more water, sugar, and Yz the lemon juice, using 1 cup sugar and 1 tablespoon ice water in all. Stir into this mixture Yz cup of sifted nut meal, a pinch of salt and ^ cup of sliced citron. Beat the whites of 3 or 4 small eggs to a stifif froth, with a pinch of salt. Add Yz tablespoon of lemon juice✪ Peanut Pound Cake and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle some nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour until 1 cup of sifted nut meal and Y^ to % cup of pastry flour is used in the whole cake. Chop, taking care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully. — Mr?. E. D. Kellcy, Winnetka, 111. PINEAPPLE CAKE.— Cream together 3 eggs, J^ cup butter and 1 cup sugar, add J/2 cup sweet milk, XYz cups flour, sifted well, \Y2. teaspoons baking powder, flavor with Y\ teaspoon vanilla. Bake in layers. For the filling take ^ grated pineapple, 1 grated lemon, y^ cup milk, teaspoon corn starch✪ Pineapple Cake. Let it boil until it thick- ens.— Mrs. Charles Clenton, Harvey, 111. PEPPER CAKE.— Cream together 2 eggs, Yz cup butter, Y^ cup brown sugar, 1 cup syrup; add % cup sour milk, 1 teaspoon soda, 2 teaspoons cinnamon, Yk teaspoon black pepper, ^ nutmeg, 1 cup raisins, 2 cups flour. — Mrs. C. E. Babcock, Hollywood, 111. POOR MAN'S CAKE.— 1 cup of sugar, 1 cup of water, 1 cup of raisins; Y2. of lard, 1 teaspoon of cinnamon, Y2 teaspoon of cloves. Boil until the raisins swell. When cool add a pinch of salt, 2^ cups flour and Ij^ teaspoons of soda✪ Poor Man's Cake. Bake ^ of an hf. — Mrs. Klug, 25 N. 5th Ave., Maywood, III POOR MAN'S CAKE WITHOUT EGGS.— Cream together 4 tablespoons melted lard and butter and 1 cup brown sugar; add 1 cup sour milk, 1 cup raisins, 1 teaspoon soda, 2 cups flour, nutmeg and cinnamon to taste✪ Poor Man's Cake Without Eggs. Beat to a stifif batter and bake in loaf or layer. — Mrs. Roger Pickett, Evergreen Park, 111. PORK CAKE.— Pour over 1 lb. fat, salt pork, free from lean, ground, 3 cups of boiling-water; add 2 cups sugar, 1 cup syrup, in which 2 tablespoons saleratus have been dissolved, 2 teaspoons of cloves, 2 grated nutmegs, 2 teaspoons cinnamon, 1 lb. raisins, r lb. currants, Y2 lb. citron, 1 lb. dates, Ya lb. English walnuts. ✪ Pork Cake 550 CAKE Flour to make a good cake batter. This cake requires no milk, eggs or butter, and will keep a year. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. POTATO CAKE.— Cream together 2 cups of sugar and 1 of butter, add 4 beaten eggs, 2 cups of milk, IJ^ mashed potatoes, 10 cents worth chopped almonds, 1 bar grated chocolate, 2^^ tea- spoons baking powder, sifted in 2^^ cups of flour. Flavor with 1^ teaspoons each of cloves, cinnamon and allspice, — Mrs, S. Mensior, 1109 S. 7th Ave., Maywood, 111. PUNCH CAKE. — 5 eggs, 1 cup grated wheat bread, 1 cup sugar, 5c almonds, 5c citron, spices, 1 glass lernonade. Pour over the cake when done, — Mrs. Klug, 25 N. 5th Ave., Maywood, 111. ✪ Potato Cake

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more water, sugar, and Yz the lemon juice, using 1 cup sugar and 1 tablespoon ice water in all. Stir into this mixture Yz cup of sifted nut meal, a pinch of salt and ^ cup of sliced citron. Beat the whites of 3 or 4 small eggs to a stifif froth, with a pinch of salt. Add Yz tablespoon of lemon juice and beat until dry and feathery. Slide the beaten whites on the yolk mixture, sprinkle some nut meal over them, sift on a little flour and chop in lightly. Add more meal and flour until 1 cup of sifted nut meal and Y^ to % cup of pastry flour is used in the whole cake. Chop, taking care not to mix too much. Put into a pan at once and bake slowly in an oven that bakes well from the bottom. Handle carefully. — Mr?. E. D. Kellcy, Winnetka, 111. PINEAPPLE CAKE.— Cream together 3 eggs, J^ cup butter and 1 cup sugar, add J/2 cup sweet milk, XYz cups flour, sifted well, \Y2. teaspoons baking powder, flavor with Y\ teaspoon vanilla. Bake in layers. For the filling take ^ grated pineapple, 1 grated lemon, y^ cup milk, teaspoon corn starch. Let it boil until it thick- ens.— Mrs. Charles Clenton, Harvey, 111. PEPPER CAKE.— Cream together 2 eggs, Yz cup butter, Y^ cup brown sugar, 1 cup syrup; add % cup sour milk, 1 teaspoon soda, 2 teaspoons cinnamon, Yk teaspoon black pepper, ^ nutmeg, 1 cup raisins, 2 cups flour. — Mrs. C. E. Babcock, Hollywood, 111. POOR MAN'S CAKE.— 1 cup of sugar, 1 cup of water, 1 cup of raisins; Y2. of lard, 1 teaspoon of cinnamon, Y2 teaspoon of cloves. Boil until the raisins swell. When cool add a pinch of salt, 2^ cups flour and Ij^ teaspoons of soda. Bake ^ of an hf. — Mrs. Klug, 25 N. 5th Ave., Maywood, III POOR MAN'S CAKE WITHOUT EGGS.— Cream together 4 tablespoons melted lard and butter and 1 cup brown sugar; add 1 cup sour milk, 1 cup raisins, 1 teaspoon soda, 2 cups flour, nutmeg and cinnamon to taste. Beat to a stifif batter and bake in loaf or layer. — Mrs. Roger Pickett, Evergreen Park, 111. PORK CAKE.— Pour over 1 lb. fat, salt pork, free from lean, ground, 3 cups of boiling-water; add 2 cups sugar, 1 cup syrup, in which 2 tablespoons saleratus have been dissolved, 2 teaspoons of cloves, 2 grated nutmegs, 2 teaspoons cinnamon, 1 lb. raisins, r lb. currants, Y2 lb. citron, 1 lb. dates, Ya lb. English walnuts. 550 CAKE Flour to make a good cake batter. This cake requires no milk, eggs or butter, and will keep a year. — Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111. POTATO CAKE.— Cream together 2 cups of sugar and 1 of butter, add 4 beaten eggs, 2 cups of milk, IJ^ mashed potatoes, 10 cents worth chopped almonds, 1 bar grated chocolate, 2^^ tea- spoons baking powder, sifted in 2^^ cups of flour. Flavor with 1^ teaspoons each of cloves, cinnamon and allspice, — Mrs, S. Mensior, 1109 S. 7th Ave., Maywood, 111. PUNCH CAKE. — 5 eggs, 1 cup grated wheat bread, 1 cup sugar, 5c almonds, 5c citron, spices, 1 glass lernonade. Pour over the cake when done, — Mrs. Klug, 25 N. 5th Ave., Maywood, 111.

The Cook County cook book