-4 teaspoon cream tartar, 1 teaspoon corn starch, pinch of salt. Boil the water and sugar to a thread, turn it into the well beaten whites of the eggs, stir until cool, add the beaten yolks and the flour. Bake in an ungreased pan for 40 minutes or more in a slow oven. Cool and remove as angel cake. Miss Robertson.

Bride's Cake

One scant cup butter, 3 cups sugar, 1 cup milk, whites of 12 eggs, 3 teaspoons baking powder, 1 cup corn starch, 3 cups sifted flour, flavoring. Cream the butter and sugar, add the milk, then the beaten whites, then sift together and gradually add the flour, corn starch and baking powder. Add the flavoring and beat all thoroughly. Put in a large buttered tin lined with buttered letter paper, and bake slowly in a moderate oven. This is a delicious fine grained cake. Cover the top with icing. Mrs. R. J. Baker.

Birthday Cake

Whites of 6 eggs, 1 1-2 cups sugar, 1-2 cup butter, 1-2 cup milk, 2 cups sifted flour, 1-4 cup corn starch, 1 teaspoon baking powder, flavoring. Beat the eggs, add the sugar, beat the butter separately until like cream, add it and beat well, then the milk, and the flour, corn starch and baking powder sifted together. Mrs. Tappendorf.

White Cake

One scant cup sugar, 1-3 cup butter, 1-2 cup milk, 2 scant cups sifted flour, 2 teaspoons baking powder, whites of 3 eggs. Cream the sugar, add the milk, then the flour and baking powder sifted together and last the stiffly beaten whites of 3 eggs. Mrs. S. H. Ross.

White Cake

One cup butter, 2 cups sugar, 1 cup milk, pinch of salt, 2 teaspoons baking powder, whites of 6 eggs, 2 cups flour, 1 cup corn starch, flavoring. Cream the butter and sugar, add the milk, flour, corn starch, baking powder and salt sifted together, flavoring, and lastly the well beaten whites of the eggs. If preferred use 2 more cups flour instead of the corn starch. A gold cake can be made by using the yolks.

Mrs. A. E. McLaren.