Maple Layer Cake

Make the above layer cake. For a filling take two cupfuls of maple sugar (shaved), add one cupful of water and boil until it waxes when dropped in cold water. Remove from the fire and add two teaspoonfuls of butter; stir speedily and put between the layers. A delicious cake.

Mrs. J. Aden.

Marshmallow Cake

Cream together one tablespoonful of butter and one-half cupful of sugar, add the yolk of one egg, then one cupful of milk; fold in the beaten white of one egg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder. Bake in three layers. Take one-fourth of a pound of marshmallows; divide in three parts; when the cakes come from the oven place one-third of the marshmallows on each layer; put each layer in the oven until the marshmallows run together; now place one layer above the other and serve while hot. O. T. F.

Ice Cream Cake

The yolk of one egg and the whites of three, one cupful of sugar, one and three-fourths cupfuls of flour, one-half cupful of sweet milk, one-half cupful of butter, one-half teaspoonful of soda and one teaspoonful of cream of tartar. Bake in loaf.


Beat the yolks of two eggs, to which add eight tablespoonfuls of powdered sugar, and flavor to taste. Mae Brown.

Perfection Cake

Sift one pint of flour with two heaping teaspoonfuls of baking-powder, wash six even tablespoonfuls of butter in cold water, then stir with it one-half pint of pulverized sugar to a light cream; flavor with one teaspoonful of vanilla; add alternatively the flour with two-thirds of a cupful of milk and the beaten whites of six eggs, taking care not to stir much after these ingredients have been added; pour the cake batter into two good-sized buttered tins, smooth, and bake in a slow oven.


Boil one-half pint of sugar with one-half cupful of water till it threads, then pour it slowly into the beaten whites of two eggs, add one-half teaspoonful of vanilla and four ounces of finely-chopped nuts; spread this over one cake, put on the other layer, pour over a pink sugar glaze, then a thin white glaze, and decorate the top with candied fruit and nuts. Make the glaze by putting one-half pint of sifted powdered sugar in a saucepan, add two tablespoonfuls of water and a few drops of strawberry juice to color it a desired pink. Stir over the fire till lukewarm, then pour it over the cake; leave the second glaze white. A. F. T.

Devil's Food (Fit For Angels)

Two cupfuls of sugar, one-half cupful of butter, two eggs, one-half cake of Baker's chocolate dissolved in one-half cupful of boiling water, a little salt, one teaspoonful of soda in one-half cupful of sour milk and three cupfuls of flour. Bake in layers.


One-half cupful of cream or rich milk, one-half cupful of butter, two cupfuls of sugar and one teaspoonful of vanilla; mix these together with two tablespoonfuls of chocolate and cook until it becomes waxy; then cool and spread quickly on layers. Mrs. Grennard.

Inexpensive Layer Cake

One cupful of sugar, one-fourth cupful of butter, two eggs, one and one-half cupfuls of flour, one-half cupful of milk or water, one and one-half teaspoonfuls of baking-powder. Beat the butter, add the sugar and beat again. Then stir in the yolks of the eggs, and next the flour and baking-powder sifted together, alternately with milk or water. Lastly fold in lightly the whites of the eggs beaten until stiff and turn into greased pans. Bake fifteen to twenty minutes in a moderately-hot oven. Put together with boiled icing. Aunt Amy.

Roll Jelly Cake

Three eggs, one cupful of sugar, three tablespoonfuls of cream, or one tablespoonful of butter, one cup of flour, one teaspoonful of baking-powder. Beat the eggs until very light, add the sugar, then the cream or melted butter and lastly sift in lightly the flour and baking-powder sifted together. Spread very thinly in shallow pans lined with soft paper and bake about twelve minutes in a quick oven. Turn from pan immediately, remove the paper, spread the cake with jelly and roll up while still hot. If the jelly is warmed slightly it will spread more quickly.

Nellie Brooks.

Maud S. Cake

Boil together one-half cake of chocolate, one cupful of granulated sugar, one-half cupful of milk, the yolk of one egg and let boil till thick and then set aside to cool. Then take one cupful of sugar, one cupful of sweet milk, one cupful of butter, two and three-quarter cupfuls of flour, two eggs, two teaspoonfuls of baking-powder. Flavor this with vanilla. Stir the chocolate mixture into this and bake on layer tins. When baked spread strawberry preserves between the layers. W. F. White.

Leroy's Birthday Cake

Two eggs, one cupful of sugar, one tablespoonful of butter, one cupful of sweet milk, one teaspoonful (heaping) of baking-powder, a little nutmeg and flour to make a dough just stiff enough to run. Bake in layers.


One teaspoonful of orange extract, two tablespoonfuls of sugar, one teaspoonful of butter and the yolk of one egg (white for icing), two-thirds of a cupful of boiling milk and one teaspoonful of corn-starch Take first enough of the milk to dissolve the corn-starch, add the butter and sugar and over this pour the balance of the milk boiling hot, stirring briskly till partially cold; then add the orange extract and the yolk of an egg well beaten. Fill between the layers and ice the top. Serve while warm. Mrs. S. M. Stiles.

Washington Cake

One cupful of sugar, one egg, one-third cupful of butter, one-half cupful of sweet milk, one-half teaspoonful of soda, one teaspoonful of cream of tartar, one and one-third cupfuls of flour; flavor with lemon. Bake on two round tins; when done spread one cake with nice apple sauce or jelly; then put the other cake on top and sift powdered sugar over it.