The Times cook book, no. 2

One cup of Judges, v:25; last clause. Two cups of Jeremiah, vi:20. Two cups of I Samuel, xxx:12. Two cups of Nahum, iii:12. Two cups of Numbers, xvii:8. Three tablespoons of I Samuel, xiv:25. A pinch of Leviticus, ii:13. Six Jeremiah, xvii:ll. Half cup of Judges, iv:19; last clause. Two teaspoons of Amos, iv:5. Season to taste of II Chronicles, ix:9. Key to the above: Four and one-half cups fine flour, one cup butter, two cups sugar, two cups raisins, two cups figs, two cups almonds, three tablespoons honey, a pinch of salt, six eggs, half cup milk, two teaspoonfuls of yeast powder; season to taste with spices, NO. 84. SPANISH CAKE. Mrs. R. B. Watson, Bryson Villa, Sixty-eighth street, Los Angeles. — Two tablespoons melted butter, one cup sugar, half cup milk, yolks of three eggs, one and seven-eighths cups of flour, one and one-half teaspoons baking powder; onehalf teaspoon cinnamon; cream the butter, add gradually the sugar, then the egg yolks beaten until light colored; "sift together thoroughly the flour, baking powder and cinnamon, and add alternately with the milk to the first mixture. Bake in layers; spread with caramel frosting: One and one-half cups brown sugar, three-fourths cup thin cream, one teaspoon butter. Cook until a ball is formed, when the mixture is tried in cold water. Beat until ready to spread. NO. 85. SPONGE CAKE. (A very old recipe.) Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.— Five eggs, half pound of sugar, quarter pound flour. Beat yolks well, add sugar. Beat whites fifteen minutes (if egg beater is used less time is required to beat them stiff;) add to yolks and sugar, then add flour gently. NO. 86. WALNUT CAKE. Mrs. R. B. Watson, Bryson Villa, Sixty-eighth street, Los Angeles.— Half cup butter, one cup sugar, yolks of three eggs, and whites of two, well beaten; half cup milk, one and a half cups flour, one and one-half teaspoons baking powder, three-fourths cup walnut meat, broken in pieces. Cream the butter, add gradually the sugar, then the walnut meat, eggs and milk. Sift together thoroughly the flour and baking powder; add and beat vigorously. Bake in a sheet forty-five minutes, Cover with WHITE MOUNTAIN CREAM: One cup sugar, one-third cup water, white of one egg, half teaspoon vanilla. Boil the sugar and water together until it threads. Pour the syrup slowly into the beaten egg white. Beat until cool enough to spread, then add the flavoring. NO. 87.— WATERMELON CAKE. Mrs. George W. Throop, R. R. No. 3, Station K, Los Angeles.— For the white part stir to a cream two cups sugar with one of butter, then stir in one cup sweet milk; mix two teaspoons cream of tartar and one of soda with three and 'one-half cups flour; then stir in the other ingredients and add the beaten whites of eight eggs. For the red part, take one cup red sugar and one-half cup butter; stir red to a cream, then add one one-third cup sweet milk, two cups flour in which has been mixed one teaspoon cream of tartar, and one-half teaspoon soda; then add the beaten whites of four eggs and a cup of small seedless raisins. Have a round baking pan; put a layer of white dough in the bottom of the pan; then add all the red in the middle, and then the rest of the white dough around the sides and the top. Bake in a moderate oven.