One cup sugar; one cup flour; one-half cup butter; rub all together with one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set aside one-half cup of mixture. Then to portion left add one good sized cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set aside, on top and bake slowly.
WHEATLESS SPONGE CAKE Sabin School
Four eggs; three-fourths cup sugar; one-fourth cup corn starch; one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites of eggs stiff, add sugar and beat again. Add yolks beaten separately; fold in corn starch and potato flour sifted together; add vanilla. Bake in slow oven thirty-five minutes.
SPONGE CAKE Mrs. E. P. Rowen
Two eggs, well beaten together; one cup sugar, beat into eggs for five minutes; one cup flour; one heaping teaspoonful baking powder in flour; one-half cup boiling water added last. Put into oven immediately.
PRUNE CAKE Mrs. C. B. Martin
One and one-half cups sugar and two tablespoonfuls butter creamed; yolks of three eggs; white of one egg; add one cup chopped prunes, sweetened and cooked; English walnuts; one teaspoonful cinnamon; one-fourth teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful soda; heaping teaspoonful baking powder; two and one-half cups flour. Makes three layers.
Icing: Cream two cups pulverized sugar and one tablespoonful butter; add whites of two eggs beaten stiff.
WAR CAKE Mrs. M. A. Flanders
One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup milk; one egg, white and yolk beaten separately; fourteen graham crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts and two tablespoonfuls raisins.