Kaufman

Three eggs; one cup sugar; one-half cup hot water; one and one-fourth
cups flour; one teaspoonful baking powder; the grated rind of one
orange. Beat sugar and yolks of eggs with small portion of orange peel
and half of the beaten whites of eggs. Add hot water, and last the
sifted flour with baking powder, and pinch of salt. Bake in two layers
in hot oven.

Filling: The rest of the grated rind of orange, half cup sugar, the
remaining whites of eggs; whip together and place between layers while
cake is hot.

CRUMB CAKE

Mrs. A. Donald Campbell

One cup sugar; one cup flour; one-half cup butter; rub all together with
one-half teaspoonful cinnamon and nutmeg; one-half teaspoonful salt. Set
aside one-half cup of mixture. Then to portion left add one good sized
cup of flour, two teaspoonfuls baking powder, one-half cup of milk, one
egg. Mix thoroughly and put in baking pan and sprinkle the mixture, set
aside, on top and bake slowly.

WHEATLESS SPONGE CAKE

Sabin School

Four eggs; three-fourths cup sugar; one-fourth cup corn starch;
one-fourth cup potato flour; one-fourth teaspoonful vanilla. Beat whites
of eggs stiff, add sugar and beat again. Add yolks beaten separately;
fold in corn starch and potato flour sifted together; add vanilla. Bake
in slow oven thirty-five minutes.

SPONGE CAKE

Mrs. E. P. Rowen

Two eggs, well beaten together; one cup sugar, beat into eggs for five
minutes; one cup flour; one heaping teaspoonful baking powder in flour;
one-half cup boiling water added last. Put into oven immediately.

PRUNE CAKE

Mrs. C. B. Martin

One and one-half cups sugar and two tablespoonfuls butter creamed; yolks
of three eggs; white of one egg; add one cup chopped prunes, sweetened
and cooked; English walnuts; one teaspoonful cinnamon; one-fourth
teaspoonful cloves; little nutmeg; one cup sweet milk; level teaspoonful
soda; heaping teaspoonful baking powder; two and one-half cups flour.
Makes three layers.

Icing: Cream two cups pulverized sugar and one tablespoonful butter; add
whites of two eggs beaten stiff.

WAR CAKE

Mrs. M. A. Flanders

One-half cup corn syrup; four scant tablespoonfuls butter; one-half cup
milk; one egg, white and yolk beaten separately; fourteen graham
crackers rolled fine; two tablespoonfuls flour; one teaspoonful baking
powder; one-half teaspoonful vanilla; two tablespoonfuls chopped nuts
and two tablespoonfuls raisins.

EGGLESS, MILKLESS, BUTTER