The Central cook book

Filling: To two oranges, grated peeling and pulp, add two cups sugar, two tablespoonfuls water. Cook in a double boiler, and when scalding hot, stir in the yolk of two eggs, well beaten. Cook until it jells, and just before taking from the fire, stir in the white of one egg slightly beaten. When cold put between the layers. Lemons may be used instead of oranges, making it a lemon cake. Miss Ruth Riggan. Apple Sauce Cake 2 cups sugar. 1 teaspoon cloves—ground fine. eggs. 1 teaspoon cinnamon. 2 cups stewed apples. 1 pound raisins or currants. 14 cup crisco. 3 cups flour. 2 teaspoons baking soda. Bake forty minutes medium heat. Mrs. W. L. Nevins. KNOX GELATINE makes a transparent, tender, quivering jelly Cocoa Cake 1 cup butter. 3 cups flour. 3 cups sugar. 8 eggs. ‘1 cup cocoa. 1 cup milk. 2 teaspoons vanilla. 2 teaspoons Rumford baking powder. Cream butter, add sugar and egg yolks, well beaten, add cocoa mixed with sifted dry ingredients and add alternately with milk. Cut or fold in stiffly beaten whites, pour into buttered pans, bake. Use either Mocha cake filling or boiled frosting. (This cake makes six layers, I only use half the recipe.) BOILED FROSTING 1 cup sugar. 1 cup water. 1 teaspoon Bee Brand vanilla. 2 egg whites. Boil sugar and water until it will spin a thread, pour slowly over stiffly beaten egg whites, add vanilla and beat until cool. Spread between layers and on top of cake. Miss Rut Dew. White Layer Cake % cup butter. 3 cups flour. 2 cups sugar. 4 egg whites or 2 whole eggs. 1 cup water or milk. 6 teaspoons baking powder. 1 teaspoon vanilla. Cream the butter, add sugar, and cream all thoroughly. Add yolks, and beat hard; then add the milk, melted chocolate, and gradually the flour. Beat vigorously. Fold in_ the stiffly beaten whites of eggs, vanilla, and baking powder. Mix quickly and bake in layers in a moderate oven. ‘This makes three layers and can be put together with any desired frosting but to make a white cake use boiled frosting. Miss Rutrn WEATHERLY. Maple Walnut Cake 2 cups sugar. 1 cup butter. 1 cup cold water. 4 eggs. 3 cups flour. 2 teaspoons baking powder. 3 teaspoons cinnamon. 1 teaspoon maple flavoring. 1 cup black walnut meat. Cream butter and sugar, add eggs, yolks beaten good, then water, add flour with baking powder and cinnamon, last beaten whites, then add nuts dredged in flour, then flavor. Mrs. J. T. Move. KNOX ACIDULATED GELATINE—no bother—no trouble—no squeezing lemons Plain White Icing 3 cups sugar. 34 cup water. 3 egg whites. Cook sugar until it forms a soft ball when dropped in a cup of cold water. Stir slowly into slightly broken egg whites. Mrs. W. I. Wettons. Notz. If you do not use all the icing the same day it is made you can take off the thin crust another day and use as well as when first made. Mrs. W. I. W. White Layer Cake With Marshmallow Filling 2 cups sugar. 1 cup of butter beaten to a cream. 14 cup sweet milk. 21 cups flour. 2 teaspoons baking powder. Whites of 8 eggs. Bake in jelly cake tins. Filling for above: Boil one-half cup water and three cups pulverized sugar till thick. Pour over well beaten whites of three eggs and mix in one-half pound of marshmallows. Beat carefully until all are mellow. When half cold add one teaspoon of vanilla and put on cake layers. Mrs. A. D. Savage. Strawberry Shortcake Make good, short biscuit crust in two tins. Mix berries with plenty of sugar, open the shortcake, butter well and place berries in layers alternated with crust, have top layer of berries, serve with whipped cream. Or make crust and roll out pieces about size of biscuit very thin and place a spoonful or two of berries and sugar and a piece of butter in each and lap part of crust over top and bake in pans of hot grease. Mrs. U. B. ALExanpeEr. Raisin Cream Icing