The Times cook book, no. 2

NO. 67. CHECKERBOARD CAKE. Mrs. William J. Magee, No. 122 North Johnston street, Los Angeles.— One and one-half cups sugar, one-half cup butter, one-half cup sweet milk, two cups flour, whites of four eggs, two teaspoonfuls baking powder, flavor with lemon. Dark part: One cup brown sugar, one-quarter cup butter, one-half cup milk, yolks of four eggs, two cups flour, two teaspoons baking powder; flavor with spices. Mix in separate dishes, put a ring of the light, a ring of the dark batter, a ring of the light in two jelly tins, then in two other jelly tins put a ring of the dark, a ring of the light, a ring of the dark; put together in layers alternately, with plain boiled icing; flavor with vanilla. NO. 68. CHOCOLATE CAKE. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles. — One cup sugar, one egg (two improves it,) one-half cup butter, two cups flour, one-half cup sweet milk, one and one-half teaspoons baking powder. Dark part: One egg, one-half cup sugar, two pieces or sections of a bar, of chocolate, grated. Beat the egg, add sugar and grated chocolate. Put a layer of the white part in the pan, then of the chocolate mixture (same as "marble" cake) until all is used, finishing with the light. Flavor the cake with vanilla. NO. 69. CHOCOLATE LAYER CAKE. Lizzie A. Graves, Ontario, Cal.— Yolk of three eggs, two cups sugar, one cup butter, one cup milk, three cups flour, three teaspoons baking powder, stir well, then lightly add the beaten whites. (Makes four large layers.) Chocolate: Three ounces of chocolate, melted; one-half cup rich milk, two tablespoons butter, one cup sugar. Boil until it forms a soft ball, when tried in water; one teaspoon vanilla. Sometimes I use this caramel filling: Two and one-half cups sugar, one cup milk, onehalf cup butter, boil until it forms a soft ball when tried in water; then beat until cold; when nearly cold, add one teaspoon vanilla. The cake can be baked in a loaf, with raisins, nuts or flavoring-. NO. 70. DEVIL'S FOOD. (Three-layer cake.) Miss Mabelle Vaughn, 231 San Francisco avenue, Pomona, Cal.— Cream very thoroughly a cup and a half of sugar and the yolks of three eggs; add the beaten whites; at this point, place a half cup of milk and a half cup of cocoa on stove to cook— it takes a very few moments for it to thicken— then set aside to cool; add to the creamed mixture a teaspoon of soda dissolved in a half cup of sweet milk; two cups of flour; lastly, the cooked cocoa. Icing: Two cups sugar, and a half cup of cocoa, with milk or cream enough to moisten. While this is cooking, beat the white of an egg thoroughly, adding the yolk gradually so that the whole may be a frothy substance. When the cooked mixture sort of threads, pour it on the egg, stirring enough to mix well. When icing is cool, spread on the layers of cake.