The housewife's aid

12 cup butter, 1 cup sugar, 3 eggs (save two whites for filling), 3 cups of flour, 5 teaspoons baking powder, 1 cup milk (or cold water). Cream shortening, add sugar, then eggs. Sift together thoroughly the flour and baking powder and add alternately with the milk to the first mixture. Bake thirty minutes.—Mrs. Ray ‘West. BLACK CHOCOLATE CAKE WITH CHOCOLATE ICING 1 cup butter 2 cups sugar 5 eggs 3 cups flour (after sifted 3 times) 1 teaspoonful baking powder % teaspoonful soda 1 cup buttermilk % cake chocolate Cream butter and sugar, add eggs one at a time beaten light without separating; alternate dry ingredients and buttermilk, chocolate last, having been melted. Icing.—4 cups sugar, 1 cup milk, %, cake chocolate. Let take 15 minutes to come to boil. Then boil till it forms soft ball in water. Add lump of butter and % jar of marshmallow cream. Beat until begins to stiffen. Better to ice as soon as cake is done.—Mrs. Robert Wyatt. BLACK CHOCOLATE CAKE 1 cup butter, 2 cups brown sugar, 1 cup milk, 4 eggs, 4 cups flour, 2 teaspoons soda. Black Part: 1 cup chocolate, yolks of 8 eggs, 1144 cups brown sugar, 1 cup sweet milk, 2 teaspoons vanilla. Cook until thick. Add to batter and bake in three layers. Icing.— Whites of five eggs, 3 cups sugar, cover with water and cook until it threads, pour hot syrup over beaten whites and beat until creamy.—Mrs. C. Oettinegr. BLACK CHOCOLATE CAKE Batter: 1 cupful of butter, two cupfuls of brown sugar, 1 cupful of milk, 4 eggs, 2 teaspoonfuls of soda dissolved in milk, 4 cups flour. Black Part: 1 cake Baker’s chocolate, yolks of 2 eggs, 1% cupfuls brown sugar, 1 cupful of milk, 2 teaspoonfuls of vanilla. Cook until it thickens, add to batter and cook in layer tins. This will make four good layers. Black Filling: 1 cake of Baker’s chocolate melted in double boiler, 2 pounds of confectioners sugar, % cup of coffee, more if needed, 1 cup of butter (melted), two tablespoonfuls vanilla. Mix together smoothly and spread between cake layers. White Filling: Whites of 5 eggs, 3 cups sugar, 1 cup water. Cook sugar and water until it will spin a thread from the spoon, then pour slowly into the well beaten whites, beating all the time. —Mrs. O. L. Wilson. , LAYER CHOCOLATE CAKE 6 eggs, 2 cups sugar, 4% pound butter, 3 cups flour, 1 cup sweet milk, 3 teaspoons baking powder. Cream the butter and sugar together. Beat eggs, the yolks and the whites separately. To the creamed butter and sugar add the yolks of eggs and mix well. To this add the whites of the eggs and flour. Filling.—3 cups sugar, 1 cup flour, mix together; % cake chocolate, butter size of walnut, 1 cup sweet milk. Cook to a thick paste in a double boiler. Flavor with vanilla.—Mrs. G. P. Fleming. MARBLE CAKE Cream 4% pound butter, add very slowly and gradually % lbs. flour. Beat the whites of 14 eggs very stiff. Add 1 lb sugar slowly, beating all the while. Combine the two mixtures at first by adding a spoonful of the sugar and egg mixture until it becomes a stiff batter, and then you can beat the remaining sugar and egg more rapidly. Dissolve 4 teaspoon soda and 1 teaspoon of cream of tartar in 1 tablespoon of whiskey or water, stir in the batter. Divide this batter in 3 equal parts—color one pink— and add spices or chocolate to the other batter. Leave third batter white. Drop by small spoonful alternately in pan. Be careful not to let same colors fall together. This makes a cake the size of a pound cake. Cover the pan. Cook very slowly for the first hour, after that increase the heat. Leave cake in pan until cold. This batter by leaving out the coloring makes a delicious plain white cake.—Mrs. HE. T. Moseley. INEXPENSIVE LAYER CAKE