APPLE CAKE.

1 1/2 cups sugar; 2-3 cup butter; 1/2 cup sour milk; 1 spoon soda; yolks 3 eggs; whites 2 eggs; 1 1/2 cups chopped apples; 1/2 cup raisins; 2 1/2 cups flour; 1 nutmeg; scant teaspoonful each cloves and cinnamon.

AMANDA WISSLER.

ARCHANGEL CAKE.

Cream well together a cup of sugar and a cup of butter; 2 cups of Challenge flour (sift before measuring); 1 teaspoon of Royal Baking powder, sift with flour; add to creamed butter and sugar; lastly the well beaten whites of 8 eggs; flavor to suit. Bake in angel food pan in a very slow oven 1 hour and when done turn up side down and do not remove from pan until cold, then remove and ice.

MRS. WINNE.

GOLDEN ANGEL CAKE.

Whites of 7 eggs, beaten stiff, with a pinch of salt; add 1 cup sugar and beat again, then the yolks of 6 eggs well beaten, 3/4 cup of Challenge flour, 1/2 teaspoon cream of tartar well sifted with flour, and 1 teaspoon vanilla. Bake 3/4 of an hour.

MRS. FRANK WHIPPLE.

CARAMEL CAKE.

1 1/2 cups of sugar; 1/2 cup butter; cream butter and add sugar gradually, then add the yolks of 2 eggs, 1 cup cold water and 2 1/2 cups flour; beat 5 minutes; 3 teaspoons caramel and 1/2 cup flour, with 2 teaspoons baking powder and 1 teaspoon vanilla; lastly add the beaten whites of 2 eggs. To burn sugar put 1 cup sugar in hot skillet; let it burn until melted, without stirring, then add 1/2 cup water. Boil until about the thickness of New Orleans molasses. The cake will not stick to the pan if buttered first, then floured.

MRS. C. A. GRUBB.

POTATO CHOCOLATE NUT CAKE.

2 cups granulated sugar sifted 9 times; 1 cup butter creamed thoroughly; 1/2 cup sweet milk; 1 cup mashed potatoes that have been dressed for dinner; 1 cup chopped meats; 1/2 cup melted chocolate; 3 cups Challenge flour sifted 9 times; 2 teaspoons Royal baking powder; 4 well beaten eggs; 1 teaspoon vanilla; 1/2 teaspoon each of cinnamon, nutmeg and cloves.

MRS. H. E. ROBERTS.

COFFEE CAKE.

2 cups sponge; 1 1/2 cups sugar; 1/2 cup lard; 2 cups Challenge flour; 3 eggs; 1/2 teaspoon soda; 1/2 teaspoon Royal Baking powder; 1 teaspoon cinnamon; 1/2 cup raisins.

MRS. W. A. M'WAID.

CHOCOLATE CAKE.

1 1/2 cups sugar; 1/2 cup butter; 3 eggs; 2-3 cup melted chocolate; 1/2 cup boiling water; 2-3 teaspoon soda; 1 teaspoon Royal Baking powder; 1/2 cup sour milk; 2 cups Challenge flour.

MRS. E. F. BERG.

HICKORY NUT CAKE.

1 1/2 cups sugar; 1/2 cup butter; 3/4 cup of sweet milk; 2 cups Challenge flour; 1 heaping teaspoon Royal Baking powder; whites 4 eggs; 1 cup hickory nut meats; flavor.

MRS. GILLETTE.

COFFEE CAKE.

1 cup butter; 2 cups sugar; 1 cup molasses; 1 cup strong coffee; 5 cups Challenge flour; 4 eggs; 2 teaspoons soda; 2 teaspoons cinnamon; 1 teaspoon cloves and 1 of mace or nutmeg; 1 pound or more raisins; 1 pound currants; 1/4 pound citron.

Chocolate Icing.--1 cup grated chocolate; 1 cup sugar; cream enough to moisten (2 or 3 tablespoons); let boil.

MRS. R. LAWRENCE

BROWN STONE FRONT.

