Mary Jane's cook book

Make a sponge cake dough, put it on large tins by spoonfuls, placing it around the edges. Then with a broad knife smooth it over toward the centre, making it as even as possible. The cake when done should be only y% inch thick and the crust should not be hard. As soon as it has been removed from the oven and before it has had time to cool, cut off the hard edges, spread it with currant jelly and roll it up evenly. Roll it in a paper and tie so that it will cool in a good even round shape. When serving dust the outside with sifted powdered sugar. POUND CAKE. Butter, 1 cup. Eggs, 5. Sugar, 1 2-3 cup. Flour, 2 cups. Mace, % teaspoon. Cream butter and beat in sugar gradually. Add eggs one at a time, beating well after each addition. When mixture is creamy fold in flour. Bake 1 hour in a slow oven. Greendale. VELVET SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 1 cup. Baking powder, 1 teaspoon. Lemon flavoring, 1 teaspoon. Boiling water, % cup (scant). Beat the eggs light, add the sugar and beat again. Add the flavoring and l/2 cup of the flour and beat again. Add the other y2 cup of flour, sifted three times with the baking powder, and beat again. Add the boiling water and beat hard again. Put paraffin paper into a shallow bread pan and turn in the mixture. Bake in a quick oven 20 minutes. Constant Reader, Medford. INDIAN SPONGE CAKE. Eggs, 2. Flour, 1 cup. Sugar, 2-3 cup. Cornmeal, y2 cup. Milk, 1/2 cup. Baking powder, 2 teaspoons. Beat the eggs separately, add sugar to yolks and beat. Add flour sifted with baking powder, cornmeal and lastly fold in the egg whites beaten stiff. Bake in a quick oven. ECONOMICAL CHOCOLATE CAKE. Butter, 14 cup. Soda, 1 teaspoon. Sugar, 1 cup. Flour, iy2 cups. Egg, 1. Vanilla, 1 teaspoon. Salt, a pinch. Cocoa, 2 tablespoons. Sour milk, y2 cup. Boiling water, 14 cup. Cream butter and sugar, add well beaten egg, salt, soda dissolved in sour milk, flour and vanilla. Dissolve cocoa in boiling water and add last. Frost with a white frosting. Mrs. F. R. N., Cambridge. ECONOMY CAKE. Sugar, 1 cup. Graham flour, iy2 cups. Soda, y2 teaspoon. Seeded raisins, 1 cup. Salt, y4 teaspoon. Cinnamon, y2 teaspoon. White flour, 1 cup. Clove, y4 teaspoon. Milk or water. Mix as usual, using milk or water. They are equally good. Mrs. J. L. S., Foxboro. ANGEL CAKE. Sugar, 1 cup. Egg whites, 9 (if large). Flour, 1 cup. Cream of tartar, 1 teaspoon. Salt, 1 saltspoon. Almond flavoring, y2 teaspoon. Measure sugar and flour after sifting once, then sift together 5 times. Add salt to egg whites and beat till light. Sift in cream of tartar and continue beating till very stiff and dry. Cut and fold whites into flour and sugar very carefully, and add flavoring. Have an angel cake tin already lined with oiled paper, turn in cake and place at once in cool oven. In 25 minutes increase the heat and bake for 25 minutes more. Be careful not to jar while baking. MOCK ANGEL CAKE. Sugar, 1 cup. Salt, 1-3 teaspoon. Flour, 1 1-3 cups. Milk, 2-3 cup. Baking powder, 3 teaspoons. Egg whites, 2. Vanilla, 1 teaspoon. Mix and sift dry ingredients 4 times. Pour on gradually while stirring constantly the milk, which should be scalding hot. Cut and fold in the stiffly beaten egg whites and flavoring. Bake in moderate oven 45 minutes. WEDDING CAKE.