Grafton Cake

Cream together three tablespoonfuls of butter with two cupfuls of sugar and beat into these the yolks of three eggs, whipped light. Add a cupful of cold water and two cupfuls of sifted flour. Stir in, then, the whites of the eggs, beaten stiff, and another cupful of flour into which has been sifted a heaping teaspoonful of baking-powder. Flavor with a half-teaspoonful of nutmeg and cinnamon, mixed.

Gold Cake

Cream together a cupful of butter and two cupfuls of sugar. When well blended, stir in the beaten yolks of four eggs and a scant cupful of milk. Now add, gradually, enough prepared flour to make a good batter, and, at the last, the juice and grated rind of one orange. Turn into a greased tin and bake until a straw comes out clean from the thickest part of the loaf. Frost with an icing made by beating a cupful of powdered sugar into the unbeaten white of one egg. When light and smooth, add a teaspoonful of orange juice and a tablespoonful of grated orange peel.

Silver Cake

Cream together a cupful of sugar and a half-cupful of butter, and beat into them the whites of four eggs, then a half-cupful of cold water. Sift a pint of flour with a heaping teaspoonful of baking-powder and add this gradually, beating to a light batter. Stir in, at the last, a teaspoonful of rose-water and bake in a loaf. Cover with icing flavored with rose-water.

Chocolate Loaf Cake (No. 1)

Cream together a cupful of sugar and a half-cupful of butter; add a cupful of milk, four beaten eggs, and three ounces of grated chocolate dissolved in a little milk. Beat all hard, then stir in quickly two cupfuls of sifted prepared flour; flavor with vanilla and turn all into a greased cake tin. Bake in a steady oven until a straw comes out clean from the thickest part of the loaf.

Chocolate Loaf Cake (No. 2)

Dissolve eight tablespoonfuls of sweet grated chocolate in a gill of hot milk. Rub to a cream a half-cupful of butter and a large cupful of sugar, and into this beat five whipped eggs, the dissolved chocolate, a pint of prepared flour and a teaspoonful of vanilla. Turn into a loaf-tin and bake. Cover with chocolate icing.

Decorated With Pine Cones, Holly And Mistletoe

Decorated With Pine Cones, Holly And Mistletoe

An Easter Wedding Breakfast, With Lilies

An Easter Wedding Breakfast, With Lilies

Japanese Decorations For A Children's Luncheon

Japanese Decorations For A Children's Luncheon

Cocoanut And Citron Layer Cake

Rub together three-quarters of a cupful of butter and a cupful and a half of powdered sugar. When this mixture is like a soft cream, add six eggs, beaten light, a cupful of water, and three cupfuls of flour sifted twice with a heaping teaspoonful of baking-powder. If the batter should be too thin, add cautiously a little more flour. Pour into three greased layer-cake tins, and bake to a delicate brown.

Whip a pint of cream stiff with a generous half-cupful of powdered sugar. Have ready a fresh cocoanut, grated. Beat this into the whipped cream. When the cake is cold, spread each layer of it with this mixture, and sprinkle with minced citron. On the top layer heap the cocoanut cream, and dot it here and there with bits of the green citron. This cake must be eaten within a few hours after it is made.