1 cup sugar; 1/2 cup butter; 2 eggs beaten together; 1/2 cup sweet milk; 2 cups Challenge flour; 2 teaspoons Royal Baking powder. Make a paste consisting of 1/2 cup grated chocolate. 1/2 cup sugar, 1-3 cup sweet milk, yolks 2 eggs. Let this heat, slowly boil until thick, cool and stir into cake. Add the vanilla last.

Icing.--Take the whites of 2 eggs and enough powdered sugar to thicken; add to this 3 tablespoons grated chocolate melted slowly. If a white filling is desired leave out the chocolate.

MIRIAM HENDERSON.

CHOCOLATE CAKE.

White Part.--1 cup sugar; 3 eggs beaten separately; 1 cup sweet milk; 1 teaspoon soda; 1/2 cup butter; 2 1/2 cups Challenge flour.

Brown Part.--1 1/2 bar chocolate; 1/2 cup of water; 1 cup sugar; boil until thick; when cool stir into white part, adding whites of the eggs last. For the frosting use whites of 2 eggs; add 1 1/2 cups sugar.

JESSIE FINDLEY NOBLE.

POUND CAKE.

1 pound of butter; 1 pound sugar; 1 pound Challenge flour; 9 eggs, using the yolks of only 5; cream the butter; add the sugar gradually, then the well beaten yolks. Add the flour and the beaten white of the eggs alternately, saving part of the white till the last. Thoroughly beating makes the cake light. Bake in a moderate oven about an hour.

MRS. R. LAWRENCE.

CARAMEL CAKE.

2 cups sugar; 1/2 cup butter; 1 cup milk; 3 cups Challenge flour; whites of 4 eggs; 3 level teaspoons Royal Baking powder.

Caramel.--1 cup cream; 2 cups yellow C sugar; 2 tablespoons butter; 1 tablespoon vanilla. Cook until thick and brown, which will be about 40 minutes. Remove from fire and stir until cold, when caramel will be light.

MRS. CROWLEY E. COLE.

ANGEL FOOD CAKE.

Whites 12 eggs; 1 1/2 cups sugar; small teaspoon salt; small teaspoon cream tartar; 1 cup pastry flour; flavor; sift flour, salt, cream tartar and sugar 7 times and fold into eggs.

MRS. CYDE CAMPBELL.

FRUIT CAKE.

2 1/2 cups Challenge flour; 2 pounds sugar; 1 1/4 pounds butter; 1 pint of new milk; 6 eggs; 5 tablespoons of Royal Baking powder; 3 nutmegs; 2 teaspoons each of cinnamon and cloves; 5 pounds raisins; 2 pounds of currants; 2 citrons.

MRS. R. LAWRENCE.

NUT CAKE.

1 1/2 cups sugar; 3/4 cup butter; 1 cup sour milk; 1 level teaspoon soda; 3 eggs,v beaten separately; 2 1/2 cups Atlantic flour; 1/2 teaspoon each of cloves and cinnamon, and a little nutmeg; 1 cup raisins; 1 cup English walnuts, both chopped. Bake like angel food for an hour.

MRS. E. A. SHAW.

DEVIL'S FOOD.

1 1/2 ccups [sic cups] sugar; *1/2 cup butter; 3 eggs; 1-2 cup cold water; 1 teaspoon soda; 1/2 cup boiling water, with 2 squares of chocolate; cook until thick; 1 3/4 cups Challenge flour.

MRS. ROSS WALLACE.

DEVIL'S CAKE.

2 eggs, well beaten; butter size of an egg; 1 cup granulated sugar; 2-3 cup of sweet milk; 1 1/2 cups Challenge flour, with 1 teaspoon Royal Baking powder; 1 1/2 squares chocolate, melted and added lastly; pinch of salt, vanilla. Double the recipe for good sized cake.

MRS. O. W. BROWN.

HICKORY NUT CAKE.

