Tip-Top Cake. One cup sugar, 1 cii|> butler, 1 cup sweet milk, 2 eggs or wliites of 3, 2 teaspoons lioyal baking jDowder, 2 cups Dousman's Best Patent flour✪ Delicate Cake, flavor to taste. Bake in a Jewel Eange. Mrs. Eddy. Queen Cake. One cup sugar, i/o cup Initter, i/. cup mill^. ;i eggs, 2 cups Dousman's Best Patent flour, 2i/'o teaspoons baking powder. Can l)e used as layer or loaf cake. Bake in a Jewel Pange. Mrs. D. D. Randall. Swiss Cake. One and one-half cu|)s line granulated sugar, ^j eup Ijutter, 1 cup milk, 2i.{) cups Dousman's Best Patent flour, 2 teaspoons baking powder, 1 t/^aspoon vanilla. Beat 10 minutes and add the whites of 4 eggs beaten stiff✪ Swiss Cake and beat 10 minutes more. Bake in a moderate oven in a Je\\'(4 Range. Make the day before >'ou wish to use it. Keeps fine for more than a week. jMrs. H. L. Ramsdell. Walnut Cake. One lb. walnuts cliopped line, -y^ cup cracker ci-uiiihs sil'ted, 1 cup sugar, 8 eggs beaten separately, 1 teaspoon l)aking powder, ])iuch salt✪ Walnut Cake. Bake in 3 layers in a Jewel Range. Filling. — One tablespoon cornstarch, 1 cup milk, 2 tablespoons sugar, 1 egg. Boil. Caramel Frosting for Tor. — One cup light l)rown sugar, 3 tablespoons. cream, small piece butter. Boil. Mrs. O. W. Jones. Hickory Nut Cake. Beat half a cupful of butter to a-creani; add a cu})ful and a half of powdered sugar; beat until light. Measure % of a cupful of water: add 1 teaspoonful of bak- ing powder to 2 cupfuls of Dousman's Best Patent flour and sift. Beat the whites of 4 eggs to a stilf froth. ,\.dd the water and flour alternately; beat until smooth. Then add one-half the whites; fold in carefully and add 1 cupful of chopped hickory nut kernels✪ Hickory Nut Cake; then add the remainder of the whites. Bake in a round, deep cake-pan in a Jewel Range in a uiodcrate oven for % <*f JUi bour. ^fits. D. B. Bilkey. Poor Man's Cake— No Eggs. Two cups sugar, \\> cup Nutter, 2 cups sour milk, 4 cups Dousuuiu's Best Patent flour, 2% teaspoons soda, 2 cu])s raisins, 1 teaspoon cloves, 1 teaspoon cinnamon✪ Poor Man's Cake— No Eggs. Bake in a Jewel Range. Mrs. D. D. Randall. Old Fashioned Sour Cream Cake. One lb. sugar, '"'^ lb. butter, 1 11). Dousman's Best Patent flour, y^, lb. citron, 2 cups of sour cream, 1 teasjxxui of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of SUPKRIOK COOK UOOK 131 soda, G eggs beaten separately✪ Old Fashioned Sour Cream Cake. ^\\\ sugar and l)iitter: jidd volks. eitrou and spices. Tlien sour cream to Avliich soda has l.een added. The Hour and whites of eggs last. Bake in a Jewel Range. Mi;s. W . II. .loiixsrox. Brod Torten. Xine eggs ])eaten separately. % Ih. powdered sugar. I ozs. hread crundjs (grated rye), 1 glass of brandy, i/, lb. grat(>d almonds, juice of 1 lemon. 2 teaspoons baking powder✪ Brod Torten. Very nice. Bake in a moderate oven in a dew el Rangi" in an ano-el's food or funnel pipe pan. :\I,.s. Mauk ELr.roTT. XfT FiLi.iNfi.— One cu]) of thick eream. 1 cup of light brown sugai', 1 cu]i of chopped nuts✪ Nut Filling. Uoil all together I.") minutes. ':\|i;s. Mxuk Elliott. Rye Bread Cake. ✪ Rye Bread Cake

