Yellow Loaf Cake

2 cups sugar.

1 cup milk.

2 teaspoons baking powder.

1 scant cup butter.

3 cups flour.

4 whole eggs - separated.

Cream butter with sugar; add milk; and flour which has been sifted three times with baking powder. Fold in stiffly beaten eggs. Bake forty to forty-five minutes in moderate oven.

Elsie Gaiser Mitchell, Charleston, Ill. University of Illinois.

Cream Filling

1 cup scalded milk in a 1 beaten egg with 1/2 cup double boiler sugar.

3 level teaspoons cornstarch Stir until thick; let cool; flavor with vanilla extract.

Evelyn M. Ewert, Chicago, Ill. Northwestern University.

Date Cake

1 cup sugar.

1 egg.

1 teaspoon soda sprinkled over dates and then fill cup with boiling water.

2 tablespoons crisco 1 cup cut dates 1 cup cut nuts 1 1/4 cups flour.

May be made by beating all ingredients together for about two minutes or by usual method of creaming sugar and butter; adding water, soda, dates, nuts, and flour; and lastly adding beaten egg. Bake slowly in buttered tin.

Evelyn Flanley Peterson, Seattle, Wash. University of Washington.

Marshmallow Icing

1 1/2 cups sugar.

1/2 cup water.

1 tablespoon corn syrup.

Boil until it spins a thread, drop in six marshmallows, then pour slowly on one stiffly beaten egg white, add one-half teaspoon lemon extract and beat until nearly cold.

Vina Freitag Kilby, Jefferson City, Mo.

University of Illinois.

Mocha Filling

6 tablespoons butter 4 tablespoons dry cocoa 1 tablespoon vanilla.

2 cups confectioner's sugar 2 tablespoons warm liquid coffee.

Beat butter to a cream. Add one cup sugar. Sift in cocoa. Beat well. Put in coffee and rest of sugar and vanilla.

Mary Clendenin, East Orange, N. J.

Allegheny College.

Butterscotch Filling

1 tablespoon butter 3/4 cup warm milk.

2 tablespoons cold milk 1 teaspoon vanilla.

1 cup brown sugar.

1 tablespoon cornstarch.

1 egg.

Confectioner's sugar.

Place butter and brown sugar in saucepan and stir over fire until they form a candy. Then pour in 3/4 cup milk. Let simmer until candy is melted. Now thicken with one tablespoon cornstarch mixed with two tablespoons milk. Beat up egg and add, stirring until it thickens. Add vanilla. Use more than half for filling and to the rest add enough confectioner's sugar to make a paste for icing top and sides of cake.

Edith Speckman Kern, Chicago, Ill. University of Minnesota.

Pineapple Filling For Cake

1 small can grated pineapple 1 egg yolk.

1/2 cup sugar.

1 tablespoon flour.

1 teaspoon lemon juice.

Cook until thick, let cool and spread on cake. Cover with any boiled icing.

Vina Freitag Kilby, Jefferson City, Mo.

University of Illinois.