MADERIA CAKE
1 cup butter, 2 cups white sugar, 1 cup milk, 3 eggs, 3 cups flour, 1
teaspoon baking powder, % cup fine chopped peel.
Beat three minutes after all ingredients are added. Bake one hour.
—Mrs. A. Thompson
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SPONGE CAKE

1 cup sugar, 3 eggs, 3 tablespoons boiling water, pinch of: salt, 1 cup
flour, 1 small teaspoon baking powder.
Beat sugar and egg together. Stir in 1 egg at a time. Then put in
hot water, add flour and baking powder. Bake in a moderate oven.
—Mrs, C. Linmark
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DEVIL’S FOOD CAKE

¥% cup butter or other shortening, 1% cups firmly packed brown sug-
ar, 2 eggs, unbeaten, one at a time, and beat after each addition; 2
Square melted butter chocolate, 2 cups sifted Swansdown flour, 1 tsp.
soda, 1 cup sweet milk. Add flour with which soda has been sifted,
alternately with milk. Bake in a moderate oven.
—Kathleen Harwood
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SUNSHINE CAKE

11-3 cups sugar, %4 or more cups water. Boil until it threads; sep-
arate 8 eggs; beat whites stiff; pour boiled syrup over whites and beat
until it cools. Add % teaspoon cream of tartar in the whites, Fold in
egg yolks, which have been beaten light; also fold in 1 cup flour. Bake
in a slow oven one hour in ungreased pan. Exact measurements must
be used. —Mrs. H. Burridge

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ORANGE LAYER CAKE

1 small cup sugar, 1 large cup flour, 2 tbsp. butter, 1 tsp. baking pow-
der, 3 eggs, 1 orange, juice and rind.

Cream butter and sugar, add beaten yolks, sifted flour and baking
powder alternately with orange juice strained, and % of orange rind.
erated; lastly, whites of eggs beaten stiff and 1 teaspoon of lemon juice.
Bake 20 minutes in two buttered layer tins.

FILLING—1 cup powdered sugar, 2 tablespoons of butter. Grated
orange rind and enough orange juice to make it the right consistency to
spread when cool. —Mrs. E. E. McIntosh, Big Bend

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CRUMB CAKE |

2% cups pastry flour, 2 cups brown sugar, 1 teaspoon cinnamon, 1
teaspoon nutmeg, 4 teaspoon salt, % cup butter, % cup dates (chopped),
% cup chopped nuts, 1 egg, 1 cup thick sour milk, 1 teaspoon soda.

Mix and sift dry ingredients; cut in butter; reserve % cup of mix-
ture; add the fruit.and nuts to remaining mixture, then add the well-
beaten egg, sour milk and soda. Pour into buttered cake pan 8 inches
by 8 inches; sprinkle with crumb mixture and bake in an oven of 375
degrees F., for 30 to 40 minutes. —Mrs. H. Watson

ee ¢

NUT DROP CAKE
% cup butter, 1 cup brown sugar, 2 eggs, 1 cup chopped raisins or
dates, 1 cup chopped walnuts, 1% cups flour, % teaspoon soda.
Flavor with cinnamon, nutmeg and cloves. Dissolve soda in 4% cup
hot. water. —Mrs, A. Shepherd

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