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Tip-Top Cake. One cup sugar, 1 cii|> butler, 1 cup sweet milk, 2 eggs or wliites of 3, 2 teaspoons lioyal baking jDowder, 2 cups Dousman's Best Patent flour, flavor to taste. Bake in a Jewel Eange. Mrs. Eddy. Queen Cake. One cup sugar, i/o cup Initter, i/. cup mill^. ;i eggs, 2 cups Dousman's Best Patent flour, 2i/'o teaspoons baking powder. Can l)e used as layer or loaf cake. Bake in a Jewel Pange. Mrs. D. D. Randall. Swiss Cake. One and one-half cu|)s line granulated sugar, ^j eup Ijutter, 1 cup milk, 2i.{) cups Dousman's Best Patent flour, 2 teaspoons baking powder, 1 t/^aspoon vanilla. Beat 10 minutes and add the whites of 4 eggs beaten stiff and beat 10 minutes more. Bake in a moderate oven in a Je\\'(4 Range. Make the day before >'ou wish to use it. Keeps fine for more than a week. jMrs. H. L. Ramsdell. Walnut Cake. One lb. walnuts cliopped line, -y^ cup cracker ci-uiiihs sil'ted, 1 cup sugar, 8 eggs beaten separately, 1 teaspoon l)aking powder, ])iuch salt. Bake in 3 layers in a Jewel Range. Filling. — One tablespoon cornstarch, 1 cup milk, 2 tablespoons sugar, 1 egg. Boil. Caramel Frosting for Tor. — One cup light l)rown sugar, 3 tablespoons. cream, small piece butter. Boil. Mrs. O. W. Jones. Hickory Nut Cake. Beat half a cupful of butter to a-creani; add a cu})ful and a half of powdered sugar; beat until light. Measure % of a cupful of water: add 1 teaspoonful of bak- ing powder to 2 cupfuls of Dousman's Best Patent flour and sift. Beat the whites of 4 eggs to a stilf froth. ,\.dd the water and flour alternately; beat until smooth. Then add one-half the whites; fold in carefully and add 1 cupful of chopped hickory nut kernels; then add the remainder of the whites. Bake in a round, deep cake-pan in a Jewel Range in a uiodcrate oven for % <*f JUi bour. ^fits. D. B. Bilkey. Poor Man's Cake— No Eggs. Two cups sugar, \\> cup Nutter, 2 cups sour milk, 4 cups Dousuuiu's Best Patent flour, 2% teaspoons soda, 2 cu])s raisins, 1 teaspoon cloves, 1 teaspoon cinnamon. Bake in a Jewel Range. Mrs. D. D. Randall. Old Fashioned Sour Cream Cake. One lb. sugar, '"'^ lb. butter, 1 11). Dousman's Best Patent flour, y^, lb. citron, 2 cups of sour cream, 1 teasjxxui of cinnamon, 1 teaspoon of nutmeg, 1 teaspoon of SUPKRIOK COOK UOOK 131 soda, G eggs beaten separately. ^\\\ sugar and l)iitter: jidd volks. eitrou and spices. Tlien sour cream to Avliich soda has l.een added. The Hour and whites of eggs last. Bake in a Jewel Range. Mi;s. W . II. .loiixsrox. Brod Torten. Xine eggs ])eaten separately. % Ih. powdered sugar. I ozs. hread crundjs (grated rye), 1 glass of brandy, i/, lb. grat(>d almonds, juice of 1 lemon. 2 teaspoons baking powder. Very nice. Bake in a moderate oven in a dew el Rangi" in an ano-el's food or funnel pipe pan. :\I,.s. Mauk ELr.roTT. XfT FiLi.iNfi.— One cu]) of thick eream. 1 cup of light brown sugai', 1 cu]i of chopped nuts. Uoil all together I.") minutes. ':\|i;s. Mxuk Elliott. Rye Bread Cake.

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