ent bottom of cake baking too hard.

Aunt Sarah never cut this cake until one month from time it was baked,
as it improves with age and may be kept one year.

AN OLD RECIPE FOR POUND CAKE

Cream together 3/4 pound butter and 1 pound sugar and yolks of 10
eggs. Then add 10 whites of eggs well beaten alternately with 1 pound
of sifted flour.

Bake in a moderate oven with a steady heat. The bottom of pan should
be lined with well-greased paper.

"BUCKS COUNTY" MOLASSES CAKES (BAKED IN PASTRY)

Place in a bowl 1 cup of New Orleans molasses and 3/4 of a cup of
sweet milk. Add 1 teaspoonful of baking _soda_. (For this cake Aunt
Sarah was always particular to use the _Cow_-brand soda), dissolved in
a very little hot water. Aunt Sarah always used B.T. Babbitt's
saleratus for other purposes.

Stir all ingredients together well, then add gradually three even cups
of flour, no more, and beat hard. The cake mixture should not be very
thick. Pour into three medium-sized pie-tins lined with pastry and
bake in a moderately hot oven. These are good, cheap breakfast cakes,
neither eggs nor shortening being used.

BROD TORTE (BREAD TART)

Six yolks of eggs and 1 cup sugar, creamed together. Beat about 15
minutes. Add 1 teaspoonful allspice, 1 teaspoonful cloves, 1 cup
Baker's chocolate, which had been grated, melted and cooled; 1 cup
stale rye bread crumbs, crushed fine with rolling-pin. Lastly, add the
stiffly beaten whites of 6 eggs, a pinch of salt and 1/2 teaspoonful
of baking powder sifted over the batter. Put into a small cake pan and
bake half an hour in a moderate oven. When eggs are cheap and
plentiful this is an economical cake, as no flour is used. It is a
delicious cake and resembles an ordinary chocolate cake.

A DELICIOUS CHOCOLATE CAKE

1/2 cake of Baker's unsweetened chocolate (grated).
1 cup granulated sugar.
1/2 cup milk.
1 teaspoonful vanilla.
1/2 cup butter.
1-1/2 to 2 cups flour.
2 eggs.
2 teaspoonfuls baking powder.

Boil together chocolate, sugar and milk. Add butter and when cool add
yolk of eggs; then the flour, flavoring and stiffly beaten whites of 2
eggs. Beat all thoroughly and bake in a loaf or layers.

CHOCOLATE ICING

Boil together 5 tablespoonfuls grated chocolate, 3/4 cup granulated
sugar, 2 tablespoonfuls milk, 1 egg.

When the mixture begins to thicken and look creamy, spread on cake. If
baked in layers, ice on top and between the two layers.

A WHITE COCOANUT CAKE