Angel Cake

1 cupful sugar 1 teaspoonful cream of tartar

3/4 cupful flour 1 teaspoonful almond flavorwhites of 8 eggs ing pinch of salt

Beat the eggs, add cream of tartar, then the sugar, beating constantly. Sift the flour three times, add salt and stir in as lightly as possible to the mixture, add flavoring and bake in unbuttered angel food tin from forty five to sixty minutes. When the top begins to brown, place over it a buttered paper.

Imitation Angel Cake

1 cupful sugar 1 1/4 cupfuls flour 1/2 cupful milk whites of 2 eggs

1 teaspoonful almond flavoring 1 1/2 tablespoonfuls butter

2 teaspoonfuls baking powder

Cream the butter and sugar, add milk, then the twice sifted flour with the baking powder sifted in, flavoring, and lastly stir the well beaten whites very lightly into the mixture. Bake in a buttered angel food tin.

Apple Cake

1 cupful sugar

1/2 cupful butter

1 cupful unsweetened apple sauce 1 3/4 cupfuls flour

1 cupful chopped raisins

1 tablespoonful boiling water

1 teaspoonful soda

1 teaspoonful cinnamon

1/2 teaspoonful cloves

1/2 teaspoonful salt

Cream butter and sugar, add apples, soda dissolved in the boiling water, salt, spices, and raisins well stirred in the flour. Bake in well buttered pan about forty five minutes.

Coffee Cake

1 cupful butter

1 cupful brown sugar

1 cupful strong cold coffee

1/2 cupful molasses

1 cupful chopped raisins

2 eggs

2 teaspoonfuls cinnamon 1 teaspoonful cloves

1 teaspoonful soda

3 cupfuls flour

Stir together the softened butter and sugar, add molasses, coffee, eggs, and soda dissolved in a little water. Stir spices into sifted flour with raisins or any desired fruit, stirring all together and baking from forty five minutes to one hour, according to depth of pan.

Chocolate Cake

1 cupful brown sugar

1 cupful milk 1 1/2 cupfuls flour

2 eggs

1 tablespoonful butter

1 teaspoonful soda

1/2 cupful melted chocolate

1 teaspoonful vanilla flavoring

Cream butter and sugar, add half the milk, and the soda dissolved in one tablespoonful hot water. Melt the chocolate in small tin or granite cup or saucer over the fire, and stir into the mixture alternately with the flour, beaten yolks and flavoring. This makes two layers. Any preferred filling and icing may be used.

Cream Puffs

1/2 cupful butter 1 cupful flour

1 cupful hot water 3 eggs pinch of salt

Pour the water in a stew pan, add the butter and boil till melted. Stir in flour, when well cooked in, remove from fire and cool. When cold, stir in one at a time the unbeaten eggs. Drop from a dessert spoon on buttered tins and bake about twenty minutes. For filling use -

1/2 cupful milk 1 egg

1/2 cupful sugar 1 teaspoonful corn starch

1 teaspoonful vanilla flavoring

Bring milk and sugar to a boil, add cornstarch previously dissolved in a little cold milk, then stir in the well beaten tgg, flavor and when cool, fill into the split puffs.