spread as quickly as possible
with a tart jelly, either currant or grape, and roll as quickly as
possible, as when the cakes become cool they cannot be rolled without
breaking. Roll up in a cloth and when cool and ready to serve slice
from end of roll. These cakes are very nice when one is successful,
but a little difficult to get just right.

AUNT SARAH'S CINNAMON CAKE

1 cup sugar.
2 cups flour.
1 egg.
1-1/2 teaspoons baking powder
Piece of butter the size of egg.
Pinch of salt.
1 cup milk.
A little grated nutmeg.

Beat the butter to a cream and gradually add the sugar. Then add the
unbeaten egg and beat all together thoroughly. Add milk and flour and
beat hard for five minutes. Add baking powder, salt and nutmeg. Pour
into two small greased pie-tins and before putting in oven sprinkle
sugar and cinnamon over top. This is an excellent breakfast cake,
easily and quickly made.

"GELB KUCHEN"

Mary's Aunt taught her to make this exceptionally fine cake, yellow as
gold, in texture resembling an "angel cake," from the following
ingredients: The whites of 6 eggs, yolks of 3 eggs, 3/4 cup of fine,
granulated sugar, 1/2 cup of high-grade flour, 1/2 teaspoonful of
cream of tartar (good measure), a few drops of almond extract or 1/2
teaspoonful of vanilla.

Mix ingredients together in the following manner: Sift sugar and flour
separately 3 times. Beat yolks of eggs until light, add sugar to yolks
of eggs and beat to a cream. The whites of eggs were placed in a
separate bowl and when partly beaten the cream of tartar was sifted
over and the whites of eggs were then beaten until dry and frothy. The
stiffly beaten whites of eggs were then added alternately with the
flour to the yolks and sugar. Carefully fold in, do not beat. Add
flavoring, pour batter in a small, narrow bread tin, previously
brushed with lard, over which flour had been dusted. The cake when
baked may be readily removed from the tin after it has cooled.

Bake cake in a very moderate oven about 60 minutes. After cake has
been in oven 15 or 20 minutes increase heat of oven. An extra fine,
large cake may be baked from this recipe if double the quantity of
ingredients are used.

DEVIL'S FOOD CAKE

2 cups brown sugar.
1/2 cup butter and lard, mixed.
2 eggs.
1/2 cup boiling water.
2 ounces Baker's chocolate.
2 cups flour.
1 teaspoonful soda.
1/2 cup sour cream or milk.

Cream butter and sugar and add yolks of eggs; then sour milk into
whi