Almond Nut Cake

Cream together 2 eggs, 1 cup granulated sugar, 1/2 cup butter, 1 cup sweet milk, 1/2 cup chopped nuts, 2 cups flour, sifted with 2 teaspoons of baking powder. - Mrs. Albert Francis, Franklin Park, 111.

Almond Parlor

6 eggs, 1 1/2 cups sugar, rind of a lemon, 1/4 lb. each of almonds and citron, 1 1/2 cups wheat bread crumbs, 1 teaspoon baking powder, and 1/4 teaspoon cinnamon. Boil the juice of 1 lemon and sugar, pour over the cake while hot. - Mrs. Klug, 25 X. 5th Ave., May wood, 111.

Angel Food Cake

Mix together and sift 8 times 1 1/2 cups of powdered sugar, 1 cup of flour, 1 teaspoon of cream tartar, 1 teaspoon of salt; add rose or vanilla flavoring, and fold in carefully the beaten whites of 11 eggs. Put in a floured tin and bake very slowly at first, then increase the heat 1 hr. Angel food cake bakes well in a tireless cooker and requires the same length of time. When done invert and rest the edges of the pan on 4 cups and leave thus until cool. This prevents it from falling and it loosens from the pan easliy. - Jessie Clevenger, Carbondale, 111.

Apple Or Huckleberry Cake

2 cups flour, 1/2 teaspoon salt, 2 even teaspoons baking powder, 1/4 cup butter, 1/2 cup sugar. 1 egg, white and yolk beaten separately, 1 cup sweet milk, 1 heaping cup huckleberries, or very thin sliced apples, added last. Bake in a thin pan 1/2 an hr. - Mrs. Wm. P. Williams, 4463 Wood-lawn Ave., Chicago, 111.

Apple Sauce Cake

1 cup brown sugar, creamed with 1/2 cup butter; add 1 1/2 cups apple sauce, 1 cup raisins, 2 teaspoons of soda, dissolved in a little water, 1/2 teaspoon of cloves, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 2 cups flour. The apple sauce serves instead of milk or water and keeps the cake moist for a long time. - Mrs. E. J. McGrath, 315 S. 5th Ave., Maywood, 111.

Belfast Cake

Cream together 1/2 cup butter, 1 1/2 cups sugar; add 1 cup sour milk, 2 cups graham flour, 1/2 cup white flour, 1 cup raisins, 1 teaspoon soda, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, a saltspoon of nutmeg. Bake rather slowly. This may be used as either a loaf or layer cake. Sour cream my be used, and use less butter. - Mrs. G. A. Love, Hubbard Woods, 111.

Berry Cake

Cream together 3 eggs, 1/4 cup of butter and 1 cup of sugar; add 1 cup of berries, 1 teaspoon of soda, 2 tablespoons of sour cream or milk, 1 1/2 cups of flour; bake in layers. - Mrs. L. A. Robertson, Austin, 111.

Black Cake (Famous)

1 cup white sugar, 1/4 cup butter, 1 egg, 1/4 cup sour milk, 1 heaping teaspoon soda, 1 teaspoon vanilla, 1 large cup flour. Dissolve two squares of chocolate in 1/2 a cup boiling water, and add last. - Mrs. Wm. P. Williams, 4463 Woodlawn Ave., Chicago, 111.

Blueberry Tea Cake

Cream 1/2 cup butter and 1 cup of sugar; add the beaten yolks of 3 eggs, 1/2 cup of milk, 1 teaspoon baking powder, and 1/2 salt, sifted in 4 cups flour. Mix well together and fold in the whites of 3 eggs, beaten stiff, and 1 pt. blueberries, lightly dredged with flour. Bake 1/2 hr. in a shallow pan. Serve hot. - Miss Frieda Zeeb, 318 N. 1st Ave., Maywood, 111.