NO. 60. POTATO CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los Angeles.— One cup butter, two cups sugar, two cups flour, two cups mashed potatoes (warm,) one- half cup milk, four eggs, beaten separate; one cup grated chocolate, one cup chopped wal- nuts, one teaspoon allspice, one teaspoon cin- namon, one teaspoon nutmeg, two teaspoons baking powder. This makes one large cake; half of recipe makes a very nice-sized cake; This cake is especially fine for lunches, as the potatoes keep it moist and it does not dry out as readily as other cake carried in lunch baskets. NO. 61. PRINCE OF WALES CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los An- geles.— One cup butter, two cups brown sugar, six eggs, yolks only; four tablespoons New Orleans molasses, four cups flour, two tea- spoons nutmeg, two teaspoons cinnamon,- two teaspoons cloves, one pound raisins (dredged in flour,) one-quarter pound citron. This cake makes a good substitute for fruit cake and is not so expensive. NO. 62. QUICK SPONGE CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, one- half cup cold water, one teaspoon extract lemon. NO. 63. SPONGE CAKE. (Excellent.) Miss G. Smyth, G street, Ontario, Cal.— Four eggs, two and one-quarter cups flour, two cups sugar, three-quarters cup cold water, two even teaspoons baking powder, pinch salt, one teaspoon lemon. Beat sugar and eggs to- gether; when light, add water, then flour and baking powder. NO. 64. VELVET SPONGPJ CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los An- geles.—Two cups sugar, six eggs, leaving out whites of three, one cup boiling water, two and one-half cups flour, one small tablespoon baking powder. Beat yolks a little, add sugar and beat fifteen minutes: add the three beaten whites and the boiling water; bake in layers. For icing, use remaining three whites and six dessert spoons pulverized sugar. NO. 65. TENDER SPONGE CAKE. Miss Fiances B. Welch, San Diego, Cal.— Separate whites and yolks of four eggs, beat yolks very light, adding slowly one and one-half cups sugar, scant measure; two tablespoons lemon juice and one tablespoon water. Fold In lightly, one and one-half cups well-sifted flour, full measure, and whites of eggs beaten stiff (pinch salt helps in beating.) Bake in mod- erate oven, about forty minutes. If properly 50 COOKING AND OTHER RECIPES. beaten and baked, will leave crust like mac- caroon. May fall slightly on cooling. That is all right. Do not eat first day. NO. 66. BROWNSTONE FRONT CAKE. 3ertha S. Morris, 1016 Georgia street, Los An- geles.—One-half cup ground chocolate, one yolk of egg, two tablespoons sugar, one-half cup milk✪ Potato Cake; mix and boil until thick, then cool and mix with the following: One cup sugar, one- half cup butter, two eggs, one-half cup milk, two cups flour, two teaspoons baking powder, whites of the eggs, well beaten and added last. Filling: Two tablespooons butter, cup and a half of powdered sugar, milk or cream enough to spread easily; beat well and place between the layers when the cake is cool. Use any extract preferred.

AI-modernized reading of the original text

NO. 60. POTATO CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los Angeles.— One cup butter, two cups sugar, two cups flour, two cups mashed potatoes (warm,) onehalf cup milk, four eggs, beaten separate; one cup grated chocolate, one cup chopped walnuts, one teaspoon allspice, one teaspoon cinnamon, one teaspoon nutmeg, two teaspoons baking powder. This makes one large cake; half of recipe makes a very nice-sized cake. This cake is especially fine for lunches, as the potatoes keep it moist and it does not dry out as readily as other cake carried in lunch baskets. NO. 61. PRINCE OF WALES CAKE. Mrs. W. H. Rodenburg, 744 Kohler street, Los Angeles.— One cup butter, two cups brown sugar, six eggs, yolks only; four tablespoons New Orleans molasses, four cups flour, two teaspoons nutmeg, two teaspoons cinnamon,- two teaspoons cloves, one pound raisins (dredged in flour,) one-quarter pound citron. This cake makes a good substitute for fruit cake and is not so expensive. NO. 62. QUICK SPONGE CAKE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— Three eggs, one and one-half cups sugar, two cups flour, two teaspoons baking powder, onehalf cup cold water, one teaspoon extract lemon. NO. 63. SPONGE CAKE. (Excellent.) Miss G. Smyth, G street, Ontario, Cal.— Four eggs, two and one-quarter cups flour, two cups sugar, three-quarters cup cold water, two even teaspoons baking powder, pinch salt, one teaspoon lemon. Beat sugar and eggs together; when light, add water, then flour and baking powder. NO. 64. VELVET SPONGE CAKE. Mrs. M. Cameron, 1237 Arapahoe street, Los Angeles.—Two cups sugar, six eggs, leaving out whites of three, one cup boiling water, two and one-half cups flour, one small tablespoon baking powder. Beat yolks a little, add sugar and beat fifteen minutes: add the three beaten whites and the boiling water; bake in layers. For icing, use remaining three whites and six dessert spoons pulverized sugar. NO. 65. TENDER SPONGE CAKE. Miss Fiances B. Welch, San Diego, Cal.— Separate whites and yolks of four eggs, beat yolks very light, adding slowly one and one-half cups sugar, scant measure; two tablespoons lemon juice and one tablespoon water. Fold In lightly, one and one-half cups well-sifted flour, full measure, and whites of eggs beaten stiff (pinch salt helps in beating.) Bake in moderate oven, about forty minutes. If properly beaten and baked, will leave crust like macaroon.. May fall slightly on cooling. That is all right. Do not eat first day. NO. 66. BROWNSTONE FRONT CAKE. Bertha S. Morris, 1016 Georgia street, Los Angeles.—One-half cup ground chocolate, one yolk of egg, two tablespoons sugar, one-half cup milk; mix and boil until thick, then cool and mix with the following: One cup sugar, onehalf cup butter, two eggs, one-half cup milk, two cups flour, two teaspoons baking powder, whites of the eggs, well beaten and added last. Filling: Two tablespooons butter, cup and a half of powdered sugar, milk or cream enough to spread easily; beat well and place between the layers when the cake is cool. Use any extract preferred.

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Potato CakePlain Fruit CakePrince of Wales CakeQuick Sponge CakeSponge CakeVelvet Sponge CakeTender Sponge CakeBrownstone Front Cake

The Times cook book, no. 2