How To Make Caramel Cake, No. 2

Flour - Pounds ................................................1

Sugar - Pounds .....................................1

Butter - Pounds ........................1/2

Eggs . .............................................................6

Baking Powder - Heaping Teaspoonfuls .... 1

Milk - Small cupfuls........................................1

Lemon Flavoring.

Caramel.

Nice Light-brown Sugar - Pounds..................2

Water - Pints ..................................1/2

Butter - Tablespoonfuls . . . ............. 2

Flavor with Vanilla.

Mix the cake as usual and bake in layers. For the caramel boil the sugar and water until it ropes, but not enough to pull. Pour over the butter, stir smooth, and when cool enough place between the layers of cake and on top and sides for an icing.

Mrs. A. Baumann

How To Make Cream Cake

Eggs (whites) ........................ 10

Powdered Sugar - Gobletfuls........................1 1/2

Flour - Gobletfuls ........................................1

Cream of Tartar - Teaspoonfuls ..................1

Filling.

Milk - Pints ....................................................1

Sugar - Cupfuls ..............................................1/2

Corn Starch - Teaspoonfuls ............................2

Eggs (yolks) ..................................................4

Almonds, blanched (in shell) - Pounds..........1/2

Flavor with Vanilla.

Mrs. Belvin

How To Make Cocoanut Cake

Eggs (whites) ................................................8

Sugar - Cupfuls ..............................................4

Butter - Cupfuls ..............................................1

Flour - Cupfuls ..............................................6

Milk - Cupfuls ................................................2

Flavor with Lemon.

Filling.

Eggs (whites) ................................................4

Powdered Sugar - Pounds ..............................1

Coacoanuts (grated) .............................1

Beat the whites of the eggs with the sugar; add the cocoanuts, leaving out enough to sprinkle on top and sides of the cake. Put on a thin icing and sprinkle the cocoanut on while the icing is wet.

Mrs. Leo D. Heartt

How To Make Eight O'Clock Club Cake

Eggs ................................................................1

Milk-Cupfuls ................................................1/2

Sugar-Cupfuls ..............................................1

Chocolate-Pounds ........................................1/4

Beat the egg without separating; add the milk, sugar and chocolate. Cook until thoroughly hot, then let stand to cool while making the cake.

Eggs ................................. 3

Milk-Cupfuls .........................1/2

Butter-Cupfuls ....................... 1/2

Sugar-Cupfuls........................ 1/2

Flour-Cupfuls ....................... 2

Baking Powder-Teaspoonfuls ........... 1

Add to the yolks the butter and sugar, creamed; then the whites (well beaten) and the flour, with baking powder sifted into it; when the chocolate is cold mix with this batter. Bake in layers and put together with icing with either almonds or English walnuts chopped and stirred into it.

MRS. STRUDWICK (Hillsboro.)