Icing for This Cake.—­One and one-half cups of confectioner’s sugar (not powdered), butter the size of a large egg, two tablespoons of cocoa, one teaspoon of vanilla, moisten to make the mixture the consistence of very thick cream.  Cream or whipped cream may be used for the mixing, but many like this icing when made with lukewarm coffee.  The sugar and butter are creamed together thoroughly and then the cocoa and vanilla are added, and lastly the cream or coffee.  This is a good imitation of German tree cake.  The icing on tree cake is an inch thick, and it is marked to represent the bark of a tree.  The way it is served is with a little green candy on it, and it is really very delicious although extremely rich.  The thicker or rather firmer this icing is, the better.

EGGLESS, BUTTERLESS, MILKLESS CAKE

One package of seeded raisins, two cups of sugar, two cups of boiling water, one teaspoon of cinnamon, one teaspoon of cloves, two tablespoons of Crisco, chicken schmalz or clarified drippings, one-half teaspoon of salt.  Boil all together five minutes, cool, add one teaspoon of soda dissolved in water, three cups of flour.  Bake forty-five minutes, make two cakes in layer pans.

APPLE JELLY CAKE

Rub one cup of butter and two cups of sugar to a cream, add four eggs, whites beaten separately, one cup of milk, two teaspoons of baking-powder and three and one-half cups of flour.  Bake in layer tins.

Filling.—­Pare and grate three large apples ("Greenings” preferred), the juice and peel of a lemon, one cup of sugar and one well-beaten egg.  Put in ingredients together and boil, stirring constantly until thick.  Cool and fill in cake.

CREAM LAYER CAKE

Rub one cup of butter and two scant cups of sugar to a cream; the yolks of four eggs beaten in well, add gradually one cup of milk and three cups of sifted flour, and add three teaspoons of baking-powder in last sifting; put whites in last.  Bake in layers as for jelly cake.  When cold, spread with the following filling:  Moisten two tablespoons of cornstarch with enough cold milk to work it into a paste.  Scald one-half pint of milk with one-half cup of sugar and a pinch of salt.  Beat the yolks of two eggs light; add the cornstarch to this, and as soon as the milk is scalded pour in the mixture gradually, stirring constantly until thick.  Drop in one teaspoon of sweet butter, and when this is mixed in, set away until cool.  Spread between layers.

COCOANUT LAYER CAKE

Rub to a cream one-half cup of butter and one and one-half cups of pulverized sugar.  Add gradually three eggs, one-half cup of milk and two cups of flour, adding two teaspoons of baking-powder in last sifting.  Bake in layers.