Luncheons, breakfasts, simple dinners and carving

Wedding Cake — One pound of butter, one pound of sugar, one of flour, two of raisins, two of currants, one pound of almonds, one-half pound of citron. Spice the same as for fruit cake, and ten eggs. Make in the same manner as fruit cake. Note — As a rule, these cakes use no baking powder, but unless you use self-rising flour use baking powder, two teaspoonfuls. Plain Cake — Two cups of sugar, one of butter. Cream butter and sugar together, beat in two eggs, one at a time, then add one cup of milk, last of all, three and one-half cups of flour. Flavor, beat well and bake. This makes a nice pudding served with sauce. Orange Cake — Make a nice white cake from any nice cake receipt. Then make an orange filling as follows: Have hot a cup of milk, stir in one cup of sugar and the yolks of two eggs well beaten. The grated rind and juice of two oranges. Stir until it thickens well; let cool and spread between the cakes. Put white icing on top, flavored with orange. Angel Food Cake — One cup of flour mixed with one teaspoonful of cream of tartar and sift five times. Beat the whites of eleven eggs until light and flaky, then add one and one-half cups of sugar, granulated, that has been sifted five times. Flavor and beat again. Then mix in the flour quickly and lightly. Bake in an ungreased tin forty-five minutes. It is always better to use a new tin and keep it just for this cake. One Egg Cake — One-half cup of butter and one cup of sugar, cream together, beat one egg, add one cup of milk and two cups of flour. Bake in long pan. This is a nice cake. Silver Cake — Two cups of sugar, one cup of butter, one cup of milk, three cups of flour, whites of six eggs. Cream butter and sugar until it looks like cream. Then stir in the milk. Add a little flour at the time until one cup is used. Then whip the whites of the eggs not too stiff and add a little at the time with the rest of the flour, adding the rest of the flour a little at the time. Flavor to your own taste and bake in the kind of a pan you wish. Gold Cake — Make the same as silver cake only use the yolks of the eggs. Walnut Cake — Use the receipt as for gold cake, adding one cup of chopped walnuts, mixed with part of the flour. Raisin-Walnut Cake — Make the same as walnut cake, only add one-half cup of chopped raisins. Flavor all cake to suit your own taste. Pink and White Cake — Make the same as silver cake, taking a part of the batter and coloring it with pink fruit coloring. Put a layer of white in the bottom, pink in the middle, white on top. Lady Orange Cake — Use the receipt for snow cake, making white frosting and using the grated yellow rind and juice of one orange. Lemon Cake — (Delicious) — Make the same as orange, using lemon instead of orange. Note — We shall close our cake receipts here. We wish also to say that every receipt in our book has been tried. We further say these receipts are simple and practical, and in all receipts if you do not use selfrising flour, add two teaspoons of baking powder. Jumbles — One cup of butter, two cups of sugar, three eggs, flavor. Mix soft, cut out with a large cake cutter. Then cut a small piece out of the middle with a small cutter. Bake a light brown.