The Times cook book, no. 2

NO. 43. GOLDEN SPICE CAKE. Mrs. Ernest Ecclestone, Riverside, Cal.— Yolks of seven eggs, one whole egg, one cup butter, two cups brown sugar, one cup molasses, one large coffee cup sour milk, five cups flour, one even teaspoon soda, one teaspoon cloves, two teaspoons cinnamon, one teaspoon nutmeg, two teaspoons ginger. Beat eggs, sugar and butter, then add other ingredients. Bake in deep cake pan with layers of chopped nuts and raisins between layers of batter. 4S NO. 44. HONEY FRUIT CAKE. (Original.) Mrs. L. A. Squires, Claremont, Cal.— Half cup sugar, half cup honey, half cup sour milk, quarter cup shortening, (I use cottolene.) two cups flour, half cup raisins, half cup walnut meats, one egg, one teaspoon soda. Spices to taste. Do not use too much spice or it will spoil the nice honey flavor. This will keep a long time and is very nice. NO. 45. HOT WATER SPONGE CAKE. Mrs. L. Berger, 328 South Olive street, Los Angeles. — Beat two eggs very light; add one cup sugar and beat again; one cup sifted flour, one teaspoon baking powder, a good pinch of salt, one teaspoon of vanilla, beat again thoroughly. Just before putting in the pan (greased and warm) add half cup (scant) hot water; bake from 20 to 30 minutes. For frosting use yolk of egg, one teaspoon black coffee, enough powdered sugar to make quite stiff. NO. 46. ICE CREAM CAKE, WITH NUTS. Helen M. Magee, 122 North Johnston street.— One cup sugar, one-half cup butter, one cup sweet milk, one and one-half cups sifted flour, one-half cup cornstarch, two teaspoons baking powder, sifted with the flour. Beat well; add the whites of three eggs beaten stiff, three drops of extract of lemon and rose, mixed. Bake in four layers. Icing: Whites of three eggs, two cups sugar, two-thirds cup boiling wTater. Boil hard until clear; pour the boiling sugar over the beaten whites of three eggs and beat; add three drops extract of bitter almonds, one pound English walnuts, broken fine. Put on top and between layers of cake. XO. 47. IMPERIAL CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One pound butter, one pound sugar, one pound flour, juice and rind of one lemon, nine eggs, one pound blanched almonds, one-half pound citron, half pound raisins, one teaspoon baking powder. NO. 48. LAYER CAKE WITH BOILED IC- ING. Mrs. Emma Kegerreis, Moneta, Cal.— (Chocolate, lemons, caramel or jelly used as a filling.) Two cups sugar, one half cup butter, three-fourths cup sweet milk, three cups flour, three teaspoons baking powder, whites of six eggs. If a smaller cake is desired use half of various ingredients. NO. 49. LOAF OR LAYER CAKE. Mrs. Emma Kegg-erreis, Moneta, Cal. — One cup molasses, one cup cold coffee, two cups sugar, one cup butter, five eggs, save whites for icing; flour as in other cakes; one teaspoon each of soda, cinnamon, allspice and cloves; a little grated nutmeg; add fruit if desired. NO. 50. MALAGA CAKE. (Original.) Louise V. Rupe, 1304 West Second street, Los Angeles.— Put in a bowl two tablespoons butter, one cup sugar, one whole egg and yolks of two (saving whites for filling,) one-half cup milk, and two of flour, sifted with one heaping teaspoon of baking powder. Beat eggs, sugar and