To Mix Cakes Containing No Butter

Beat the egg yolks until very light and thick. Add the sugar gradually, beating till very light and spongy. Add the flavoring and liquid, if used. Have the whites of eggs whipped to a stiff froth. Add them alternately with the sifted Gold Medal Flour (mixed with baking powder), and cut both in very lightly and quickly.

To Mix Cakes Containing Butter

Cream the butter, beating till light. Gradually add the sugar, beating till light and creamy. Add the yolks of eggs beaten till light, then the flavoring. Beat in alternately the liquid and Gold Medal Flour, the latter mixed with salt and baking powder. Lastly, add the beaten whites, and fruit, if used.

Put the milk and butter in a sauce pan on the fire. When butter is all melted and boiling stir in the flour. When partly cool add 5 eggs, one at a time. Put the mixture in a bag with large tube and lay out into about the size of large sponge drops, on a buttered pan; brush with egg. Bake in hot oven. When done cut open on one side and fill with whipped cream, sweetened. Flavor to suit.

Cream Puff Filling

Put the milk on the stove; when it comes to a boil put in the sugar, flour and eggs, after beating them together thoroughly. Be careful not to let it burn.

Sponge Cake

Four eggs beaten separately; then beat together 2 cups sugar slowly beaten in, 2 cups Gold Medal Flour, 1 teaspoonfuls baking powder, a pinch of salt; last of all 1 cup boiling water, 1 teaspoonful lemon. Heat the pan.

Mammy Beldon Cake

One cup sugar, 3/4 cup butter, 4 eggs, 11/2 cups milk. Cream butter and sugar together, beat and add yolks of eggs, then milk, 3 cups Gold Medal Flour, thoroughly mixed with 2 teaspoonfuls baking powder, 1 teaspoonful vanilla, beat 20 minutes, beat whites of eggs to a stiff froth and add stirring in gently. Bake in layers or 40 minutes as a whole.

Filling For Above

Take about 24 marshmellows, chopped fine, 1 teacupful sugar, boiled until thread; stirring briskly, into marshmellows until cool, flavor to taste, spread between layers. Sprinkle with assorted colored sugar for rainbow effect. - Mrs. E. F. Kiessling, Reno, Nev.

Spice Cake

Three eggs, one cup of sugar, one cup of syrup, one cup butter, one cup sweet milk, two teaspoonfuls baking powder, one teaspoonful spices, flour; do not stir too thick. - Mrs. Cora Dixon.

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 creamy, then add the flavoring. Then alternate milk and Gold Medal Flour that has been mixed with the corn starch and baking powder. Bake in well buttered 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.

Melt the butter, add sugar, beat till creamy, add one egg at a time, beating well, then pour in milk, and sifted baking powder and flour. Add vanilla and stir quickly. Bake in four well-greased layer tins. Usually requires ten minutes to bake. Use any good filling.

Melt butter in pan over steam, cream the sugar ana butter together, eggs, eggs, beating well, add milk. Sift in flour, baking powder and ground chocolate, put in broken nuts, stir batter quickly. Bake in well-greased cake tins.

Melt butter, add sugar, cream butter and sugar together, then add yolks or eggs one at a time, beating well, then milk, sift in the flour and baking powder, and beat the whites of the eggs to a stiff froth before adding. Bake in a deep, well-greased pan. Bake in a slow oven for from thirty to forty minutes. Stir in the vanilla with the milk.