Whites of 3 eggs, 1 cup white sugar, % cup of butter, % cup sweet milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or vanilla. For red part: take the white of 1 egg and the) yolks of the- others; beat to a stiff froth; add Vz cup red sugar, 14 cilp butter, % cup- milk, 1 cup flour, and 1 teaspoonyeast powder✪ WATERMELON CAKE. Take'% of the white- mixture for the bottom layer; then add red mixture; lay on 2 rows of 154 CAKES, COOKIES, DOUGHNUTS, KTC. seeded raisins so they will be an inch apart, then add the rest of the ""White for the to id layer; bake in a loaf tin. CUP CAKE— Mrs. W. F. Jones. 1 cup of butter creamed with 2 cups of sugar, 1 cup of milk, 6 eggs, 4 cups of flour sifted with 3 teaspoons baking powder, 2 teaspoons ■"extract. GOOD PLAIN CAKE— Mrs. H. B. Shaver. 3 very scant cups sugar, % of a cup of butter, stir to a cream. 4 well Tieaten eggs, % cup of milk filled up with water, % teaspoon soda put into the water, 4 level cups sifted flour, 2 teaspoons baking powder sifted in flour✪ GOOD PLAIN CAKE. Flavor as you like. I use a large cup and make 3 <:akes. BRIDE'S CAKE— Mrs. W. F. Jones. 4 cups sugar, 2 cups butter, 2 cups milk, 6 teaspoons baking powder, 1 cups flour, whites of 20 eggs✪ BRIDE'S CAKE. Cream butter and sugar together; then slowly add the milk, flour and whites of eggs, stirring constantly; add "fcaking powder in the last cup of flour. Bake 3 hours. % of this re- cipe makes a large cake, and is always nice if stirred sufficiently and ^f the oven is right. VELVET CAKE— Mrs. H. V. Robinson. 1% cups powdered sugar, % cup butter creamed; yolks of 3 eggs "broken into this and beaten well; % cup water, % cup corn starch, 1% <cups flour, 2 level teaspoons baking powder; then add the whites of •eggs beaten stiff, and flavor to taste. Bake in a long tin. SILVER CAKE— Mrs. Fred E. Sawyer. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, the whites 'Of 6 eggs, 1 teaspoon cream tartar, i^ teaspoon soda. Cream butter and sugar, beat the. whites to a stiff paste, add the rest of the ingred- ients a little at a time, reserving a little milk in a cup in which put -cream tartar and soda, and add to the cake last; flavor to taste, and Tjake in 'a moderate oven. GOLD AND SILVER CAKE— Mrs. W. P. Taylor. Gold Cake. % cup butter, 1 cup sugar, %' cup milk, 1% cups flour✪ VELVET CAKE, grated rind 1 lemon, 1 tablespoon lemon juice, % teaspoon soda, 1 level "teaspoon cream tartar, yolks of 7 eggs. Beat butter to a cream and .gradually beat in sugar, add lemon rind and juice and beat well. Sift tn soda, cream tartar and flour, together, and beat quickly 10 seconds. Bake in moderate oven. • Silver Cake. Substitute the whites for the yolks, % of a teaspoon talmond extract in place of lemon rind and juice, and follow the rule for CAKES, COOKIES, DOUGHNUTS, ETC. 15ffi Gold Cake in every particular. When you put cakes in oven, cover- with paper for about 15 minutes to prevent burning. ENGLISH WALNUT CAKE— Mrs. A. F. Pacheco. Cream 1 cup sugar and % cup butter, add % cup sweet milk, 3 eggs^ well beaten, 1% cups flour, 1% teaspoons baking powder, then add 1 cup walnut meats and a little nutmeg✪ ENGLISH WALNUT CAKE. Bake in a moderate oven aboute % hour and serve plain or with white frosting. SHORTBREAD. Put in a bowl 1 pound flour, % pound rice flour, and % pound browm sugar; mix well together and pour in % pound butter✪ SHORTBREAD already melted" in a saucepan, using a clean wooden spoon to stir the ingredients to- gether. Divide into 6 cakes, and knead out quickly on the board with' the hand, using rice flour to dust the board and hands. Prick with a,> fork all over, and slip a square of paper under each cake as it is done; put on the baking sheet and bake in a moderate oven until a delicate brown. The less kneading shortbread gets, the better; never roll it. SCOTH SHORTCAKE— Mrs. J. M. Dollar. ✪ SCOTCH SHORTCAKE

