A SMALL ANGEL CAKE

  One-half cupful sugar,
  One-half cupful flour,
  One-half teaspoonful cream of tartar.

Sift four times and then place whites of three large eggs in a bowl and beat until they will hold their shape.  Now gently cut and fold in the sugar and flour.  Pour into an ungreased tube pan and bake for thirty-five minutes in a moderate oven.  When baked remove and turn upside down to cool.

ONE-EGG LOAF CAKE

Place in a bowl

  Three-quarters cup of sugar,
  One egg,
  Four level tablespoonfuls of shortening,
  Two cups of sifted flour,
  Four level teaspoons of baking powder,
  One level teaspoonful of flavoring,
  Three-quarters cup of water.

Beat hard to mix for five minutes.  Pour into prepared loaf-shaped pans and bake in a moderate oven for thirty-five minutes.

To prepare the pan, grease thoroughly and then dust well with flour, then pour in the batter.

To make a raisin cake spread three-quarters cup of raisins on top of the cake when it is in the pan ready to put in the oven.  The rising dough will distribute the raisins through the cake.

  One-half cup of currants,
  One cup finely chopped nuts, or
  One-half cup of finely chopped citron

One-half cup of finely chopped citron may replace the raisins.  Or this cake may be baked in a tube pan and then cooled and split and filled with custard or sour cream cake filling and then iced with chocolate icing.

For a layer cake grease the layer cake pan, line with plain paper and then grease again.  Now divide the dough into the two pans and spread the mixture higher on the sides, leaving the centre shallow.  Bake in a moderate oven for eighteen minutes.  Put the layers together as follows:  spread one layer with jelly and then sprinkle lightly with cocoanut.  Now place the top layer in position and then spread the top, then cover thickly with cocoanut.  Finely chopped nuts may be used instead of cocoanut.

GINGER CAKE

Place in a mixing bowl

  One cup of molasses,
  Three-quarters cup of sugar,
  Ten tablespoonfuls of shortening,
  Three and one-half cups of flour,
  One level tablespoon of baking powder,
  One cup of cold water,
  One teaspoon of baking soda, dissolved in the water,
  One egg,
  One teaspoon of ginger,
  One teaspoon of cinnamon,
  One-half teaspoon of cloves.

Beat to thoroughly mix and then divide and add the fruit to one part, the cocoanut or chopped nuts to the second part and bake the other part plain.  Pour into well-greased and floured loaf-shaped pans and bake in slow oven for forty minutes.

SWISS CRUMB CAKE