Devil's Food Cake

Two cups of brown sugar, one-half cup butter, one teaspoon of soda, dissolved in one-half cup sour milk, three-fourths cup chocolate, grated and dissolved in one-half cup boiling water, three cups of flour and two eggs. Ice with chocolate or white icing. - Mrs. Evert Adams.

Six Minute Cake

Break the whites of two eggs in a cup, fill to one-half with soft butter, fill to top with sweet milk. Sift together three times one cup sugar, one and one-half cups flour, one and one-half teaspoons of baking powder. Put all together and stir six minutes. Bake carefully.-Mrs. W. H. Robinson.

Hickory Nut Cake

Two cups sugar, one-half cup butter, whites of five eggs, three cups flour, one cup milk, one cup nuts, three teaspoons Royal Baking Powder and cream butter and sugar, add milk, flour and baking powder and eggs well beaten; add nuts last. Bake in layers and put together with nuts and caramel.

Cocoa Nut Cream Cake

Two cups sugar, three-fourths cup butter, creamed, yolks of three eggs, one cup of milk, three cups flour, two teaspoons Royal Baking Powder, beaten whites of the eggs, one-half teaspoon vanilla. - Mrs. Schoeneman.

Mocha Cake

Two eggs, beaten light; one cup sugar beaten slowly into the eggs. Put one teaspoon cream of tartar and one-half teaspoon soda into one-half cup flour. Sift together several times. Add one-half cup boiling milk, into which has been melted one tablespoonful of butter. Add a pinch of salt and flavoring.

Filling. - One-fourth cup butter, creamed with one heaping cupful of powdered sugar. Two teaspoons strong coffee, two teaspoons of cocoa. One teaspoon vanilla. Beat thoroughly and spread. - Mrs. F. H. Enderson, Chicago.

Nut Cake

A cup of butter, two of sugar, three of flour, one sweet milk, whites of seven and yolks of two eggs, a teaspoon soda, two of cream of tartar, one pint nut meats, rolled and sprinkled with flour. Beat the whites to a stiff froth.

Plum Cake

One cup sugar, half cup butter, two and one-half cups flour, one cup raisins, one egg, one cup sour milk, one teaspoonful each soda, cin-namon, cloves, nutmeg, and extract of lemon. - Mrs. A. D. Nash.

Sponge Cake

Four eggs, two cups sugar, three-fourths cup hot water, two cups flour, one teaspoon Royal Baking Powder. Cream yolks of eggs and sugar, gradually add water and flour, then whites of eggs, beaten stiff. Flavor with vanilla. Bake in moderate oven. - Mrs. W. H. Robinson.

Rolled Jelly Cake

Three eggs, one cup of sugar, one cup of flour, one teaspoon Royal Baking Powder, if too thick, thin with a little sweet milk. Bake in dripping pan and spread with jelly and roll. - Mrs. Fred Kivett.

Two Egg Cake

One and one-half cups of sugar, whites of two eggs, one-half cup butter, two teaspoons Royal Baking Powder, one cup of milk or water, one teaspoon of vanilla. Butter and sugar creamed together, whip eggs, put powder in flour, add milk, and enough flour to make stiff.

Scripture Cake

Kings, chapter IV, verse 22, four and a half cups; Judges,chapter V, verse 25, one cup; Judges, chapter IV, verse 19, one-half cup; Jeremiah, chapter VI, verse 20, two cups; Nahum, chapter III, verse 12, two cups; Numbers, chapter XVII, verse 8, two cups; First Samuel, chapter XXX, verse 12, two cups; First Samuel, chapter XIV, verse 25, two tablespoonfuls; Amos, chapter IV, verse 5, two teaspoonfuls; Jeremiah, chapter XVII, verse 11, six teaspoonfuls; a pinch of Leviticus, chapter 11, verse 13; season to taste with 11 Chronicles, chapter IX, verse 19.