Silver Cake

2 cupfuls white sugar.

1/2 cupful butter.

8 eggs (whites only). 2 1/2 cupfuls flour.

1 teaspoonful cream of tartar, 3/4 cupful milk.

1/2 teaspoonful soda. A little rose water.

Cream the butter and sugar, and mix in order. Bake in a moderately hot oven.

Make "Gold Cake " the same day, or, see "To Use the Yolks of Eggs."

Washington Cake

1 cupful butter. 3 cupfuls sugar.

5 eggs (yolks and whites separate). 1 cupful milk. 1 teaspoonful soda, dissolved.

1 lemon, juice and grated rind.

4 cupfuls flour.

Mix in order, beating the eggs light, and reserving thd whites to mix in alternately with the flour, which should be stirred in as lightly as possible.

(Use sour milk if you choose, and omit the lemon juice.)

Bake in a moderately hot oven.

Makes two loaves.

Citron Cake

1 cupful butter. 2 cupfuls sugar.

3 eggs (beaten light).

1 cupful milk.

1 teaspoonful soda, dissolved.

2 teaspoonfuls cream of tartar.

4 1/2 cupfuls flour.

1 small nutmeg, grated.

4 ounces citron, sliced thin.

Mix in order, rubbing the citron through a part of the flour before adding it. Bake at once in a rather hot oven.

Makes two large loaves.

Lemon Loaf Cake

3/4 cupful butter. 2 1/2 cupfuls of white sugar. 3 eggs (yolks and whites separate).

1 cupful milk.

1 1/2 teaspoonfuls soda.

4 cupfuls flour.

2 lemons.

Mix in order. Beat eggs light. Use both juice and rind of lemons. Bake in a rather hot oven. Makes two loaves.

Fruit Or Wedding Cake

1 pound butter (scant). 1 pound brown sugar.

1/4 tablespoonful grated nut-meg.

1 1/2 tablespoonfuls cinnamon.

1/2 tablespoonful cloves.

1/2 tablespoonful mace.

1 cupful N. O. molasses.

1 pound flour.

4 pounds raisins (stoned).

2pounds currants (washed). 4 pound citron (sliced).

1 small cupful brandy.

Cream the butter and sugar. Add the spice and yolks of the eggs (beaten light) and the molasses. Reserve a little of the flour in which to rub the fruit, and stir in the rest alternately with the beaten whites. Just before adding the fruit and brandy, dip out a little of the batter to spread over the top of the cake, when in the pan, ready to bake. This will give a smooth surface for frosting.

Line the pan with several thicknesses of paper buttered, and put paper over the top when it begins to brown. Bake in a slow oven two or three hours, keeping the heat steady. Watch it closely. When cold, frost it handsomely. It will keep a long time.

Chodwell Cake

1 cupful butter.

3 cupfuls sugar.

5 eggs (beaten light). 1 cupful milk.

1 teaspoonful soda. 4 cupfuls flour.

1 pound raisins, stoned.

1 pound currants (washed and dried).

1/2 pound citron, cut in slips.

1 teaspoonful cloves. 1/2 teaspoonful nutmeg.

2teaspoonfuls cinnamon.

Mix in order, reserving a part of the flour to scatter over the fruit before stirring it in. Bake slowly in a moderate oven, watching it carefully.

Makes two large loaves.

Coffee Cake

1 cupful brown sugar.

1 full cupful butter.

1 egg (beaten light).

1 cupful molasses.

1 teaspoonful soda (dry).

1 cupful strong coffee (cold).

4 1/2 light cupfuls flour.

1 cupful raisins stoned.

1 cupful currants. 1 teaspoonful cloves. 1 teaspoonful cinnamon. 1 teaspoonful mace. 1 teaspoonful allspice. 1 teaspoonful ginger. A very little nutmeg.

Mix in order, dissolving the soda in the molasses before adding it, and reserving one cupful of flour in which to rub the raisins and currants before putting in. Beat well,

and bake at once in a moderate oven about one hour, taking care not to let it burn.

Makes two large loaves. If frosted, it will keep fresh a long time.

Angel Cake

1 scant cupful flour. 1 teaspoonful cream of tar-tar. 11 eggs (whites only).

11/2 cupfuls finest granulated sugar.

2 teaspoonfuls vanilla.

Pastry flour is the best to use. Put the cream of tartar with the flour, and sift it ten times. Beat the whites of the eggs in a large bowl till you can turn the bowl upside down without spilling them. Then beat in lightly the sugar, vanilla and sifted flour. Pour into an ungreased pan, without paper. Bake in a quick oven. When the cake is done, turn the pan upside down, and leave it resting on the edges supported by sticks until the cake partly cools. If you leave it too long it will be spoiled. Turn it out and ice the bottom with "Boiled Frosting."