The Times cook book, no. 2

NO. 9. DEVIL, FOOD CAKE. Fleta Aikman, Azusa, Cal.— Part I. One-half cup of butter, one cup brown sugar, creamed; one cup sour milk, yolks of three eggs, one teaspoonful soda, three cups sifted flour. Part. II. One-half cup grated chocolate, one cup granulated sugar, one-half cup sweet milk. Put on stove until dissolved, but not boil. When cool stir in Part I. Filling for cake: One-half cup of butter, two cups brown sugar, one-half cup sweet milk, boil twenty minutes; stir until cool. NO. 10. ELEGANT CAKE. Mrs. F. S. Webster, Imperial, Cal.— Take one-fourth pound butter, 2 cups sugar, added gradually; four yolks of eggs beaten until thick and creamy; one teaspoon vanilla, one cup milk, two even teaspoonfuls baking powder, three cups flour sifted four times; add the flour and milk alternately, then add the stiffly beaten whites of the eggs and mix thoroughly. Now divide this into thirds, two to be baked in two pans exactly alike. The remaining third is the dark one and you prepare it like this: Add tablespoonful dry cinnamon, one cup of floured currants, onefourth cup shredded citron, one ounce milted chocolate; mix well and bake in pan exactly like the white is baked in. Be sure they are well done. Place one light cake on oiled paper, spread with soft icing quite generously, put on dark cake and spread with icing; then the remaining light cake, cover this with oil paper and set one of the pans on top and in the oan place three flatirons and leave it until next day, when you can frost the top and it is ready to use. For soft icing take two teaspoonfuls lemon juice, white of one egg and one cup confectioner's sugar; beat all together until fine and smooth. Use your judgment as to sugar; sometimes it takes more than a cupful. Can be kept a long time. NO. 11. FEATHER CAKE. Miss Ruth C. Stocks, Somis, Cal.— One cupful of sugar, one tablespoon melted butter or olive oil, half cup sweet milk, one cup flour, one egg, one teaspoon baking powder, a tiny pinch of salt, one teaspoon lemon extract or vanilla, NO. 12. FRENCH CHOCOLATE CAKE. Mrs. T. Carroll.— Take whites of seven eggs, two cups sugar, two-thirds cup butter, one cup milk, three cups flour, two teaspoonfuls baking powder. The chocolate part of the cake is made just the same, only use the yolks of the eggs, with one cup of grated chocolate stirred into it. Bake in layers, the layers being light and dark; then spread a custard between them which is made with two eggs, one pint milk, one-half cup sugar, one tablespoon flour or corn starch; when cool flavor with two teaspoonfuls of vanila. (Fine.)