Chocolate Cream Cake

Sugar, 1 cup. Butter, 1/2 cup. Egg yolk, 1.

Eggs, 2.

Milk, 1/2 cup.

Pastry flour, 1 1/2 cups.

Baking powder, 1 rounding

teaspoon. Vanilla, 1 teaspoon.

Salt, a pinch.

Mix in order given and bake in 1 loaf. Frosting :

Egg white, 1. Water, 2 teaspoons. Vanilla, 1/2 teaspoon.

Butter, 1 teaspoon. Confectioners' sugar. Unsweetened chocolate, 2 squares.

To the egg white add the water, vanilla, butter and enough sugar to make frosting thick enough to spread. When this is thoroughly cold melt the chocolate over hot water and pour quickly over the white frosting. Mrs. H. B. C, East Boston.

Brown Sugar Cake

Eggs, 4.

Brown sugar, 2 cups.

Flour, 2 cups.

Salt, 1/2 teaspoon.

Baking powder, 1 teaspoon.

Raisins, 1/2 cup.

Vanilla, 1 teaspoon.

Beat the eggs till thick and creamy, add the sugar and beat again. Sift flour, salt and baking powder together and add to sugar and eggs. Add raisins, chopped, and vanilla and bake in a moderate oven.

Ginger Pound Cake

Butter, 1/2 pound. Sugar, 1/2 pound. Flour, 3/4 pound. Sour cream, 1 cup.

Molasses, 1/2 pint. Soda, 1/4 teaspoon. Baking powder, 2 teaspoons. Ginger, 1 teaspoon.

Cinnamon and nutmeg, 1/2 teaspoon each.

Cream butter and sugar, add well beaten eggs, molasses, spices, cream and flour sifted with baking powder. Bake nearly an hour in a moderate oven.

Eggless, Butterless, Milkless Cake

Water, 2 cups.

Sugar, 2 cups.

Lard, 2 rounding teaspoons.

Raisins, 1 package.

Salt, 1/2 teaspoon. Cinnamon, 3 teaspoons. Flour, 3 cups. Soda, 1 teaspoon.

Boil all ingredients except flour and soda for 5 minutes, cool, and add flour sifted with soda. Line pans with greased paper. Bake about 1 hour. Makes 2 loaves. May Bell Beverly.

Eggless Graham Cake

Butter, 1/2 cup.

Graham flour, 2 cups.

Clove.

Baking powder, 1 teaspoon.

Brown sugar 1 cup. Cinnamon.

Milk, 1 cup.

Cream butter and sugar, add flour mixed and sifted with bak-ing powder, spices and salt. Stir in milk and bake in a slow oven.

Lily Cake

Butter, 1/2 cup. Sugar, 1 cup. Milk, 1/2 cup. Pastry flour, 1 3/4 cups.

Baking powder, 2 1/2 teaspoons. Egg whites, 3. Salt, a pinch. Flavoring.

Cream butter and sugar, add milk, baking powder mixed with pastry flour, sifted 4 times before measuring. Fold in egg whites beaten stiff. Add a pinch of salt and flavoring last. Vanilla, lemon or almond may be used.

Crank on Cooking, Arlington Heights.

Devil's Food

Butter, 1/2 cup. Brown sugar, 1 1/2 cups. Eggs, 2. Cocoa, 2 tablespoons.

Water, 1/2 cup.

Vanilla extract. 1 teaspoon.

Flour, 2 1/2 cups.

Baking powder, 1 1/2 teaspoons.

Milk, 1 cup.

Cream butter and sugar and add lightly beaten eggs. Cook cocoa, milk and water together and cool. Mix alternately with the flour, baking powder and salt sifted together. Add flavoring and beat well. Bake in layer cake pans and put together with white filling and frosting.