ALMOND CAKES—One pound sifted flour, one-half pound butter, three-fourths pound sugar, two eggs, one-half teaspoon ground cinnamon, four ounces of almonds blanched and chopped very fine. Two ounces of raisins finely chopped. Mix all the dry ingredients together, then rub in the butter, add eggs and spices last of all, roll out half an inch thick, cut in fancy shapes and bake in a slow oven.

ALMOND CHEESE CAKES—Blanch and pound to a fine paste one cupful almonds. As you pound them add rose water, a few drops at a time to keep them from oiling. Add the paste to one cupful milk curd, together with a half cup cream, one cupful sugar, three beaten egg yolks and a scant teaspoonful of rose water. Fill patty pans lined with paste and bake in hot oven ten minutes.

AUNT AMY'S CAKE—Take two eggs, one and one-half cups of sugar, one cup of sour milk, one-half cup of butter, two cups of flour and one teaspoonful of soda. Spice to taste. This is a good cake and one which is also inexpensive in baking. Use a moderate oven and bake in loaves rather than sheets.

BALTIMORE CAKE—Beat one cupful of butter to a cream, using a wood cake spoon. Add gradually while beating constantly two cupfuls fine granulated sugar. When creamy add a cupful of milk, alternating with three and one-half cupfuls pastry flour that has been mixed and sifted with two teaspoonfuls of baking powder. Add a teaspoonful of vanilla and the whites of six eggs beaten stiff and dry. Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing: Put in a saucepan three cups sugar, one cup water. Heat gradually to the boiling point, and cook without stirring until the syrup will thread. Pour the hot syrup gradually over the well beaten whites of three eggs and continue beating until of the right consistency for spreading. Then add one cupful chopped and seeded raisins, one cup chopped pecan meats and five figs cut in strips.

BALTIMORE CAKE—For this cake use one cupful butter, two cupfuls sugar, three and one-half cupfuls flour, one cupful sweet milk, two teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of rose water. Cream the butter, add the sugar gradually, beating steadily, then the milk and flavoring, next the flour sifted with the baking powder, and lastly the stiffly beaten whites folded in at the last. Bake in three layer cake tins in an oven hotter than for loaf cake. While baking prepare the filling. Dissolve three cupfuls sugar in one cupful boiling water, and cook until it spins a thread. Pour over the stiffly beaten whites of three eggs, stirring constantly. Add to this icing one cupful chopped raisins, one cupful chopped nut meats, preferably pecans or walnuts, and a half dozen figs cut in fine strips. Use this for filling and also ice the top and sides with it.

BREAD CAKE—Cream one cup of sugar and one-half cup of butter, add one-half cup of milk, two cups of flour sifted with three teaspoons of baking powder and last the stiffly beaten whites of three eggs and half a teaspoon of vanilla flavoring. Bake in one loaf.

BRIDE'S CAKE—One and one-half cupfuls of sugar, one-half cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking powder, one teaspoonful vanilla. Cream the sugar and butter, add milk, flour and cornstarch into which the baking powder has been thoroughly sifted, stir in the whites of eggs quickly with the flavoring.

BUTTERMILK CAKE—Cream three tablespoons of butter with one cup of sugar, add one cup of buttermilk, one well beaten egg, two cups of flour sifted with four teaspoons of baking powder and one-half cup of seeded raisins cut in pieces and rolled in flour.

CHOCOLATE CAKE—Beat one cup of butter to a cream with two cups of sugar, add the yolks of five eggs, beaten until light-colored, and one cup of milk. Sift three and one-half cups of flour with five level teaspoons of baking powder and add to the first mixture. Stir well and fold in the beaten whites of two eggs. Beat in layer cake tins and spread the following mixture between when the cakes are nearly cold. Beat one and one-half cups of powdered sugar, three level tablespoons of cocoa, one teaspoon of vanilla, and the whites of three eggs together until a smooth mixture is made that will spread easily. The exact amount of sugar varies a little on account of size of eggs.

CHOCOLATE CAKE—Cook one cup of sugar, one-half cup of milk, one-half cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream, add one cup of sugar slowly, and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted and when well beaten add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing.