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Whites of 3 eggs, 1 cup white sugar, % cup of butter, % cup sweet milk, 2 even cups flour, 1 teaspoon yeast powder; flavor with lemon or vanilla. For red part: take the white of 1 egg and the) yolks of the- others; beat to a stiff froth; add Vz cup red sugar, 14 cilp butter, % cup- milk, 1 cup flour, and 1 teaspoonyeast powder. Take'% of the white- mixture for the bottom layer; then add red mixture; lay on 2 rows of 154 CAKES, COOKIES, DOUGHNUTS, KTC. seeded raisins so they will be an inch apart, then add the rest of the ""White for the to id layer; bake in a loaf tin. CUP CAKE— Mrs. W. F. Jones. 1 cup of butter creamed with 2 cups of sugar, 1 cup of milk, 6 eggs, 4 cups of flour sifted with 3 teaspoons baking powder, 2 teaspoons ■"extract. GOOD PLAIN CAKE— Mrs. H. B. Shaver. 3 very scant cups sugar, % of a cup of butter, stir to a cream. 4 well Tieaten eggs, % cup of milk filled up with water, % teaspoon soda put into the water, 4 level cups sifted flour, 2 teaspoons baking powder sifted in flour. Flavor as you like. I use a large cup and make 3 <:akes. BRIDE'S CAKE— Mrs. W. F. Jones. 4 cups sugar, 2 cups butter, 2 cups milk, 6 teaspoons baking powder, 1 cups flour, whites of 20 eggs. Cream butter and sugar together; then slowly add the milk, flour and whites of eggs, stirring constantly; add "fcaking powder in the last cup of flour. Bake 3 hours. % of this re- cipe makes a large cake, and is always nice if stirred sufficiently and ^f the oven is right. VELVET CAKE— Mrs. H. V. Robinson. 1% cups powdered sugar, % cup butter creamed; yolks of 3 eggs "broken into this and beaten well; % cup water, % cup corn starch, 1% <cups flour, 2 level teaspoons baking powder; then add the whites of •eggs beaten stiff, and flavor to taste. Bake in a long tin. SILVER CAKE— Mrs. Fred E. Sawyer. % cup butter, 1% cups sugar, 2 cups flour, % cup milk, the whites 'Of 6 eggs, 1 teaspoon cream tartar, i^ teaspoon soda. Cream butter and sugar, beat the. whites to a stiff paste, add the rest of the ingred- ients a little at a time, reserving a little milk in a cup in which put -cream tartar and soda, and add to the cake last; flavor to taste, and Tjake in 'a moderate oven. GOLD AND SILVER CAKE— Mrs. W. P. Taylor. Gold Cake. % cup butter, 1 cup sugar, %' cup milk, 1% cups flour, grated rind 1 lemon, 1 tablespoon lemon juice, % teaspoon soda, 1 level "teaspoon cream tartar, yolks of 7 eggs. Beat butter to a cream and .gradually beat in sugar, add lemon rind and juice and beat well. Sift tn soda, cream tartar and flour, together, and beat quickly 10 seconds. Bake in moderate oven. • Silver Cake. Substitute the whites for the yolks, % of a teaspoon talmond extract in place of lemon rind and juice, and follow the rule for CAKES, COOKIES, DOUGHNUTS, ETC. 15ffi Gold Cake in every particular. When you put cakes in oven, cover- with paper for about 15 minutes to prevent burning. ENGLISH WALNUT CAKE— Mrs. A. F. Pacheco. Cream 1 cup sugar and % cup butter, add % cup sweet milk, 3 eggs^ well beaten, 1% cups flour, 1% teaspoons baking powder, then add 1 cup walnut meats and a little nutmeg. Bake in a moderate oven aboute % hour and serve plain or with white frosting. SHORTBREAD. Put in a bowl 1 pound flour, % pound rice flour, and % pound browm sugar; mix well together and pour in % pound butter already melted" in a saucepan, using a clean wooden spoon to stir the ingredients to- gether. Divide into 6 cakes, and knead out quickly on the board with' the hand, using rice flour to dust the board and hands. Prick with a,> fork all over, and slip a square of paper under each cake as it is done; put on the baking sheet and bake in a moderate oven until a delicate brown. The less kneading shortbread gets, the better; never roll it. SCOTH SHORTCAKE— Mrs. J. M. Dollar.

San Rafael cook book, 1906