Cream Chocolate Cake

2 cups of sugar, 4 tablespoonfuls of butter, 4 eggs, beaten separately, 1 cup of sweet milk, 3 cups of flour, 2 teaspoonfuls of baking powder.

Icing - 1 cup of sugar, and 1/2 cup of water boiled till it spins a thread. Stir this syrup slowly into the beaten white of 1 egg. Ice cake and then coat with melted chocolate. Mrs. W. S. Hoffman.

Cocoa Cake

3 egg yolks, 1 cup of sugar, 3 tablespoonfuls of cocoa, 1 cup of flour, 1 teaspoonful of baking pow-der, beaten whites of eggs, and 1 teaspoonful of vanilla.

Cocoa Icing

3 tablespoonfuls of cocoa, 2 tablespoonfuls of sugar (xxxx), small lump of but-ter, and 2 tablespoonfuls of hot coffee.

Mrs. David Greenebaum.

Cream Sponge

Take 8 eggs and sugar to balance them, then balance 4 eggs with flour. Separate the eggs and stand whites out to cool. Grate a lemon, keeping 1/2 for dough and the other 1/2 for on top. Beat the yolks until light, add sugar and beat, next flour and lemon. Beat the whites and stir in. Bake in a quick oven in 3 pans.

Filling

Let 1/2 pt. milk come to a boil and add 1 1/2 tablespoonfuls of sugar, 1 tablespoonful corn starch, 1 egg, dampen with milk, stir in boiling milk, spread on 2 lower layers, take the other 1/2 of lemon, sweeten and put on the top layer.

Mrs. D. Guy Hollinger.

Coffee Fruit Cake

Beat 1/2 lb. of butter to a cream, add 1 cup of brown sugar, dissolve a teaspoonful of baking powder in 2 tablespoonfuls of molasses, add this to the sugar mixture, then add 1 teaspoonful allspice, 1 egg well beaten, 1 tablespoonful of cinnamon, 1 grated nut-meg. Mix 1/4 lb. cleaned currants, (measure 3 cups) take sufficient flour, flour the fruit, add 1/2 pt. of warm coffee to the sugar mixture, then add the flour, beat until smooth, add the fruit, pour into well greased pans and bake slowly for 2 or 3 hours in a moderate oven. Mrs. J. Wm. Doxey.

Coffee Cake

4 eggs, 2 cups brown sugar, 1 cup Orleans mo-lasses, 1 cup butter, 1 cup strong cold coffee, 5 cups flour, 1 cup each raisins and citron, 1 teaspoon-ful of cinnamon, 1 teaspoonful of ground cloves, 1/4 of a nutmeg, a rounding teaspoonful of soda, same of baking powder, dredge fruit with flour, bake 1 hour. This makes 1 large cake, and improves with age. Mrs. D. A. Frommeyer.

Cocoanut Loaf Cake

1 cup butter, 3 cups sugar, 4 cups flour, 1 cup sweet milk, 3 teaspoonfuls of baking powder, whites of 6 eggs, 1 grated cocoanut; cocoanut must be dried before using.

Miss Sallie Winebrenner.

Cocoanut Cake

4 eggs, 2 cups of sugar, beat till light; 1 cup of sweet milk, 1/2 cup of butter and lard, 4 teaspoonfuls of baking powder, pinch of salt, 2 1/2 cups of flour. This will make 3 nice layers.

Mrs. Mary M. Wise.

Cocoanut Cake

3 cups sugar, 1 cup butter, 5 eggs beaten separate-ly, 1 cup sweet milk, 4 cups flour, 3 teaspoonfuls baking powder, 1/2 grated cocoanut, flavor with rose water. Bake in layers.