Rochester Cake

1/2 cup butter 1 1/2 cups sugar.

2 or 3 eggs.

3 cups flour.

4 level teaspoons Royal Baking Powder.

1/2 teaspoon salt 1 cup water 1 cup (1/2 lb.) citron 1 cup raisins Rind of lemon Cinnamon to taste.

Cream together fat and sugar thoroughly until light and foamy, add eggs and beat well. Sift in a little of the flour, then a part of liquid and continue adding dry and liquid until the desired amounts have been used, sifting baking powder and salt with the last cup of flour. Add citron and raisins, which have been floured with some of the measured flour, and then the lemon and cinnamon. Loaf cake bake at 350°: layer 375°.

Icing

1/2 cup butter.

2 cups XXXX sugar.

1 teaspoon vanilla.

I often add one egg and one teaspoon of Royal Baking Powder and a little more sugar. Cream butter and add sugar gradually.

Mrs. Edmund D. Soper.

Ice Cream Cake

7 egg whites 2 cups sugar 1 cup butter (or 3/4 cup Crisco) 1 cup milk.

4 tablespoons Royal Baking Powder.

3 cups Swans Down flour sifted before measuring.

Flavoring

To the lightly beaten egg whites add the sugar, shortening and flour sifted with the baking powder.

Bake in three layers, using one teaspoon Dr. Price's red fruit coloring for center layer.

Use as a cream to spread between, two cups of sugar and one cup of water boiled together; beat the whites of four eggs to a stiff froth, and when the syrup will hair, flavor with lemon or vanilla. Sprinkle one cup of chopped English walnuts between the layers and on the top.

Mrs. C. B. Campbell.

White Cake

4 egg whites 1 cup sugar 1 cup butter 2 1/2 cups Swans Down flour.

3 teaspoons Royal Baking Powder 1 cup milk 1 teaspoon vanilla.

Cream butter and sugar, add milk alternately with flour, into which baking powder has been sifted. vanilla. Last fold in well beaten egg whites. Bake slowly.

Mrs. J. K. Shaw.

Lady Baltimore Cake

1 cup butter.

2 cups sugar.

3 1/2 cups sifted flour 4 teaspoons Royal Baking Powder.

1 1/3 cups milk.

6 egg whites.

1 teaspoon rose water, vanilla or bitter almond.

Cream butter, add sugar gradually then add flour and baking powder, sifted together, alternately with milk. Beat well, add flavoring then stiffly beaten egg whites, cutting and folding in well. Bake in three large layer cake pans which have been lined with buttered paper.

Lady Baltimore Filling And Icing

3 cups granulated sugar.

5 figs cut in thin strips.

1 cup boiling water 3 egg whites 1 cup chopped raisins 1 cup chopped pecans.

1 tablespoon lemon juice.

1/2 cup almonds blanched and halved.

Boil sugar and water until it forms into a soft ball in cold water. Beat egg whites stiff, add syrup slowly, beating constantly. When it begins to thicken add chopped fruits and pecans, then lemon juice and continue beating until quite stiff. Spread icing on each layer and stick almonds in icing on top and sides of cake.

Myrtle Fuchs.