EGGLESS, MILKLESS, BUTTERLESS CAKE Mrs. C. E. Seaton
Put in a saucepan one cupful of brown sugar; one cupful of water, two cupfuls of seeded raisins; one-third cupful of lard; one teaspoonful of cinnamon, one-quarter teaspoonful nutmeg; one-half teaspoonful cloves, ground, and a pinch of salt. Place over the fire and boil for five minutes. Let cool, then add one teaspoonful soda dissolved in a little hot water; two cupfuls flour, in which one-half teaspoonful of baking powder has been sifted. Put in a loaf cake pan and bake one hour in a moderate oven.
BUTTERLESS, EGGLESS, MILKLESS CAKE Mrs. M. A. Flanders
Two cups raisins; one-half teaspoonful allspice; one-half teaspoonful cinnamon; two tablespoonfuls shortening; one-half teaspoonful salt; one cup boiling water; one cup brown sugar; one-half cup dates; boil five minutes; when cool, add two cups flour, one teaspoonful baking soda, dissolved in warm water. Bake in a loaf.
BLUEBERRY CAKE Mrs. Henry Crossman
One quart of flour; three tablespoonfuls sugar; one teaspoonful baking powder; pinch of salt; two eggs; two cupfuls milk; piece of butter size of egg. Scatter baking powder, salt and sugar into flour and sift well, add the beaten eggs, melted butter and milk; stir all together a few minutes, then add berries, slightly floured. Bake in long square tin for twenty minutes or half an hour.
SPONGE CAKE Mrs. Earl Combs
Three eggs; four tablespoonfuls of cold water: one cup powdered sugar; one cup flour and a pinch of salt; two teaspoonfuls baking powder; beaten whites of two eggs; bake in loaf or layers.
FIG CAKE Mrs. J. E. Kelly
One-half cup raisins; one-half cup figs, cut fine; a level teaspoonful soda; one cup boiling water. Sit to one side while mixing; one cup sugar; one-half cup butter; one egg; one teaspoonful lemon extract; one heaping teaspoonful cinnamon; one-half teaspoonful cloves; two cups flour; add first mixture and bake in moderate oven.