Spanish Bun Cake

2 cups sugar,

Two-thirds cup butter,

1 cup sour milk,

1½ teaspoon baking powder,

½teaspoon soda,

1 cup raisins (chopped), 4 eggs,

2 teaspoons cinnamon, ½ teaspoon cloves,

2 cups of flour.

Mrs. A. M. Bishop.

Surprise Cake

1 cup of sugar,

1 egg,

1 teaspoon of soda,

½ cup of butter, 1 cup of sweet milk, teaspoon of cream of tartar.

Flavor with lemon, enough flour to make right. - Mrs. Vallie Hall.

Grooms Cake

½ cup butter creamed with 1 cup of granulated sugar,

¾ cup of milk,

1¾ cups of flour,

½ cup candied cherries cut in half,

1 cup nuts,

½ cup candied pineapple cut fine,

2 teaspoons of baking powder, 2 teaspoons of flavoring, Whites of 5 eggs beaten stiff.

Dredge fruit with flour, bake in loaf. - Sue Roberts, California.

Chess Cake

½ lb. butter, ½ lb. sugar,

6 eggs,

2 tablespoons water.

Grated rind and juice of three lemons. Beat eggs well, then add sugar. Melt butter and let stand until settled, then add the clear part to the eggs and sugar. Lastly add the lemon juice, rind, and water. Cook in double boiler, stirring constantly until the mixture has the consistency of jelly. Remove from fire and when cold it is ready to serve.

Mrs. Merrill I. Schnebly.

Snow Cake. (Loaf.)

1 cup sugar,

½ cup sweet milk,

1½ cups flour,

½ cup butter, 4 eggs, whites, 1 teaspoon baking powder.

Mrs. J. O. Leighty.

Layer Cake

1 cup sugar,

½ cup sweet milk, ½ cup butter,

2 cups flour,

1 teaspoon vanilla, 3 eggs beaten,

2 teaspoons baking powder (heaping

Mrs. Will Nash.

Crumb Cake

1½ cups sugar,

2 cups flour,

½ teaspoon salt,

½ cup shortening, 1 teaspoon cinnamon, Little nutmeg.

Take out ¼ cup of above mixture and sprinkle on top of cake when ready for oven. Add to mixture: 1 egg, 1 level teaspoon soda, 1 cup sour milk. - E. Virginia Snider.

Lady Baltimore Cake

1 cup butter,

2 cups sugar,

3½ cups flour, Whites of 6 eggs,

2 level teaspoons baking powder, 1 teaspoon rose water, 1 cup sweet milk.

Filling And Icing

Three cups of granulated sugar, 1 cup of boiling water, cook until it threads, then pour over the beaten whites of three eggs and add 1 cup chopped raisins, 1 cup chopped pecans and 5 figs cut in strips. Ice both top and sides. - Mrs. Otto Hervig.

Independence Cake

Five eggs, 3 cups brown sugar, 2 cups butter, 1 cup milk, 5 cups flour, 1 grated nutmeg, 1 teaspoon soda, 1 cup raisins (cover well with flour.)

Misses S. and E. Benton.

Apricot Cake

½ cup of butter,

3 eggs,

2 cups flour,

1 cup stewed apricots,

1 cup sugar,

1 teaspoon soda dissolved in ½ cup sour milk, 1 cup raisins, 1 teaspoon each of cinnamon, cloves, and allspice.

Miss Bert Miller.

Spanish Cake

½ cup butter, 1 cup sugar, Yolks of 2 eggs, ½ cup milk,

1¾ cups flour,

3 teaspoonsful baking powder, 1 teaspoonful cinnamon, Whites of 2 eggs.

Mix ingredients in order given. Bake in shallow tins and spread between and on top caramel frosting.

Caramel Frosting

1½ cups brown sugar, ¾ cup thin cream, ½ tablespoon butter. Boil ingredients together in a smooth granite saucepan until a ball can be formed when mixture is tried in cold water. Beat until of right consistency to spread. - Mrs. Merrill Schnebly.

Favorite Snow Cake

Beat 1 cup of butter to a cream, add 1½ cups flour and stir very thoroughly together. Then add one cup of corn starch and one cup of sweet milk in which 3 teaspoons of baking powder has been dissolved. Last add whites of eight eggs and two cups of sugar well beaten together. Flavor to taste and bake in layers, put together with icing.

Mrs. David Cowan.

Potato Cake

Two cups sugar, 1 cup butter,½ cup sweet milk, ½ cup melted chocolate, 1 cup mashed potatoes, seasoned as for the table, 1 cup chopped English walnuts, 4 eggs, beaten, 2 heaping cups flour sifted with 2 heaping teaspoons baking powder, 1 teaspoon each of nutmeg, allspice, cloves, cinnamon, vanilla and lemon extract. Bake in two layers.

Mrs. C. W. Johnson.