Spice Cake

1 cup of brown sugar 1/2 cup of molasses 1 teaspoonful of soda 3 1/2 cups of flour

1 tablespoonful of cinnamon 1 cup of thick, sour cream 1 tablespoonful of allspice 1 pound of raisins

Seed and chop the raisins. Dissolve the soda in a table-spoonful of boiling water, add it to the molasses; then add the cream, sugar and flour; beat thoroughly, add the spices and the raisins well floured. Bake in a moderate oven for one hour.

This is very good.

Hickory-Nut Cake

1/2 cup of butter 2 cups of flour Whites of four eggs

1 1/2 cups of sugar 3/4 cup of water 1 cup of hickory-nut kernels

1 teaspoonful of baking-powder

Beat the butter and sugar to a cream, then add the water and flour, stir until smooth; add half the well-beaten whites, then the nuts, then the remainder of the whites and the baking-powder. Pour into square, flat pans lined with buttered paper to the depth of three inches, and bake in a moderate oven for forty-five minutes.

Cup Or 1, 2, 3, 4 Cake

1 cup of butter 2 cups of sugar

3 cups of flour

4 eggs

Mix and bake the same as Pound Cake.

Plain Cup Cake

1/2 cup of butter 1 1/2 cups of sugar

1 cup of water or milk

3 cups of flour

Juice and rind of a lemon

4 eggs

2 teaspoonfuls of baking-powder

Beat the butter, sugar and yolks of the eggs together until light; then add the water or milk, and half the flour, and beat until smooth; then add the well-beaten whites, then the remainder of the flour, then the juice and rind of the lemon and the baking-powder. Mix thoroughly and bake in a greased Turk's-head, in a moderate oven, about three-quarters of an hour.

Cocoanut Loaf Cake

1/4 pound of butter 1 pound of sugar 1/2 pound of flour

5 eggs

2 cups of grated cocoanut

1 cup of milk

Juice and rind of a lemon

Beat the yolks, sugar and butter together until very light; then add the milk, mix, add the flour and lemon, and beat well; then add the cocoanut. Beat the whites of the eggs to a stiff froth, and stir them and the baking-powder carefully into the cake. Pour into two square, flat pans, dust thickly with powdered sugar, and bake in a moderate oven three-quarters of an hour.

Marble Cake The Light

1 1/2 cups of sugar 1/2 cup of butter 1/2 cup of water

2 large cups of flour

Whites of four eggs

1 teaspoonful of baking-powder

Juice and rind of a lemon

Beat the butter to a cream, add gradually the sugar, then add the water, then half the flour, a pinch of salt; add the whites, well beaten, then the remainder of the flour, the juice and rind of the lemon, and stand aside while you make

The Dark

1 cup of brown sugar 1/4 cup of butter 1/2 cup of water 1 1/2 cups of flour

1 teaspoonful of baking-powder 2 ounces of melted chocolate Yolks of four eggs 1 teaspoonful of vanilla

Beat the butter, sugar and yolks together until very light; then add the water and flour; beat until smooth; then add the melted chocolate and vanilla, mix well, and add the baking-powder to both mixtures. Grease a cake-pan, put in a layer of the white mixture, then a layer of dark, and so continue these alternations until all is used. Bake in a moderate oven from three-quarters of an hour to an hour. If the oven is too hot, cover with paper to prevent scorching.