The housewife's aid

Cream one-half cup butter, add one cup sugar, and mix very smooth. Sift two cups flour with two teaspoons baking powder and add to the sugar and butter alternately with one-half cup milk mixed with two eggs beaten light. Add one-half teaspoon any flavoring extract. Bake in layers and put together with any frosting desired. CARAMEL CAKE % lb butter, 2 cups sugar, 8 eggs, 3 cups flour. Filling.—314 cups brown sugar, % cup milk, piece of butter the size of egg. Let come to a boil, then set on back of stove and add butter and when butter is melted let boil 1 minute, then beat until it is almost thick enough to spread and add 1 cup black walnuts.—Mrs. E. T. Moseley. MOUNTAIN CAKE 6 eggs, 1 Ib sugar, 1 Ib flour; % Ib butter, 1 cup of milk, flavoring.—Mrs. Thos. Harvey, Sr. WHITE CAKE 1 lb sugar, 1 lb flour, whites of 8 eggs, 6 ozs. butter, 1 cup milk, flavoring.—Mrs. Thos. Harvey, Sr. JAPANESE FRUIT CAKE 6 eggs, 2 cups sugar, 1 cup butter, %4 cup milk and 3% cups prepared fiour. Cook two layers then add to the remaining batter 1 spoonful each of cinnamon and spice and 1 cup raisins and % cup English walnuts after they have been well rolled in flour. This makes a large cake. Filling.—Make white icing and stir in 1 large cocoanut, grated, and the grated rind and juice of one orange. Spread heavily between and on top of layers.—Mrs. Atwood Bizzell. BLACK FRUIT CAKE Cream 1 pound sugar and 1 pound butter until light; then add 10 well beaten eggs, 1 pound flour, reserving some of it to flour the fruit; spice the batter with cinnamon and cloves, Cream 1 po 10 well beaten eggs, 1 pound flour, res the fruit; spice the batter with nutmeg, 2 pounds raisins, 2 pounds well washed currants, 1 pound of small cut citron, 1 pound of English walnuts (in shell) cut fine, 1 pound dried figs cut small; mix all fruit, flour well with part of the 1 pound flour, stir into the batter and add 1 cup cold water in which 1 teaspoonful soda has been added.—Mrs. F. E. Dixon. FRUIT CAKE 1 cup brown sugar, % Ib butter, 6 eggs, 4% cup molasses, 2 cups plain flour, 2 tbs raisins, 1 tb currants, 4% Ib citron, 1 cup pecans, 1 cup English walnuts, 1 cup black walnuts, 1 cup almonds, 2 tbs figs, % tb candied pineapple, 1 apple, 1 orange, 1 tablespoonful cinnamon, i level teaspoonful cloves, 144 teaspoonful baking powder, 1 teaspoonful soda. Prepare fruit and nuts and mix in batter.—Mrs. Herman Sutton. ANGEL CAKE Whites of eleven eggs beaten stiff, 144 cups of sugar sifted twice, 1 cup of flour sifted five times in which has been added a teaspoonful of cream of tartar. This must be cooked in a pan that has never been used and bake 45 minutes. Do not grease pan. Flavor to taste.—Mrs. Chas. G. Cummings. DEVIL’S CAKE Take 2 cups of grated chocolate (% of a large size cake) 1% cups of brown sugar, 1 cup of sweet milk, put this in vessel, set on a hot stove. Let boil about three minutes, stir to keep from burning, take off and let cool while you mix the other part of the cake. 6 eggs, 1 cup of butter, 1 cup of sweet milk, 2 teaspoons of soda, 2 cups of sugar. Beat eggs separately, put one cup of sugar to yolks and beat, and one cup of sugar to butter and cream; add beaten whites after mixing yolks, sugar and butter, then add the soda in sweet milk and dissolve. When the chocolate part has cooled, add the yolks of 2 eggs then pour into the white batter. Add 3% cups of well sifted flour and cook in layers. This should make seven or eight layers. Filling.—4 whites of eggs—hboil 21% cups of sugar, a tiny bit of cream of tartar and eight tablespoons of boiling water until it will spin a thread. Pour this over your stiffly beaten whites and continue to beat uv ‘1 it creams.—Mrs. M. H. Canady. FIG CAKE Silver part: Two cups sugar, two-thirds cup of butter, not quite two-thirds cup of sweet milk, whites of eight eggs, three