Spice Cake

1 1/2 cups sugar 1 cup butter 1 cup sour milk 3 eggs.

1 cup raisins or nuts and raisins.

1 teaspoon cloves.

1/2 teaspoon nutmeg.

2 cups flour.

1 teaspoon vanilla 1 teaspoon soda.

3 teaspoons cinnamon.

Cream butter and sugar, add eggs well beaten, then milk and spices, then soda, dissolved in a little hot water. Lastly, add the raisins, floured. Bake in usual way.

Emma A. Murdock.

Cream Sponge Cake

4 eggs.

3 tablespoons cold water.

1 1/2 tablespoons cornstarch.

Flour as needed.

1 1/4 teaspoons Royal.

Baking Powder 1/4 teaspoon salt 1 cup sugar.

Beat egg yolks until thick and lemon colored, add sugar gradually and beat for two minutes. Put cornstarch in a cup and fill with flour. Mix and sift cornstarch and flour with baking powder and salt and add to first mixture. When thoroughly mixed add whites of eggs beaten stiff. Bake thirty minutes in moderate oven. This is an excellent recipe to use for whipped cream pie or shortcake.

Mrs. James A. James.

Hot Water Sponge Cake

1 cup sugar.

2 eggs.

1 cup flour.

1/2 cup hot water Salt.

1 teaspoon Royal Baking Powder.

Mix in the order given. Put into a warm tin and bake in a hot oven.

Mrs. J. T. B. Smith.

Sponge Cake

3 eggs.

1 scant cup sugar 1 teaspoon Royal Baking Powder.

1/2 cup cold water 1 cup flour Flavoring Pinch of Salt.

Separate the eggs and beat sugar gradually into the yolks. Sift the flour with the baking powder and add gradually to the sugar and eggs. Add water, salt and flavoring. Just before baking fold in the well beaten egg whites. Bake thirty to forty-five minutes in a moderate oven, using a pan with a "chimney". Light gas just before putting cake in oven.

Ethel Gary Zimmerman.

Sunshine Whipped Cream Cake

8 egg whites beaten very stiff.

1 cup flour sifted four times.

6 eggs yolks beaten very light 1 cup sifted sugar.

1 teaspoon cream of tartar 1 teaspoon vanilla.

Beat yolks and set aside, add a pinch of salt to whites, when about half beaten, add cream of tartar and beat very, very stiff. Add sugar, then beaten yolks, fold in flour gently, add vanilla and bake at least fifty minutes in slow oven.

Whip two bottles of cream VERY stiff, sweeten to taste and flavor with vanilla. Remove center from Sunshine Cake, ice over with stiff cream and fill center of cake with alternate layers of the cream and sliced strawberries, in season. Pile the cream up in the center and garnish with a few whole berries. When berries are not available, use nuts and marshmallows, cut in quarters. This will serve twelve portions.

Mrs. Robert E. Blackwell.