Dainty Cake

1 cupful sugar 1/4 cupful cocoa 1/2 cupful flour whites 5 eggs

1/2 teaspoonful cream of tartar

1/2 teaspoonful flavoring

To the stiffly beaten eggs, add cream of tartar, sugar and cocoa, beating constantly. Then add vanilla and stir in the flour very lightly. Makes one large or three layer cakes.

Drop Nut Cakes

1 cupful sugar

1 cupful chopped nuts

1/4 cupful flour

1 egg

1/2 teaspoonful lemon flavoring pinch of salt

To the well beaten egg, beat in the sugar and stir in the other ingredients. Shape into eighteen cakes about the size of an English walnut, put about two inches apart in a buttered tin and bake. Serve with lemonade, tea, or in any preferred way.

Dried Apple Fruit Cake

3 cupfuls dried apples (soaked over night in cold water) 2 cupfuls molasses 2 eggs 1 cupful sugar flour

1 cupful sweet milk 3/4 cupful butter 1 1/2 teaspoonfuls soda 1 teaspoonful each cinnamon, nutmeg, cloves

Chop the dried apples slightly and simmer for two hours with the molasses; add sugar, milk, spices, butter, eggs, soda dissolved in little water, and flour enough for a stiff batter. Bake in steady oven.

Prune Fruit Cake

1 1/2 cupfuls sugar

2 cupfuls mashed prunes

2 cupfuls flour

1/4 cupful butter

1 teaspoonful soda

2 teaspoonfuls cinnamon

1 teaspoonful cloves

2 eggs

Cream butter and sugar, add beaten eggs, prunes, spices, soda dissolved in water, flour, and bake in buttered pan, or make into layers.

Gingerbread No. 1

1/2 cupful butter 3/4 cupful sugar 1/2 cupful molasses 1/2 cupful sour milk 2 cupfuls flour

1 egg

1 teaspoonful ginger

1/2 teaspoonful cinnamon

1 teaspoonful soda pinch of salt

Cream butter and sugar, add molasses, milk, soda dissolved in little water, beaten egg, flour and spices. Bake in buttered pan.

Gingerbread No. 2

1/2 cupful sugar 1 1/2 cupfuls flour

1/2 cupful molasses 1 teaspoonful ginger

1/2 cupful sour milk 1/2 teaspoonful cinnamon

1/4 cupful butter 1/2 teaspoonful salt

1 teaspoonful soda

Mix as for Gingerbread No. 1 without the egg.

Gold Cake

1 cupful sugar 1/2 cupful butter

2 cupfuls flour yolks of 6 eggs

2 teaspoonfuls baking powder

1 teaspoonful orange flavoring

Cream butter and sugar, add well beaten yolks, the flour with baking powder sifted in, and flavoring. Bake in buttered tin in medium oven.

Grandma's Bread Cake

2 cupfuls bread sponge 1 cupful sugar 2/3 cupful butter 1 cupful warm milk

1/2 cupful chopped fruit 1/2 teaspoonful cinnamon 1/2 teaspoonful clove flour

In the morning, after bread sponge from the night before has had a very little flour worked in and allowed to rise, take two cupfuls of this, stir in all the ingredients but the flour, adding just enough of that to make a soft dough. When this 'has risen to double its size, mould softly into loaves and bake in well buttered tins.

Hermits

1 1/2 cupfuls brown sugar 1 tablespoonful hot water

1 1/2 cupfuls chopped raisins 1 teaspoonful cloves

2 1/2 cupfuls flour 1 teaspoonful cinnamon

3 eggs 1/2 teaspoonful soda

1 teaspoonful baking powder

To the well beaten eggs add sugar, raisins, spices, soda dissolved in hot water, and baking powder sifted in with flour. Drop from a dessert spoon on a buttered tin and bake.

Marguerites

1 cupful chopped nuts thin crackers sugar white of 1 egg

1 teaspoonful flavoring

To the stiffly beaten white, add sugar to spread, nuts and flavoring. Spread on the crackers and brown in the oven. Do not let stand long before serving.