d bake in slow oven two hours.

CINNAMON CAKE

Bertha Z. Bisbee

One cup each of granulated sugar and milk; two cups flour; a pinch of
salt; one tablespoonful butter or lard; two teaspoonfuls baking powder;
one egg. Put batter in pan, sprinkle brown sugar thickly over the top,
also cinnamon; put lumps of butter all over top. Bakes in about fifteen
minutes.

FILLINGS AND ICINGS

COCOANUT FILLING

Boil together one cupful sugar and one-half cupful water until they form
a soft ball when tested in cold water; pour slowly while hot into the
stiffly beaten whites of two eggs, beating all the time. When stiff add
one teaspoonful vanilla extract and one cupful cocoanut. Put between
layers of a cake.

CUSTARD FILLING

Dissolve two tablespoonfuls cornstarch in a little milk, put in double
boiler with a scant cupful milk and one teaspoonful butter; stir until
it begins to thicken; beat the yolks of two eggs and one-half cupful
sugar until very light; pour on some of the boiling custard; now turn
this back into the double boiler and stir a few minutes, adding
flavoring. When cool spread between layers of cake and sprinkle cocoanut
or ground nuts over; cover top of cake with thin layer of the custard
and sprinkle with nuts.

ORANGE FILLING

Miss Edmonds

Mix one-half cup sugar and two tablespoonfuls flour; add grated rind of
one-half orange and one-quarter cupful of orange juice and one-half
tablespoonful lemon juice; one egg, slightly beaten; melt one
teaspoonful butter and add the mixture, stirring constantly until it
reaches the boiling point. Cool before using.

MAPLE FILLING

Mrs. Louis Geyler

Two-thirds cup maple syrup, fill up cup with water; add one-fourth cup
sugar; one-fourth cup cornstarch, and one-fourth cup butter. When cool
add one-half pint bottle whipped cream.

MOCHA FILLING

Sue C. Woodman

One tablespoonful butter; one tablespoonful cocoa; one tablespoonful
cold coffee; one and one-fourth cup powdered sugar; one teaspoonful
vanilla.

MOCHA FILLING

One-half pint milk; one-half cup black coffee; one-half cup sugar; yolks
of three eggs; three tablespoonfuls blanched almonds chopped fine. Icing
of three whites and chocolate.

MOCHA CAKE FILLING

Mrs. Louis Geyler

One large cup strong coffee; two-thirds cup sugar; one tablespoonful
cornstarch; cook until clear. Before taking off stove, add large
dessertspoonful of butter. When cool, add one-half pint bottle cre