The housewife's aid

cups flour. Stir sugar and butter to a cream, add milk and flour, lastly whites of eggs. Gold part: One cup of sugar, three-fourths cup of butter, half cup of sweet milk, one and a half cups of flour, yolks of seven eggs and one whole egg. Flavor with spice and cinnamon to taste. Bake the silver in two long pie tins; put half the gold in a pie tin, and lay on one pound of halved figs (previously sifted over with flour) so that they will just touch each other; put on the rest of the gold and bake. Put the cake together with frosting, the gold between the two silver ones.—Mrs. B. W. Canady. FRENCH CREAM CAKE One and a half large teacups of flour, one large teacup of sugar, three eggs separately beaten, two teaspoonfuls Royal baking powder sifted with the flour. Beat yolks of eggs and sugar together, add the whites then the flour; then three tablespoonfuls cold water. Bake in three pans; when perfectly cold split with sharp knife and put dressing between. Custard Dressing for above: One pint sweet milk (let it nearly boil), beat one cup of sugar with two eggs (beaten together), half teacup of flour, mix up into thin batter. Pour this into the milk, stirring all the time. Let this get very thick; when you take off fire add half cup of butter. When quite cold add two teaspoonfuls of vanilla. Spread between cake and pile up as jelly cake.— Mrs. Junius Stevenson. PECAN CAKE 1 Ib butter, 1 ib sugar, 2 Ibs seeded raisins, 1 fb shelled pecans, 2 nutmegs, 6 eggs, 1 large cup whiskey, 1-3 cup of black molasses, % cup of orange peeling grated, 1 heaping teaspoon of Royal baking powder, 1 Ib flour—use one-half in cake, the other in with fruit. Mix. Cream butter and sugar, add yolks of the eggs well beaten, next beat in grated nutmegs, molasses, whiskey and orange peeling. Mix %1ib pound of flour and baking powder well and then add flour and egg-whites well beaten, alternately. Beat this very light, put in raisins and pecans which have been thoroughly floured with remaining half pound flour. Grease mould well and line bottom with greased paper. Sift a little flour into the bottom of mould and put asbestos mat under it, cover with a paper and start to cook with a pan of cold water above it. Bake 3% hours beginning with slow fire, but do not let oven get cold.—Mrs. Frank LaRoque. CARAMEL FILLING 2 pounds of brown sugar, ¥% pint water, 2 tablespoons butter, flavor with vanilla.—Mrs. Thos. Harvey, Sr. BOILED ICING 2 eggs (whites) 2 cups sugar 1% cup water 3 drops vinegar Boil syrup until it will spin a thread, then pour slowly over the beaten whites, beating while pouring.—Mrs. R. G. Hodges. DATH FILLING 1 package of dates 1 cup of brown sugar 1 cup milk or cream 1 teaspoonful corn starch Take out stones and chop dates fine. Boil until thick enough to spread. This is especially good between Devil’s Food cake.— Mrs. Jack Skinner. COCOA CAKE % cup butter 1% cups sugar 4 eggs % cup Lowney’s cocoa % cup milk 114% cups flour 2 teaspoons baking powder 4% teaspoon salt 1 teaspoon vanilla Mix in the order given and beat well for five minutes. Bake in buttered pan thirty to forty minutes in moderate oven.—Mrs. H. A. Hooker. COCOA CAKE 2 eggs, 1 cup butter, 1 cup cocoa, 2% cups sugar, 2 cups buttermilk, 2 teaspoons soda, 2 teaspoons cinnamon, 3 cups of flour. Cream butter and sugar, add eggs well beaten. Mix soda and buttermilk, add sifted flour, cocoa and cinnamon. Makes three or four layers. icing.—Juice of 1 orange, 1% cups powdered sugar, mixed till thickens.—Mrs. C. A. Blue. CHESS CAKES Yolks of seven eggs, one-half pound each of honey and white sugar, a scant half pound butter, flavor with lemon. Do not stir or beat but with a knife cut ingredients together until free from lumps. Bake in patty pans lined with rich pastry.—Mrs. W. D. Hood.