Emergency Cake (No butter)

Break 2 eggs in a cup (do not beat), then fill the cup up with rich sour cream, empty into a mixing bowl and beat vigorously, then add 1 level teasp soda, 1 cup sugar, 1 teasp any preferred flavoring, and 1 cup flour. Bake in two layers. This is a very tender and delicate cake. For a filling use scant 3/4 cup sugar, 1/2 cup milk and 1 tablesp butter boiled together until it bubbles and begins to look waxy. Then remove from the fire, flavor and stir until it begins to thicken, and spread between layers and on top.- [Mrs. M. S., Ia.

Cream Caramel Cake. (No butter.)

To 2 well beaten eggs add 1 cup sugar and 1/2 teasp soda dissolved in 1 cup rich sour cream. Then mix in 2 cups flour, to which has been added 1 teasp baking powder. Bake in layers and put together with a filling made of 1 1/2 cups brown sugar, 1/2 cup sweet cream or milk, and 1 tablesp butter, boiled till a small amount dropped in cold water will form a soft ball. Then remove from fire and stir it until it begins to thicken, and spread over the baked layers.- [Mrs. D. L. T., S. D.

French Date Cake (No butter)

Cream 1 cup sugar with yolks of 3 eggs, add 1 scant cup flour sifted with 1 scant teasp baking powder, then add 1 cup chopped dates, 1 cup chopped walnuts, and lastly the whites of the eggs beaten to a stiff froth. Bake in a loaf tin. Serve with whipped, sweetened cream flavored with vanilla.-[A. H., Wis.

Cream Cake (No butter)

To 1 cup thick sweet cream add 1 cup sugar, 2 eggs, and 2 1/2 cups flour sifted with 1 1/2 teasp baking powder. Bake in layers and as a filling use 1 cup cream whipped stiff with 1 cup sugar added and a few drops of vanilla to flavor. It is best not to prepare the cream filling until shortly before serving.- [Mrs. G. M., Ore.

Sunshine Cake (No butter)

Beat yolks of 4 eggs until stiff and add gradually 1 cup sugar, beating well, then 3 tablesp cold water and 1 teasp lemon extract or lemon juice. Next mix 1 1/2 tablesp cornstarch with 1 teasp baking powder and 1 scant cup sifted flour. Add these ingredients slowly to the above mixture and lastly fold in the stiffly beaten whites of 4 eggs. My friends pronounce this the best sponge cake they have ever tasted.- [Mrs. M. H., N. J.

Sour Cream Spice Cake (No butter)

Mix thoroughly 1/2 cup each sugar, molasses, thick sour cream and buttermilk, add 1 teasp soda dissolved in a little warm water, then sift in 2 cups flour, mixed with 1 teasp each salt and cinnamon, and 1/2 teasp allspice and cloves. Flavor with 1 teasp lemon extract. Bake as loaf cake or in three layers and put together with icing.- [Mrs. B. B. M., Kan.

Rolled Sponge Cake (No butter)

To 4 well-beaten eggs add 1 cup sugar, 4 tablesp water, and 1 cup flour sifted with 1 teasp baking powder. Bake in a long, narrow, shallow pan. When done turn out on a clean towel, and spread with any preferred jelly, or cake filling. Roll up, and then roll in a towel to keep it in shape until it is cold.- [Mrs. B. P. B., Pa.

Roll Jelly Cake (No butter)

To 3 well-beaten eggs add 1 scant cup sugar, 4 tablesp cold water, and 1 1/2 cups flour sifted with 2 teasp baking powder. Bake in a long, narrow, shallow tin, in a rather quick oven. When done remove from tin, place on a clean white towel, spread with jelly, and roll it up. Leave the towel rolled around it until the cake is cold. Dust with powdered sugar before serving.- [Mrs. C. G. S.