Farm and home cook book and housekeeper's assistant

Cream % cup butter and 1 cup sugar, add yolks 3 eggs, one at a time, and beat to a cream, then add 1 cup flour sifted with Vz teasp baking powder, and beat well. Next add % cup milk and beat the mixture to a creamy consistency. Then sift in another cup flour with i/^ teasp baking powder and lastly stir in whites of 3 eggs. Flavor with lemon extract. The mixture should not be stiffer than ordinary cake batter. Into a well-greased and flour-dredged cake tin pour about one-third of the cake mixture, and into the remaining batter put a few drops of red coloring (I use the capsules which come with gelatine), and 1 teasp vanilla extract. Beat all this well together, and drop half of the pink batter in spoonsful unevenly over the white batter in the tin. To the remaining batter in the mixing bowl now add 1 tablesp grated chocolate or cocoa, and after stirring well, pour over the first two layers in the tin. Bake in a medium oven about 50 minutes to 1 hour. When strawberries or raspberries are in season the pink batter can be colored with fruit juices. — [Mrs. H. L., Va. Date Cake Cream % cup butter with 1 cup sugar, add 2 well-beaten eggs, V2 cup sweet milk, and 2 cups flour sifted with 2 teasp baking powder. Lastly add ^ lb dates cut in fine pieces and dredged with flour. Flavor with rose and frost with white frosting, — [Mrs. W. C. T., N. Y. Cocoa Cake Cream % cup butter with 2 cups brown sugar, add 2 egg^, yolks and whites beaten separately, 1 cup sweet milk, in which dissolve 1 teasp soda, Vz cup powdered cocoa, and 2 cups sifted flour. Bake in loaf. — [Mrs. L. E. G.. N. Y. Plain Raisin Cake Cream 2 cups sugar with 1 cup butter, add 1 cup milk and SVz cups flour sifted with 3 teasp baking powder, 1 teasp cinnamon, and Vz teasp each cloves, allspice and nutmeg. Lastly fold in 1 cup seeded raisins well dredged with flour, also some citron, If desired. This makes one large cake or two loaves. — [M. E. A., O. Feather Cake To 1 cup sugar add 1 tablesp butter, 1 egg, % cup sweet milk, in which dissolve V2 teasp soda, 1^ cups flour sifted with 1 teasp each cream tartar and cinnamon, and V2 teasp each cloves and nutmeg. This makes a nice plain cake. I sometimes add % cup raisins for a change. — [Mrs. E. D., Ida, Rich Pound Cake Cream % lb butter with 1 lb sugar, add 7 or 8 eggs, beating the yolks and whites separately, and lastly add 1 scant lb flour sifted with 1 teasp soda and 2 teasp cream tartar. Bake in a slow oven. — [Mrs. A. L. P., Va. Spice Cake Cream together 1 cup sugar with 1 cup shortening; add 2 eggs, 1 cup molasses and 1 cup strong, black coffee. Next add 4 cups flour sifted w^ith 2 teasp each of baking powder, allspice and cinnamon, and 1 teasp each of cloves and nutmeg. This Tvill keep for weeks. — [Mrs. C. E. P., N. Y. Marble Spice Cake For the white part cream i^ cup butter with 1 scant cup sugar. Add 1 cup milk, 2 cups flour sifted with 2 teasp baking powder, and lastly the whites of 4 eggs. For the dark part cream ^^ cup shortening with 1 cup brown sugar, add yolks 4 eggs, 1 scant cup molasses, 1 cup milk, and 3 cups flour sifted with 2 teasp baking powder and spices to suit. Drop in well greased tins by tablespoonsful alternately the light and the dark batter. Bake in a moderate oven. — [Mrs. C. E. D., 111. Ribbon Layer Cake