Apple Fruit Cake

Butter, 1 cup. Sugar, 2 cups. Milk, 1 cup. Flour, 3 1/2 cups. Eggs, 2.

Soda, 1 teaspoon. Raisins, 2 cups. Dried apples, 3 cups. Molasses, 2 cups. Citron, 1/2 cup.

Cream butter and sugar, add milk in which dissolve soda, then the eggs, beaten, flour and lastly raisins, citron and apples which have been soaked overnight and then chopped fine and stewed 2 hours in the molasses. Bake 1 1/2 hours.

Orange Cake

Butter, 1/2 cup. Sugar, 1 cup. Orange, 1/2.

Eggs, 2.

Milk, 1/2 cup.

Baking powder, 2 teaspoons.

Flour, 1 1/2 cups.

Cream butter and sugar and add juice and grated rind of the orange. Mix and sift flour and baking powder. To the butter and sugar, add one unbeaten egg and beat thoroughly, add a little flour and second egg. Beat well and alternate remaining flour with milk. When all is thoroughly mixed bake in a moderate oven about 30 minutes. Frost with orange frosting.

Nut Cake

Sugar, 1 cup. Butter, 3/4 cup. Water, 1/2 cup. Flour, 2 cups.

Baking powder, 2 teaspoons. Walnuts, 1 cup. Vanilla, 1 teaspoon. Egg whites, 4.

Mix in order given, being careful to fold stiffly beaten egg whites in lightly.

Frosting :

Sugar, 1 cup.

Hot water, 4 tablespoons.

Marshmallows, 12. Egg white, 1.

Boil sugar and water till it spins a thread, add marshmallows cut fine and pour slowly over the stiffly beaten egg white, beating constantly until smooth and creamy.

Mrs. H. B. C., East Boston.

Arrowroot Cake

Butter, 1 cup.

Sugar, 1 1/2 cups.

Milk, 1/2 cup.

Almond extract, 1/2 teaspoon.

Arrowroot, 1/2 cup.

Pastry flour, 1 1/2 cups.

Soda, 1/2 teaspoon.

Cream of tartar, 1 1/2 teaspoons.

Egg whites, 6.

Cream butter and sugar, add milk and extract, then sift in arrowroot, flour, soda and cream of tartar. Beat eggs till dry and stiff and fold in last of all. Bake in a moderate oven.

Chocolate Cake

Butter, 1/2 cup. Sugar, 2 cups. Eggs, 4. Milk, 1 cup.

Flour, 2 1/2 cups. Baking powder, 4 teaspoons. Chocolate, 2 squares. Vanilla, 1/2 teaspoon.

Cream butter and add gradually 1/2 the sugar. Beat yolks of eggs till thick and add gradually the remaining sugar. Combine mixtures and add alternately milk, and flour mixed and sifted with baking powder. Fold in stiffly beaten egg whites, add melted chocolate and vanilla. Bake 45 to 50 minutes. Cover with choco-late frosting. Dotty Dimple.

Light Chocolate Cake

Sugar, 1 cup. Eggs, 2. Milk, 1/2 cup. Flour, 1 1/2 cups.

Baking powder, 2 1/2 teaspoons. Vanilla, 1 teaspoon. Butter, 1/2 cup.

Unsweetened chocolate, 2 squares.

Mix sugar, eggs, well beaten, and milk. Sift flour and baking powder together and add, then vanilla, butter, melted, and chocolate, also melted. Beat thoroughly. May be used as a layer cake or single loaf.

Filling and Frosting:

Unsweetened chocolate, 2

squares. Sugar, 1 cup.

Water, 1/2 cup. Egg white, 1.

Heat sugar, chocolate and water till sugar is dissolved and chocolate melted. Then boil till it spins a thread, and pour very slowly into the stiffly beaten white of egg, beating hard all the time. Beat constantly till stiff enough to spread.

Mrs. N. K., Framingham.