The Times cook book, no. 2

NO. 17. WHITE LAYER CAKE. E A. Anthony, 819 West Adams street— Whites eight eggs, beaten to a froth; add two cups sugar, beat to a cream; one cup butter creamed. Stir into this three cups siftea flour and one cup sweet milk. After mixing well add the whites of eggs and sugar. Add two teaspoons Royal baking powder in half cup of corn starch. Sift this into the mixture, and flavor with orange extract or rose. This cake is altogether in the mixture. I sometimes take half the quantity and make into two layers, instead of four layers as the above-named quantities make. Be careful not to bake too long, 20 or 25 minutes will do. 1 sometimes use milk icing between the layers, but I like better to take two tablespoons cold water thickened with confectioner's sugar until stiff enough; flavor and before it gets hard split marshmallows or Englisn walnuts and decorate. I consider this the finest cake I ever made when mixed properly. For milk icing stir one cup granulated sugar and quarter cup milk together over the fire until it comes to a boil; then boil five minutes without stirring, then stir until it becomes creamy. COOKIES AND DOUGHNUTS. NO. 1. ALMOND FINGERS. Mrs. J. M. Reed, 5822 Monte Vista street, Highland Park. Cal.— Cut stale bread into pieces four inches long, one inch wide and half an inch thick; dip them in orange juice, then into minced almonds, then in beaten eggs, then in bread crumbs. Lay these pieces in the frying basket that has been dipped in the hot lard and fry in deep fat; when brown, lift the pieces to drain on paper; arrange on a folded napkin and sift powdered sugar over them. NO. 2. ALMOND JUMBLES. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One pound sugar, half pound flour, half pound butter, one teaspoon sour milk, five eggs, two teaspoons extract white rose, three-quarters pound almonds, blanched and chopped fine, and one teaspoon soda. Mix well, adding the whites of eggs beaten to a stiff froth last. Drop on buttered paper and bake quietly. NO. 3. APPLE FRITTERS. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles.— One cup sweet milk, two cups flour, two eggs, one teaspoon baking powder, one tablespoon sugar, a pinch of salt. Heat the milk and add it slowly to the yolks of the eggs and sugar; add the flour and whites of eggs; stir well; add thin slices of sour apples; drop from spoon into boiling hot lard, or any grease prepared; fry light brown; serve with lemon sauce. Peach and pineapple fritters can be made in the same way. NO. 4. BANBURY'S. Mrs. F. S. Webster, Imperial, Cal.— Rub two-thirds cup lard into two cups flour, small one-half teaspoon salt, nearly one-half cup water. Mix well together. Roll as for pie crust and cut with a quart can cover. Filling: One cup seeded raisins, one cup sugar, seven Smyrna figs, and rind of one lemon. Rich pie crust can be used instead of the above receipt. Chop raisins and figs; mix with the other ingredients and put a good-sized teaspoonful on each round of paste. Cut two rounds, wet and stick together with filling between, so as not to run out. Cut a small hole in the top.