Ribbon Nut Cake

White Part

Make the rule given for Snowflake Cake, and bake in two square shallow tins.

Nut Part

2/3 cupful sugar. 1 cupful flour.

1/3 cupful butter. 1/3 cupful milk.

1 teaspoonful baking powder. 1 cupful hickory nut meats chopped and put in last. Bake in one square shallow tin. Put together with frosting, or icing, the nut part in the middle.

Ribbon Cake

2½ cupfuls sugar. 1 cupful sweet milk. 4 cupfuls flour.

1 cupful butter. 4 eggs.

2 teaspoonfuls baking powder.

Reserve 1/3 the mixture. Bake the rest in two sheets, adding to part reserved:

1 cupful raisins.

1 cupful currants.

1 teaspoonful mixed spices.

¼ cupful sliced citron. 2 tablespoonfuls molasses.

Bake in one sheet. Put together with frosting, the dark sheet between the two white layers.

Ribbon Fig Cake

2/3 cupful of butter. 1 cupful of milk.

2 cupfuls sugar.

3 cupfuls flour.

Whites of 6 eggs, or if not too particular, 3 whole eggs may be used instead. 8 teaspoonfuls baking powder sifted with the flour. Divide the batter. To one-half add 1½ cupfuls chopped figs. and bake in two jelly cake tins.

How To The Other Half Add

2 tablespoonfuls molasses. 1 teaspoonful nutmeg. 1 cupful raisins chopped.

1 teaspoonful cinnamon. 1 teaspoonful allspice. Bake in two jelly cake tins.

Put together in alternate layers of light and dark, using plain frosting. Almond Frosting is a very great addition.