Orange Cake

(C. S. Monitor.)

1/4 c. butter.

1 c. sugar.

2 eggs, well beaten.

1/2 c. milk.

1 2/3 c. flour.

2 1/2 tsp. baking powder.

Make in the ordinary way and bake in two layers.

Orange Cake Filling

1/2 c. sugar.

2 1/2 tbsp. flour.

Grated rind of 1/2 orange.

1/2 c. orange juice.

1/2 tbsp. lemon juice.

1 egg, slightly beaten.

1 tbsp. butter.

Cook ten minutes in double boiler, stirring constantly. Put between the layers, cover top with orange frosting.

Orange Frosting

Grated rind of 1 orange, add 1/2 teaspoon lemon juice and 2 tablespoons orange juice. Let stand 15 minutes. Then add to the yolk of an egg, slightly beaten; then stir in enough confectioners' sugar until right consistency to spread.

Seed Cake

(Mrs. Arthur Massé.)

4 eggs.

1 c. butter.

2 c. sugar.

1 c. milk.

1 tsp. baking powder.

3 c. flour.

Caraway seed to taste.

Preserved citron or mixed peel may be used for half the mixture, if desired.

The above recipe makes two small cakes or one large loaf cake.

Black Fruit Cake

(Mrs. Plumridge.)

2 lbs. raisins.

2 lbs. currants.

2 lbs. French prunes, sliced.

1 lb. citron.

1 lb. chopped almonds.

3/4 lb. butter.

1 lb. brown sugar.

1 lb. browned flour.

1/2 lb. figs.

12 eggs.

3 lemons.

1 c. molasses.

1/4 orange peel.

1 c. rose water.

1 tbsp. cloves, cinnamon, allspice.

2 tbsp. soda.

2 grated nutmegs.

Soak spices 24 hours in pint cider; boil lemon till straw will pierce them. Flour fruit. Mix flour, sugar, molasses, butter and eggs, but do not beat; add dissolved soda in 1/2 cup of milk, then spice and cider, then lemons, chopped fine; last, the floured fruit. Bake in slow oven four hours.

Mock Angel Food Cake

1 c. flour.

1 c. sugar.

3 tsp. baking powder. (Sift flour and baking powder four times.)

1 c. boiling milk.

Beat until smooth, flavor and fold in lightly the beaten whites of two eggs.

Apple Sauce Cake

1 c. sugar.

1/2 c. butter (creamed).

1 c. hot apple sauce (unsweetened).

1 tsp. cinnamon.

1/2 tsp. ground cloves.

Nutmeg and salt.

1 tsp. soda.

1/2 tsp. baking powder.

1 3/4 c. flour.

1 c. raisins.

1 c. nuts.

Bake 45 minutes in slow oven.

Marble Cake

White Part Of Marble Cake

Whites of 2 eggs.

3/4 c. sugar.

1/4 c. butter.

1/4 c. sweet milk.

1 c. flour.

1 tsp. baking powder.

Dark Part Of Marble Cake

Yolks of 2 eggs.

1/2 c. sugar.

1/4 c. molasses.

1/4 c. butter.

1/4 c. sweet milk.

1/2 tsp. each of cloves, cinnamon ana nutmeg.

1 1/4 c. flour.

1 large tsp. baking powder.

Bake in round angel food pan. Drop one spoonful of white, then the dark, till all is used.

Rolled Oat Cakes

(Mrs. Masse.)

1 tbsp. butter.

1 c. sugar.

2 eggs. Little salt.

2 c. rolled oats.

Cream the butter and sugar together, then add eggs and flavor.

Shape with the hands into tiny cakes, and bake in quick oven.

Devils Food Cake

1/2 c. butter.

1 c. sugar.

4 eggs.

1 c. sugar.

2 1/3 c. flour.

4 tbsp. baking powder.

1 c. milk.

1 tsp. vanilla.

2 squares chocolate.

Beat half a cup of butter to a cream, gradually beat in 1 cup of sugar; beat the yolks of 4 eggs until light, and add in 1 cup of sugar; then add to the butter and sugar; add alternately 1 cup of milk and 2 1/3 cups of flour, sifted with 4 level teaspoonfuls of baking powder. Add 2 squares of melted chocolate, a teaspoon of vanilla and, lastly, the beaten whites of 4 eggs. Bake in layers or loaf.

Nut Cake

1/2 c. butter.

1 c. sugar.

2 eggs.

1/2 c. milk.

2 c. flour.

1 1/2 tsp. baking powder.

1 c. raisins.

1 c. walnuts.

Bake in moderate oven for a little over one hour.