CHOCOLATE CAKE—Cook one cup of sugar, one-half cup of milk, one cup of grated chocolate and the beaten yolk of one egg together until smooth. When done add a teaspoon of vanilla and cool. Beat one-half cup of butter to a cream, add one cup of sugar slowly and beat smooth. Add two beaten eggs, one-half cup of milk, two cups of flour in which two-thirds teaspoon of soda has been sifted, and when well beaten add the cool chocolate mixture. Bake in four layers and put together with a white boiled icing.

CHOCOLATE LAYER CAKE—Beat a half cupful butter to a cream, adding gradually one cupful sugar. When light beat in a little at a time, a half cupful milk and a teaspoonful vanilla. Beat the whites of six eggs to a stiff froth and sift a teaspoonful and a half with two cupfuls flour. Add the sifted flour to the mixture. Then fold in the whipped whites. Have three buttered layer cake tins ready and put two-thirds of the mixture into two of them, into the third tin put the remainder of the batter, having first added to it two tablespoons melted chocolate. Bake the cakes in a rather quick oven for twenty minutes. Put a layer of the white cake on a large plate and cover with white icing, on this lay a dark layer and cover with more of the white icing. On this put the third cake and cover with the chocolate icing. Put into a graniteware pan one cupful and a half cupful water and cook gently until bubbles begin to rise from bottom. Do not stir or shake while cooking. Take at once from the stove and pour in a thin stream over the stiffly whipped whites of two eggs. Beat it until thick, flavor with vanilla, and use two-thirds of this for the white icing. Into the remainder put a tablespoon and a half melted chocolate and a suspicion of cinnamon extract, and frost the top and sides of the cake.

CHOCOLATE LOAF CAKES—Cream one cup of butter, add two and one-half cups of sugar and beat to a cream. Beat the yolks of five eggs light, add to the butter and sugar, with one cup of milk and three cups of flour in which four level teaspoons of baking powder have been sifted, the stiffly beaten whites of five eggs and two teaspoons of vanilla flavoring and two squares of chocolate melted. Bake in a moderate oven.

COCOA CAKE—Cream one-half cup of butter, add one cup of sugar, and beat again. Add the beaten yolks of three eggs and a teaspoon of vanilla. Sift two cups of pastry flour twice with one-quarter cup of cocoa and four level teaspoons of baking powder. Add to the first mixture alternately with three-quarters cup of milk, beat hard, and fold in the stiffly beaten whites of three eggs. Bake in a loaf and cover with white icing.

CREAM CAKE OR PIE—This recipe makes a simple layer cake to be filled in various ways. Cream one-quarter cup of butter with one cup of sugar, add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat hard, then mix in one-half cup of milk alternately with one and one-half cups of flour sifted twice with two level teaspoons of baking powder. Beat just enough to make smooth, then fold in lightly the stiffly beaten whites of two eggs and pour into an oblong shallow pan that is buttered, floured and rapped to shake out all that is superfluous. Bake about twenty minutes, take from pan and cool. Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste.

CREAM LAYER CAKE—Cream one-quarter cup of butter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk, then one and one-half cups of flour sifted twice with three level teaspoons of baking powder. Stir in lightly last of all the whites of three eggs beaten stiff. Bake in a pan large enough to make one thin cake and bake. Cool and split, then spread on one-half pint of cream beaten light, sweetened, and flavored with a few drops of vanilla. Put on the top cake and dust with powdered sugar.

DATE CAKE—Sift two cups of flour with four level teaspoons of baking powder, one-half level teaspoon of salt and one-quarter cup of butter. Beat one egg, add three-quarters cup of milk and mix into the ingredients. Add last one and one-half cups of dates stoned and cut into small pieces and rolled in flour. Bake in a sheet in a moderate oven and serve warm or with a liquid sauce as a pudding.

EGGLESS CAKE—One and one-half cups sugar, one cup sour milk, three cups sifted flour, one-half cup shortening, one teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, salt.

FEATHER CAKE—Sift one cup of sugar, two cups of sifted flour, three level teaspoons of baking powder and a few grains of salt. Add one cup of milk, one well beaten egg, three tablespoons of melted butter and a teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed spices. Beat hard and bake in a loaf in a moderate oven about half an hour.

FIG CAKE—Two cupfuls of sugar, two-thirds of a cup of butter, one cupful of milk, four even cupfuls of flour, five eggs, two teaspoonfuls of cream of tartar, one of soda, sifted with the flour, mix the butter and sugar until creamed, add the unbeaten yolks of the eggs, add the milk and the flour slowly, beating all the time, lastly the whites of the eggs. Flavor two cupfuls of chopped figs and mix in. Bake quickly.

