Valentine Cakes

Cream half a cupful of butter with two cupfuls of sugar and add one cupful of sweet milk, alternately with two cupfuls of flour mixed and sifted with two teaspoon-fuls of baking powder. Fold in the well-beaten whites of four eggs and flavor with vanilla. Bake in a square pan. When cool cut into hearts, using a heart cutter, cover with a chocolate icing over which sprinkle cocoa-nut. For the icing, place one cupful and a half of sugar with three tablespoonfuls of cream and a third of a cake of chocolate in a saucepan and boil until it will rope when poured from the spoon. Pour this over the beaten whites of two eggs. Beat until it thickens.

Sugar Cookies

Cream two cupfuls of sugar with one cupful of butter, or other shortening, add two well-beaten eggs, and beat till very light. Add alternately one-half cupful of milk and one cupful of flour sifted with one-half teaspoonful of salt and one and one-half teaspoonfuls of baking powder. Then add enough more flour to make a dough stiff enough to roll out. Cut with a biscuit cutter, sprinkle with granulated sugar, and bake in a quick oven. They may be flavored with lemon, or vanilla if preferred.

Soft Molasses Cookies

One cupful of butter, one cupful of brown sugar, one cupful of molasses, brown Porto Rico, one cupful of sour milk, two teaspoonfuls of soda, one teaspoonful of ginger, one teaspoonful of cinnamon, two large teaspoonfuls of vinegar. Make very soft with flour and bake in a moderate oven. They burn very easily.

Chocolate Nut Wafers

Mix in the order given: one cupful of sugar, two squares melted chocolate, one-half cupful melted butter, yolks and whites of two eggs beaten separately and then together, one-half cupful flour. Spread very thinly over cooky sheet and sprinkle on it one cup of coarsely chopped nut meats. Bake not too brown. Cut in oblongs and remove. This makes a large quantity. They are popular for teas or with ice cream or frappe.

Chocolate Cake

Cream one tablespoonful of butter with one cupful of sugar, and add the beaten yolk of one egg. Add one-half cupful of milk and three-quarters of a cupful of sifted flour. Add one-half teaspoonful of soda dissolved in a little water and then two squares of melted chocolate, one teaspoonful of vanilla, and another half-cupful of milk; finally add three-quarters of a cupful of flour sifted with one-half teaspoonful of baking powder and a half-teaspoonful of salt. Beat together thoroughly. The mixture will be thinner than the average cake batter. Bake in a moderate oven. Frost while hot.

Graham Torte

Separate five eggs; beat the yolks until thick and yellow, then add two level cupfuls of granulated sugar and cream together. Grind enough graham crackers in the food chopper to make one and one-half cupfuls. Stir into this one teaspoonful of baking powder and one-half teaspoonful of salt. Add to the sugar and egg mixture with one cupful of ground nutmeats. Finally, cut in the whites of the eggs, beaten stiff and bake in two layer cake pans. Make the filling as follows: Heat one cupful of milk with one cupful of sugar in a double boiler, add one tablespoonful of cornstarch wet in a very little cold milk. Stir while it thickens, then cook fifteen minutes; pour over a beaten egg, return to the double boiler for a moment's cooking. Then add one teaspoonful vanilla, and set away to cool. Serve the torte with this filling and with whipped cream on top.