Devils Food Cup Cakes

You can whip up these delicious little cup cakes without making the tiniest dent in your sugar supply. Sift together 2 1/2 cups flour, 1 teaspoon baking powder and 1 teaspoon salt. Beat 1 1/2 cups strained honey and the yolks of 2 eggs. Add 1 cup sour cream and 1/2 cup sour milk. Beat well. Dissolve 1 1/2 teaspoons soda in 1/2 cup boiling water and stir the hot soda water in 1/2 cup cocoa. Add one half of the flour to the original mixture, then add the hot cooked cocoa and beat again. Add the remainder of the flour, 1 1/2 teaspoons vanilla and lastly add the beaten egg whites slowly. This recipe makes 18 cup cakes. Bake 3/4 of an hour in a pretty hot oven for a loaf cake and 20 minutes for layers, or as cup cakes for 35 minutes.

They're Good

Nebraska

Apple Cake

This is a raw apple cake - not an applesauce. Use 1 cup raw apples ground fine, 1 cup of raisins, 1 cup sugar, 4 tablespoons butter, 2 eggs, 1 teaspoon soda dissolved in 5 tablespoons sour milk, 3 scant cups four with 8 teaspoons baking powder, 1 teaspoon cinnamon, 1/2 teaspoon cloves. Bake in a moderate oven.

Mrs. Clem Hall

Valentine, Neb.

(Submitted to Capper's Weekly)

Sugarless Sponge Cake

Experimenting with recipes I have worked out this cake recipe for yellow sponge cake which is the best I have ever tasted. Besides that, it is butterless, milkless and sugarless! Boil 1½ cups of white corn syrup for 3 minutes. Beat the whites of 9 eggs with a pinch of salt and 1 teaspoon cream of tartar until stiff. Pour hot syrup over egg whites and beat with beater one minute. Add egg yolks (beated) and carefully fold in 1¼ cups of flour and 1 teaspoon vanilla. Put in an ungreased, large flat cake pan and bake about 40 minutes. If angel cake pan is used, bake longer as cake will be deeper. Use slow oven. Remove from oven when cake is very brown on top, turn upside down on cooling rack but under no circumstances attempt to remove cake until it is cold. This cake is sweet and lighter than most angel foods.

Mrs. E. D. L.

Nebraska