Lady Baltimore Cake

Cream 1/2 lb. butter and 1 lb. of sugar, add the beaten yolks of 8 eggs, and 1/2 pt. of milk, then add 1 lb. of flour in which has been sifted 4 teaspoonfuls of baking powder. Lastly add the beaten whites. Flavor with almond or vanilla extract and bake in layers in a quick oven.

Marshmallow Cake

2 1/2 cups pulverized sugar, two-thirds cup butter, 2 rounded teaspoonfuls of baking powder, whites of 5 eggs, 1 cup milk, 2 1/2 cups flour, flavor with almond. Cream butter, add sugar and unbeaten whites, beat 10 or 15 minutes, until light, add 1/2 milk and 1/2 flour and then remaining milk and flour. Use white boiled icing, adding halves of English walnuts on top. Mrs. Frank Frysinger.

Lemon Cake

3/4 cup butter, 2 cups sugar, 4 eggs, 1 cup milk, 2 teaspoonfuls baking powder sifted with 2 1/2 cups flour. Flavor with lemon juice.

Lemon Icing

Stir the yolks of 2 eggs, add lump of butter the size of a walnut, grated rind and juice of 1 lemon and almost 1 pound of powdered sugar. Stir all together briskly and spread between the layers and on top of the cake. One-half a large orange may be used if orange cake is preferred.

Miss Emily Young.

Marshmallow Cake

2 1/2 cups flour, 3/4 cup butter, 2 1/2 cups pulverized sugar, 1 cup sweet milk, 2 teaspoonfuls baking pow-der, the whites of 5 eggs well beaten.

Mrs. D. L. Slagle.

Marble Layer Cake

Light Part

1 cup of white sugar, 1/2 cup butter, 1/2 cup milk, whites of 3 eggs, 1 teaspoonful of cream tartar, 1/2 teaspoonful soda, 2 cups of flour.

Dark Part

1/2 cup of brown sugar, 1/4 cup of mo-lasses, 1/4 cup milk, a half of nutmeg, 1 teaspoonful of cinnamon, 1/2 teaspoonful allspice, 1/2 teaspoonful soda 1 teaspoonful cream tartar, 2 cups of flour, and yolks of 3 eggs. Mrs. Bortner.

Marble Cake

Dark Part

1/2 cup of baking molasses, 1/2 cup butter, 1/2 cup brown sugar, yolks 2 eggs, 1/2 cup thick milk, 1 teaspoonful soda, 1 teaspoonful each cloves and cinnamon.

White Part

1/2 cup butter, whites 2 eggs, 1/2 cup sweet milk, 1 cup sugar, 2 1/2 cups flour, 1 teaspoonful baking powder.

Mrs. Henry Zouck.

Marbled Cake

For the white part take 1 1/2 cups of white sugar, 1/2cup of butter, 1/2 cup of sweet milk, 2 1/2 cups of flour, 1/2 teaspoonful of soda, 1 teaspoonful of cream of tartar, the whites of 4 eggs, and flavor with lemon extract or nutmeg.

Colored Part

1 1/2 cups brown sugar, 1/2 cup of butter, 1/2 cup sweet milk, 1/2 cup of molasses, yolks of 4 eggs, 1 teaspoonful of soda, 2 teaspoonfuls of cream of tartar, 2 1/2 cups of flour, season with cinna-mon, nutmeg, and cloves. With a spoon drop the two batters alternately into the baking dish.

Mrs. Susan Eyster.

Angel Food Cake

Take the whites of 9 eggs; pinch of salt; 1 1/4 cups granulated sugar, sifted; 1 cup flour sifted three times; 1/2 teaspoonful cream of tartar, 1/2 teaspoonful vanilla or almond extract. Sift, measure and set aside sugar and flour. Add pinch of salt to eggs and whip to foam, add cream of tartar and whip until very stiff, add sugar and flavoring and fold in, then flour folded in lightly. Will bake in 35 or 40 minutes. Do not grease pan.

Mrs. Arno M. Pfaff.