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, take from pan and cool.  Just before serving split the cake and fill with a cooked cream filling or with sweet thick cream beaten, sweetened with powdered sugar and flavored to the taste.

CREAM LAYER CAKE—­Cream one-quarter cup of butter well with one cup of sugar, add the yolks of three eggs beaten light, one-half cup of milk, then one and one-half cups of flour sifted twice with three level teaspoons of baking powder.  Stir in lightly last of all the whites of three eggs beaten stiff.  Bake in a pan large enough to make one thin cake and bake.  Cool and split, then spread on one-half pint of cream beaten light, sweetened, and flavored with a few drops of vanilla.  Put on the top cake and dust with powdered sugar.

DATE CAKE—­Sift two cups of flour with four level teaspoons of baking powder, one-half level teaspoon of salt and one-quarter cup of butter.  Beat one egg, add three-quarters cup of milk and mix into the ingredients.  Add last one and one-half cups of dates stoned and cut into small pieces and rolled in flour.  Bake in a sheet in a moderate oven and serve warm or with a liquid sauce as a pudding.

EGGLESS CAKE—­One and one-half cups sugar, one cup sour milk, three cups sifted flour, one-half cup shortening, one teaspoon soda, one-half teaspoon cinnamon, one-half teaspoon nutmeg, one cup chopped raisins, salt.

FEATHER CAKE—­Sift one cup of sugar, two cups of sifted flour, three level teaspoons of baking powder and a few grains of salt.  Add one cup of milk, one well beaten egg, three tablespoons of melted butter and a teaspoon of vanilla or lemon flavoring or a level teaspoon of mixed spices.  Beat hard and bake in a loaf in a moderate oven about half an hour.