The Times cook book, no. 2

NO. 65. CAKE CROQUETTES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles—Roll fine sufficient stale cake to make one pint of crumbs; cover with one large cup milk and let soak half an hour. Put it in a saucepan over fire and stir until mixture is boiling hot, then add beaten yolks of two eggs. As soon as the eggs are well stirred in remove the pan from fire and flavor with one teaspoonful vanilla. Turn on a shallow dish to cool; when cold make the mixture into balls; dip in beaten eggs and then in bread crumbs; fry in hot fat; drain on brown paper; serve very hot with powdered sugar and sherry. NO. 9. CHOCOLATE CAKE. Mrs. E. A. Stickney, 1028 South Hill street.— One cup butter, two cups sugar, one cup sweet milk, three cups flour, whites of seven eggs, three teaspoons baking pawder. Bake in layers, if or the filling: Whites of two eggs, one section of chocolate, sufficient sugar for the frosting between and to cover over the top of cake. NO. 10. CHOCOLATE LAYER CAKE. Mrs. T. S. Home, 434 Towne Avenue.— Two cups sugar, half cup butter, three eggs, one cup milk, 3 cups flour, two teaspoons baking powder, half teaspoonful vanilla essence, half teaspoonful lemon essence. Filling: Half cake chocolate, grated and dissolved in a small cup of milk; let it boil; then add half cup of sugar, small piece of butter, a little salt and flavoring. NO. 11. DEVIL CAKE. Mrs. W. O. Chapman, 1330 West Sixteenth street, Los Angeles—For the custard part one cup of grated chocolate, one cup of brown sugar, one-half cup of sweet milk, yolk of one egg and a teaspoon vanilla; stir all together in a granite saucepan; cook slowly and set away to cool. For the cake part, one cup brown sugar, two cups flour, one-half cup butter, half cup sweet milk and two eggs. Cream the butter, sugar and yolks of eggs, add milk, sifted flour and whites of eggs beaten stiff, and two teaspoons baking powder; beat all together, then stir in the custard part; bake in jellytins. FILLING: Two cups white sugar, ten tablespoons hot water, one quarter teaspoon cream tartar; boil until thick like candy. Put thirty-two marshmallows in, boil up again, then stir in beaten whites of three eggs; when almost cool stir in one cup chopped walnuts; beat until cold, then spread between layers. NO. 12. DROP CAKES, OR FIVE O'CLOCK TEA. Mrs. T. F. McFarland, Hueneme, Cal. — One cup granulated sugar, two-thirds cup butter, two cups flour, two eggs, one pound chopped English walnuts, one pound raisins, one small teaspoon cinnamon, one small teaspoon cloves, one teaspoon soda dissolved in about a tablespoon of hot water. Drop by small teaspoonfuls (an inch apart; on buttered tins, and bake. They are almost as rich as fruit cake, and improve with age. NO. 13.— GINGER CAKE. Mrs. T. S. Home, 434 Towne avenue— One cup butter, one and one-half cups brown sugar, three eggs, one and one-half cups New Orleans molasses, three tablespoons ginger, one ana one-half cups buttermilk (or sour milk;) three small teaspoonfuls soda sifted with four cups of flour. Bake in a moderate oven. This measure makes three good-sized loaves. (This recipe in use in our family for fifty years.)