Silver Cake

1 cup butter.

2 cups sugar.

3 cups flour.

1/2 cup sweet milk.

1/2 teaspoon soda.

1 teaspoon cream of tartar.

Whites 6 eggs.

1 teaspoon lemon.

Frost with white frosting.

This is also an excellent recipe for layer cakes; likewise for a light fruit cake.

Plymouth Cake

Miss Sarah Hall, Wallingford, Conn.

1 cup butter.

3 cups sugar.

1 cup milk.

3 eggs.

3 1/2 cups flour. Small teaspoon saleratus.

Angels' Food

1 1/2 cups pulverized sugar.

1 cup flour.

1 teaspoon cream of tartar.

Whites of of eggs. Beat the whites to a stiff froth. Sift the sugar 2 or 3 times, and add it very lightly to the eggs. Sift the cream of tartar through the flour, after sifting the flour alone, four times. Add it very carefully, mixing as gently as possible. Then add rose-water to flavor. Some prefer lemon. Put it into a bright cake-pan, not buttered, and bake in a moderate oven about 45 minutes. Try it with a straw. Let it cool off gradually by leaving the oven door open. Turn the pan upside down on the tube, if it has one; if not, set it up on something. When entirely cold, take out.

Sponge Cake

Mrs. S. E. Duncan.

2 cups sugar. 2 cups flour. 4 eggs.

2 teaspoons baking powder. 1 teaspoon lemon.

1 cup boiling water.

Add the water last. The cake may seem too thin, but will come all right from the oven.

Sponge Cake

1 quart sugar.

1 quart flour.

12 eggs; pinch of salt; flavoring.

Bake in a dripping-pan. Requires no baking powder, as the eggs lighten it sufficiently.

Sour Cream Sponge Cake

Mrs. M. J. Hurford, Brownsville, Pa.

1 cup sugar.

1 cup flour.

1/2 cup - scant - very thick sour cream.

3 eggs.

Beat whites and yolks separately very thoroughly. Sift 1 teaspoon soda and 2 of cream of tartar with the flour. After mixing beat very hard.

White Sponge Cake

Mrs. J. G. Botsford, Sioux Falls, Dakota.

Whites of 5 eggs, beaten to a froth on a large platter. Add carefully 1 cup sugar, and 1/2 cup flour, with 1/2 teaspoon cream tartar sifted through it. Stir in lightly. 1/2 teaspoon rose.

Dakota Cake

Author's Recipe.

Yolks of 5 eggs. 1/2 cup sour milk. 1 1/2 cups sugar. 1/2 cup butter. 1 pint flour.

1 teaspoon soda. 1/2 nutmeg grated.

Everyday Cake

Mrs. W. F. Van Bergen.

2/3 cup butter.

1 1/2 cups sugar.

2/3 cup milk.

2 1/2 cups flour, after sifting.

2 eggs.

1 teaspoon vanilla.

2 teaspoons baking powder.

Corn Starch Cake

G. W. Ashard, Vermillion, Dak.

1 cup butter.

2 cups sugar.

1 cup sweet milk.

1 cup corn starch.

2 cups flour.

Whites of 7 eggs, and yolk of I egg.

1 teaspoon soda.

2 teaspoons cream of tartar.

Mix flour, starch, and cream of tartar together. Flavor with 1 teaspoon almond.