The Central cook book

Queen’s Cake Beat well together one cupful of butter and three cupsful of white sugar; add the yolks of six eggs and one cupful of milk, two teaspoonfuls of vanilla or lemon extract. Mix all thoroughly. To four cupfuls of flour add two heaping teaspoonfuls of cream of tartar, and sift gently over the cake, stirring all the time. T'o this add one even teaspoonful of soda dissolved in one tablespoonful of warm water; mix it well; stir in gently the whites of six eggs beaten to a stiff foam. Bake slowly. It should be put in the oven as soon as possible after putting in the soda and whites of eggs. Mrs. J. E. Sawyer. Desserts can be made in a short time with KNOX GELATINE Devil’s Food Cake One scant cup sugar, one heaping cup flour, one-half cup cocoa, three teaspoons baking powder; sift all together three times; one-third cup melted butter, one egg not beaten; put egg in cup with butter; fill cup with sweet milk; add to sifted mixture, and flavor with vanilla. Bake in layers, using any desired frosting. Mrs. C. A. Watuin. Chocolate Cake 1 cup butter. 2 cups sugar. 4 eggs. 4 level cups flour. 2 heaping teaspoons baking 1 tablespoon mixed spice. powder. 1 tablespoon cinnamon. Vg cup cocoa or cake of chocolate. 2 cups milk. Cream butter, then add other ingredients slowly; stir briskly as you add each. Bake in four layers and use following filling: 14 cake chocolate (small). 1 tablespoon butter. ¥ cup milk. 1 cup brown sugar. Boil five minutes and add confectioners’ sugar to consistency of jelly. Mrs. R. E. Prince. Coffee Cakes 1 cup brown sugar. 2 eggs. 1/3 cup butter. 1 pint flour. _ 2 level teaspoons baking powder. 1 tablespoon cinnamon. 1 tablespoon spice. 1 teaspoon vanilla. 4 pound dates. 14 pound raisins (seedless). 1 cup nuts. To flour add cinnamon, spice, baking powder; then cut in the butter as for bread. Add raisins, dates and nuts to these. Stir eges and sugar and vanilla, and pour into flour and make into round cakes with the hand, leaving hole in center. Make filling of cup of brown sugar and tablespoon of butter. Cook until creamy, beat, and carelessly coat the top of each, having a rough appearance. Mrs. R. E. Prince. Coffee Cake 1 cup brown sugar. Y cup shortening. 1 egg. 1 cup sweet milk. 3 cups flour. 1 cup raisins Vanilla, Bee Brand. Cream shortening and sugar, add beaten egg, add milk and flour alternately, sift baking powder with flour, pour into wellgreased pan, sift cinnamon and brown sugar over top, dot with butter. Bake forty minutes. Mrs. C. E. Glenn. A KNOX GELATINE Dessert or Salad is attractive and appetizing Devil Cake Melt one-fourth pound chocolate in a double boiler, add to this the yolks of four eggs beaten with one cup of milk. Stir carefully until the mixture forms a soft paste, remove from fire and add four tablespoons butter, two cups sugar and one teaspoon salt. Dissolve two level teaspoons soda in a little warm water and add to one cup of sweet milk. Add this to the chocolate mixture alternately with three cups sifted flour, stirring and beating until batter is well mixed and smooth. White frosting: Four egg whites, one and one-half cups water, four cups granulated sugar, vanilla. Boil ‘sugar and water until it forms a soft ball when tried in water. Pour this on stiffly beaten whites, beat until rather stiff, and add vanilla. Mrs. J. T. Morn. Chocolate Layer Cake 4 cup butter. 2 teaspoons baking powder. 114 cups sugar. 1 teaspoon vanilla. 34 cup milk. 3 eggs. 2 cups flour. _ Cream butter and sugar, add well-beaten egg yolks, add flour in which baking powder has been sifted; also milk; stir in vanilla; fold in stiffly beaten egg whites. Bake in three layers, in a quick oven. Mrs. Epwarp E. Crane. Plain Cake 5 eggs. 21% cups sugar. 1 cup sweet milk. 4 cups of flour. 1 cup butter. 1 teaspoonful baking powder.