sifted flour to the mixture. Then fold in the whipped
whites. Have three buttered layer cake tins ready and put two-thirds of
the mixture into two of them, into the third tin put the remainder of
the batter, having first added to it two tablespoons melted chocolate.
Bake the cakes in a rather quick oven for twenty minutes. Put a layer of
the white cake on a large plate and cover with white icing, on this lay
a dark layer and cover with more of the white icing. On this put the
third cake and cover with the chocolate icing. Put into a graniteware
pan one cupful and a half cupful water and cook gently until bubbles
begin to rise from bottom. Do not stir or shake while cooking. Take at
once from the stove and pour in a thin stream over the stiffly whipped
whites of two eggs. Beat it until thick, flavor with vanilla, and use
two-thirds of this for the white icing. Into the remainder put a
tablespoon and a half melted chocolate and a suspicion of cinnamon
extract, and frost the top and sides of the cake.

~CHOCOLATE LOAF CAKES~--Cream one cup of butter, add two and one-half
cups of sugar and beat to a cream. Beat the yolks of five eggs light,
add to the butter and sugar, with one cup of milk and three cups of
flour in which four level teaspoons of baking powder have been sifted,
the stiffly beaten whites of five eggs and two teaspoons of vanilla
flavoring and two squares of chocolate melted. Bake in a moderate oven.

~COCOA CAKE~--Cream one-half cup of butter, add one cup of sugar, and
beat again. Add the beaten yolks of three eggs and a teaspoon of
vanilla. Sift two cups of pastry flour twice with one-quarter cup of
cocoa and four level teaspoons of baking powder. Add to the first
mixture alternately with three-quarters cup of milk, beat hard, and fold
in the stiffly beaten whites of three eggs. Bake in a loaf and cover
with white icing.

~CREAM CAKE OR PIE~--This recipe makes a simple layer cake to be filled
in various ways. Cream one-quarter cup of butter with one cup of sugar,
add the beaten yolks of two eggs and one teaspoon of vanilla. Now beat
hard, then mix in one-half cup of milk alternately with one and one-half
cups of flour sifted twice with two level teaspoons of baking powder.
Beat just enough to make smooth, then fold in lightly the stiffly beaten
whites of two eggs and pour into an oblong shallow pan that is buttered,
floured and rapped to shake out all that is superfluous. Bake about
twenty minutes,