For cakes and in all branches of cookery it always pays to use the best and purest ingredients. Inferior flours, or cheap sodas, baking powders, spices and extracts, invariably fail to give satisfaction, because more than the ordinary quantities are required, and because they are generally unpalatable, and, most important of all, because they are positively injurious to health. If you must practice economy, do so in quantity, not quality-in other words, select plain recipes and leave the fancy and more elaborate combinations for special occasions.

Some like cakes very sweet and rich, while others do not. In presenting the following recipes, the editor has tried to steer a middle course. It is understood that salt should be added to every cake, although it was not thought necessary to repeat this in every recipe. The amount of salt required will vary-less if salted butter is used, and more if lard or any other unsalted drippings are used.

The recipes which follow were mostly furnished by Orange Judd readers, whose initials are signed. These recipes are all claimed to be tried and tested, and whatever else there may or may not be said of them, they certainly sound "tasty," and most of them have the additional merit of being economical. The assortment includes plain and rich cakes, "raised" or yeast cakes, baking powder cakes, sour milk, buttermilk and soda cakes, eggless cakes, butterless cakes, fruit cakes, and various wholesome and palatable light and dark cakes, in loaves, layers, rolls and small cakes, together with all sorts of fillings and frostings. It would seem as though the variety would be large enough to suit all tastes.