The Twin-city housewife

thin as pie crust. Put one layer in a baking pan, and spread with a little butter upon which sprinkle a bit of flour. Add another layer, and so on until all the crust is used. Bake about fifteen minutes in a quick oven. Turn out upside down. Take off a layer, spread with strawberries which have been sweetened, then another layer and so until all are used. Serve with whipped cream..—Miss Jennie Bingham. Washington Pie Two eggs well-beaten, one and a half cups fine granulated sugar, two tablespoons melted butter, one cup milk, two full cups flour, two teaspoons baking powder. Bake in pie plates, having batter an inch thick before baking. When cold split and put together with the following: Filling: Boil one and a half cups of milk and to it add one egg and two tablespoons sugar beaten together, and one tablespoon corn starch. Flavor to taste. Chocolate, shredded orange, or grated cocoanut are nice in the filling.—Miss Sutton, Washington, D. C. THE TWIN-CITY HOUSEWIFE eighty-four Cakes Some Rules For Cake Making Have eggs and butter perfectly fresh. Always separate whites and yolks of eggs unless the recipe directs otherwise. Measure everything before beginning. Do not use a tin basin, as it discolors the materials. Beat butter to a cream before adding the sugar, then beat until very light before adding the well-beaten yolks of the eggs. Add the milk and the flour, the latter only a little at a time, mixing well before adding more. Sift the baking powder into the last cup of flour. Last of all add the stiffy-beaten whites stirring only enough to mix them well with the batter. Have pans well greased beforehand, and in putting batter into them be careful not to touch sides or bottom with the spoon or the cake will stick. It is well to line the pans with greased paper for fruit cake, pound cake, or any cake rich in butter. Loaf cakes should be baked in a moderate oven. Layer cakes may be baked more quickly. Do not jar the stove or open and close the oven door for some time after the cake is put in. If necessary to look at a cake while baking do it as quickly as possible, and open and close the door carefully. When a cake is done, turn it out gently on a cake sieve and do not handle it while hot. If cake should stick, a damp cloth laid over the bottom of the inverted pan will sometimes remedy it. One coffee cup flour (measured after being sifted once); put in this one teaspoon cream of tartar and sift five times. One and one-half cups granulated sugar sifted once, whites of eleven eggs beaten to a stiff froth. Put sugar in eggs, a tablespoonful at a time, and stir lightly; flavor to taste and stir in flour same as sugar. Do not stir more than is necessary to mix the ingredients. Put ungreased paper in bottom of pans. Do not allow the batter to stand, but pour in pan immediately and bake in a moderate oven forty minutes. When done turn upside down while in pan and let cool.—Mrs. Brandenburg. m Apple Sauce Cake +, One cup sugar creamed with half a cup of butter, one-half teaspoon each of salt, cinnamon, cloves and nutmeg, one cup seeded raisins, chopped, one teaspoon soda dissolved in one cup unsweetened apple sauce and let foam over contents of bowl. Beat well and add one and three-fourths of a cup of flour into which a scant teaspoon of baking powder has been sifted. Last add one egg beaten light. Bake in moderate oven.—Mrs. G. K. Smith. Blackberry Jam Cake One cupful of blackberry jam, one cupful of white sugar, one-half cupful of butter, one-half cupful of sour cream, two and one-half cupfuls of sifted flour, the whites of four eggs, beaten stiff, one teaspoonful of soda, one teaspoonful of cinnamon, one nutmeg, grated. Bake in layers, put together with white icing, and sprinkle thickly with raisins. THE TWIN-CITY HOUSEWIFE eighty-five