Dried Apple Cake

Soak 2 cups dried apples over night. Drain off water, chop fine, and cook in 2 cups molasses until thick. When cool add 2 cups sugar, 2 teasp each nutmeg, cinnamon, and allspice, 1 cup shortening, 2 cups sour milk with 2 teasp soda dissolved in it and flour to make a stiff batter. This is an excellent recipe, and makes four large loaves.- [I. A. S., Me.

Prune Cake

To 1 cup sugar add 1 egg and 1 yolk, 4 tablesp sour cream, and flour enough to make a thick batter, sifted with 1 teasp each of soda and cinnamon, 1/2 teasp cloves and 1/4 teasp nutmeg. Lastly mix in 1 cup stewed prunes pitted and chopped. Bake in layers and put together with frosting made with the white of the egg and sugar, or use whipped cream. This is excellent.-[L. A. B.

Roll Cake With Buttermilk.

Mix 1 egg with 1/2 cup sugar and add 1/2 teasp soda dissolved in 6 tablesp buttermilk; then mix in 6 tablesp flour and bake in a narrow, shallow tin. When done turn out on a towel, spread with jelly, or any preferred filling, while the cake is still warm, and roll it up, leaving the towel around it until the cake is cold. This makes a small roll and is very nice.-[Mrs. C. E. P., N. Y.

Graham Cake

Beat 1 egg with 2 tablesp sugar, add 1 teasp salt, 1 pt buttermilk, in which dissolve 1 teasp soda, and then stir in about 2 pts graham flour to make a moderately stiff batter (flours vary so that it is hard to name the exact amount). Lastly mix in 3 tablesp melted butter and bake in a dripping pan about 30 minutes in a moderate oven.- [Mrs. B. B. M., Kan.

Indian Cake

Mix 2 cups corn meal, 1 cup flour, 3/4 cup sugar, 1 teasp soda and 1 teasp salt. In another bowl break 3 eggs, beat them up, and add 1/2 cup melted butter which has been allowed to cool. Then mix in 2 cups rich sour milk and pour this liquid mixture into the flour and thoroughly mix the whole. Bake at once in flat tin pans, or as a loaf cake.- [Mrs. E. E. S., Pa.

Gold Cake-Silver Cake

This recipe will use up in the two cakes the yolks and the whites of the eggs, and do away with the objection of having one or the other left over. For the silver cake cream 1/4 cup batter with 1 cup white sugar, add 1/2 cup milk, 1 1/2 cups flour sifted with 1 teasp baking powder, and flavor with lemon extract. Lastly add the beaten whites of 4 eggs. For the gold cake cream 1/2 cup butter or any good shortening with 1 cup brown sugar, add the yolks of 4 eggs, 1/2 cup milk, and 2 cups flour sifted with 1 1/2 teasp baking powder. Flavor with vanilla. These are two fine cakes and the recipes have never failed me.-[Mrs. W. C., Mich.

Cornstarch Cake

Cream 1 cup sugar with 1/2 cup butter, add 1/2 cup sweet milk, 1/2 cup cornstarch and 1 cup flour sifted with 1 teasp cream tartar and scant 1/2 teasp soda. Flavor to taste and lastly add beaten whites of 3 eggs. May be used for layer or loaf cake.-[E. T., Va.

Ribbon Cake

Cream 1 1/2 cups sugar with 1/2 cup butter, add 3 eggs, 1/2 cup milk, and two cups flour sifted with scant 2 teasp baking powder. Take out one-third of the batter and add to it spices to taste and 1/2 cup currants. Bake two light layers and one dark layer and put together with jelly or any preferred icing.- [L. W. D., Mass.

Children's Cake

Cream 1/2 cup sugar and 3 tablesp butter, add 1 egg, 1/2 cup milk, and 1 cup flour sifted with 1 teasp baking powder. Bake in a square tin. Sprinkle sugar and cinnamon on top. This is a plain, wholesome cake, much liked by children.-[F. I. L., Wis

Cheap Walnut Cake

Cream scant 1/2 cup butter or any other good shortening with 1 cup sugar, add 2 beaten eggs, 1/2 cup milk, 1 1/2 cups flour sifted with 2 scant teasp baking powder. Lastly add 1 cup chopped walnuts. Bake in a square tin, and when cold frost, mark off in small squares and put half a walnut on each square.-[Mrs. S. E. P., Wash.

Date Cake

Cream 1/2 cup butter with 1 cup sugar, add 2 well-beaten eggs, 1/2 cup sweet milk, and 2 cups flour sifted with 2 teasp baking powder. Lastly add 1/2 lb dates cut in fine pieces and dredged with flour. Flavor with rose and frost with white frosting.-[Mrs. W. C. T., N. Y.

Cocoa Cake

Cream 1/2 cup butter with 2 cups brown sugar, add 2 eggs, yolks and whites beaten separately, 1 cup sweet milk, in which dissolve 1 teasp soda, 1/2 cup powdered cocoa, and 2 cups sifted flour. Bake in loaf.- [Mrs. L. E. G., N. Y.

Plain Raisin Cake

Cream 2 cups sugar with 1 cup butter, add 1 cup milk and 3 1/2 cups flour sifted with 3 teasp baking powder, 1 teasp cinnamon, and 1/2 teasp each cloves, allspice and nutmeg. Lastly fold in 1 cup seeded raisins well dredged with flour, also some citron, if desired. This makes one large cake or two loaves.- [M. E. A., O.

Feather Cake

To 1 cup sugar add 1 tablesp butter, 1 egg, 1/2 cup sweet milk, in which dissolve 1/2 teasp soda, 1 1/2 cups flour sifted with 1 teasp each cream tartar and cinnamon, and 1/2 teasp each cloves and nutmeg. This makes a nice plain cake, I sometimes add 1/2 cup raisins for a change.-[Mrs. E. D., Ida.

Dutch Cake

To about 1 qt light bread sponge add 2 eggs, 1 cup sugar, melted butter size of an egg, 1/2 or 3/4 cup lukewarm water, and flour enough to make a soft dough. Let it rise until it is light, then spread on buttered pie plates, or milk pans, and after rising again, bake in a moderate oven. When done wet the top slightly with water, sprinkle with sugar and cinnamon, dot with pieces of butter, and return to the oven for a few minutes. The same dough will answer for buns, cinnamon rolls, and old-fashioned rusks.-[Mrs. C. S., Kan.