Wellesley Cake

1 cup butter, 2 cups sugar, 1 cup milk, 1 cup corn starch, 2 cups flour, 2 level teaspoonfuls baking powder, 5 egg whites. Cream the butter, add gradu-ally the sugar. Sift together the flour, corn starch and baking powder and add alternately with the milk to the first mixture. Beat the egg whites stiff, add and beat vigorously. To one-third of the mix-ture add 1 1/2 squares of chocolate melted. Cover the bottom of pan with the white mixture, add the chocolate mixture, and then the remainder of the white mixture by tablespoonfuls that the cake may have a marbled appearance.

Mrs. Emma Shaffer.

Maraschino Cherry Cake

1 cup sugar, one-third cup butter, 1/2 cup sweet milk, 2 eggs, 1 1/2 cups flour, 2 teaspoonfuls baking powder. One-half cup chopped walnuts, 1/4 cup chopped Maraschino cherries, flavor with cherry juice. Bake in layers, and spread layers with soft icing, nuts and Maraschino cherries cut in halves.

Mrs. Chrostwaite.

Citron Cake

1 cup butter, 1 lb. sugar, 4 eggs, whipped separa-tely, 1 cup sweet milk, 2 teaspoonfuls baking powder, 3 1/2 cups of flour, 1/4 lb. of citron cut in strips and floured with the 1/2 cup of flour. Add whites of eggs last, and bake in loaf. M. Bertha Zeiber.

Cream Cake

2 eggs, 1 cup sugar, 1 cup sour cream, 2 cups flour, 1 1/2 teaspoonfuls of baking powder, 1/2 tea-spoonful soda.

Icing

1 level teaspoonful butter, 3 teaspoonfuls milk or sour cream. Thicken to the proper consis-tency with pulverized sugar, then mix well with 1. heaping tablespoonful peanut butter.

Mrs. Ed. H. Moul.

Cup Cake

1 cup milk, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup butter, 2 teaspoonfuls baking powder; flavor with vanilla. Cream butter and sugar, add eggs beaten separately, then milk, and last baking pow-der sifted with flour.

Mrs. D. A. Frommeyer.

Currant Cake

2 cups pulverized sugar, one-third lb. butter, 5 eggs, 1 cup water, 3 cups sifted flour, 2 teaspoonfuls baking powder, 1/2 lb. currants, washed, dried, and floured. Sarah Dusman.

Delicious Cake

2 cups of sugar, 1/2 cup of butter, 1 cup of sweet milk, 3 eggs, 3 cups of flour, 2 teaspoonfuls of baking powder. Mrs. H. W. Swartz, New Oxford, Pa.

Dundee Cake, Fine

Beat to a cream 1 1/2 cups of butter, 1 1/2 cups of sugar; add 8 eggs, two at a time, beating 5 minutes between each 2 eggs, 1/2 cup rich milk, 1 1/2 pts. of flour, 2 teaspoonfuls of baking powder sifted with the flour, 1/2 grated lemon peel, 1 cup currants, 1 1/2 cups Sultana raisins, 1 cup almonds, chopped coarse-ly, flavor with vanilla, a few drops of extract of nut-meg, and 1/2 teaspoonful of orange. Bake in long, shallow pans, in a moderate oven.

Mrs. David Bixler.

Dover Cake

1 lb. sugar, 1 lb. flour, 6 eggs, 1/2 lb. butter, 3 tea spoonfuls baking powder, 1 cup sweet milk, 1/2 tea-spoonful vanilla.

Mrs. C. Anthony.