One cup sugar, one-half cup butter, one and three-fourth cup swansdown flour, one-half cup raisins, one-half cup nuts, two-thirds cup of cold coffee or sour milk, one teaspoon soda, one teaspoon cinnamon, one teaspoon cloves, a pinch of salt✪ Spice Muffins. —MRS. T. B. KEMPER. FEATHER GINGER BREAD One-fourth cup sugar, one-fourth cup molasses, one-fourth cup melted lard, one-fourth cup sweet milk, one-fourth cup sour milk, one cup bread flour, one teaspoon soda, one teaspoon cinnamon, one teaspoon salt, one teaspoon ginger, one well beaten egg✪ Feather Ginger Bread. Sift together the dry ingredients, blend all that remain and beat in the flour mixture. Bake in a single layer cake pan, in a moderate oven for about twenty minutes. — MRS. T. B. KEMPER. ( 64 ) ORANGE CAKE I £ cupful butter or substitute 3 teaspoonfuls baking powder 1 cupful sugar 2 eggs 2 cupfuls Swans Down Cake Flour ^cupful milk 1 feaspobnful flavoring✪ Orange Cake Sift flour once before measuring. Cream shortening, add sugar gradually. Add beaten egg yolks and beat hard. Sift flour, measure, add baking powder and sift again. Add alternately with milk to first mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in 2 layers or double recipe for 3 large layers, in moderately hot oven (.375° P.). Put together with Orange Filling, and cover with Boiled Icing. ORANGE FILLING 1 cupful sugar '■> tablespoonfuls lemon juice f) tablespoonfuls Swans Down 4 tablespoonfuls water Cake Flour 1 egg slightly beat en Grated rind 1 orange 2 teaspoonfuls butter l/2 cupful orange juice✪ Orange Filling Mix ingredients in order given. Cook ten minutes in double boiler, st irring constantly. Cool before spreading. DELICIOUS ONE-EGG CAKE J4 cupful butter or substitute 13^ cupfuls Iglehcart's Swans % cupful sugar Down Cake Flour I egg, well beaten 2 teaspoonfuls baking powder 1 2 cupful milk l^i teaspoonf ul vanilla Cream the shortening; add gradually the sugar, beating hard, then the egg; sift flour and baking powder together; add alternately with the milk, a little at a time. Add vanilla. Bake in a shallow pan in a moder- ate oven about 30 minutes (350-375° F.). Ice as desired. MARBLE ANGEL FOOD 1 1 egg whites (1 34 cupfuls) 34 teaspoonf ul salt 1 teaspoonf ul cream of tartar 1 34 cupfuls sugar (sifted) White Part Dark Part 3 £ Cupful Swans I )own Cake Flour 2 tablespoonfuls cocoa ] 2 tcaspoonful vanilla 0 tablespoonfuls Swans 1 town Cake Flour 34 teaspoonful lemon extract Add salt to egg whites and beat on a large platter until foamy, then add cream of tartar and beat until the whites are stiff but not dry. Fold the sugar in carefully, using one tablespoonful at a time. When all the sugar has been folded in, divide the egg mixture into two equal parts. To one part, fold in carefully } ■> teaspoonful vanilla and 3 2 cupful Swans Down Cake Flour,✪ Marble Angel Food which has been sifted four times. To the other part add the lemon extract, and the cocoa and 6 tablespoonfuls Swans Down Cake Flour which have been sifted together five times. Put these two batters into Angel Food tin, alternating the white and dark. Bake one hour in a slow oven d'7.")0 to 325° P.). (See Recipe Other Side) When you make cake

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One cup sugar, one-half cup butter, one and three-fourth cup swansdown flour, one-half cup raisins, one-half cup nuts, two-thirds cup of cold coffee or sour milk, one teaspoon soda, one teaspoon cinnamon, one teaspoon cloves, a pinch of salt. —MRS. T. B. KEMPER. FEATHER GINGER BREAD One-fourth cup sugar, one-fourth cup molasses, one-fourth cup melted lard, one-fourth cup sweet milk, one-fourth cup sour milk, one cup bread flour, one teaspoon soda, one teaspoon cinnamon, one teaspoon salt, one teaspoon ginger, one well beaten egg. Sift together the dry ingredients, blend all that remain and beat in the flour mixture. Bake in a single layer cake pan, in a moderate oven for about twenty minutes. — MRS. T. B. KEMPER. ( 64 ) ORANGE CAKE I £ cupful butter or substitute 3 teaspoonfuls baking powder 1 cupful sugar 2 eggs 2 cupfuls Swans Down Cake Flour ^cupful milk 1 feaspobnful flavoring Sift flour once before measuring. Cream shortening, add sugar gradually. Add beaten egg yolks and beat hard. Sift flour, measure, add baking powder and sift again. Add alternately with milk to first mixture. Add flavoring. Fold in stiffly beaten egg whites. Bake in 2 layers or double recipe for 3 large layers, in moderately hot oven (.375° P.). Put together with Orange Filling, and cover with Boiled Icing. ORANGE FILLING 1 cupful sugar '■> tablespoonfuls lemon juice f) tablespoonfuls Swans Down 4 tablespoonfuls water Cake Flour 1 egg slightly beat en Grated rind 1 orange 2 teaspoonfuls butter l/2 cupful orange juice Mix ingredients in order given. Cook ten minutes in double boiler, st irring constantly. Cool before spreading. DELICIOUS ONE-EGG CAKE J4 cupful butter or substitute 13^ cupfuls Iglehcart's Swans % cupful sugar Down Cake Flour I egg, well beaten 2 teaspoonfuls baking powder 1 2 cupful milk l^i teaspoonf ul vanilla Cream the shortening; add gradually the sugar, beating hard, then the egg; sift flour and baking powder together; add alternately with the milk, a little at a time. Add vanilla. Bake in a shallow pan in a moder- ate oven about 30 minutes (350-375° F.). Ice as desired. MARBLE ANGEL FOOD 1 1 egg whites (1 34 cupfuls) 34 teaspoonf ul salt 1 teaspoonf ul cream of tartar 1 34 cupfuls sugar (sifted) White Part Dark Part 3 £ Cupful Swans I )own Cake Flour 2 tablespoonfuls cocoa ] 2 tcaspoonful vanilla 0 tablespoonfuls Swans 1 town Cake Flour 34 teaspoonful lemon extract Add salt to egg whites and beat on a large platter until foamy, then add cream of tartar and beat until the whites are stiff but not dry. Fold the sugar in carefully, using one tablespoonful at a time. When all the sugar has been folded in, divide the egg mixture into two equal parts. To one part, fold in carefully } ■> teaspoonful vanilla and 3 2 cupful Swans Down Cake Flour, which has been sifted four times. To the other part add the lemon extract, and the cocoa and 6 tablespoonfuls Swans Down Cake Flour which have been sifted together five times. Put these two batters into Angel Food tin, alternating the white and dark. Bake one hour in a slow oven d'7.")0 to 325° P.). (See Recipe Other Side) When you make cake

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