One-half cup of butter, two cups of sugar, two teaspoonfuls of baking powder, two-thirds of a cup of sweet milk, three cups of sifted flour, the whites of eight eggs, beaten stiff. Cream the butter and sugar; add the milk; then the flour; beat thoroughly; then add the eggs; and flour, with vanilla.
FILLING.—Two cups of maple or brown-sugar, one cup of milk, a lump of butter the size of a walnut, a tablespoonful of vanilla, or any flavor. Boil till it gets like candy; beat to a cream.
ENGLISH WALNUT CAKE. MRS. MARY W. WHITMARSH.
One and one-half cups of sugar, one-half cup of butter, one-half cup of water, one and one-half cups of flour, one-half cup of corn starch, two teaspoons of baking powder, the whites of six eggs. Flavor with lemon. Bake in layers.
FILLING.—Two cups of light brown sugar, one-half cup of water. Boil until it threads, and stir in the whites of two eggs, beating until it creams; them stir in one pound of English walnuts, chopped fine.
COLUMBIA CAKE. OZELLA SEFFNER.
Two cups of coffee A sugar and one cup of butter creamed together; add slowly one cup of sweet milk, three full cups of flour, in which three teaspoons of baking powder have been stirred, and the whites of eight eggs. Flavor to suit taste. Bake in layers, and put together with boiled frosting and chocolate creams, or stir into the frosting one pound of seeded raisins, or a glass of currant jelly. Any one of these will make a delicious cake.
FAVORITE SNOW CAKE. MRS. CARRIE OWENS.
Beat one cup butter to a cream; add one and one-half cups flour, and stir thoroughly together; then add one cup corn starch, and one cup sweet milk, in which three teaspoons baking powder have been dissolved; lastly, add the whites of eight eggs, and two cups sugar, beaten together. Flavor to taste. Bake in sheets, and put together with icing.