One and one-half cui>s sugar, (Uie-half cup butter, one-half cup sweet milk, two teiLsiHions baking iM>wder, Lmr eggs, two cups flour. Cream butter and sugar, beat the yolks of eggs and stir into the milk, flour and baking iiowder, then the beaten whites of eggs, flavor to taste. Mrs. Mary Ream, Hartville, Ohio. YELLOW CAKE. Yolks of four eggs well beaten, two cups sugar, one-half cup butter, three tea- sp(Huis baking pow’der, one cup cold water, three cups flour✪ Harrison Cake. (Layer or loaf.) Mrs. Lydia Holbien. HICKORY NUT CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one cup raisins, two cups nuts, one cup water, three tea¬ spoons baking powder. .Mrs. G. E. Holbien, Manistique, Mich. HICKORY NUT LAYER CAKE. One cup sugar, one half-cup butter, one-half cup sweet milk, one and one- half cups flour, two eggs, one tea.spoon baking powder. (Filling.) One cup sugar, one cup sweet cream, one cup of nuts chopped fine, put on the stove, boil five minutes, take off and stir until nearlv * • cool, put between layers and on top. Mrs. Mary Ream. SPICE CAKE NO. 1. Four eggs, leaving out the whites of two for frosting, two cups sugar, one-half cup butter, one-half cup sour milk, one teasp<N>n stMla stirred in the milk, two teasiioons cinnamon, one teaspoon cloves, one-half nutmeg, two cups flour. Mrs. Clara Norton, Sulphur Springs. THR PKNySYIiVANIA (JERMANCOOK POOR. SPICE CAKE NO. 2. One cup molasses, one cup sugar and one-half cup butter, one-half cup sour milk, two eggs, one-half teaspoon soda, one-half teaspoon each cinnamon, cloves and nutmeg, two and one-half cups flour. Mrs. G. E. IIolhien. OLD FASHIONED STIR CAKE. One cup sugar, one egg, one cup soui cream, one teaspoon soda, flour to make a soft batter, stir all together and bake. Mrs. S K. Culp. CHOCOLATE CAKE. One cup butter, three cups brown sugar, one cup sweet milk, four cups flour, yolks of seven eggs, nine tablespoons Kaker’s chocolate grated, three teaspoons baking powder✪ Hickory Nut Cake. S K. MARBLE CHOCOLATE CAKE. One-half cup butter, one and one-half cups sugar beaten to a cream, one tea¬ spoon baking powder, one-half cup of milk, whites of four eggs, one and one- half cups flour. Take one cup of this mixture and add ttve tablespoons grated chocolate wet with milk and flavor with vanilla, put a layer of white batter in pan, drop chocolate part with a spoon in spots, pour over the remaining white bat¬ ter and bake, cover with a chocolate frost¬ ing. Mrs Mary Ream, Hartville. MIDNIGHT CAKE. One cup sugar, one half cup butter, one half cup sweet milk, two egg’., two cups flour, one teaspoon soda diss(dved in hot water. Boil the following and stir into the dough after it is cold: one half cup sugar, one-half cup milk and one-half cui> grated choccdate, add one teaspoon vanilla after it is removed from stove. (’LARA XORTON. DARK LAYER OR (Devil’s Food.) ✪ Dark Layer or Devil's Food

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One and one-half cui>s sugar, (Uie-half cup butter, one-half cup sweet milk, two teiLsiHions baking iM>wder, Lmr eggs, two cups flour. Cream butter and sugar, beat the yolks of eggs and stir into the milk, flour and baking iiowder, then the beaten whites of eggs, flavor to taste. Mrs. Mary Ream, Hartville, Ohio. YELLOW CAKE. Yolks of four eggs well beaten, two cups sugar, one-half cup butter, three tea- sp(Huis baking pow’der, one cup cold water, three cups flour. (Layer or loaf.) Mrs. Lydia Holbien. HICKORY NUT CAKE. One cup butter, two cups sugar, three cups flour, four eggs, one cup raisins, two cups nuts, one cup water, three tea¬ spoons baking powder. .Mrs. G. E. Holbien, Manistique, Mich. HICKORY NUT LAYER CAKE. One cup sugar, one half-cup butter, one-half cup sweet milk, one and one- half cups flour, two eggs, one tea.spoon baking powder. (Filling.) One cup sugar, one cup sweet cream, one cup of nuts chopped fine, put on the stove, boil five minutes, take off and stir until nearlv * • cool, put between layers and on top. Mrs. Mary Ream. SPICE CAKE NO. 1. Four eggs, leaving out the whites of two for frosting, two cups sugar, one-half cup butter, one-half cup sour milk, one teasp<N>n stMla stirred in the milk, two teasiioons cinnamon, one teaspoon cloves, one-half nutmeg, two cups flour. Mrs. Clara Norton, Sulphur Springs. THR PKNySYIiVANIA (JERMANCOOK POOR. SPICE CAKE NO. 2. One cup molasses, one cup sugar and one-half cup butter, one-half cup sour milk, two eggs, one-half teaspoon soda, one-half teaspoon each cinnamon, cloves and nutmeg, two and one-half cups flour. Mrs. G. E. IIolhien. OLD FASHIONED STIR CAKE. One cup sugar, one egg, one cup soui cream, one teaspoon soda, flour to make a soft batter, stir all together and bake. Mrs. S K. Culp. CHOCOLATE CAKE. One cup butter, three cups brown sugar, one cup sweet milk, four cups flour, yolks of seven eggs, nine tablespoons Kaker’s chocolate grated, three teaspoons baking powder. S K. MARBLE CHOCOLATE CAKE. One-half cup butter, one and one-half cups sugar beaten to a cream, one tea¬ spoon baking powder, one-half cup of milk, whites of four eggs, one and one- half cups flour. Take one cup of this mixture and add ttve tablespoons grated chocolate wet with milk and flavor with vanilla, put a layer of white batter in pan, drop chocolate part with a spoon in spots, pour over the remaining white bat¬ ter and bake, cover with a chocolate frost¬ ing. Mrs Mary Ream, Hartville. MIDNIGHT CAKE. One cup sugar, one half cup butter, one half cup sweet milk, two egg’., two cups flour, one teaspoon soda diss(dved in hot water. Boil the following and stir into the dough after it is cold: one half cup sugar, one-half cup milk and one-half cui> grated choccdate, add one teaspoon vanilla after it is removed from stove. (’LARA XORTON. DARK LAYER OR (Devil’s Food.)

The Pennsylvania German cook book