ually about seven cupfuls.
Form into balls the size of a walnut and then flatten between the
hands. Bake upon a greased and floured inverted baking pan in a
moderate oven for about ten minutes.

CHARLOTTE RUSSE

Bake the sponge cake mixture in muffin pans and then cool. Cut slice
from the top, scoop out the crumbs and then fill with whipped cream or
fruit whip.

CHOCOLATE BUTTER CREAM

Place two ounces of butter in a bowl and beat to a cream, then add

Two and one-half cups of XXXX sugar,
Three-quarters cup of cocoa,
One-half teaspoon cinnamon,
One teaspoon of vanilla,
Four tablespoonfuls of boiling coffee.

Beat to a smooth cream and then spread on the cake.

ENGLISH SEED CAKES

Three-quarters cup of sugar,
One egg,
Five tablespoons of shortening,
Two cups of flour,
Four teaspoons of baking powder,
Three-quarters cup of milk,
Two tablespoonfuls of caraway seeds.

Place in a mixing bowl and beat to mix. Pour into a well-greased pan
and place the following mixture on top:

Place in a mixing bowl

Six tablespoons of flour,
Four tablespoons of brown sugar,
One and one-half tablespoons of caraway seeds,
Two tablespoonfuls of shortening.

Rub between the fingers until fine and crumbly. Spread over the top of
the cake and bake in a moderate oven for thirty-five minutes.

To prepare the pan: Use a deep layer-cake pan and grease it. Then line
with paper and grease again.

ENGLISH ROCKS

Place in a mixing bowl

One and one-half cups of brown sugar,
Two-thirds cup of shortening,
Two eggs,
One teaspoon of soda, dissolved in
Four tablespoons of water,
Two teaspoonfuls of cinnamon,
One teaspoonful of nutmeg.
Two and one-half cups of flour,
One and one-half cups of finely chopped nuts,
One and one-half cups of finely chopped raisins.

Mix thoroughly and drop by a teaspoon on a well-greased and floured
baking sheet and bake for twelve minutes in a moderate oven.

FRUIT CAKE

A handsome and rich fruit cake is usually the accepted cake for
weddings and anniversaries. In the days of long ago the young women of
the household delighted to show their skill in the making and baking
of this queen of cakes. In those days folks felt that it was an
indispensable feature of the feast, and the reveler of to-day holds
it in equal esteem as did his grandad before him. Here is an old and
treasured recipe:

Place one glass of spiced jam in a bowl and