RAISIN CAKE. — Cover lYz cups raisins (seeded) with water and let simmer 20 minutes. Drain this juice of? and use J^ cup instead of milk. Dredge raisins well with flour; add 1 cup sugar, ^ cup butter, 1^ cups flour, 1 teaspoon soda, sifted in flour, 1 egg, well beaten, 1 teaspoon cinnamon and cloves, add a little salt and nutmeg. Bake in small tins or as a loaf cake J^ hr. — Mrs. Rose Mather, Orland, 111, RASPBERRY CAKE.— Cream together 2 eggs, 1 oup brown sugar; add J/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon✪ Raspberry Cake, ^ nutmeg. — Mrs. May Newcomb, Palos Park, 111, RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1^ tea- spoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling, — Mrs. Laura Wilkinson, Grant Works, 111. SNOW CAKE. — V/i teaspoons baking powder. Cream yi cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add J^ cup milk, then 1^ cups flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. COOK COUNTY GOOK BOOK 5Sl SOUR CREAM CAKE.— Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111. SPICE CAKE. — Cream 1 cup of sugar and ^ cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, ^ teaspoon of allspice, and a pinch of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. MARBLED SPICE CAKE.— Cream H cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well- beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put ^ cup of sweet milk, 2 small cups of flourv sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a % tea- spoon of ginger, cloves and nutmeg. Stir the two lightly together, not enough to mix but to give the marbled eflfect. Bake in a loaf. Boiled white frosting. — Mrs. Bruce, Maywood, 111. SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- utes; add a pinch of salt, 1 teaspoon of lemon extract, Ij^ cups water, 1 cup flour, sifted 3 times with 1 teaspoon erf baking powder. Put into oven and bake. — Alice E. Nelson, 404 S. 1st St., May- wood, 111. VARIATION I.— Beat the yolks and whites of 7 eggs sepa- rately. Put a level cup of sugar and 1 of flour (both sifted sepa- rately 3 times) into beaten yolks. Add J/^ teaspoon of cream of tartar into beaten whites. Then mix into the yellow batter. Add vanilla to taste. Bake in a sponge cake pan in a slow oven for about 1 hr.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, III. ✪ Ribbon Cake

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RAISIN CAKE. — Cover lYz cups raisins (seeded) with water and let simmer 20 minutes. Drain this juice of? and use J^ cup instead of milk. Dredge raisins well with flour; add 1 cup sugar, ^ cup butter, 1^ cups flour, 1 teaspoon soda, sifted in flour, 1 egg, well beaten, 1 teaspoon cinnamon and cloves, add a little salt and nutmeg. Bake in small tins or as a loaf cake J^ hr. — Mrs. Rose Mather, Orland, 111, RASPBERRY CAKE.— Cream together 2 eggs, 1 oup brown sugar; add J/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, ^ nutmeg. — Mrs. May Newcomb, Palos Park, 111, RIBBON CAKE.— Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1^ tea- spoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling, — Mrs. Laura Wilkinson, Grant Works, 111. SNOW CAKE. — V/i teaspoons baking powder. Cream yi cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add J^ cup milk, then 1^ cups flour. Use chocolate filling. — Mrs. E. E. Rusk, Riverside, 111. COOK COUNTY GOOK BOOK 5Sl SOUR CREAM CAKE.— Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. — Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111. SPICE CAKE. — Cream 1 cup of sugar and ^ cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, ^ teaspoon of allspice, and a pinch of cloves. — Mrs. A. Morgan, 429 19th Ave., Maywood, 111. MARBLED SPICE CAKE.— Cream H cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well- beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put ^ cup of sweet milk, 2 small cups of flourv sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a % tea- spoon of ginger, cloves and nutmeg. Stir the two lightly together, not enough to mix but to give the marbled eflfect. Bake in a loaf. Boiled white frosting. — Mrs. Bruce, Maywood, 111. SPONGE CAKE.— Beat 5 eggs and 1 cup of sugar 15 min- utes; add a pinch of salt, 1 teaspoon of lemon extract, Ij^ cups water, 1 cup flour, sifted 3 times with 1 teaspoon erf baking powder. Put into oven and bake. — Alice E. Nelson, 404 S. 1st St., May- wood, 111. VARIATION I.— Beat the yolks and whites of 7 eggs sepa- rately. Put a level cup of sugar and 1 of flour (both sifted sepa- rately 3 times) into beaten yolks. Add J/^ teaspoon of cream of tartar into beaten whites. Then mix into the yellow batter. Add vanilla to taste. Bake in a sponge cake pan in a slow oven for about 1 hr.— Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, III.

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