The Times cook book, no. 2

NO. 14. MINNEHAHA LAYER CAKE. Mrs. T. S. Home, 434 Towne avenue— One cup ot sugar, one-half cup butter, two eggs, onehalf cup sweet milk, two cups flour, two teaspoons baking powder, one-half teaspoon vanilla, one-half teaspoon lemon essence. Filling: One cup sugar and one tablespoonfui corn starch mixed thoroughly. Pour over this one cup boiling water. JBoil to desired consistency, then add one-half cup raisins, seeded and chopped fine, and one-half cup chopped English walnut meats. NO. 146. SIMNEL CAKE. Gertrude Williams, 525 Cypress avenue, Pasadena, Cal.— Five pounds flour, two pounds currants, three pounds sultana raisins, one and one-half pounds butter, two pounds sugar (brown or white,) three-quarters pound mixed almonds, one-half ounce cinnamon, a little mace, onehalf ounce soda, seven eggs, one-half pound candied lemon peel. Mix flour and rub butter well first, then add spice and sugar, then fruit. Let it stand and next morning add the eggs, milk and soda, just a little milk, about a gill; when nearly baked paint them over with two eggs, a little sugar and milk, also a little molasses; then put them into oven again (a cool oven is required.) This makes two or more large cakes. This cake must be rolled about two inches thick, made round, higher in the middle and notched around edges. NO. 150. SPONGE CAKE. Mrs. E. R. Bishop, McKittrick, Cal.— Four eggs, whites and yolks beaten separately till very stiff; add one teaspoon lemon juice or vinegar to the yolks; one cup sugar to the whites; mix all and add one and one-fourth cups flour, flavor with vanilla. As no baking powder is used the success of the cake depends on the thoroughness with which the eggs are beaten. NO. 15. STRIPED CAKE. Mrs. E. A. Stickney, 10'28 'South Hill street— Two cups white sugar, two-thirds cup butter, one cup sweet milk, three cups flour (sifted,) three eggs, salt, one teaspoon cream of tartar, half teaspoon soda, lemon flavoring. Put one-hall the above in two square pans and bake; to the remainder add one cup chopped raisins, one tablespoon molasses, one teaspoon cinnamon, one-half teaspoon cloves, one tablespoon flavor, a very little more soda added. Bake in the same pans, put them together alternately with jelly between or any other preparation. (Original.) NO. 18. TAN GLEWOOD LAYER CAKE. Mrs. Kate E. Lee, Tanglewood Ranch, Anaheim, Cal.— Whites of three eggs, one cup sugar, one large tablespoon butter, two-thirds cup sweet milk, two cups flour, two small teaspoons baking powder; flavor with lemon and vanilla mixed. Filling: One cup powdered sugar mixed with a little sweet milk, one-half cup chopped raisins, one-half cup chopped nuts of any kind; flavor with vanilla. Frosting: One-half cup of powdered sugar wet with a little sweet milk; cover top with chopped nuts. NO. 16. VELVET SPONGE CAKE. Mrs. E. A. Stickney, 1028 South Hill street— (Splendid.) Two cups white sugar, six eggs, yolks and whites to be beaten separately; the whites of three save for the frosting; one cup boiling hot water, two and one-hair cups flour, one tablespoon baking powder in the flour. Beat the yolks a little, add the sugar, beat fifteen minutes; add three beaten whites and cup of boiling water just before the flour; lemon flavoring to taste. Bake in two long pans, putting between the icing made of three whites and six spoons of sugar to one white of egg..