ble. Sift flour 9 times, using only the
cupful, discarding the extra flour; then put in the flour the cream of
tartar; add this to the eggs and sugar; now the vanilla. Put in angel
cake pan with feet. Put in oven with very little heat. Great care must
be used in baking this cake to insure success. Light the oven when you
commence preparing material. After the first 10 minutes in oven,
increase heat and continue to do so every five minutes until the last 4
or 5 minutes, when strong heat must be used. At thirty minutes remove
cake and invert pan allowing to stand thus until cold.

MISS ELIZA KENNEDY.

[Illustration]

Cinnamon Cake

1 cake compressed Yeast
1/4 lb. Butter
1 tablespoon lard
1 1/2 cups sugar
Pinch of Salt
1 pint luke warm milk
Flour to stiffen

About six o'clock in the evening soak a cake of yeast in a little luke
warm water, make sponge with a little flour, water and yeast. Let rise
until light, about an hour.

Melt butter and lard and cream with sugar and salt; add luke warm milk
and some flour, then stir in sponge and gradually add more flour until
stiff, not as stiff as bread dough. Do not knead, simply stiffen.

Let rise until morning, then simply put in square or round cake pans
about one and one-half inches thick. Do not roll, just mold with the
hands and let rise about an hour.

Cover with little lumps of butter, then sprinkle with sugar and cinnamon
and bake twenty minutes. Thin slices of apples can be placed on top,
also peaches or almonds, blanched and chipped.

This is the genuine German cinnamon cake, and is excellent.

Inexpensive Spice Cake

1/2 cup shortening
2 cups brown sugar
grated rind of lemon
2 eggs, 3 cups flour
1 lb. seeded raisins
1/2 teaspoon cinnamon
dash of cloves and nutmeg

Boil raisins in 1 1/2 cups water twenty minutes.

Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour
then raisins drained but still hot. Then the other two cups flour and
1/2 cup of the water in which the raisins were boiled to which add 1
teaspoon bi-carbonate soda.

Bake in gem pans in moderate oven. This makes 30 cakes which can be iced
with white or chocolate icing.

Black Walnut Cake

1 cup butter (creamed)
1 cup sugar
4 eggs
1 c