CAKES an ORANGE RAISIN CAKE 1 cup sugar, % cup butter, % cup sour milk, 2 cups flour, 2 eggs, salt, 1 cup chopped raisins, 1 chopped orange (rind and juice), 1 teaspoon soda, %4 teaspoon baking powder. Cream butter and sugar; add well-beaten eggs; dissolve soda in milk; sift baking powder with flour and salt. Mix alternately with milk. Lastly, add ehopped raisins and orange. Bake in a moderate oven. —Mrs. J. A. Chambers sth wale CANADIAN WAR CAKE Boil together for 5 minutes 1 cup each of syrup, raisins and boiling water, 2 tbsps. dripping and % teaspoon each cloves, nutmeg and cinna- mon, small teaspoon salt. When cool, stiffen with flour and beat in 1 level teaspoon soda dissolved in boiling water. Bake about 43 minutes and make 2 or 3 days before using. —Mrs, A. McCrae —_Y---—- COCOANUT MERINGUE CAKE ¢4¢ % cup shortening, % cup sugar, 3 egg yolks, %4_teaspoan’ milk, 1 tsp. vanilla, % teaspoon salt, 1 cup flour, 1 teaspoon baking powder. After being mixed, put this batter into a rather small cake tin and spread with the following meringue: 3 egg whites beaten till stiff, but not dry; 2-3 cup granulated sugar added a little at a time, 1 cup cocoanut; beat till stiff enough to stand up in peaks. Bake in a slow oven three-quarters of an hour. —Mrs. J. Lapworth sicieciiiias MARBLE CAKE Light Part—% cup sugar, % cup butter, whites of 2 eggs, % cu milk, 1 teaspoon baking powder, % teaspoon lemon extract. / Dark Part—% cup sugar, % cup butter, % cup molasses, yolks of 2 eggs, %4 cup milk, 1 cup flour, 1 teaspoon baking powder, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon vanilla. —Ruth Lindsay —————— DAFFODIL CAKE Yolks 6 eggs, % teaspoon salt, % cup sugar, 2 tablespoons water. Beat. mixture 15 minutes. Whites of 6 eggs (stiff), fold in % cup sugar, pinch of salt, 1 teaspoon cream of tartar sifted in % cup flour; % teaspoon vanilla. When white part is ready, complete yellow part by stirring in % cup flour sifted four times with one teaspoon baking powder. Put white part in pan first. _ —Mrs. Dowdy —_o—— CHOCOLATE CAKE % cup shortening, 1 cup sugar, 2 eggs, 1% cups sifted Swansdown flour, 144 teaspoons baking powder, % teaspoon salt, % cun thick sour milk, % cup boiling water, 2 squares chocolate, 1 teaspoon soda, 1 tea- spoon vanilla. | Method—Cream shortening, add sugar gradually, continue creaming until mixture is light and fluffy, add well-beaten eggs; sift together 3 times, flour, salt and baking powder, and add alternately with sour milk * to batter. Melt chocolate, mix in the boiling water, quickly add soda to chocolate and stir until thick; cool and add to cake mixture. Bake % hour. —Mrs. Hanna ~0