The Times cook book, no. 2

NO. 23. SOUR MILK LAYER CAKE. F. M. Fisher, Los Angeles.— (Original.) Take two cups sugar and one cup butter, creamed together; four eggs, whites and yolks, beaten separately; beat yolks well, add to creamed sugar and butter; quarter teaspoon salt, two and one-half cups of flour, sifted three times, with teaspoon of baking powder; one teaspoon soda dissolved in cup of milk. Use any desired flavoring; last put in the whites of eggs, beaten stiff. Bake fifteen or twenty minutes. Oil three pans with the least possible amount of lard; sift flour over them and the cakes will come out intact. This makes a very nice, moist cake, much nicer than baking powder and sweet milk. Filling: One cup of granulated sugar, five tablespoons sweet milk; boil just four minutes; stir until consistency to spread, flavoring with either lemon or vanilla, adding chocolate while cooling makes a nice filling. NO. 24. SPIRELLA FRUIT CAKE. (Original.) Mrs. C. L. Pardee, 1614 Winfleld street, Los Angeles.— Take five cups flour, one and a half cups sugar, one and a half cups butter, half cup milk, one cup molasses, six eggs, three pounds raisins, three pounds currants, one pound citron, one nutmeg, two tablespooons cinnamon, two teaspoons allspice, one teaspoon, cloves, one teaspoon soda. Mix thoroughly, put in greased pans and steam for three hours. Remove from steamer and brown in moderate oven for about thirty minutes. Be careful not to scorch, and you will have the most delicate and deliciously flavored cake obtainable. NO. 25. SPONGE CAKE. Mrs. Linda Howard, 265 Henrietta Court, Pasadena, Cal. — Beat the yolks and whites of two eggs separately, and mix nearly all of one cup of sugar with the whites, the rest with the yolks. Add one cup of flour, one generous teaspoon baking powder and one-quarter teaspoon salt. After mixing all these well together, add one-half cup boiling water. NO. 26.— SPONGE CAKE. Mrs. William H. Harmon, 158 North Daly street, Los Angeles.— Take one and one-half cups sugar, three eggs, half cup water, two cups flour, two teaspoons baking powder, juice of half lemon. Beat eggs very light; add sugar; beat hard; add water and lemon juice, then fold in lightly the flour that has been sifted several times with the baking powder. Bake from about thirty-five to fifty minutes in a moderate oven. Do not stir in flour, but fold it in, else cake will be tough. NO. 27. SPONGE CAKE. Mrs. George E. Decker, box No. 642, Pasadena, Cal. — Take one cup sugar, one cup flour, two teaspoons baking powder; mix well together, then sift. Add two well beaten eggs and four tablespoons boiling water, one teaspoon vanilla. Bake in two layers. Filling: Put one cup of milk in double boiler; beat together one egg, two heaping tablespoons of sugar, one heaping tablespoon of cornstarch. a little salt. Add to heated milk, cook until thickened, flavor with vanilla; cool slightly and spread between layers or cake and on top. Makes a delicious and easily prepared dessert.