Plain Cake

Cream one-half cup of butter with one-half cup of sugar, add two eggs, two cups of flour, two teaspoonsful of baking powder, a little salt, one cup of water, one-half cup of raisins or currants, and any kind of flavoring. Bake in cake tins. Cake prepared with water is more wholesome than with milk.

Frosting

Cream equal quantities of butter and chocolate. Spread on the layers when cold. Frosting prepared from pure sugar is unwholesome.

Strawberry Short Cake

Prepare a light biscuit dough, bake in tins and cover with strawberries and whipped cream. Use no more sugar than is necessary.

Fruit Cake

Chop up one cup of currants, citron, and raisins, and mix with one cup of flour. Sift one cup of flour with a teaspoonful of soda, one of cinnamon, and a little salt. Cream one-half cup of butter with one cup of brown sugar, one-half cup of molasses and two well beaten eggs; add the flour, fruit and one-half to three-fourths cup of strong black coffee. Stir well and bake in a moderate oven for one hour.

Mixed Flour

Mix two cups of white flour with one cup of rice flour and one of cornstarch. Sift and keep in a tin box for sauces and soups.

Rye Nuts. No. 1

Remove the outer crust from a loaf of stale pompernickel and grate the soft part on a grater. Pour the crumbs on a large piece of paper, and dry in the sun or in an oven. Keep in a dry place, in a tin with good ventilation.

Rye Nuts. No. 2

Cut a loaf of stale pompernickel into thin slices and remove the crusts. Cut the inside into small strips, lengthwise and crosswise. Allow it to dry thoroughly in. a moderate oven or in the sun, and while still warm, grind it through a coarse meat grinder. Place it again in an oven or in the sun to dry, or brown slightly. If desired as fine as grape nuts, grind it again or sift it, and keep in a dry place. It may be mixed with one-half grape nuts. Use as directed in menus and recipes. The outside crusts may be dried in the oven or sun, and kept in tins. The crusts are an excellent addition to milk soups or other soft foods.

Sun Dried Bread

Cut stale pompernickel, whole wheat or white bread into slices, then cut in strips crosswise and lengthwise to the size of lump sugar. Allow it to dry in a moderate oven or in the sun. Keep in a dry place in sacks or tins. Use with milk as directed in recipes. It may be dried in slices and eaten in place of fresh bread.

Fried Bread

Cut into strips as directed in the foregoing recipe. Fry in hot oil, or butter and oil. Serve with legume or fruit soups.

Crusts

Cut some stale whole wheat or black bread into slices. Remove the outer crusts with a sharp knife and dry them in an oven. Keep in a tin box in a dry place.

Imperial Sticks

Cut stale buttered bread into long narrow sticks, and brown in the oven.

Corn Bread. No. 1

Three-fourths of a cup of white or yellow corn meal, one and one-fourth cups of white flour, one teaspoonful of salt, two tablespoonsful of butter or one-half oil and one-half butter, two teaspoonsful of baking powder, two well beaten eggs, one and one-half cups of rich milk, and sugar, if desired. Bake in a quick oven for 30 minutes.