The Times cook book, no. 2

NO. 36. DEVIL CAKE. Mrs. Hartley, Glendale, Cal. — Part I. One cup brown sugar, two-thirds cup Baker's chocolate, (melt over steam;) one-half cup milk. Mix thoroughly together without boiling, and set aside. Part II. One cup brown sugar, one-half cup butter, yolks of three eggs, two cups flour, one cup milk, one teaspoon soda. Stir Part 1 into Part II, mix thoroughly, bake thirty minutes in loaf form. Frosting: Two cups brown sugar, one-half cup butter, one-half cup milk. Boil eight minutes and stir until cool; frost all over. NO. 37. ECONOMICAL CHOCOLATE CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los Angeles— One cup sugar, one-half cup butter, one-half cup sweet milk, two eggs, beat separate; sift two cups flour and add two level teaspoons of baking powder; mix well and bake in two layers. For Icing, take one cup sugar, one-half cup milk and boil very slowly for twenty minutes. Melt two squares Baker's chocolate and one teaspoon vanilla and add after icing has boiled; beat until cool enough to ice. NO. 38. FIG CAKE. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles— Two cups sugar, one cup butter, one cup cold water, three cups seeded raisins, one pound figs chopped fine, three cups flour, two teaspoons baking powder, one egg. Bake slowly. NO. 39. FIG CAKE. M. F. B., 764 Towne avenue, Los Angeles— Take one cup sugar, one-half cup butter, one-half cup milk, two eggs, one and one-half cups flour, one teaspoonful baking powder. Bake in layer-cake tin. Frosting and filling: Boil one cup sugar and four tablespoonfuls water until it hairs; pour over beaten whites of two eggs, stirring slowly. Add twelve figs chopped fine. Put between and on top of cake. Cut figs in small pieces and stick into the frosting. NO. 40. FRENCH CHOCOLATE CAKE. Mrs. J. M. Shiner, 317 Douglas street, Los Angeles.— Mix two cups sugar and half cup butter together'; add yolks of three eggs well beaten, one-half cup milk, one teaspoonful soda dissolved in warm water, one cup chocolate, dissolved in boiling water, one teaspoon vanilla extract; beat well together and stir in two cups of flour; bake in layers; put frosting between layers. NO. 41. FRUIT CAKE. Mrs. A. J. Grant, 606 South Bonnie Brae street, Los Angeles.— One and a half cups of butter, one and a half cups sugar, three cups flour, three pounds stoned raisins, half pound of citron, half pound of preserved lemon, half pound preserved orange, one pound English nuts, half pound of dates cut in small pieces, one teaspoon soda in one cup coffee, two teaspoons cream tartar in flour, six eggs beaten separately, two teaspoons cinnamon, one teaspoon of cloves, half teaspoon mace, one wineglass brandy or wine. Flour the fruit and line the pan with greased paper. Steam five hours and afterwards put in a range oven for three-quarters of an hour. Let cool in tins before taking out. NO. 42. GOLD CAKE. Mrs. Ernest Ecclestone, Riverside, Cal.— Two cups sugar, threequarters cup butter, half cup milk, three cups flour, yolks of six eggs, one whole egg, two teaspoons baking powder. Flavor with lemon.