Sponge Cake

5 eggs.

1 c. sugar.

1 tsp. lemon juice.

Rind of half lemon.

1 1/4 c. flour.

1/4 tsp. salt.

Beat the yolks until light and lemon colored, add the sugar gradually and continue beating, then the lemon juice and rind and the flour, which has been sifted two or three times. Fold in the whites of the egg, which have been beaten until stiff. The salt should be added to the egg whites before beating.

Sunshine Cake

7 eggs (whites).

5 eggs (yolks).

1 c. fine granulated sugar.

1 c. flour measured after sifting 5 times.

1/4 tsp. cream tartar.

1 tsp. orange extract.

Beat yolks thick and set aside. Add pinch of salt and cream of tartar to whites of eggs and beat stiff; add sugar and beat well, then add flavoring and beaten yolks and stir lightly. Last, carefully stir in flour. Bake in tube pan in moderate oven 40 or 50 minutes.

Angel Cake

(Mrs. A. T. Morey.)

Whites of 8 eggs.

1 1/4 c. sugar (sifted 3 times).

1 c. flour (sifted 5 times).

1/3 tsp. cream tartar.

1 tsp. vanilla.

Spk. of salt.

Add the salt to the eggs and beat to a foam; add the cream of tartar and beat until stiff. Sift in the sugar, beating all the time. Sift in the flour, slowly mixing it with a light, folding motion. Add the vanilla. Bake in an un-buttered pan in a slow oven one hour.

Butter Cake

1/2 c. butter.

1 c. sugar.

2 eggs.

1/2 c. milk.

2 c. flour.

2 1/2 tsp. baking powder.

1/2 tsp. vanilla.

Cream the butter, add the sugar gradually, then the eggs, well beaten, beating the mixture all the while to keep the consistency the same. Add the vanilla, then at the same time one-third of the milk and one-third of the flour, beating well. Sift in the last third of the flour containing the baking powder, and mix well before adding the last portion of milk. Bake in shallow cake pans, and put together with different frosting or fillings, from which the cake takes it name.

Black Chocolate Cake

(Helen Andrews.)

2 squares chocolate, grated.

1/2 c. milk.

Yolk of 1 egg.

Boil this together until stiff, and add when cool -

1/2 c. butter.

1/2 c. sour milk.

2 small c. sugar.

2 eggs, or yolks of 6.

2 c. flour.

1 tsp. soda.

Flavor with vanilla.

Bake in moderate oven.

Canadian Fruit Cake

(Mrs. E. V. Roy.)

3/4 c. butter.

2 c. sugar.

3 eggs.

3/4 tsp. cloves.

1/4 tsp. mace.

1 tsp. allspice.

3/4 tsp. soda.

1 c. milk.

3 c. flour.

1 tsp. cream of tartar.

1 c. sliced citron peel.

1 lb. raisins.

1/2. lb. shelled walnuts.

Cream butter, add sugar and beaten eggs. Sift dry ingredients together. Alternate flour and milk, little at a time. Dust fruit with flour. Bake three hours in slow oven.