Whipped Cream Cake

2 cups sugar,

1/2 cup butter,

2 cups Gold Medal Flour,

Yolks 8 eggs,

1 teaspoonful lemon extract,

2 teaspoonfuls baking powder,

1 cup corn starch.

Sift all dry materials before measuring. Cream sugar and butter well, add gradually the yolks that have been beaten, beating all until very light and 3reamy, then add the flavoring. Then alternate milk and Gold Medal Flour ;hat has been mixed with the corn starch and baking powder. Bake in well-auttered layer pans, when cold put between the layers, rich dry whipped cream, sweetened, using powdered sugar and flavoring. Add 1/2 cup more sugar to remaining cream and use as icing, allowing 2 hours to harden.

LADY BALTMORE

1 cup butter,

3 level teaspoonfuls baking powder,

2 cups granulated sugar,

1 teaspoonful rosewater,

1 cup milk,

Whites of 6 eggs beaten dry.

31/2 cups Gold Medal Flour,

Cream the butter and beat in the sugar gradually. Sift together the flour and baking powder and add to the butter and sugar alternately with the milk and rose water. Lastly, add the egg whites. Bake in three layer cake pans. put the layers together with the following frosting:

FROSTING FOR LADY BALTIMORE CAKE

3 cups granulated sugar,

1 cup chopped raisins,

1 cup boiling water,

1 cup chopped nutmeats,

Whites of 3 eggs,

5 figs cut in thin slices.

Stir the sugar and water until the sugar is dissolved, then let boil without stirring until the syrup from a spoon will spin a long thread, pour upon the whites of the eggs, beaten dry, beating constantly meanwhile. Continue the beating until the frosting is cold. Add the fruit and spread upon the cake.

DEVIL CAKE

1/2 cup butter,

1/2 teaspoonful cinnamon,

1 cup sugar,

1/2 teaspoonful cloves,

Yolks of 3 eggs,

2 level teaspoonfuls baking powder,

3/4 cup powdered sugar,

3 ounces, chocolate, melted,

1/2 cup milk,

7 7

13/4 cups sifted Gold Medal Flour,

1 teaspoonful vanilla,

7

Whites of 3 eggs beaten dry.

Cream the butter and add the cup of sugar. Beat the yolks, add the 3/4 cup of sugar and beat the two sugar mixtures together. Add the chocolate, then the flour, sifted three times with the baking powder and spices, then the milk, extract and whites of eggs. Bake in two layers and put together with a fruit icing. Spread white icing above.

FROSTING FOR DEVIL CAKE

11/2 cups sugar,

1/4 cup each Sultana raisins, glace

3/4 cup water,

cherries and pecan nut meats.

Whites of 2 eggs, beaten dry,

Boil the sugar and water until the syrup spins a thread, and gradually beat it into the whites of eggs. When cold put a few spoonfuls over the fruit and nuts and put between the layers. Spread the rest on top of the cake.