Blackberry Cake

Mrs. Dolly Lee, Rectorville, Ky.

3 eggs.

I cup sugar. 3/4 cup butter. 1 1/2 cups flour.

I cup blackberry jam or preserves. 3 tablespoons sour cream.

1 teaspoon each soda, allspice, and cinnamon. 1 nutmeg. Stir well, and bake in layers and put icing between.

Caramel Layer Cake

3 cups sugar. 1 1/2 cups butter.

1 cup milk. 4 1/2 cups flour. 5 eggs.

1 small teaspoon soda.

2 teaspoons cream of tartar.

Bake in layers. Caramel for filling -

1 1/2 cups brown sugar.

1/2 cup milk.

1 cup molasses.

1 teaspoon butter.

1 tablespoon flour.

2 tablespoons water.

Boil 5 minutes; add half a cake of grated chocolates. Boil until like custard. Add a pinch of soda, stir well, a id remove from fire. When cold, flavor with vanilla, and spread between the layers of cake. Cover the top with the same, and set in sunny window to dry. The above will make 2 large cakes.

Prince Of Wales Cake

Mrs. S. C. Kelley, Mexico, Mo.

Dark Part. - 1/2 cup butter. 2 cups flour. 1 cup brown sugar. 1/2 cup sour milk. 1 cup raisins chopped. 1/2 teaspoon soda.

Yolks 4 eggs. 1 tablespoon molasses. 1/2 tablespoon ground cloves. 1 tablespoon ground cinnamon. 1/2 nutmeg. Bake in layers.

White Part

1 cup corn starch. 1 cup butter. 1 cup white sugar. 1/2 cup sweet milk. 1 cup flour. Whites 4 eggs.

If corn starch is not used put in 2 cups flour. Bake in layers. Put light and dark layers together alternately with icing between. Flavor with lemon.

Peach Cake

Miss Ida M. Berry, Mitchell, Ind.

1/2 cup butter.

2 cups sugar.

1 cup sweet milk.

3 cups flour after sifting. Whites of 4 eggs.

2 scant teaspoons baking powder. Bake.

Put on the layers fresh peaches peeled and cut in thin slices and pour whipped cream over each layer. This cake should be eaten the day it is made. The layers should not be put together till just before serving.

Apple Jelly Cake

1/2 cup butter.

1 cup sugar.

1/2 cup sweet milk.

2 cups flour.

2 eggs.

2 teaspoons baking powder.

For jelly, take 1 pint grated tart apple.

1 lemon, juice and grated rind.

1 cup sugar.

1 egg. Mix together thoroughly, cook over hot water, let cool, and put between the layers. Dust the top with sugar.

Dolly Varden Cake

Dark Part

1/2 cup butter. 2/3 cup milk. 2 cups flour.

1 cup sugar. 1/2 cup syrup. Yolks 4 eggs.

2 teaspoons baking powder.

1 cup raisins, chopped. 1/2 cup currants.

1 teaspoon cloves. 1 teaspoon cinnamon. 1/2 nutmeg.

Dark Part

Whites 3 eggs. 1 cup milk. 1 1/2 cups sugar. 1/2 cup butter.

2 cups flour.

2 teaspoons baking powder. 2 teaspoons vanilla.

Bake in square tins and put together in alternate layers with jelly between. Make a frosting of the remaining white of egg and 1 cup pulverized sugar for the top.

Variety Cake

2/3 cup butter and 1 cup sugar worked to a cream; add 1/2 cup milk.

5 yolks of eggs, well beaten, and 1 teaspoon baking powder in 2 cups flour.

Divide, and flavor one-half with orange water and the other with vanilla and enough grated chocolate to color.

Bake in 2 jelly-tins. Mix another cake batter as follows:

1/2 cup butter.

1 1/2 cups sugar.

1/2 cup sweet milk.

Whites 5 eggs.

1 teaspoon baking powder in 2 cups flour.

Divide, and flavor one-half with rose-water and the other with lemon, and color with pulverized cochineal a bright red. Bake in two jelly-tins. When done, place the brown cake first, then white, then red, and last yellow, with jelly between, and frost the top with boiled icing. When cold and hard, ornament the top with a funnel of the frosting.