BALTIMORE CAKE—­Beat one cupful of butter to a cream, using a wood cake spoon.  Add gradually while beating constantly two cupfuls fine granulated sugar.  When creamy add a cupful of milk, alternating with three and one-half cupfuls pastry flour that has been mixed and sifted with two teaspoonfuls of baking powder.  Add a teaspoonful of vanilla and the whites of six eggs beaten stiff and dry.  Bake in three buttered and floured shallow cake tins, and spread between the layers and on top the following icing:  Put in a saucepan three cups sugar, one cup water.  Heat gradually to the boiling point, and cook without stirring until the syrup will thread.  Pour the hot syrup gradually over the well beaten whites of three eggs and continue beating until of the right consistency for spreading.  Then add one cupful chopped and seeded raisins, one cup chopped pecan meats and five figs cut in strips.

BALTIMORE CAKE—­For this cake use one cupful butter, two cupfuls sugar, three and one-half cupfuls flour, one cupful sweet milk, two teaspoonfuls baking powder, the whites of six eggs and a teaspoonful of rose water.  Cream the butter, add the sugar gradually, beating steadily, then the milk and flavoring, next the flour sifted with the baking powder, and lastly the stiffly beaten whites folded in at the last.  Bake in three layer cake tins in an oven hotter than for loaf cake.  While baking prepare the filling.  Dissolve three cupfuls sugar in one cupful boiling water, and cook until it spins a thread.  Pour over the stiffly beaten whites of three eggs, stirring constantly.  Add to this icing one cupful chopped raisins, one cupful chopped nut meats, preferably pecans or walnuts, and a half dozen figs cut in fine strips.  Use this for filling and also ice the top and sides with it.

BREAD CAKE—­Cream one cup of sugar and one-half cup of butter, add one-half cup of milk, two cups of flour sifted with three teaspoons of baking powder and last the stiffly beaten whites of three eggs and half a teaspoon of vanilla flavoring.  Bake in one loaf.

BRIDE’S CAKE—­One and one-half cupfuls of sugar, one-half cupful of butter, one-half cupful of sweet milk, two cupfuls of flour, one-quarter cupful cornstarch, six egg whites, one and one-half teaspoonfuls baking powder, one teaspoonful vanilla.  Cream the sugar and butter, add milk, flour and cornstarch into which the baking powder has been thoroughly sifted, stir in the whites of eggs quickly with the flavoring.

BUTTERMILK CAKE—­Cream three tablespoons of butter with one cup of sugar, add one cup of buttermilk, one well beaten egg, two cups of flour sifted with four teaspoons of baking powder and one-half cup of seeded raisins cut in pieces and rolled in flour.