The Central cook book

Five eggs separated, two cups granulated sugar, three-fourths cup boiling water, two cups sifted flour (Swan’s Down). Separate yolks and whites, beat yolks until thick and creamy. Add sugar little at a time, and beat, using egg whip, add boiling water, beating well all the time, then add flour which has been sifted three times after being measured and last whites of eggs with a pinch of salt added to them. Pour into a lightly greased and floured pan and bake in an oven not too hot. Miss Mary D. Gourée. Foundation Filling for Layer Cakes 2 cups sugar. 1 heaping tablespoon flour. 1 cup milk. Pinch salt. Butter size of egg. 1 teaspoon extract. To this may. be added cocoanut, pineapple, nuts, raisins, or any desired fruits or nuts. Mrs. U. B. Alexander. KNOX GELATINE solves the problem of ‘‘What to have for dessert”’ ‘Jelly Roll 3 eggs. 1 cup flour. 1 cup sugar. 14 teaspoon salt. 3 teaspoons cold water. 1 teaspoon baking powder. Beat the egg and sugar till quite thick. Add water, then the flour, salt and the baking powder sifted together twice. Line a shallow pan with greased paper, pour in the batter evenly and bake in a quick oven about twelve minutes. Turn out on a cloth or paper sprinkled with sugar, tear off paper and spread with jam or jelly. Roll up quickly. Mrs. T. T. Wettons. Date-Nut Loaf 1 cup nut meats. 1 cup dates. 1 cup flour. 1 cup sugar. 2 tablespoonsful warm water. Vg teaspoonful salt. 14 teaspoonful cinnamon. 1g teaspoonful vanilla. 3 eggs. Heaping teaspoonful baking powder. Chop dates and nut meats. Beat eggs and sugar until lemon color. Add warm water and other ingredients. Bake in moderate oven twenty to twenty-five minutes. Out into squares while warm and roll in sugar. Miss Newbie Royster. Brown Stone Front 1 cup butter. 2 teaspoons of soda. 1 cup buttermilk. 2 teaspoons of Bee Brand vanilla. 3 cups sugar. Ye cup chocolate. 4 eggs. 1 cup boiling water. 4 cups flour. Cream butter, add the sugar and beat well, then add the eggs. Dissolve the soda in the milk. Add to the other mixture, add the flour and flavoring. Pour the boiling water over the chocolate, beat until cool and add to the batter. Put layers together with caramel filling. Miss RutH WEATHERLY. Cheap Cake Three eggs, three cups of flour, one-half cup butter, one cup of milk, one and one-half cups of sugar. 5 Separate eggs, beating yolks with half of the sugar. Cream butter with other half of sugar. Add these three together. Sift flour three times with three level teaspoonsful of baking powder. Add flour to other ingredients. Whip whites of eggs very stiff and add last. Add little flour at the time alternating with milk. Flavor to taste and bake in layers in a moderate oven. Mrs. H. I. Grass. Use KNOX GELATINE—the Four-pint package Pineapple Cake 6 eggs. 2 cups sugar. 1 cup pineapple syrup. 4 cup milk. 14 pound butter. Piece of lard size of walnut. pe 4 cups flour, sifted well. 2 full teaspoons Rumford baking powder. Cream sugar, butter and lard well, add four whole eggs and two yolks (well beaten), milk and pineapple syrup. Flour and baking powder. ‘This mixture makes five good layers. FILLING To two well beaten egg whites add XX XX or confectioner’s sugar, to ice well, then spread pineapple. Mrs. W. I. WeEttons. White Cake 5 eggs (whites). 134 cups sugar. 34 cup butter. 1 cup milk. 3 cups flour. 2 teaspoons baking powder. Flavor to taste. If you want a spice cake take out some of the dough and add whatever spice you like. If you want a chocolate add some cocoa same as you would spice. Cream sugar and butter, add milk, then flour, then eggs beaten good. Mrs. J. T. Move. Orange Cake Batter: Use four eggs, one cup sugar, two cups flour, onehalf cup warm water, one teaspoonful baking powder, one-half cup butter.