The Central cook book

CREAM CAKE FILLING 1 egg white. 2 cups confectioners sugar. 114 tablespoons of whipping cream. 14 teaspoon lemon or other extract. Put egg and extract into bowl. Gradually add sugar, bebeating long and hard. This makes a very delicious cake filling. Mrs. H. Buair Stevick.. 5 65 KNOX GELATINE is measured ready for use—two envelopes in each package Chocolate Cake 1 cup brown sugar. Y cup milk. 14 cake chocolate. 1 egg yolk. Cook until thickens, then set aside to cool. 34 cup butter. 1 cup brown sugar. 4 eggs. 3 cups flour. V6 cup milk. 1 teaspoon soda. Vanilla. Cream butter, add sugar. Beat eggs and add to butter and sugar; then add flour and milk alternately; then add chocolate mixture; add vanilla, and lastly add soda dissolved in little warm water. Mrs. J. E. Sawyer. Plain Cake 14 cup shortening. 1 cup sugar. _ 1 egg. 1 teaspoon vanilla, Bee Brand. 1 cup milk. 2 cups flour. 3 teaspoons baking powder. Vg teaspoon salt. Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt; add to mixture a little at a time, alternately with milk. Bake in greased loaf, layer or patty-pans in moderate oven. May also be used hot for cottage pudding. Mrs. W. H. Harris. Angel Cake The whites of eleven eggs, one and one-half cupfuls of granulated sugar, one cupful of pastry flour, measured after being sifted four times; one teaspoonful cream of tartar, one of vanilla extract. Sift the flour and cream of tartar together. Beat the whites to a stiff froth, beat the sugar into the eggs and add the seasoning and flour, stirring quickly and lightly. Beat until ready to put the mixture into the oven. Use a pan that has little legs at the top corners, so that when the pan is turned upside down after baking, a current of air will pass under and over it. Bake for forty minutes in a moderate oven. Do not grease the pan.Miss Jane Harrington. Fudge Filling 2 cups sugar. 2 cups rich milk. 4 squares chocolate. 4 tablespoons butter. 1 teaspoon vanilla. Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. Beat until creamy. Spread between cakes. Mrs. J. HE. Sawyer. KNOX GELATINE is economical—one package makes FOUR PINTS of jelly Devil’s Food Cake 2 cups sugar 1 cup butter 34 cup cocoa 1 cup sweet milk 2% cups flour Boil together one cup sugar, three-fourths cup cocoa, onehalf cup milk, till thick, then cool. Mix with other ingredients using one rounding teaspoonful of soda and five eggs keeping two whites for filling. Flavor with vanilla. FILLING 134 cups sugar. 1 cup water. Cook until you can blow a large bubble, add slowly to the whites, well beaten. Beat until thick enough to spread, flavor with vanilla. Mrs. D. N. Caveness. Plain Cake Eight eggs, two cups of sugar, beat until light. Then add a wine glass of cold water; then one cup of Horsford’s yeast powder flour and two cups of plain flour; beat up well threefourths pound of butter and add just before setting in the oven. Flavor to suit the taste. Mrs. W. N. SNELLING. Spice Cake Four eggs, leaving out the whites of two eggs, two cups brown sugar, one cup of butter, one of milk, one teaspoon of soda, three cups flour, two tablespoons cinnamon, one teaspoon nutmeg, one of cloves. For icing, whites of two eggs, two cups sugar. Mrs. W. N. SNELLING. Chocolate Icing 4 squares unsweetened chocolate. 114 cups milk. 11% cup confectioners sugar. 1 teaspoon vanilla. Melt chocolate in milk, stirring until thick, add sugar and cook until thick, cool, flavor and spread between layers and on top of cake. Mrs. Edward E. Crane. Crumble Tart 1 cup sugar. 1 teaspoon baking powder. 1 cup nut meats. 1 tablespoon flour. 2 eggs. 1 cup chopped dates.