The complete cook book

tablespoonfuls of cornstarch with a little new milk, add two eggs and stir in the milk slowly with one scant teacup of sugar. If you wish it very rich add one-half cup of butter; but it is very good without butter. When cool add two teaspoonfuls of vanilla. CARAMEL CAKE. Whites of eight eggs, three-quarters cup of butter, one and three-quarters cups of sugar, two and threequarters cups of flour, one-half cup of sweet milk, and one heaping teaspoonful of yeast powders. Bake in jelly pans. Filling: Four cups of brown sugar, one cup of sweet milk, one cup of butter and two cups of shelled pecans. Put sugar and milk on stove together; after it commences to boil put in butter and let it boil until it will drop from the spoon; then put in pecans and let it remain a few minutes on the stove, then remove and beat until it is stiff enough to. put between the cake. FRUIT CAKE. Eight pounds of raisins, two and one-half pounds of citron, two pounds of currants, one pound of butter, ten eggs, four cups of brown sugar, six cups of flour, one cup of milk, three tablespoonfuls of ground cinnamon, two tablespoonfuls of ground allspice, one tablespoonful of ground cloves, four grated nutmegs, one small cup of molasses, one wineglassful of brandy and two tablespoonfuls of baking powder. This recipe makes two very large fruit cakes. SPICE CAKE— MY MOTHER'S. One tablespoonful of butter, one-half cup of sugar, two whole eggs and yolks of six more. Mix this well, then add one cup of golden syrup, or honey, and one tablespoonful of brandy. After stirring all together well, add three and one-quarter cups of flour, two cups of shelled pecans, two teaspoonfuls of baking powder, two teaspoonfuls of cinnamon, one teaspoonful of cloves, and one-quarter cake of bitter chocolate grated. 2i8 The Complete Cook Boot. Spread as thin as possible in greased bread pans, and bake in a quick oven. Icing : One cup of granulated sugar, with enough hot water to dissolve it. Boil until it threads from the spoon. Beat the white of an egg stiff, to which add the boiling candy slowly and add the piece of one-half lemon. (Will keep for a month.) ANGEL FOOD CAKE— ALWAYS RELIABLE. One tumbler of flour sifted twenty times. One and a half tumblers of granulated sugar sifted twenty times, one even teaspoonful of cream of tartar, one teaspoonful of vanilla, whites of eleven eggs. Beat the eggs to a stiff froth, then add sugar by sprinkling it in lightly. (Add cream of tartar to flour the last time you sift it.) After you have put in sugar, add flour lightly, then vanilla. Do not beat after the flour is in but two or three strokes. Flour your pan, put in a moderate oven and bake forty-five minutes. Do not look at it until it has been in the oven fifteen minutes. This cake will keep moist and fresh a week. CHARLOTTE POLONAISE. Whites of thirteen eggs, three cups of sugar, five cups of flour (after sifting once), one cup of butter, and one cup of milk. Put two teaspoonfuls of cream of tartar and one teaspoonful of soda in the flour. Sift flour five times. Cream the butter, add sugar, then flour and milk alternately (pouring the milk through a sieve), liast put in the whites of egg beaten stiff ; flavor to taste. This batter makes six layers. Filling : Boil not quite one pint of morning's milk ; beat three eggs with one teacup of sugar and one tablespoonful of flour sifted in it, and add the milk before taking off Put in a piece of butter the size of a walnut, allow it to thicken, flavor with vanilla and set aside to cool. Divide in half and put in one part chopped citron. Blanch one-quarter pound of almonds, chop fine and add to the other portion. Crystallized cherries with the almonds and English walnuts .with the citron is an improvement. This is delicious. The Complete Cook Book. 2 19 SISTER BETTIE'S SUGAR CAKE.