Coffee Cake

Sift together twice 1 cup flour, 1/2 cup sugar, 3 teaspoons baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon. Mix to soft dough with 4 tablespoons melted butter, a well-beaten egg, separate, and 1/2 cup sweet milk. Bake a in shallow pan, sprinkle sugar and cinnamon on top.

Mrs. D. A. Lehman.

Boston Cream Pie

1/3 cup butter, I cup sugar, 2 eggs, 1/2 cup milk, 1 1/2 cups flour and 3 teaspoons baking powder. Cream butter and sugar and add well-beaten eggs, then alternately milk and dry ingredients well sifted. Bake in 2 layers and put together with the following English Cream Filling, with whipped cream on top.

English Cream Filling: 1 Cup sugar, 1/3 cup flour, 1/8 teaspoon salt, 2 eggs, 2 cups milk and I teaspoon vanilla. Mix dry ingredients and milk and yolks well beaten, cook in double boiler, stirring constantly until thick. Remove from fire and cool and told in whites and flavor.

Ruby Rice.

Berwick Sponge Cake

3 Eggs, 1 1/2 cups sugar, 1/2 cup water, 2 cups flour, I tea-spoon cream of tartar, 1 teaspoon soda, flavor with lemon. Beat eggs separately, add sugar, water and lemon extract to yolks of eggs, then flour sifted with soda and cream of tartar and whipped whites. Bake in a loaf.

Mrs. G. G. Mugge.

White Sponge Cake

Whites of 5 eggs, 1 cup flour, 1 cup sugar, 1 teaspoon baking powder 1 teaspoon lemon extract.

Kate Harris. SPONGE CAKE

4 Eggs, 1 cup flour, 1 cup sugar, 1/2 tablespoon lemon juice, a pinch salt. Beat egg whites until stiff, add sugar, flour, lemon juice and salt and well-beaten yolks. Bake in an ungreased pan. RubY Rice.

Sponge Cake

4 to 6 Eggs, 1 cup sugar, 1/2 teaspoon salt, I tablespoon lemon juice, grated rind of half a lemon, and 1 cup pastry flour. Beat well and bake. Mary Margaret Clark.

Small Chocolate Cake

1/4 Cup shortening, 1 cup sugar, 1 egg yolk, 2 squares chocolate, 1/2 cup hot water, 1/2 teaspoon salt, 1 3/4 cups pastry flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon soda, another 1/2 cup hot water. Cook and stir chocolate and 1/2 cup hot water about 3 minutes until thick and glossy. Remove from fire, add egg yolk, shortening, sugar and salt. Stir in dry ingredients, sifted together and second 1/2 cup boiling water and beat until smooth. Use white of egg for boiled icing. Easy to make and extra good.

Grace Lane Raymond, Sidney, 111.

Alma Gluck's Chocolate Cake

1 1/2 Cups sugar, 1 cup butter, 5 eggs, 1 1/2 cups flour sifted twice, teaspoons baking powder, 2 ounces grated bitter chocolate, 1/4 teaspoon pulverized coffee, 1/2 teaspoon vanilla, 1/4 cup milk. Cream the butter and sugar, add the egg yolks and cream until very light; then add the chocolate, melted, the coffee and vanilla and alternately the flour mixed with the baking powder, and the milk and egg whites beaten stiff. Bake in 3 layers in a moderate oven. Put together with whipped cream or any desired filling.

Chocolate Cake

1 Tablespoon cocoa (rounding), 1 tablespoon lard, 1 heaping cup sugar, 1 cup sour milk or cream or both, 1 level teaspoon soda, yolks 2 eggs, 1 1/2 cups flour and pinch salt. Bake in loaf. Mrs. Roy L. Seright.

Mahogany Cake

1/2 Cup butter creamed with 11/2 cups sugar, 1 cup sweet milk, with full teaspoon soda dissolved in it, 3 eggs, 2 scant cups flour, 1 teaspoon vanilla, 1/2 cup cocoa sifted with the flour. Cream butter and sugar, add egg yolks and cream again, add milk a little at a time, then add flour and vanilla, then whites of eggs beaten very stiff. Bake in 3 layers and put together with Mocha Icing.

Mocha Icing: 2 Cups powdered sugar 1/2 cup cocoa, 1 tablespoon vanilla, 4 tablespoons strong coffee, 1 cup butter. Cream sugar and butter, add cocoa and cream again, then liquids and beat until perfectly smooth.

Mrs. W. V. Rath bone.

Brownstone Front Cake

2 Cups sugar, 3/4 cup butter, 3/4 cup chocolate, the yolks of 6 eggs, 1 cup buttermilk, I level teaspoon soda, I teaspoon baking powder and 2 1/2 cups flour. Melt the chocolate with just enough water to soften. Mrs. G. T. Gaskins.