Mrs. W. G. Mercer.
BOSTON NUT CAKE.
3 eggs, 2 cupsful of sugar, 1 cupful of butter, 1 cupful of milk, 4 cupsful of flour, 2 teaspoonsful of baking powder, 1 large cup of hickory-nut kernels, 1 large cup of raisins.
Miss Rhein.
CARAMEL CAKE.
1 cupful of butter, 2 cupsful of sugar, 3 small cupsful of flour, whites of 8 eggs, 1 cupful of milk, 2 teaspoonsful of baking powder. Flavor with vanilla. Bake in layers.
Filling for Same.—2 cupsful of dark brown sugar, 1 cupful of cream. Boil together until the mixture becomes sticky, but not candy. Spread between layers.
K. E. R.
CUP CAKE.
1 cupful of butter, 2 cupsful of sugar, 2½ cupsful of flour, 4 eggs, ½ cupful of sweet milk, 1 small nutmeg, 1 teaspoonful of baking powder. Mix as you would for any cake. Butter and sugar creamed very light and the eggs beaten together instead of separately. Bake in small tins or one large one, as you fancy.