Raisin Cake

Cover 1 1/2 cups raisins (seeded) with water and let simmer 20 minutes. Drain this juice off and use 1/2 cup instead of milk. Dredge raisins well with flour; add 1 cup sugar, 1/2 cup butter, 1 1/2 cups flour, 1 teaspoon soda, sifted in flour, 1 egg, well beaten, 1 teaspoon cinnamon and cloves, add a little salt and nutmeg. Bake in small tins or as a loaf cake 1/2 hr. - Mrs. Rose Mather, Orland, 111.

Raspberry Cake

Cream together 2 eggs, 1 cup brown sugar; add 1/2 cup butter, add 2 cups flour, 1 cup raspberry jam, 4 tablespoons sour milk, 1 teaspoon soda, 1 teaspoon cinnamon, 1/2 nutmeg. - Mrs. May Newcomb, Palos Park, 111.

Ribbon Cake

Beat together 1 cup butter, 2 cups sugar, add 3 beaten eggs and beat again, then 1 cup milk, beating well after each addition, last of all beat in 3 cups flour in which 1 1/2 teaspoons baking powder have been sifted. Divide the batter into four parts, coloring one with melted chocolate and another with pink cake coloring, and a third with vegetable green. Bake in jelly tins and put together with a filling. - Mrs. Laura Wilkinson, Grant Works, 111.

Snow Cake

1 1/2 teaspoons baking powder. Cream 1/4 cup butter, adding gradually 1 cup sugar and 2 teaspoons vanilla; beat whites of 2 eggs to a stiff froth, add 1/2 cup milk, then 1 1/2 cups flour. Use chocolate filling. - Mrs. E. E. Rusk, Riverside, 111.

Sour Cream Cake

Cream together 3 cups of sugar and 6 eggs, well beaten, 2 cups of sour cream to which has been added 2 small teaspoons of soda, 5 cups of flour, spice and fruit to taste. If a fruit cake is desired, add more fruit. - Mrs. Alice E. Nelson, 404 S. 1st Ave., May wood, 111.

Spice Cake

Cream 1 cup of sugar and 1/3 cup of butter; add 1 cup of sour milk, small teaspoon of soda and 1 egg. Use just enough flour to make a soft loaf. Before putting into pans add 1 teaspoon of cinnamon, 1/2 teaspoon of allspice, and a pinch of cloves. - Mrs. A. Morgan, 429 19th Ave., Maywood, 111.

Marbled Spice Cake

Cream 3/4 cup of butter and 2 cups sugar, then divide into equal parts; in one part put the well-beaten whites of 4 eggs, and into the other the beaten yolks. Into the light part put 3/4 cup of sweet milk, 2 small cups of flour, sifted with a teaspoon of baking powder. Into the dark part put a teaspoon of allspice, cinnamon, and vanilla extract, and a 1/2 teaspoon of ginger, cloves and nutmeg. Stir the two lightly together, not enough to mix but to give the marbled effect. Bake in a loaf. boiled white frosting. - Mrs. Bruce, Maywood, 111.

Sponge Cake

Beat 5 eggs and 1 cup of sugar 15 minutes; add a pinch of salt, 1 teaspoon of lemon extract, 1 1/2 cups water, 1 cup flour, sifted 3 times with 1 teaspoon of baking powder. Put into oven and bake. - Alice E. Nelson, 404 S. 1st St., May-wood, 111.

Variation I

Beat the yolks and whites of 7 eggs separately. Put a level cup of sugar and 1 of flour (both sifted separately 3 times) into beaten yolks. Add 1/3, teaspoon of cream of tartar into beaten whites. Then mix into the yellow batter. Add vanilla to taste. Bake in a sponge cake pan in a slow oven for about 1 hr. - Mrs. J. W. Marelius, 2329 Cornelia St., Chicago, 111.