A VARIETY OF CAKES EVOLVED FROM ONE "Aunt Sarah," questioned Mary one day, "will you tell me how it is possible to evolve a number of cakes from one recipe ?" "Certainly I will, my dear," said her Aunt.

"For instance, take the simple recipe from which I have for years baked layer cake.

You may have other recipes given you, equally as good, but I feel positive none better.

The cake made from this recipe is not rich enough to be unwholesome, but a good, reliable, inexpensive, easily-made cake, with which I have never had a failure.
"The recipe, as you know, consists of 1-1/4 cups of granulated sugar, 1/2 cup of a mixture of butter and sweet lard (or use all butter), 1/2 cup sweet milk, 2 cups flour and 2 teaspoonfuls baking powder.

3 eggs.
"The simplest manner of baking this cake is in two square cake pans.
When baked, take from pans and ice each cake with a boiled chocolate icing and put together as a layer cake, or ice each cake with a plain, boiled white icing and, when this is cold, you may spread over top of each cake unsweetened chocolate, which has been melted over steam after being grated.