1 cup butter; 2 cups sugar; 3 cups Challenge flour; 1 cup milk; whites 7 eggs; yolks of 2; 1 teaspoon soda; 2 teaspoons cream tartar or 3 baking powder; 1 pint hickory nuts, meats rolled and sprinkled with flour. Rich and excellent.

MRS. CUYKENDALL.

WHITE CAKE.

2 cups sugar; 1 cup butter; 1 cup milk; 3 1/2 cups Challenge flour; 3 teaspoons Royal Baking powder; whites of 8 eggs.

LOTTIE MALONE.

WHITE COCOANUT CAKE.

2 cups sugar, half pulverized; 1/2 cup butter; 1 cup milk; 3 scant cups flour (pastry); 3 teaspoons baking powder, level ones; whites 6 eggs; use boiled icing; sprinkle and cocoanut.

MRS. H. K. WILLIAMS.

PUFF BALLS.

1 egg well beaten; 1/2 cup sugar; 2-3 cup sweet milk; pinch of salt and nutmeg; Challenge flour enough to make stiff batter; 1 teaspoon Royal Baking powder mixed in flour, drop by teaspoons in boiling fat and brown nicely. Rolled in powdered sugar and eaten fresh these are delicious for breakfast.

MRS. C. A. MEREDITH.

ORANGE CAKE.

2 cups sugar, onne [sic one] pulverized and one granulated); 3/4 cup of butter; 1 cup milk; 3 cups Challenge flour; 2 teaspoons Royal Baking powder; whites of 8 large eggs. Stir very little after putting in eggs.

Filling for Cake.--White of 1 egg beaten stiff; grated rind and juice of 1 orange and enough pulverized sugar to make frosting that will spread without running. Beat very light.

MRS. PORTERFIELD.

FRUIT CAKE.

1 pound flour; 2 teaspoons baking powder; 1 pound raisins, 1 pound currants; 1/4 pound citron; 5 cents dates; 1 teaspoon cinnamon; 1 teaspoon allspice; 1 teaspoon cloves; 1 teaspoon nutmeg; 10 cents nuts; 1/2 pound butter; 1/2 pound white sugar; 1 cup brown sugar; 6 eggs (beat whites); large wine glass of brandy or whiskey. Bake 2 hours. Put a pan of water in bottom gas stove while baking.

MRS. SAM HOFFMAN.

BROWN CARAMEL CAKE.

Syrup Part.--Put 1 cup of granulated sugar in a saucepan and stir constantly until all is dissolved and scorched a little; add slowly 1 cup boiling water and boil until thick syrup when cool.

Cake Part.--Beat 1/2 cup butter to a cream; add 1 1/2 cups sugar slowly, yolks of 2 eggs, 1 cup of cold water, 2 cups Challenge flour. Beat well 5 minutes and add 3 tablespoons syrup, 1 teaspoon vanilla, 3/4 cup more Challenge flour. Beat well again and stir in 2 teaspoons Royal Baking powder; add beaten whites of 2 eggs. Bake in layers. Use boiled icing to which you have added little syrup to color it the same as cake.

MINNIE WOOD.

PLAIN WHITE CAKE.

1 cup granulated sugar; 1/2 cup butter; whites of 3 eggs beaten to a stiff froth; 2-3 cup of cold water; 2 teaspoons Royal Baking powder; 2 teacups Challenge flour. Flavor to suit taste.

MRS. H. W. CROOKS.

WHITE CAKE.

2 cups sugar; 1 cup water or milk (water makes whiter cake); 1/2 cup butter; 3 level cups Challenge flour; whites of 7 eggs; 2 teaspoons extract; 4 level teaspoons Royal Baking powder. Bake 25 to 30 minutes.

MRS. E. L. BUTLER.

ICE CREAM CAKE.

2 cups sugar; 1 cup butter (cream it good); add 1 cup sweet milk, 2 cups Challenge flour, 1 cup cornstarch, 2 teaspoons Royal Baking powder added to Challenge flour; beat it good; add the whites of 8 eggs; flavor to suit; stir eggs in lightly and bake in layers.

MRS. J. H. MARSHALL.

WHITE CAKE.

