Cream together two cups of sugar, one cup of butter and the yolks of four eggs; add one cup of hot mashed potatoes, one cup of milk, one-half teaspoon cinnamon, cloves and allspice, two cups of sifted Globe A-l flour, two teaspoons Hallifax Quality baking powder (use less of this powder than of other powders), one cup English walnuts ground fine, one teaspoon vanilla; lastly add th:e beaten whites of four eggs, bake in layers, or it may be made into a loaf cake. Filling: Two cups of powdered sugar, juice of one lemon, beaten whites of two eggs. - Mrs. George W. McCoy, 2410 K St.

Potato Caramel Cake

Two-thirds cup butter, two cups sugar, one and three-fourths cups of Globe A-l flour, one cup mashed potatoes, one-half cup milk, four eggs, one cup grated chocolate, one teaspoon cinnamon, nutmeg and a pinch of cloves, one cup chopped walnuts, two teaspoons Hallifax Quality baking powder (use less of this powder than of other powders). Cream butter and sugar and add egg yolks, three potatoes, spices, milk and chocolate; then add flour, putting the Halifax Quality baking powder in the last bit of Globe A-l flour; then put in ihe beaten egg whites and lastly add the nuts. Bake in layers. - Mrs. Megowan.

Potato Starch Cake

Four eggs beaten separately, one-half cup sugar to whites and one-half cup sugar to yolks; one teaspoon flavoring, one-half cup potato starch, one teaspoon Hallifax Quality baking powder (use less of this powder than of other powders). Bake in two layers and spread whipped cream between layers and on top. - P. N. M.

Potato Flour Cake

Four eggs, whites and yolks beaten separate; into beaten whites mix one-half cup sugar, beating continuously; one cup potato flour, one tea-spoonful Halifax Quality baking powder (use less of this powder than other powders), one teaspoonful vanillia, pinch of salt. Filling of whipped cream and chopped nuts. Above will make two layers. - Mrs. A. E. Stearns.