The Central cook book

Beat eggs separately, cream butter, then add sugar, little at a time, then yolk of eggs, then water, then the flour, salt and baking powder sifted twice. Fold whites of eggs in last, don’t light the gas oven until the cake is ready to go in, bake fortyfive minutes in a slow oven. Mrs. H. E. Grorce. Orange Cake and Filling 2 cups sugar. 4 cup butter. 3 eggs. 2 cups flour. 1 cup sweet milk. 2 teaspoons baking powder. Little salt. Into the white of one egg beaten stiff stir one-half cup powered sugar. Add the juice of one-half orange and enough sugar to thicken. When well mixed add the grated rind of the orange. Mrs. W. P. Ballard. KNOX ACIDULATED GELATINE saves the cost, time and bother of squeezing lemons Chocolate Cake 4 eggs well beaten. 2 cups sugar. 1 large cup milk. 1 pint flour. 2 teaspoons baking powder. 1 small cup butter (or half butter and 4 teaspoon salt. half lard melted together). Mix together and beat well and bake in greased and floured tins. Put together with chocolate icing. Delightful Cake 1 cup butter. 2 cups sugar. 4 level cups flour. 2 heaping teaspoons baking powder. 1 teaspoon lemon extract. 2 cups milk or water. 3 eggs. Cream butter and add ingredients, stir briskly. Bake two layers and to last add one pound of dates, one pound of raisins, one cup nuts, two teaspoons cinnamon, two teaspoons mixed spice. Put together alternately with following filling : 2 cups brown sugar. 1 large spoon butter. ¥ cup milk. Cook until ropes, beat until creamy, then spread between layers. | Mrs. R. E. Prince. Lady Baltimore Cake 34 cup butter. 2 teaspoons baking powder. 11% cups sugar. 6 whites of eggs. 1 cup milk. 1 teaspoon vanilla. 3 cups flour. Cream butter and sugar, until light, add milk, add flour in which baking powder has been sifted. Mix well, flavor and fold in stiffly beaten eggs. Bake in layers in a quick oven. ICING 2 cups granulated sugar. 14 cup water. | 2 egg whites. 1% teaspoon baking powder. 1 cup chopped raisins. 14 cup chopped figs. 4 cup pecans. 1% cup almonds. Make a boiled icing by cooking sugar and water until it spins a thread. Beat eggs until stiff and add baking powder. While beating pour hot syrup slowly over beaten eggs, continue beating until thick enough to spread. Divide icing leaving out enough for top and sides, mix fruit and nuts with remainder and put between layers. Decorate with whole nuts. Mrs. C. A. WALLIN. Where recipes call for Gelatine, use KNOX SPARKLING Fruit Cake 1 pound butter. 1 pound brown sugar. 1 pound flour. 9 eggs. 2 pounds raisins. 1 pound figs. 1 pound dates. 1 pound citron. 14 pound candied cherries. 1 pound Brazil nuts. 4 pound orange peel. ‘“. 14 pound lemon peel. 1 tabelspoonful cinnamon. \ 14 pound black walnuts. 1 teaspoonful mace. 1 teaspoonful cloves. 4 nutmeg. ‘cup molasses. Cream together sugar and half the butter, add yolks of eggs, then the flour, alternating with well beaten whites of eggs. Have fruit thoroughly cleaned, dried.and chopped. Melt remaining butter and mix thoroughly with the chopped fruit and nuts. Add to the batter, blend thoroughly and pour in baking tins. Steam three hours. Dry out in oven thirty or forty minutes. Mrs. J. W. Weaver. Gold Cake 2 cups sugar. 1 cup butter. 1 cup milk. Yolks of 4 eggs. - 3% cups flour. 2 whole eggs. 14 teaspoon soda. 14 teaspoon cream tartar. Mix butter and sugar, add eggs well beaten, then milk, sift flour, soda, and cream of tartar, and add to the mixture. This makes a good foundation for most any layer cake, by using different fillings and frosting. Mrs. T. T. Wettons. Sponge Cake