PECAN CAKE.
From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.
One cup of butter; two and a half cups of flour; two cups of sugar; one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls baking powder. Beat together butter and sugar; add a little of the beaten egg; then put in a cup of flour, then some milk, then again flour and milk; put all the milk in with the second cup of flour; then add the rest of the egg.
Icing to fill and put over top of Pecan Cake—Whites of six eggs, beaten stiff with powdered sugar; one small can of grated pineapple and two cups of pecans, chopped fine. The nuts should soak awhile in the pineapple before mixing them into the egg and sugar. Put whole pecan kernels over the top of the cake while the icing is still soft.
CAKE MADE WITH CREAM.
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Break two eggs in a cup and fill with cream, and one cup sugar, one teaspoonful cream tartar, one-half teaspoonful soda and one and one- half cup of flour, with a little salt.
CREAM FROSTING.
From MRS. MARY PAYTON, of Oregon, Lady Manager.
One cup of sweet thick cream, sweetened and flavored with vanilla. Cut a loaf of cake in two and spread the frosting between and on top. This tastes like Charlotte Russe.