One eake eonipressed veast. 1 pint of wanu milk and sutlieient Dousnian's Best Patent flour to nudce a sponge. When light, stir -:., of a .up ol butter with 1 (up of sugar to a eream. add 4 beaten eggs. 1 teaspoon salt✪ Raised Doughnuts, add to tlie sponge. Stir m enouo-h flour to make stiff douuli to roll, ahout like rais.'d l)iseuits. let rise; when li<d.t"roll and cut in eakes. h't ris,. again, tlien bake in hot lard, dust with pow- dered sugar. ^1'-^ 1^'^^"-^ S|.o,M.i:v. Snowballs. Seven tablespoons sugar, 3 tablespoons melted Initter. ;} tablespoons melted lard. 3 ecrgs 1 cup of milk, 1 teaspoon of soda and 2 of cream of tartar, i/o a grated nut- mel'aml U. a level teaspoon of salt. DousmanV Best Patent flour to roll solt. Cut with a small round iH'pper can cover, frv in hot lard as you do fried cakes. Mrs. J. A. Buydex. 124 supp:rior cook book Dr. Price's Ice Cream Su^ar has absolute purity as its basis. The minimum of time used in making-, the velvety smoothness, delicious flavors and delicate colors, are all strong |)()ints in its favor, and its economy makes it possible for every one. Price Flavoring Extract Co. CHICAGO. ILLINOIS. FLAVORS. VANILLA LEMON orangp: maple: PKACH STRAWBERRY PISTACHIO CHOCOLATE COFFEE. GRAND PRIZE (The highest honor) Awarded to y 13EUCI0US ^ Flavoring Extracts At the ST. LOUIS EXPOSITION. For sale by all representative grocers. SUPERIOR COOK BOOK 125 Cakes. "Willi weik'lils and iiicasurcs jusl and trao. ( »vrn (if even iR-al, Well hultcrcd tins and nuivi nerves Sucrt'ss will be coniplele"" Rules for Making and Baking Cake. Have the oven readv to mrivc the cake as soon as it is mixed. Tlie oven can wait a few moments for tlie cake: the eake can never wait for tlie oven. The coarse- ness of cake is frequentlv due to its standing for a moment before going into the oven, or tlie oven not being at the right temperatviro wlien tlie cake goes m. Cakes without butter require a quick oven. Cakes with butter require a moderate ovt-n. Cookies or small cakes reciiiire a inoderatelv (|iiick oven. Calces containing molassses recjuire careful watching in a moderate oven, as they scorch easilv. . If your cake browns as soon as you put it into the oven, the oven is too hot; cool it as quickly as possible by lifting tli" lid of the stove, or stand in the oven a quart pudding-pan filled with cold water. Never move a cake in the oven until the centre is thoroughly '"set.-"' If you jar it it will become heavy in the centre and near the bottom. This is due to the break- ing of the cells. To trv a cake put vour oar down near the pan; if the cake ticks loudly put it back, as it is not done.' If the ticking is very faint or absent it is done. Take it from the oven. l)ut do not handle it while hot. It is always well to line cake-pans with greased paper, to prevent Inirning at the bottom. Flour should always be sifted three times before using. Sift baking powder and cream of tartar with flour three times. Bright tins best for baking caki'. Always grease witli butter. Cream butter and sugar until very light. If sugar and Inittcr cream slowly, add a little of the measured milk. Soda should always Ite dissolved in a ver^■ little hot water and stirred thor- oughly into the sour cream, milk oi- molasses, and added to mixture before the flour. Angel Food.

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One eake eonipressed veast. 1 pint of wanu milk and sutlieient Dousnian's Best Patent flour to nudce a sponge. When light, stir -:., of a .up ol butter with 1 (up of sugar to a eream. add 4 beaten eggs. 1 teaspoon salt, add to tlie sponge. Stir m enouo-h flour to make stiff douuli to roll, ahout like rais.'d l)iseuits. let rise; when li<d.t"roll and cut in eakes. h't ris,. again, tlien bake in hot lard, dust with pow- dered sugar. ^1'-^ 1^'^^"-^ S|.o,M.i:v. Snowballs. Seven tablespoons sugar, 3 tablespoons melted Initter. ;} tablespoons melted lard. 3 ecrgs 1 cup of milk, 1 teaspoon of soda and 2 of cream of tartar, i/o a grated nut- mel'aml U. a level teaspoon of salt. DousmanV Best Patent flour to roll solt. Cut with a small round iH'pper can cover, frv in hot lard as you do fried cakes. Mrs. J. A. Buydex. 124 supp:rior cook book Dr. Price's Ice Cream Su^ar has absolute purity as its basis. The minimum of time used in making-, the velvety smoothness, delicious flavors and delicate colors, are all strong |)()ints in its favor, and its economy makes it possible for every one. Price Flavoring Extract Co. CHICAGO. ILLINOIS. FLAVORS. VANILLA LEMON orangp: maple: PKACH STRAWBERRY PISTACHIO CHOCOLATE COFFEE. GRAND PRIZE (The highest honor) Awarded to y 13EUCI0US ^ Flavoring Extracts At the ST. LOUIS EXPOSITION. For sale by all representative grocers. SUPERIOR COOK BOOK 125 Cakes. "Willi weik'lils and iiicasurcs jusl and trao. ( »vrn (if even iR-al, Well hultcrcd tins and nuivi nerves Sucrt'ss will be coniplele"" Rules for Making and Baking Cake. Have the oven readv to mrivc the cake as soon as it is mixed. Tlie oven can wait a few moments for tlie cake: the eake can never wait for tlie oven. The coarse- ness of cake is frequentlv due to its standing for a moment before going into the oven, or tlie oven not being at the right temperatviro wlien tlie cake goes m. Cakes without butter require a quick oven. Cakes with butter require a moderate ovt-n. Cookies or small cakes reciiiire a inoderatelv (|iiick oven. Calces containing molassses recjuire careful watching in a moderate oven, as they scorch easilv. . If your cake browns as soon as you put it into the oven, the oven is too hot; cool it as quickly as possible by lifting tli" lid of the stove, or stand in the oven a quart pudding-pan filled with cold water. Never move a cake in the oven until the centre is thoroughly '"set.-"' If you jar it it will become heavy in the centre and near the bottom. This is due to the break- ing of the cells. To trv a cake put vour oar down near the pan; if the cake ticks loudly put it back, as it is not done.' If the ticking is very faint or absent it is done. Take it from the oven. l)ut do not handle it while hot. It is always well to line cake-pans with greased paper, to prevent Inirning at the bottom. Flour should always be sifted three times before using. Sift baking powder and cream of tartar with flour three times. Bright tins best for baking caki'. Always grease witli butter. Cream butter and sugar until very light. If sugar and Inittcr cream slowly, add a little of the measured milk. Soda should always Ite dissolved in a ver^■ little hot water and stirred thor- oughly into the sour cream, milk oi- molasses, and added to mixture before the flour. Angel Food.

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