sugar. Add one-third water and beat thoroughly; then add one
cup flour and beat again. Add second one-third cup of water and second
cup of flour and continue beating. Into last cup of flour add baking
powder and add last one-third cup of water with the last cup of flour
and beat thoroughly. Then flavor and fold in the beaten whites of eggs;
carefully put in three layer tins. Grate a whole cocoanut. Whip one pint
of cream. After cakes are cool put whipped cream on first layer, then
cover with freshly grated cocoanut. Continue the same until the last
layer is well covered with whipped cream, and then cocoanut.

ORANGE CAKE

Mrs. Martin K. Northam

One-third cup butter; one cup sugar; grated rind of one orange; one-half
cup milk or water; one and one-half cups sifted pastry flour; two level
teaspoonfuls baking powder; yolks of two eggs, beaten light; whites of
two eggs, beaten dry. This makes two small layers.

Filling: The unbeaten white of one egg; add to this one-fourth cup
orange pulp and juice, with the rotary egg beater gradually beat in one
and one-half cups powdered sugar, beating it slowly. When that is stiff
enough to hold its shape spread upon the cake. Long beating makes this
icing spongy and white.

EGGLESS CAKE

Mrs. W. H. Muschlet

One cup apple sauce, unsweetened; one teaspoonful soda; one cup of
sugar; one-half cup butter; one and one-half cup flour--depends on
consistency of apple sauce; one teaspoonful ground cinnamon; one
teaspoonful ground allspice; one-half teaspoonful cloves; one-half
teaspoonful nutmeg; one-half cup citron, cut in small pieces; one or
over cups of nuts. Mix flour, nuts and citron well. Cream butter and
sugar till it pops; add apple sauce; which turns brown. Then add spices,
flour, nuts and citron. Bake in moderate oven in flat pan about 35
minutes, probably 40 minutes. If preferred iced, cut in squares. Make
double quantity, as the longer kept the better.

LADY BALTIMORE CAKE

Mrs. L. B. Maxwell

Take one cupful of butter; two cupfuls sugar; three and one-half cupfuls
of flour; one cupful sweet milk; whites of six eggs; two teaspoonfuls
baking powder; and one teaspoonful rose-water. Cream the butter, add the
sugar gradually, beating continually; then the milk and flavoring; next
the flour and baking powder and lastly the stiffly beaten whites of
eggs, which should be folded into the dough. Bake in three layer cake
tins in quite hot oven. To make the filling, disso