Angel Food

The whites of ten eggs, a cup and a half of granulated sugar, one cup of sifted flour, one level teaspoonful of cream of tartar and one teaspoonful of vanilla extract. Sift the flour twice, then measure and add the cream of tartar. Sift five times more. Sift the sugar twice, beat the whites until very stiff, add sugar gradually, stirring it in lightly, add the flour gradually, then the vanilla, and turn at once into an ungreased angel food tin. Bake in a very slow oven about one hour.

Sunshine Cake

Whites of seven eggs, yolks of live eggs, one cup of granulated sugar, two-thirds of a cup of sifted flour. Sift the sugar and flour same as for angel food, beat the yolks thoroughly and add flavoring to them, then beat the whites until frothy, and sprinkle over one-third of a teaspoonful of cream of tartar. Continue beating until very stiff, mix the sugar in lightly and gradually, then the yolks thoroughly, then the flour. Bake in a slow oven about one hour.

Caramel Cake

Make a cake batter the same as for raisin cake, omitting raisins, bake in two layer cake tins. Put together with caramel icing No. 3.

Hickory Nut Cake

One-half cup of butter, one and one-half cups of sugar, one-half cup of water, two cups of sifted pastry flour, one teaspoonful of vanilla, two level teaspoonfuls of baking powder, one cup of hickory nuts and whites of four eggs. Mix same as bride's cake. Add the nuts just before the egg whites. Bake in sheet about forty minutes, or in loaf one hour.

English Ginger-Bread

One cup of butter, one cup of brown sugar, one cup of molasses, one cup of sour cream or milk, four cups of flour, three eggs, one level tablespoonful of ginger, one level teaspoonful of cinnamon, one level teaspoonful of soda, juice and rind of one lemon, one level teaspoonful of baking powder. Cream the butter, add gradually the sugar, continue beating, add the lemon juice and rind and the eggs well beaten. Beat thoroughly. Add the molasses and the cream into which the soda has been stirred, mix well and then stir in gradually the flour, baking powder and spices. Turn into two cake pans and bake slowly one hour.

Cocoanut Cones

Cook one pound of fresh cocoanut grated and one and one-half cups of sugar together in a double boiler, until the mixture is somewhat stiff and clings to the spoon. Add the whites of two eggs, beaten until dry and cook until well mixed and sticky to the touch. Spread in a pan rinsed in cold water, cover with a wet paper and chill on ice. Dip the hands into cold water and shape the mixture into small cones. Bake about twenty minutes, in a slow oven, on a greased paper.

Sour Cream Ginger Cakes

One-fourth cup of molasses, same of brown sugar, one-half cup of sour cream, one and one-eighth cups of pastry flour, one-half teaspoon each of salt, soda and cinnamon, and one-half tablespoon of ground ginger.

Mix half the soda with the sour cream and molasses, add the sugar. Mix with the flour the balance of the soda, the salt and spices. Add the first mixture to the second, stir just long enough to thoroughly mix and drop into greased muffin tins. Bake in a moderate oven twenty to twenty-five minutes. This rule makes twelve cakes.