lour and milk alternately, reserving a little of
the flour to add after the vanilla and baking-powder. Beat well and bake
in layer cake tins. The entire success and lightness of this cake
depends upon the beating of the sugar, butter and eggs. If these are
beaten long enough they will become as creamy and fluffy as whipped
cream.

*Icing for This Cake.*--One and one-half cups of confectioner's sugar
(not powdered), butter the size of a large egg, two tablespoons of
cocoa, one teaspoon of vanilla, moisten to make the mixture the
consistence of very thick cream. Cream or whipped cream may be used for
the mixing, but many like this icing when made with lukewarm coffee. The
sugar and butter are creamed together thoroughly and then the cocoa and
vanilla are added, and lastly the cream or coffee. This is a good
imitation of German tree cake. The icing on tree cake is an inch thick,
and it is marked to represent the bark of a tree. The way it is served
is with a little green candy on it, and it is really very delicious
although extremely rich. The thicker or rather firmer this icing is, the
better.

EGGLESS, BUTTERLESS, MILKLESS CAKE

One package of seeded raisins, two cups of sugar, two cups of boiling
water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons
of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of
salt. Boil all together five minutes, cool, add one teaspoon of soda
dissolved in water, three cups of flour. Bake forty-five minutes, make
two cakes in layer pans.

APPLE JELLY CAKE

Rub one cup of butter and two cups of sugar to a cream, add four eggs,
whites beaten separately, one cup of milk, two teaspoons of
baking-powder and three and one-half cups of flour. Bake in layer tins.

*Filling.*--Pare and grate three large apples ("Greenings" preferred),
the juice and peel of a lemon, one cup of sugar and one well-beaten egg.
Put in ingredients together and boil, stirring constantly until thick.
Cool and fill in cake.

CREAM LAYER CAKE

Rub one cup of butter and two scant cups of sugar to a cream; the yolks
of four eggs beaten in well, add gradually one cup of milk and three
cups of sifted flour, and add three teaspoons of baking-powder in last
sifting; put whites in last. Bake in layers as for jelly cake. When
cold, spread with the following filling: Moisten two tablespoons of
cornstarch with enough cold milk to work it into a paste. Scald one-half
pint of milk with o