Bake in round, shallow pans, slightly buttered. When cold fill with any of the fillings (see Cake Fillings), trim edges neatly, and cover top and sides with frosting (see Cake Frost-ings) to correspond with filling.

No. 660. Cheap Cake

12 cts.

A : Cream 1/4 c. butter, add 1 c. granulated sugar, sifted, cream again, add 2 egg-yolks, beaten thick ;

B : 11/2 cs. flour, 2 tsps. baking-powder, sifted twice, and

1/2 c. milk or water ;

C : Whites, beaten very stiff.

Beat A thoroughly, add B alternately, fold in C, and bake

15 m.

No. 661. Better Cake

15 cts.

A : Cheap Cake No. 660 (Cheap Cake), omit yolks and use 1 c. flour and 1/2 c. corn-starch instead of all flour.

No. 662. Chocolate Cake

18 cts.

A : Cream \ c. butter, add 1 c. powdered sugar, 1 beaten

B : 2 cs. flour, 2 tsps. baking-powder, sifted twice, and 5 c. milk, 1 tsp. vanilla ;

C : 2 squares of chocolate, melted, with 1/4 c. powdered sugar and 1/3 c. milk ; D : Nougat Filling No. 694 (Nougat or Nut Filling). Cream A, add B alternately, beat thoroughly, add C when slightly cool, bake 20 m., when cool, fill with D and cover with Chocolate Frosting No. 702 (Chocolate Frosting),

No. 663. Orange Cake

18 cts.

A : 5 egg-yolks, beaten thick, add 2 cs. granulated sugar, sifted ;

B : 2 cs. flour and 11/2 fcsps. baking-powder, sifted twice, dash salt, 1/2 c. water, juice and grated rind 1 sour orange ;

C : 3 egg-whites, heateu stiff ;

D: Orange Filling No. 695 (Orange Filling). Beat A 10 m., add B alternately, mix thoroughly, fold in C, bake 20 in., fill with D, cover with plain frosting, garnish with quarters of orange.