CINNAMON CUP CAKES

( Sufficient for 1 Dozen Cakes )
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1/2 c. butter
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1 c. sugar
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2 eggs
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4 tsp. baking powder
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2 c. flour
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1 Tb. cinnamon
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1/2 c. milk
Cream the butter and add the sugar. Beat the eggs and add them. Sift the baking powder, flour, and cinnamon together, and add alternately with the milk. Put into greased and floured muffin pans and bake.
COCOA CUP CAKES

(
Sufficient for 1-1/2 Dozen Cakes
)
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1/3 c. shortening
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1-1/4 c. sugar
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2 eggs
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2 c. flour
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1/2 c. cocoa
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1/8 tsp. soda
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3 tsp. baking powder
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3/4 c. milk
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1 tsp. vanilla
Cream the shortening and add the sugar. Beat the eggs and add them. Sift the flour, cocoa, soda, and baking powder together and add alternately with the milk. Flavor with the vanilla, put into greased and floured muffin pans, and bake in a hot oven. Remove from the pans, cool, and serve. If desired, these cakes may be iced with white icing and sprinkled with coconut.
ROXBURY CAKES

(
Sufficient for 1 Dozen Cakes
)
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1/4 c. butter
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1/2 c. sugar
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2 eggs
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1/2 c. molasses
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1/2 c. milk
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1-3/4 c. flour
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1/2 tsp. nutmeg
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1/2 tsp. cinnamon
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1/2 tsp. ground cloves
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1-1/2 tsp. baking powder
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1/2 tsp. soda
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3/4 c. raisins
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1/2 c. English walnut meats
Cream the butter and add the sugar gradually. Beat the eggs and add them. Add the molasses and milk. Mix and sift the dry ingredients and stir these into the first mixture. Fold in the finely chopped raisins and nuts. Bake in a moderate oven and ice with white icing.