Chocolate Cake

Cream one-half cup butter and one and one-half cups sugar. To this add the yolks of three eggs, three tablespoons of cocoa, one cup of water, two cups of flour. Then add the whites of three eggs which have been beaten for ten minutes. Flavor with vanilla, and mix in two teaspoons of Royal Baking Powder just before placing in oven. Two squares of chocolate may be used instead of the cocoa if preferred.

Filling. - One cup water, one-half cup sugar, two teaspoons corn-starch, two teaspoons cocoa. Flavor with vanilla. Cook and put between the layers, and ice the cake with plain white icing. - Mary Melrose.

A Rhyming Recipe

If fruit cake good you wish to make,

The rule below you safely take;

And following the same with care-

You may with confidence compare

With any that your friends may make.

Now for the formula of the cake:

One cup of butter scant you take,

In a good-sized dish the cake to make;

One pint of sugar brown and sweet,

Four eggs now add, be sure to beat;

One whole nutmeg after you grate,

One tablespoonful of cassia take,

Also of cloves three-fourths the same,

Now one cup of sour milk I must name,

Four cups of flour, sift several times;

This stiffens all and well combines;

Of currants and raisins take

One pound of each to make this cake;

One-quarter pound of citron sliced

Like shavings - thin and fine as dice,

The fruit add last, well floured white,

And then the cake will be all right.

A dessert spoon of soda add dry;

Remember not to heap it high.

Do not neglect to beat all well,

For in the eating this will tell,

And now I'm sure you know your lesson,

But, I will add, eat with discretion. - G. J. Partelow.

Chocolate Fudge Cake

One cup of sugar, one-half cup of butter, two eggs, one-half cup of milk, one and one-half teaspoons of Royal Baking Powder, two squares of unsweetened chocolate, one-half teaspoon vanilla. Bake in two layers.

Filling. - One and one-half cups of sugar, one-half cup of milk, two tablespoons butter. Make like fudge and spread between the layers, but do not ice top of cake.-

White And Brown Ribbon Cake

White and Brown. - Two cups of granulated sugar, three-fourths cup of butter, whites of six eggs, one cup of sweet milk, three and one-half cups of flour, two heaping teaspoonfuls of Royal Baking Powder, mix sugar and butter together, then add eggs well beaten, then milk and last the flour with baking powder, sifted several times in it, then take one-third of this mixture, and add enough cocoa to make dark as desired, flavor dark part with vanilla and light part with lemon. Bake in two square pans, putting light part on the bottom of pan and dark on the top. - Mrs. Fred Kivett.

Marshmallow Cake

Cake Part. - One cup of butter, two cups of sugar, one cup sweet milk, three cups flour, whites of five eggs, two teaspoons of Royal Baking Powder. Flavor with vanilla. Bake in two good sized cake pans.

Marshmallow Part. - Two tablespoons gelatin, dissolved in four tablespoons of boiling water. Let stand a few moments then add two cups pulverized sugar. Beat thirty minutes or until quite stiff. Flavor with vanilla and pour in buttered cake tin to mold. Use tin like cake is baked in.

Better make marshmallow day before, so it will be firm. When putting cake together, cake part must be cool. Use marshmallow for middle layer and frost as if it were cake.

Frosting Part. - Two cups granulated sugar, a little water; boil till it threads. Pour on the well-beaten whites of two eggs. Flavor with vanilla and color with fruit coloring if desired. - Mary Crawford.