White Mountain Cake

Mrs. A. C. Hastings, Middletown, Vt.

1/2 cup butter.

2 cups sugar.

3 cups flour.

1 cup milk.

2 eggs.

2 teaspoons cream of tartar, 1 teaspoon soda.

Stir together without separating the eggs. Put frosting between the layers.

White Lincoln Cake

1 1/2 cups sugar.

1/2 cup butter.

2 1/2 cups flour.

2/3 cup sweet milk.

Whites of 4 eggs.

1/2 teaspoon cream of tartar.

1/4 teaspoon soda.

Use 1/2 cup corn starch and 2 cups flour, if desired. Use lemon filling for the layers.

Ice Cream Cake

5 eggs.

1 scant cup sugar.

1 cup flour.

1 tablespoon water.

1 heaping teaspoon baking powder.

Bake in 3 layers, and put whipped cream between and on top. In the absence of cream, use cocoanut filling.

Cocoanut Cream Cake

Mrs. M. A. Woodworth, Chicago.

1 cup sugar. 1/2 cup butter.

2 eggs.

1/2 cup sweet milk.

2 cups flour.

1 1/2 teaspoons baking powder.

Bake in layers. Spread with cream filling while warm, and sprinkle with cocoanut.

Belvidere Cream Cake

Miss Lilla E. Miller, Belvidere, Ill.

1/2 cup butter.

1 cup sugar.

1/2 cup sweet milk. 1 3/4 cups flour.

2 eggs.

1/2 teaspoon soda and 1 teaspoon cream of tartar.

For the cream, take 1 cup milk.

1/4 cup flour, or large tablespoon corn starch.

1/2 cup sugar.

1 egg; pinch of salt.

Mix egg, flour, and sugar with part of the milk, and stir into the remainder of the milk when scalding hot. Flavor with 1/2 teaspoon extract after cooking.

Gilt-Edge Cake

1 cup sugar. 2 cups flour. 3/4 cup water. 1 tablespoon butter.

1 teaspoon soda.

2 teaspoons cream tartar. 2 yolks of eggs.

Bake in 3 layers. For filling, take 3/4 cup sugar in enough water to melt. Let boil up, add whites of 2 eggs, beaten stiff. Mix well, add 1/2 teaspoon each vanilla and lemon.

Put between and on top.

Ribbon Cake

Mrs. Rice, Sioux Falls, Dak.

2 cups sugar.

1 cup butter.

1 cup milk.

4 cups flour.

4 eggs.

1 teaspoon cream of tartar.

1/2 teaspoon soda.

Have ready two tins alike; put one-third of the mixture in each, and bake. To the other third add 3 teaspoons molasses, 1 cup of currants, and citron and spices to suit the taste, and bake in a tin same size as the others. When done put a layer of the light cake, then spread with jelly, then the dark cake, jelly, and the light cake on top. Lay a paper on, turn over on a plate or tin, lay a white paper or cloth on the top, and put under flat irons or some other weight until cold. Two flat-irons are about the right weight to use.

Ribbon Fig Cake

Mrs. L. A. Clinton, Chicago, Illinois.

1 cup butter.

2 cups sugar.

3 cups sifted flour.

4 eggs, whites and yolks beaten separately. 1 cup milk.

3 heaping teaspoons baking powder.

1 teaspoon vanilla.

Take half the batter, pour it into 3 or 4 jelly-tins. On each put a layer of split figs, seeds up; bake. To the rest add 2 tablespoons molasses. 1 cup seedless raisins.

1/2 cup currants.

1 teaspoon cinnamon.

1/2 teaspoon cloves.

A little more flour. Bake in 2 or 3 jelly-tins. Place the layers alternately, with frosting between, having a fig cake for the top.