FIG LAYER CAKE—Cream one-quarter cup of butter with one cup of sugar, add one beaten egg, one cup of milk, two cups of flour sifted twice with four teaspoons of baking powder. Bake in layer tins.

For the filling-chop one-half pound of figs fine, add one-half cup of sugar and one-quarter cup of cold water. Cook in a double boiler until soft, let cool, and spread between the cakes.

FRUIT CAKE—One cup dark sugar, one-half cup butter, one cup molasses, one cup coffee (cold liquid), three eggs, three tablespoons mixed spices, one pound currants, two pounds raisins, three cups flour, three teaspoons baking powder, one-fourth pound citron.

GOLD CAKE—Mix the yolks of four eggs, one cup of sugar, one-half cup of sweet milk, one-half cup of butter, three cups of flour sifted three times, one teaspoonful of cream of tartar and one-half teaspoon of soda. Beat very thoroughly. Use a moderate cake oven.

HICKORY NUT CAKE—Cream one cup of butter with two cups of sugar, add the well beaten yolks of four eggs, and one-half cup of milk. Sift three level teaspoons of baking powder twice with two and one-half cups of pastry flour. Reserve one-half cup of the flour and add the remainder to the first mixture. Now fold in the whites of four eggs beaten stiff, one teaspoon of lemon juice, half a dozen gratings of the yellow rind of lemon and one cup each of seeded and chopped raisins and of chopped hickory nuts mixed with the reserved half cup of flour. Bake in a moderate oven, cover with a white icing and garnish without meats.

HUCKLEBERRY CAKES—Mix together one quart of flour, one teaspoon salt, four teaspoons baking powder and one-half cup of sugar. Mix one-third cup butter, melted with one cup of milk. Add it to the flour and then add enough more milk to make a dough stiff enough to keep in shape when dropped from a spoon. Flour one pint of berries, stir in quickly, and drop by the large spoonful on a buttered pan or in muffin rings. Bake twenty minutes.

ICE CREAM CAKE—Cream three-quarters cup of butter with two cups of fine granulated sugar. Add one cup of milk with two cups of flour and three-quarters cup of cornstarch sifted twice with five level teaspoons of baking powder. Fold in slowly the whites of seven eggs and bake in layers.

LAYER CAKE—One and one-half cups of sugar, two-thirds of a cup of butter, the whites of six eggs, one cup of sweet milk, two and one-half cups of pastry flour, two teaspoonfuls of baking powder, flavor with lemon, put two-thirds of the mixture into jelly tins. To the rest add two tablespoonfuls of molasses, one-half cup of raisins (seeded), three figs (chopped), one teaspoonful cinnamon, one-half teaspoonful allspice, two tablespoonfuls of flour. Bake, when cool, together with jelly, having the dark layer in the center.

MARGARETTES—One-half pound of peanuts, one pound of dates chopped fine. One cup of milk in the dates, and boil, add peanuts. Make a boiled icing. Take the long branch crackers, spread the filling between the crackers, put on the icing, and put in the oven to brown.

PLAIN CAKE—Beat together one-half cup of butter and two cups of sugar until light and creamy, add the well beaten yolks of three eggs, one-half cup of milk, three cups of flour in which three teaspoons of baking powder have been sifted, and last the stiffly beaten whites of three eggs. Add any flavoring preferred and bake in a moderate oven.

PLAIN TEA CAKE—Cream two level tablespoons of butter and one cup of sugar together, add one beaten egg, one cup of milk and two cups of flour in which three level teaspoons of baking powder have been sifted. Bake in a sheet, and serve while fresh.

RAISIN CAKE—One cup butter, three eggs, one and one-half cups sugar, one cup sour milk, one teaspoon soda, one cup raisins, little nutmeg, three cups flour. One can use two eggs and one-half cup butter; then bake as usual.

ROCKLAND CAKE—Two cups sugar, one cup butter beaten to a cream, five eggs, one cup milk, four cups flour, two teaspoonfuls baking powder, one teaspoonful essence of lemon.

SNIPPODOODLES—One cup of sugar, one tablespoon of butter, one-half cup of milk, one egg, one cup of flour, one teaspoon of cinnamon. Cream the butter, add the sugar, then the eggs well beaten, then the flour, baking powder and cinnamon, sifted together, and the milk. Spread very thin on the tin sheet and bake. When nearly done sprinkle with sugar; when brown remove from the oven, cut into squares and remove quickly with a knife. They should be thin and crispy.