2 cups sugar; 1/2 cup butter; 1 cup sweet milk; 3 cups Challenge flour; 3 small teaspoons Royal Baking powder sifted with the flour; whites of 4 eggs; beat the sugar and butter to a cream, then stir in the milk and flour a little at a time; add the whites last. Never fails.

MRS. E. F. BERG.

WHITE NUT CAKE.

2 cups sugar; 1 cup buitter; 1 cup sweet milk; 3 cups Challenge flour; 9 eggs (whites); 2 teaspoons Royal Baking powder; 1 cup hickory nuts, chopped; 1 cup raisins, chopped and rolled in flour.

MRS. GEORGE E. PENNELL.

YELLOW COCOANUT CAKE.

Yolks of 8 eggs; 2 cups Challenge flour; 1 cup sugar; 3/4 cup butter; 1/4 [?cup] sweet milk; 2 teaspoons Royal Baking powder; boiled icing; sprinkle with cocoanut.

MRS. H. K. WILLIAMS.

DARK CAKE.

1 cup sugar; 1 cup molasses; yolks of 4 eggs; 1 teaspoon cinnamon; 1/2 teaspoon cloves; 1 teaspoon nutmeg; 1 cup of sour milk; 1 tablespoon soda dissolved in water; add last 3 cups Challenge flour; put together with chopped raisin frosting made by stirring chopped raisins into boiled white frosting.

MRS. WILLIAM RAHM.

ROLL JELLY CAKE.

1 cup Challenge flour; 1 cup sugar; 4 eggs; 1 teaspoon Royal Baking powder. Beat the eggs light; add sugar, stirring well together; then add flour. Bake in moderate oven. When done roll quickly, after having spread with jelly.

MRS. L. T. SPANGLER.

BLACKBERRY CAKE.

1/2 cup sugar; 3/4 cup butter; 1 1/2 cups Challenge flour; 3 eggs; 1/2 cup blackberry jam (soft); 3 tablespoons sour milk; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 scant teaspoon soda.

MRS. WILL WARTHEN,
Indianola, Iowa.

SOUR CREAM DROP CAKES.

2 eggs; 1 cup sugar; 1 cup sour cream; 1 teaspoon flavoring; 1 teaspoon soda; enough Challenge flour to make a batter a little thicker than for ordinary cake. Drop from teaspoon on buttered tins. Raisins or chopped nuts if added make a nice change.

MRS. MATTIE WILLARD.

COFFEE CAKE.

1 cup butter; 2 cups sugar; 1 cup strong coffee; 3 eggs; 3 1/4 cups Challenge flour; 1 cup raisins; 1 teaspoon cloves; 2 teaspoons cinnamon; 2 teaspoons allspice; 1 teaspoon nutmeg; 1 scant teaspoon soda dissolved in coffee.

MRS. SEASTROM.

SPONGE CAKE.

5 eggs, beaten separately very stiff; 1 cup of sugar beaten into the yolks; 1 cup of flour. Mix in whites before stirring in Challenge flour. Bake in moderate oven.

MRS. H. TEMPLE.

JELLY ROLL.

2 cups sugar; 5 eggs; 1/2 cup water; 2 cups Challenge flour; 1 taspoon of Royal Baking powder.

MRS. A. A. GILLETTE.

SPICE CAKE.

1 cup sugar; 2 cups Challenge flour; 1/2 cup of sour milk; 1/2 cup butter; 1 cup raisins; 3 eggs; 1 teaspoon cinnamon; 1/2 teaspoon cloves; 1/2 teaspoon nutmeg; 1 teaspoon soda.

MRS. STEVENSON,
Fairfield, Iowa.

SPICE CAKE.

2 cups light brown sugar; 1 cup butter; 1 cup cold water; 3 eggs; 3 cups Challenge flour; 1 teaspoon soda; 1 cup raisins; 1 cup currants; 1 teaspoon cinnamon; 1 teaspoon cloves; 1/2 teaspoon ginger; 1 nutmeg.

MRS. W. A. M'WAID.