Fruit Ginger Bread

Cream together 1/2 cup brown sugar, 1/2 cup butter, 1/2 cup sour milk, 1/2 cup molasses, 2 cups sifted flour, 1/2 tablespoon ginger, 1/2 teaspoon soda, dissolved in a little water, 2 eggs, 2 cups raisins, 1 cup chopped walnuts, spice to taste. Put soda in last, when well mixed. - Mrs. Martin Cujllen, Harvey, 111.

German -Omgelhopen"

Beat 1/2 lb. butter and 1 cup of sugar to a cream, or about 1/2 hr. Add alternately 1 egg, some flour, a little sweet cream, until 5 eggs, 2 cups of flour, and 1 pt. of cream are used. Add the juice and rind of 1/2 lemon. Dissolve 2 cakes of compressed yeast in a little warm milk. Mix the yeast with the rest and put into a greased form and let stand until it is double the size. Bake in a moderate oven. - Mrs. Schmalzried, Maywood, 111.

Hot Water Cake

Beat 2 eggs well, then add 1 cup sugar, a tablespoon of butter, and pour 1/2 cup of hot boiling water over it; add 1 cup flour with 1 1/2 teaspoons baking powder and a little salt; flavor with vanilla. Bake in loaf or layer. - Mrs. F. E. Ellington. Oaklawn, 111.

Jam Cake

Cream 1/2 cup butter and 1 cup sugar, add 3 eggs, unbeaten; beat well, and add 3 tablespoons of sour milk, then 1 cup of jam, jelly or any kind of canned fruit; bake in layers and frost with white icing. - Mrs. C. A. Corbett, Orland, 111.

Jelly Roll

Cream together 1 cup of granulated sugar, 2 eggs; add 1 1/2 cups flour, 1 teaspoon cream of tartar, 1/2 teaspoon soda. 2 tablespoons hot water, a pinch of salt. Beat the eggs until light, add the sugar and salt, and stir until dissolved. Sift the flour and cream of tartar together twice, add to the above and beat until light; then add the soda, dissolved in the hot water, put in a flat pan, and bake 10 or 15 minutes. Take out on a napkin, spread the under side with jelly, and roll. - Mrs. Don Brown, Hazel Crest. 111.

Jumbo Cake

Cream 1 cup butter and 2 cups sugar; add beaten yolks of 4 eggs, then spices to taste; mix with 2 cups bread dough and 1 lb. raisins, and well beaten whites of 4 eggs; then 1 teaspoon dissolved soda. Bake in a slow oven 1 1/2 hrs. - Mrs. B. E. Dallas, Orland, 111.

Apple Kuchen (German)

Beat 1/2 cup of butter; add 1/2 cup of sugar, 2 eggs, rind and juice of 1/2 lemon, a pinch of salt and cinnamon, enough flour to roll dough. Slice 6 apples in eighths. Put the apples on the crust, sprinkle with sugar and cinnamon. Beat the yolk of 1 egg in one dish and whites in another. Add 1 1/2 tablespoons sugar, 1 tablespoon of vanilla to white, and yolk.

Spread over apples, and bake. - Mr-. Schmalzried. Mavwood. 111.

Bund Kuchen

1 yeast cake, 5 oz. butter, 4 oz. sugar, 1 1/2 pts. flour, 1 cup milk. 4 eggs, adding 1 at a time, rind of a lemon. Bake 1 hr. - Mrs. Klug, 25 X. 5th Ave., Maywood. 111.

Lady Baltimore Cake

Mix well 1 1/2 cups granulated sugar. 1 cup of milk, nearly a cup of butter, 3 cups flour, 2 teaspoons baking powder, and add the beaten whites of 6 eggs. Bake in 2 layers.

Frosting

2 cups granulated sugar, 1/2 cup of water; boil until it strings. To half of this add 1 cup finely chopped raisins and 1 cup of chopped nuts, put between layers with plain icing on top. - Mrs. David E. Allen, 423 9th St., Wilmette. 111.

For Layer and Loaf Cakes, see Index.