"Breathes there a man with soul so dead, Who loves not new-baked ginger bread? Who, slipping through the kitchen door, On baking day, sees goodly store Of fragrant, umber-shadowed cake, And half-unconscious, does not break - A ragged chunk!"

Angel's Food Cake

Take the whites of ten eggs, a pinch of salt, one cup of flour, one cup of granulated sugar, and one teaspoon of almond flavoring. Sift the flour and sugar separately six times, then sift together. When the eggs are foaming, add one-half teaspoon of cream of tartar. Fold in the flour and sugar. Do not break the air bubbles. Do not grease the pan. Put paper in the bottom and dredge with flour. Bake in moderate oven thirty or forty minutes. Turn pan upside down and put cups under the corners when taken from the oven.

Caramel Cake

Two cups of sugar, one-half cup of butter (generous measure), one cup of sweet milk, three cups of flour and whites of four eggs. Sift three level teaspoons of baking powder into the flour. Cream butter and sugar, add the milk, then flour and baking powder. Beat thoroughly, then fold in lightly the whites of eggs beaten to a stiff froth. Bake in two sheets.

Caramel: Put one cup of granulated sugar in a saucepan. When melted and browned, add one cup of hot water and keep over the fire until dissolved, stirring as needed.

Caramel frosting for cake: Two cups white sugar, one-half cup of sweet milk, one level tablespoon of butter, and as much of the caramel as will make the desired color and flavor. It should not be too dark. Boil all together until it will drop thick from the spoon. Remove from the fire and beat until it is a thick creamy mass. If too thick to spread, add boiling water, a little at a time, until it will spread smoothly.

Chocolate Cake

Two cups of sugar, whites of five eggs, one-half a cup of butter, one cup of milk, three cups of flour, and two teaspoons of baking powder sifted in. Five tablespoons of grated chocolate and one teaspoon of vanilla. Sift the flour four times before measuring, then add the baking powder and sift again. Proceed to mix as other cakes and bake in two layers.

Spanish Chocolate Cake

Part I: Yolks of four eggs, one-half cup of butter creamed. Then add one cup of brown sugar, one-half cup of sweet milk, two heaping cups of flour, and sift in one teaspoon of soda.

Part II: One cup of brown sugar, one cup of grated chocolate, and one-half cup of sweet milk. Place over fire and melt but do not boil. When almost cold stir in part I. Add one-half teaspoon of baking powder. Bake.

Filling: Two cups of brown sugar, one-half cup of butter, and one-half cup of sweet milk. Boil ten minutes, and then beat until cold. Flavor with vanilla and spread between layers of cake and use as icing. L. F. S.

Chocolate Frosting

One cup of sugar, one-half cup of milk, small piece of butter. Boil this twenty minutes.. Take from stove and beat until it begins to thicken; then cream and add one teaspoon of vanilla. Grate two squares of sweet chocolate, set where it will melt, and spread over the other.