Sunshine Cake

Egg whites, 5. Egg yolks. 4. Salt, 1/8 teaspoon.

Cream of tartar, 1/2 teaspoon. Sugar, 3/4 cup. Vanilla, 1/2 teaspoon.

Pastry flour, 1/2 cup.

Add salt to egg whites and beat until light, add cream of tartar and continue beating until very stiff and dry. Beat yolks until thick and lemon colored and add 2 heaping teaspoons of the beaten whites. To the remaining whites add slowly, beating constantly, the sugar sifted five times, and vanilla. Combine mixtures carefully and cut and fold in flour measured after five siftings. Turn into an angel cake pan dipped in cold water and bake in a slow oven 45 to 50 minutes. Don't Worry.

Old-Fashioned Loaf Cake

Bread dough, 3 cups. Butter, 1 cup. Sugar, 2 cups.

Soda, 1/2 teaspoon. Nutmeg, 1 pinch. Seedless raisins, 1 cup.

Eggs, 2,

To the raised bread dough add the remaining ingredients, dis-solving soda in a little water, chopping raisins and beating eggs light. Mix thoroughly with the hand and turn into round cake tins. Fill pans half full, let rise to the top and bake slowly in a moderate oven. Frost with egg white and powdered sugar. This recipe makes two loaves.

Jelly Roll

Make a sponge cake dough, put it on large tins by spoonfuls, placing it around the edges. Then with a broad knife smooth it over toward the centre, making it as even as possible. The cake when done should be only 1/2 inch thick and the crust should not be hard. As soon as it has been removed from the oven and before it has had time to cool, cut off the hard edges, spread it with arrant jelly and roll it up evenly. Roll it in a paper and tie so that it will cool in a good even round shape. When serving dust the outside with sifted powdered sugar.

Pound Cake

Butter, 1 cup. Sugar, 1 2-3 cup.

Eggs, 5. Flour, 2 cups.

Mace, 1/2 teaspoon.

Cream butter and beat in sugar gradually. Add eggs one at a time, beating well after each addition. When mixture is creamy fold in flour. Bake 1 hour in a slow oven. Greendale.

Economical Chocolate Cake

Butter, 1/4 cup. Sugar, 1 cup. Egg, 1. Salt, a pinch. Sour milk, 1/2 cup.

Soda, 1 teaspoon. Flour, 1 1/2 cups. Vanilla, 1 teaspoon. Cocoa, 2 tablespoons. Boiling water, 1/4 cup.

Cream butter and sugar, add well beaten egg, salt, soda dis-solved in sour milk, flour and vanilla. Dissolve cocoa in boiling water and add last. Frost with a white frosting.

Mrs. F. R. N., Cambridge.

Economy Cake

Sugar, 1 cup. Soda, 1/2 teaspoon. Salt, 1/4 teaspoon. White flour, 1 cup.

Graham flour, 1 1/2 cups. Seeded raisins, 1 cup. Cinnamon, 1/2 teaspoon. Clove, 1/4 teaspoon.

Milk or water.

Mix as usual, using milk or water. They are equally good.

Mrs. J. L. S., Foxboro.

Angel Cake

Sugar, 1 cup. Flour, 1 cup. Salt, 1 saltspoon.

Egg whites, 9 (if large). Cream of tartar, 1 teaspoon. Almond flavoring, 1/2 teaspoon.

Measure sugar and Hour after sifting once, then sift together 5 times. Add salt to egg whites and beat till light. Sift in cream of tartar and continue beating till very stiff and dry. Cut and fold whites into flour and sugar very carefully, and add flavoring. Have an angel cake tin already lined with oiled paper, turn in cake and place at once in cool oven. In 25 minutes increase the heat and bake for 25 minutes more. Be careful not to jar while baking.