Delicate dishes

Beat the whites of 2 eggs to a stiff froth, add i cup of powdered sugar and spread between the layers. Drain the juice from a can of pineapples and chop fine, sprinkling it over the frosting. Shell % pound of pecan nuts and put them over the frosting. Whip cream with powdered sugar and spread over top and sides Miss Gertrude A. Hubbard. 1/[illustration: Aleuting Valentine & Company trade mark] FRELINGHUYSEN CAKE. Cream i cup of butter with i^ of sugar, add i cup of molasses, i of milk, 4^ of flour, 3 eggs, i teaspoonful each of soda, cloves and cinnamon, i nutmeg, 2 cups of seeded raisins, and i large cup of nut meats, if desired. Mrs. A. F. Sargent. SPONGE CAKE. Beat 2 cups of sugar with the yolks of 6 eggs until foamy, add gradually 4 tablespoonfuls of cold water. Beat the whites of the eggs to a stiff froth, add a pinch of salt. Mix all well together with 2 scant cups of sifted flour. Flavor with lemon. Mrs. S. W. Sea. SPICE CAKE. Mix I yz cups of brown sugar with i of butter, i of milk, 3 eggs, 2 heaping teaspoonfuls of Cameo baking powder, sifted with 1^2. cups of flour, i teaspoonful of cinnamon, a little nutmeg, a pinch of allspice, i cup of raisins; vanilla flavoring. Bake in an angel food pan in a slow oven. Mrs. Edward Carry. MRS. GOODRICH'S BERRY CAKE. Two cups of sugar, scant ^ cup of butter, i of milk, 4 of flour, 2 or 3 eggs, 3 teaspoonfuls of Cameo baking powder, i box of blueberries or raspberries. Flour the berries and stir in lightly the last thing. Is good hot for tea or cold for lunch. Mrs. H. L. Humphrey. NELLIE'S CAKE. Whites of 8 eggs, 2 cups of sugar, i of butter, 3 of flour, 2 even teaspoonfuls of Cameo baking powder, i cup of milk. Flavor to taste. Cream the butter and add, alternately, the milk and 2 cups of flour, a little of each slov;ly. Beat the whites of eggs and sugar together, until smooth, like icing, add flavoring, then the last cup of flour, into which the baking powder has been well mixed, alternately with the eggs and sugar, until all is thoroughly mixed. Bake in a loaf or 2 layers. Miss Nellie Harper. EGOLESS CAKE. One and one-half teacups of sugar, y^, of butter, i of sour milk, 3 of sifted flour, 2 of chopped raisins, 1 teaspoonful of soda. Cinnamon and nutmeg to taste. Mrs. F. Chapman. WALNUT CAKE. Two and one-half cups of flour, i ^ of powdered sugar, % of butter, whites of 6 eggs, frothed, 2 teaspoonfuls of Cameo baking powder, 5^ cup of milk, i large cup of walnuts. Mrs. F. B. Hooker. CARAMEL CAKE. Boil Yz cake of Baker's chocolate, i cup of sugar, i^ of sweet milk and the yolk of i ^g% until it thickens, [illustration: Aleuting Valentine & Company trade mark] then let it cool. Cream 0 cup of butter with i of sugar, add the yolks of 2 eggs, beaten, i cup of milk, then stir in the above mixture, if cool, then 2^ cups of flour, into which 2 teaspoonfuls of Cameo baking powder have been sifted and i teaspoonful of vanilla. Bake in 4 layers. FILLING. Boil 2 cups of sugar, a small piece of butter and ;/3 cup of milk 4 minutes, then stir constantly until it thickens. Should it thicken too much add a few drops of milk, until it will spread easily. Mrs. George Mehring. NUT CAKE.