ANGEL CAKE.—Whites of twelve eggs—or, measured, one and one quarter cups of whites of eggs. Add one third of a teaspoonful of salt, and beat until stiff. Sift into this 1¼ cups of granulated sugar, and beat. Have at hand one cup of flour that you have sifted five times; sift this in and mix one teaspoonful of extract of bitter almonds, or any preferred flavor. Bake in slow oven, and do not grease your pan. With a gas stove one young friend puts the grate in the oven in its lowest sliding place and bakes her angel cake there, lighting both burners for one minute. Then she turns the front out and the other so low that it looks like a row of blue beads. She bakes it one hour. Another, equally successful, puts her grate a little higher than the middle of the oven, and bakes the cake there for one half hour with a very moderate oven.
MOCHA CAKE.—One cupful of sugar, one cupful of flour and one teaspoon of cream of tartar and one half teaspoon of soda sifted all together twice, blend in one large teaspoon of melted butter and break in the eggs and stir well, then add one half cup of boiling milk. Bake in one loaf in a moderate oven.
MOCHA FILLING.—One cupful of powdered sugar, a small piece of butter, two tablespoons of coffee, two teaspoons of vanilla. Cream butter and sugar, add coffee and flavoring gradually and a little more sugar if necessary. Spread with a knife dipped in hot water.—Contributed.
MARSHMALLOW FILLING.—One cupful of brown sugar, one cupful of white sugar, one cupful water and one tablespoon of vinegar boiled together like candy. Beat two eggs very light and stir into the candy with one quarter pound of marshmallows, cut up. Spread on layers of cake.—Contributed.
DEVIL'S FOOD.—Two eggs, one cup sugar, one half cup butter, two thirds cup sweet milk, one teaspoon vanilla, one half cup melted chocolate, one half teaspoon soda, one teaspoon baking powder, two scant cups of flour.—Mrs. Creaser.
DEVIL'S FOOD CAKE.—One egg, one cup sugar, half cup sour milk, one tablespoon butter, one fourth cup boiling water, 1 teaspoon soda, one and one half squares chocolate and one cup flour. (Can use sour cream instead of milk and butter.) Cream eggs and sugar. Melt chocolate over hot water and add butter to melt it, then add eggs and sugar. Dissolve soda in water.—Mrs. G. A. McIntosh.
BOISE BROWN CAKE.—One and one half cups sugar, three fourths cup butter, four eggs, three fourths cup grated chocolate, one cup milk, one cup chopped nuts, two cups flour, two teaspoons baking powder, one teaspoon vanilla, one teaspoon cloves, one teaspoon cinnamon, one teaspoon allspice, one half teaspoon salt.—Mrs. D. E. Plier.
MASHED POTATO CAKE.—Two cups sugar, three quarters cup butter, one cup mashed potatoes, four eggs, one cup chocolate, one half cup sweet milk, one teaspoonful cloves, one teaspoonful vanilla, one cup chopped walnut, two cups flour, two teaspoons baking powder.—Mrs. F. Kleinsorge.
CHOCOLATE LOAF CAKE.—One half cake of chocolate shaved in a bowl or three fourths cup of cocoa. Pour one cup of boiling water on this mixture and let it stand while you are mixing the cake. Cream three fourths cup of butter with two cups of sugar until light. It is best to cream the butter first and add sugar gradually especially if the butter is hard and cold. Beat in yolks of two eggs, one half cup of sour milk or butter milk, one teaspoon of soda dissolved in a little water, (about two tablespoonfuls,) two cups of flour sifted, and beaten whites of two eggs. Beat well, then add the chocolate. Bake in one sheet in a dripping pan lined with greased paper. Let the cake stand in the pan. Ice with boiled frosting and when firm and cold, cover with one square of chocolate that has been melted in one teaspoon of butter in a cup placed in a pan of hot water for five minutes. Pour the chocolate over the white frosting and spread evenly with a silver knife. Cut the cake diagonally across the pan into two inch diamond shaped pieces. A cupful of floured chopped nuts may be added to the cake batter before baking, if nut loaf is liked, and sometimes I place a half English walnut in the center of the frosting on each diamond. This chocolate and white frosting is also nice with white layer cake and chopped nuts make it extra nice for a thick filling to a square two layer cake, shaking the nuts over the white frosting and then baking them with the chocolate.—Mrs. Whitehead.
SPONGE CAKE.—Beat four eggs and one cupful of granulated sugar until mixture is creamy white. Add four tablespoons of cold water and one cup of flour sifted several times with a teaspoonful of baking powder. Bake in a moderate oven. Flavor with lemon. May be baked in layers.—Mrs. H. Hanson.