SNOW CAKE—Beat the white of four eggs stiff. Cream one-half cup of milk and one cup of butter and one cup of sugar, add one-half cup of milk and two cups of flour sifted twice with three level teaspoons of baking-powder. Fold in the whites of the eggs last and half a teaspoon or more of lemon or vanilla flavoring.

SPICE CAKES—For little spice cakes cream one-half cup of butter with one cup of sugar, add one beaten egg, one-half cup of sour milk, and one-half level teaspoon each of soda, baking powder, and cinnamon, and a few gratings of nutmeg sifted with two and one-half cups of pastry flour. Stir in one-half cup each of chopped walnut meats and seeded and chopped raisins. Roll out thin and cut in shape or put small spoonfuls some distance apart on a buttered pan and press out with the end of a baking powder can until as thin as needed; do not add more flour. Bake slowly.

SPONGE CAKE—Whites of two eggs beaten to a stiff froth, beat the yolks thoroughly, then beat both together, then add one scant cup of granulated sugar (beating again), one scant cup of flour (beat again), and one teaspoon of baking powder. Sift the flour three or four times, stir the baking powder in the flour, and lastly add five tablespoons of hot water.

SULTANA TEA CAKES—Into three-quarters of a pound of flour stir a pinch of salt, a teaspoonful of baking powder, three ounces of butter and lard mixed in equal portions, three ounces of sifted sugar and two ounces of sultanas. Chop one and half ounces of candied lemon peel, add that and moisten all with two well beaten eggs and a little milk if necessary. Work these ingredients together, with a wooden spoon turn on to a board and form into round cakes. Place them on a floured baking sheet and cook in a quick oven. Five minutes before the cakes are done brush them over with milk to form a glaze, and when ready to serve cut each through with a knife and spread liberally with butter.

SUNSHINE CAKE—Cream one cup of butter, add two cups of sugar and beat, add one cup of milk, the yolks of eleven eggs beaten until very light and smooth, and three cups of flour sifted with four teaspoons of baking powder three times to make it very light. Turn into a tube baking pan and bake three-quarters of an hour in a moderate oven.

TEA CAKE—This cake is to be eaten warm with butter. Rub a rounding tablespoon of butter into three cups of flour sifted with a saltspoon of salt, six level teaspoons of baking powder and one-quarter cup of sugar. Beat one egg light, add one and one-half cups of milk and the dry ingredients and beat well. Pour into a long buttered pan and bake about twenty minutes. Do not slice this cake, but cut through the crust with a sharp knife and break apart. This mixture can be baked in muffin tins, but it saves time to bake it in a loaf.

VELVET CAKE—One-half cup butter, one and one-half cups sugar, yolks four eggs, one-half cup milk, one and one-half cups flour, one-half cup cornstarch, four level teaspoons baking powder, whites four eggs, one-third cup almonds blanched shredded. Cream the butter, add gradually the sugar, then the egg-yolks well beaten. Beat well and add the milk, the flour, cornstarch, and baking powder sifted together, and egg whites beaten stiff. Beat well and turn into buttered shallow pan. Sprinkle with the almonds, then with powdered sugar and bake forty minutes in a moderate oven.

WHITE PATTY CAKES—Cream one-third cup of butter with one cup of sugar, add one-half cup of milk, one and three-quarter cups of flour sifted twice with two and one-half level teaspoons of baking powder, and flavor with a mixture of one-third teaspoon of lemon flavoring and two-thirds teaspoon of vanilla flavoring. Bake in little plain patty pans and cover the top of each with white icing. Garnish with two little leaves cut from angelica and a bit of red candied cherry.

COFFEE CREAM CAKES AND FILLING—Roll good plain paste three-eighths of an inch thick and cut in rounds and through a pastry tube force a cream cake mixture to make a border come out even with the edge of the round, and bake in a hot oven. Fill and frost. For the cream cake mixture put one cup of boiling water, one-half cup of butter and one level tablespoon of sugar together in a saucepan and boil one minute, then add one and three-quarters cups of flour all at once. Stir rapidly and when the cooked mixture cleaves from the pan add five eggs one at a time, beating well between each addition. Do not beat the eggs before adding.

