meats and seeded and
chopped raisins. Roll out thin and cut in shape or put small spoonfuls
some distance apart on a buttered pan and press out with the end of a
baking powder can until as thin as needed; do not add more flour. Bake
slowly.

~SPONGE CAKE~--Whites of two eggs beaten to a stiff froth, beat the
yolks thoroughly, then beat both together, then add one scant cup of
granulated sugar (beating again), one scant cup of flour (beat again),
and one teaspoon of baking powder. Sift the flour three or four times,
stir the baking powder in the flour, and lastly add five tablespoons of
hot water.

~SULTANA TEA CAKES~--Into three-quarters of a pound of flour stir a
pinch of salt, a teaspoonful of baking powder, three ounces of butter
and lard mixed in equal portions, three ounces of sifted sugar and two
ounces of sultanas. Chop one and half ounces of candied lemon peel, add
that and moisten all with two well beaten eggs and a little milk if
necessary. Work these ingredients together, with a wooden spoon turn on
to a board and form into round cakes. Place them on a floured baking
sheet and cook in a quick oven. Five minutes before the cakes are done
brush them over with milk to form a glaze, and when ready to serve cut
each through with a knife and spread liberally with butter.

~SUNSHINE CAKE~--Cream one cup of butter, add two cups of sugar and
beat, add one cup of milk, the yolks of eleven eggs beaten until very
light and smooth, and three cups of flour sifted with four teaspoons of
baking powder three times to make it very light. Turn into a tube baking
pan and bake three-quarters of an hour in a moderate oven.

~TEA CAKE~--This cake is to be eaten warm with butter. Rub a rounding
tablespoon of butter into three cups of flour sifted with a saltspoon of
salt, six level teaspoons of baking powder and one-quarter cup of sugar.
Beat one egg light, add one and one-half cups of milk and the dry
ingredients and beat well. Pour into a long buttered pan and bake about
twenty minutes. Do not slice this cake, but cut through the crust with a
sharp knife and break apart. This mixture can be baked in muffin tins,
but it saves time to bake it in a loaf.

~VELVET CAKE~--One-half cup butter, one and one-half cups sugar, yolks
four eggs, one-half cup milk, one and one-half cups flour, one-half cup
cornstarch, four level teaspoons baking powder, whites four eggs,
one-third cup almonds blanched shredded. Cream the butter, a