Imperial Cake

1/2 cup butter.

1 cup sugar 1/2 cup milk.

2 scant cups flour.

2 teasopons Royal Baking Powder.

4 egg whites (well beaten).

Sift flour and baking powder together, mix thorough-with the first three ingredients and fold in well beaten whites. Pour half the batter into a cake pan and sprinkle over it 1 cup chopped raisins, well floured and one cup chopped pecans or walnuts. Pour in the remaining batter and bake in a moderate oven.

Mrs. Ernest E. Olp.

Pound Cake

1 pound sugar 1/2 pound butter 1 pound flour 4 eggs.

1 cup milk.

2 teaspoons Royal Baking Powder.

1 pinch of salt.

Cream butter and sugar, beat in eggs and add milk alternately with flour into which baking powder has been sifted. Beat thoroughly. Bake in loaf or "stem" pan, in moderate oven, an hour or more.

Mrs. L. C. Beaudry.

Always Successful Butter Cake

1/4 cup butter 1/2 cup sugar 1 egg and yolk of another.

1 1/2 cups flour.

2 1/2 teaspoons Royal.

Baking Powder 1/2 cup milk.

Cream butter and sugar and sift together flour and baking powder. Add alternately with milk to first mixture, sifting in. Ice with white icing.

Jane Eggleston Zimmerman.

Coffee Spice Cake

1/2 cup butter.

1 cup sugar.

2 eggs.

1/2 cup strong Chase and Sanborn's coffee.

2 cups flour.

3 teaspoons Royal Baking Powder.

1/8 teaspoon salt 2 teaspoons mixed spices.

Mocha Icing And Filling

1 tablespoon butter 1 cup confectioner's sugar.

1 tablespoon cocoa.

2 tablespoons strong Chase and Sanborn's coffee.

1/8 teaspoon salt.

Cream butter and sugar, add well beaten egg yolks, then add coffee slowly. Add half of flour sifted with baking powder, salt and spices. Mix this and add well beaten whites, then remainder of flour. Bake in two large laver tins (well greased) in moderate oven forty-five or fifty minutes. Spread between layers and cover the top with Mocha Icing and Filling.

Mix frosting ingredients in order given, if too dry-after mixing add more coffee.

Mrs. Ruth J. Brock.

Banana Cake

\1/2 cups sugar Pinch Morton's Salt 3 tablespoons shortening 3 eggs.

1 cup mashed banana (3) 5 tablespoons sour milk 1 level teaspoon soda 1 1/2 cups flour.

Bake in layers, put together with a cream filling.

Mrs. John Reading.

One Egg Cake

1 tablespoon butter.

1 scant cup sugar.

1 egg.

1 cup water.

2 cups flour.

3 teaspoons Royal Baking Powder.

Flavor to taste.

Cream butter and sugar together, add the egg and beat, add water and flour sifted with baking powder. This is fine for a quick cake or for a shortcake or with chocolate sauce.

Mrs. C. A. Bessey.

One Egg Layer Cake

1 1/2 cups cake flour 1 teaspoon Royal Baking Powder 1/2 teaspoon salt 1/2 cup sugar.

1/2 teaspoon soda 1 1/2 cups sour cream 1/2 cup butter (melted) 1/2 teaspoon vanilla.

1 egg.

Sift flour, baking powder, salt and sugar three times. Dissolve soda in sour cream, add to dry ingredients, add butter vanilla and egg. Beat well and bake in moderate oven 20 minutes.

Mrs. H. S. Etherington.

Raisin Cake I

2 pounds sugar 2 pounds flour 2 pounds raisins 9 eggs 1 nutmeg.

3/4 pound butter.

1 pint milk.

2 teaspoons Royal Baking Powder.

Mix in order given and bake in moderate oven.

Mrs. L. C. Beaudry.

Raisin Cake II

1 egg.

1 cup sugar.

4 tablespoons melted butter.

2/3 cup sour milk.

1 teaspoon soda in milk.

2 cups flour.

1/2 package seeded raisins 1 teaspoon vanilla 1 teaspoon lemon 1 teaspoon cinnamon 1/2 teaspoon nutmeg.

Cook raisins, mix in order given, dissolving soda in the milk. A few nuts may be added if desired.

Mrs. W. A. Lloyd.

English Fruit Cake

3/4 pound butter.

1 pound cake flour 3 pounds raisins.

2 pounds currants 1/2 pound citron.

1/4 pound lemon peel 1/4 pound orange peel.

1 cup chopped almonds 1 pound brown sugar 1 teaspoon ground cloves 1 teaspoon cinnamon 1 1/2 teaspoons mace 1 teaspoon soda 1 cup molasses.

Cut citron, lemon and orange peel fine. Dissolve soda in a little boiling water. Cream butter and sugar, add molasses and spices, then beat eggs and add to batter, then add soda and flour. Have fruit chopped and sprinkled well with flour and add last. This makes two good sized cakes. Bake about four hours in slow oven.

Mrs. Joyce F. Mcintosh.