Spice Raisin Cake

1 cupful butter.

1 cupful molasses.

3 cupfuls flour.

1 or 2 cupfuls stoned raisins.

1 cupful brown sugar. 8 eggs beaten separately 1 cupful sour milk.

1 level teaspoonful of soda dissolved in the milk. 1 tablespoonful of allspice, cinnamon and ginger. ½ teaspoonful cloves.

Walnut Cake

4 eggs beaten separately.

1 cupful of butter.

3 cupfuls of flour, heaped.

2 teaspoonfuls cream-tartar.

2 cupfuls of sugar.

1 cupful of sweet milk.

1 teaspoonful soda.

2 cupfuls of nutmeats, cut small; rub the black skins off the nuts before putting in the cake. One cup of raisins is a great addition. Bake in two loaves, Frost.

Nut Cake

½ cupful of butter. 2/3 cupful of milk.

1 cupful of white sugar.

8 eggs, whites only, or 2 whole eggs, reserving 1 white for frosting. 1 teaspoonful of cream-tartar. ½ teaspoonful of soda. 2 cupfuls of flour.

1 cupful of hickory-nut meats. Beat the eggs to a light froth and add the other ingredients. English walnuts are exceedingly nice; cut the meats rather fine for the cake; bake in shallow square tins, two inches thick. Cut in squares and frost, putting ½ walnut meat on each square while the frosting is moist.

Nut Cake (II)

1½ cupfuls of sugar.

½ cupful of butter.

2 eggs.

1 teaspoonful cinnamon.

1 cupful of stoned raisins.

1 cupful of sour milk. 3 cupfuls of flour. 1 teaspoonful of soda. 1½ cupfuls of nut-meats.

Delicate Cake

1 cupful of butter stirred to a cream with 1 pound of powdered sugar, add whites of 14 eggs beaten to a froth, ¾ cupful of sweet milk and 4½ cups of flour sifted with 2 teaspoon-fuls of baking-powder. Measure the flour before sifting. Flavor with rose, lemon or almond. Bake in a quick oven. Frost with yellow frosting, if liked, and make custard of remainder of yolks. Serve this separately.

Delicate Cake (II)

6 whites of eggs, 2 cupfuls of sugar creamed with ½ cupful of butter, add ¾ cupful of sweet milk or water and 3 cupfuls of flour sifted with 1 teaspoonful of cream-tartar and ½ teaspoonful of soda. Flavor to suit. Add the whites of eggs to the butter and sugar, and then the other ingredients.

Cornstarch Snow Cake

1 cupful of butter creamed with 2 cupfuls of sugar.

2 cupfuls of flour. 1 cupful of milk. 1 cupful of cornstarch.

1 ½ teaspoonful of baking powder, sifted together.

8 whites of eggs beaten to a stiff froth and added with 1 teaspoonful of rose, lemon, vanilla or almond extract. This rule may be divided and half made at one time.

Snowdrift Cake

1½ cupfuls of white sugar mixed with ½ cupful of butter.

1 cupful of sweet milk or half milk and water. 5 whites of eggs beaten stiff.

3 cupfuls of flour sifted before measuring, then sifted with 2 teaspoonfuls of baking-powder.

The same rule will make an excellent gold cake by adding 1 whole egg to the yolks of the eggs and mixing in the same way.