The Times cook book, no. 2

NO. 88. WHITE CAKE, with Fondant Icing. Mrs. Wm. J. Magee, 122 N. Johnston St., Los Angeles— One-half cup butter, one cup sugar, beaten to a cream, two-thirds cup of sweet milk, two cups finely sifted flour, one heaping teaspoon baking powder. Add tne whites of three eggs, beaten stiff, flavor with almond, ice with FONDANT ICING: One cup granulated sugar, one-half cup boiling water; boil until it forms a soft ball dripped in ice water. Pour on a cold platter. When nearly cold stir with a woolen spoon, until white and firm; flavor with vanilla. No. 89. WHITE CAKE, with Pink Strawberry or Raspberry Icing. Nina Beil Sherman, Chicago, 111. — One cup of sugar, one-half butter, one-half sweet milk, whites of two eggs, one teaspoon cream of tartar, one-half teaspoon soda, two and a half of sifted flour. Bake in a square tin. When cold cover with the icing made as follows: One-half teaspoon of almond or lemon extract to flavor cake, one-half cup juice of strawberry or raspberry, one teaspoon sugar; strain; add powdered sugar t'o make stiff; spreaa on top and side. No. SO. WHITE CAKE, with Yellow Frosting. Lizie A. Graves, Ontario, Cal.— One cup sugar, one-half cup butter, one-half cup milk, two cups flour, two teaspoons baking powder, whites of three eggs, well beaten. Make three layers. Frosting: Yolks of three eggs, one cap sugar, one-half teaspoon vanilla. Beat fifteen minutes. No. 91. WHITE CHOCOIATE CAKE. Mrs. L. M. Ealey, Clearwater, Cal.— Whites of three eggs, one and one-half teacups sugar, two-thirds cup butter, one cup milk,two cups flour, two teaspoons baking powder, one-half teaspoon lemon. Filling: One cup white sugar, Ave tablespoons milk. Boil five minutes. Beat until coll; add one-fourth cake of baker's chocolate. NO. 92. WHITE FRUIT CAKE. Mrs. J. A. Manker, 125 N. ave. 57, Highland Park, Cal.— Two-thirds cup butter, two cups sugar one cup sweet milk, three cups sifted flour, one c-tp stcned raisins, chopped; two teaspoons baking powder, whites *of four eggs, one nutmeg, grated. No. 93. WORLD'S FAIR CAKE. Mrs. George Alfred Miller, No. 18, Navy st., Ocean Park, Cal.— One-half cup butter, one and one-half cups sugar, rubbed to a cream, three eggs, beaten, whites and yolks separately; one large teaspoon baking powder, tw'o cups Hour, one-half cup sweet milk, six tablespoons unsweetened chocolate, three tablespoons granulated sugar dissolved in throe tablespoons scalded m:lk. Add to cake while hot. Bako in a rather shallow pan in a steady oven about forty minutes. CARAMEL: Two cups sugar, three-fourths cup sweet milk, butter size of an egg; boil fifteen minutes or until it threads from a spoon; remove from stove, add one tablespoon vanilla and beat until thick and creamy. Spreal on cake while warm. NO. 94. ANGEL FOOD LAYER CAKE. Miss Josephine Muller, San Gabriel, Cal.— One cup of fine granulated sugar, one-fourth cup butter ,one and one-half cups flour, two eggs, one-half cup sweet milk, vanilla and one teaspoon baking powder. Filling: Cut into small pieces one-third of a pound of pink angel food or marsh mallows, and dissolve in one pint of sweet cream over night. Next morning whip and spread between layers when cake is cold.