nds raisins, seeded.

A little grated nutmeg, ginger, cinnamon and a very small quantity of
cloves.

Bake in one large fruit cake pan or in two good sized pans about 1-3/4
hours. This cake should not be kept as long a time as a more expensive
fruit cake, but may be kept several weeks. This was Aunt Sarah's best
recipe for an excellent, inexpensive fruit cake.

A "SPONGE CUSTARD" CAKE

4 eggs.
2 cups granulated sugar.
3 cups flour.
1 teaspoonful baking soda.
1 cup cold water.
Juice of 1 lemon.
2 teaspoonfuls of cream of tartar and pinch of salt.

Beat eggs well, then sift in sugar and half of flour in which cream of
tartar has been mixed. Dissolve the soda in a little water and add
also the lemon juice and lastly add the balance of flour. Bake in
layer cake pans two inches deep.

CUSTARD

Boil 1 pint of sweet milk and add to it, stirring constantly, the
following mixture: Two tablespoonfuls corn starch, mixed with a little
water before boiling, 1 cup of sugar and 1 well-beaten egg. Allow all
to cook a few minutes in a double boiler about 15 minutes. Split the
sponge cakes when baked and put custard between when cooled.

GRANDMOTHER'S EXCELLENT "OLD RECIPE" FOR MARBLE CAKE

LIGHT PART.

1-3/4 cups granulated sugar.
1 scant cup butter or a mixture of butter and lard.
Whites of 6 eggs.
1 cup milk.
3 scant cups flour sifted with 2 teaspoons of baking powder.
Flavor with essence of lemon.

DARK PART.

Yolks of 4 eggs.
1/2 cup of a mixture of butter and lard.
3/4 cup milk (scant measure).
1/2 cup brown sugar.
1 tablespoon of molasses.
2 tablespoons of cinnamon.
1 tablespoon of cloves.

One cup or a little more flour sifted with one teaspoon of baking
powder. Place spoonfuls of the dark and light batter alternately in a
cake pan until all has been used.

Bake in a moderately hot oven from 45 to 50 minutes.

From this recipe may be made two good sized cakes.

I should advise using one-half the quantity for both dark and light
part of cake called for in recipe, which would make one good sized
cake. Should this whole recipe be used, the cake baked from it would
be of the size of a very large fruit cake.

MARY'S MOLASSES CAKES

She creamed together 1 cup of light brown sugar and 2 tablespoonfuls
of butter. Then added 1 cup of New Orleans molasses. The molasses had
been allowed to come to a boil, then cooled.

She sifted into the mixture 4 cups of flour alternately with 1 cup of
sweet mil