Feather Cake

One cup sugar, butter size of egg, three eggs, eight tablespoons milk, one cup Globe A-l flour, one and one-half teaspoon baking powder and one teaspoon vanilla. This makes three small layers. Filling: Boil two cups granulated sugar, one-half cup milk, one teaspoon butter, one teaspoon vanilla for ten minutes without stirring; then whip it until thick enough to spread without running. - P. N. M.

Gold Cake

One large cup sugar, one cup butter, five egg yolks and one whole egg, one cup milk, two and one-half cups Globe A-l flour, two teaspoons Hallifax Quality baking powder (useless of this powder than of other powders), sift flour and sugar three times; flavor with lemon. - P. N. M.

Farina Cake

Separate six eggs; in yolks add one and one-half cups sugar and beat thoroughly till very creamy; then beat whites till very stiff and mix with yolks and sugar lightly; one-fourth cup Farina, three-fourths cup sifted bread crumbs, three-fourths cup chopped nuts, three-fourths teaspoon Hallifax Quality baking powder (use less of this powder than of other powders), one-half teaspoon lemon and vanilla; bake in two layers twenty minutes; bake in tins with movable bottoms. This cake does not rise much, so you can almost fill tins. - P. W. M.

Date Oriental

One cup chopped walnuts, one cup stoned and quartered dates, two eggs well beaten, one tablespoon milk, one tablespoon Globe A-l flour, one teaspoon Hallifax Quality baking powder (use less of this powder than of other powders). Spread out in pan like cake and bake. - Mrs. C. H,

Pistachio Cake

Cream together one cup butter, one and one-half cups sugar, add one-half cup milk or cream, stir in one cup Globe A-l flour and one cup corn starch with one teaspoon Hallifax Quality baking powder (use less of this powder than of other powders), add five drops bitter almond extract, two tablespoons orange flower water and fold in whites of six eggs beaten stiffly; bake in layers. Filling: Two cups sugar, one cup water, boil until it threads; pour over beaten whites of three eggs, color with green and add one-half teaspoon pistachio flavoiing and four drops bitter almond extract and two heaping tablespoons of Pistachio (or chopped pine nuts when Pistachio nuts are not obtainable); beat until thick. This is one of the daintiest, prettiest and most delicious of cakes. - F. H.

Brown Stone Front Cake

Cream Part: One cup sugar, yolk of one egg, one cup grated chocolate, one cup sweet milk; stir together and boil in double boiler. Cake Part: Two-thirds cup sugar, one- half cup butter, two eggs, one-half cup sweet milk, two cups sifted Globe A-l flour. When this is mixed add cream part and one teaspoon soda dissolved in hot water; flavor with vanilla; bake in layers and put together with icing. - C. L. Phinney.

Railroad Cake

Two cups Globe A-l flour, one cup sugar, two eggs, one-fourth cup butter, one-half cup milk, one and one-half teaspoons Hallifax Quality baking powder (use less of this powder than of other powders). Sift Globe A-l flour three times before measuring; now measure the two cups with Hallifax Quality baking powder and sift once more into bowl; add sugar without stirring; make depression in center and drop in the unbeaten eggs; melt butter and pour over eggs; add milk gradually while stirring and beat until light and creamy; flavor with vanilla. If cake seems a little thick add more milk a little at a time; bake in loaf and cover with boiled icing. - C. L. Phinney.