COFFEE ECLAIRS—Put one cup of hot water, one-half cup of butter and one-half teaspoon of salt in a small saucepan over the fire. The instant it boils add quickly one and one-half cups of sifted pastry flour. Stir thoroughly for five minutes, or till it all clears from the pan in a lump. Let it cool slightly and then add five eggs whole, one at a time. Mix very thoroughly, then drop the dough with a spoon on to a buttered baking pan in pieces about four inches long and one and one-half inches wide and some distance apart. Bake in a quick oven until well puffed up and done through; they will settle as soon as removed if not baked sufficiently. When cool, cut along one edge and fill with the prepared cream and frost with coffee icing.

CRUMPETS—Scald two cups of milk, add four tablespoons of melted butter and when lukewarm one level teaspoon of salt and three and one-half cups of flour. Beat hard, add one-half yeast cake, dissolved in one-half cup of lukewarm water and beat again. Let rise until light, then grease large muffin rings and set them on a hot griddle. Fill each ring not over half full and bake slowly until a light brown, turn rings and contents over, bake a little longer, then slip rings off. Serve hot. If any are left over, split, toast and butter them.

CRULLERS—Scald one cup of milk, and when lukewarm add one yeast cake dissolved in one-quarter cup of lukewarm water, and add one and one-half cups of flour and a level teaspoon of salt. Cover and let rise until very light; add one cup of sugar, one-quarter cup of melted butter, three well beaten eggs, one-half of a small nutmeg grated and enough more flour to make a stiff dough. Cover and let rise light, turn on to a floured board and roll out lightly. Cut into long narrow strips and let rise on the board. Now twist the strips and fry until a light brown color, and dust over with powdered sugar.

DUTCH CRULLERS—Cream one cup of sugar and one-half cup of butter, add one egg and beat, then one cup of sour milk. Sift one level teaspoon of flour and add to the mixture, now beat in enough sifted pastry flour to make a dough that can be rolled out. Cut in rings and taking hold of each side of a ring twist it inside out. Fry in deep hot fat.

INDIVIDUAL SHORTCAKES—Sift two cups of flour, three teaspoons of baking powder, and one-half level teaspoon of salt together. Add two well beaten eggs and one-half cup of melted butter. Beat and pour into greased muffin pans until they are two-thirds full. Bake in a hot oven, then split and butter. Crush a quart box of any kind of berries, sprinkle with one-half of cup of sugar and use as a filling for the little shortcakes.

RAISED DOUGHNUTS—Scald one cup of milk. When lukewarm add one-quarter of a yeast cake dissolved in one-quarter of a cup of lukewarm water, one teaspoon salt and flour enough to make a stiff batter. Let it rise over night. In the morning add one-third of a cup of shortening (butter and lard mixed), one cup light brown sugar, two eggs well beaten, one-half nutmeg grated and enough flour to make a stiff dough. Let it rise again, toss on floured board, pat and roll out. Shape with the biscuit cutter and work between the hands until round. Place on the floured board, let rise one hour, turn and let rise again. Fry in deep fat and drain on brown paper. Cool and roll in powdered sugar.

SOUR MILK DOUGHNUTS—Beat two eggs light, add one cup of sugar and beat, one-half cup of butter and lard mixed, and beat again. Stir one level teaspoon of soda into one pint of sour milk, add to the other ingredients and mix with enough sifted pastry flour to make a dough as soft as can be rolled. Take a part at a time, roll half an inch thick, cut in rings and fry. Use nutmeg, cinnamon, or any flavoring liked. These doughnuts are good for the picnic basket or to carry out to the boys at their camp.

SUGAR COOKIES—Beat to a cream one cupful of shortening, half lard and half butter, one cupful granulated sugar. Add one cup rich sour cream and two eggs unbeaten, four cupfuls flour sifted with one teaspoonful soda and a half teaspoonful baking powder. Stir just enough to make a stiff dough, toss on to the lightly floured molding board and knead another cupful of flour into it. This mixing gives the cookies a fine grain. Flavor with a little nutmeg, roll out, cut into cookies, and bake.

SOFT GINGER COOKIES—Put a level teaspoon of soda in a measuring cup, add three tablespoons of boiling water, one-quarter cup of melted butter or lard, a saltspoon of salt, a level teaspoon of ginger, and enough sifted pastry flour to make a dough as soft as can be handled. Shape small bits of dough, lay in the greased baking pan and press out half an inch thick; bake carefully.