The Times cook book, no. 2

NO. 28. BANANA LAYER CAKE. Mrs. J. M. Shiner, 317 Douglas street, Los Angeles- Two eggs, one cup sugar, one-third cup butter, one-half cup milk, one and three-fourths cups sifted flour, three teaspoons baking powder; mix the baking powder well with the flour; creain the sugar and butter; add the well-beaten eggs and milk and stir the flour in gradually; bake in layers; put white frosting between and slice bananas and put between layers; put plain frosting on top. NO. 29. BLACKBERRY JAM CAKE. Mrs. J. S. Woodard, 1210 West Tenth street, Los Angeles— Take six eggs, two cups sugar, one cup butter (not extra full,) four cups flour, one cup sour milk, two teaspoons soda (extra full,) one nutmeg, one teaspoon cinnamon, two teacups blackberry jam. Bake in layers and put together with caramel filling. NO. 30. CHILD'S CHRISTMAS CAKE. Edna Maud Magee, 122 North Johnston street, Los Angeles — Cream three-quarters of a cup butter, add a cup and a half of sugar, three-quarters cup of milk, three cups flour, four level teaspoonfuls of baking powder sifted together. Flavor with rose and lemon, mixed; stir in the beaten whites of five eggs; bake fifty minutes. When cold ice thickly; decorate with pecan nuts and small red candles. Flavor icing with small teaspoonful Vanilla. Trim the cake plate with holly leaves and berries. If liked, add a cup of seeded raisins for plum cake. NO. 31. CHOCOLATE CAKE WITH MARSHMALLOW FILLING AND ICING. Miss Crowe, 1441 Iowa street, Los Angeles — Custard part: Three-fourths cup grated baker's unsweetened chocolate, one cup brown sugar, one-half cup milk, yolk of one egg, one teaspoon vanilla; cook slowly until thick and creamy, then set away to cool. Cake part: One cup brown sugar, two cups flour, one-half cup butter, one small half cup milk, two eggs. Cream butter, sugar and yolks of eggs together; add milk, flour and whites beaten stiff. Beat all together and stir in the custard. Add lastly one teaspoon soda dissolved in warm water. Marshmallow filling: Boil together one and one-half cups white sugar and one cup hot water until it strings, then pour it over the whites of two eggs. Add one-half pound marshmallows broken in small pieces. Beat all smooth and creamy; flavor with vanilla, then fill and ice cake. NO. 32, CHOCOLATE CREAM CAKE. Mrs. Julia Sheldon Holmes, 122 North Johnston street, Los Angeles — Whites of four eggs, one large cup of milk, one-half cup butter, two cups sugar, two and one-half cups sifted flour, two heaping teaspoons baking powder. A cup of cornstarch can be used in place of one cup of flour. Flavor with lemon. Ice with chocolate cream icing made as follows: One large cup granulated sugar, onehalf cup water; boil until it spins a thread; beat until like cream; flavor with vanilla; spread on top and sides of cake. Steam a quarter of a bar of Baker's chocolate until soft, add one tablespoonful sugar dissolved in hot water; beat in quickly; flavor with vanilla; spread over the white icing. Bake in four layers, or loaf shape or square.