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Coffee Spice Cake

½ cup butter 2 eggs ½ cup cold coffee 2 teaspoonfuls bakingpowder I cup sugar 2 cups flour 2 teaspoonfuls mixed spices teaspoonful salt Cream the butter and sugar well together. Add the unbeaten eggs, one at a time, and beat the batter well. Sift together the flour, bakingpowder, salt, and spices, and add them alternately with the cold coffee. Bake in a moderate oven until the cake shrinks from the side of the pan.

Tea Punch No. 1 Boil together for five minutes a quart of water, juice of three lemons, half a cup of sugar, and the shaved yellow rind of the lemons. Add a pint of cold tea (more if liked), currant, raspberry, or grape juice, pieces of shredded pineapple (canned or fresh), and sections of oranges. Add more sugar if necessary and pieces of ice. Pour in a bottle of Apollinaris or Vichy just before serving.

Tea Punch No. 2 Pour off any left-over tea from the leaves at once, and if extra strong dilute with a little boiling water run through the teapot. To a quart of such liquid add one-half cup of lemon-juice, and sugar to sweeten as desired. Stir until the sugar is entirely dissolved. Remove the rind and bitter white portion from one small orange, cut into thin slices, and each slice into quarter sections. Add this to the tea and set away to get very cold.