The Central cook book

Beat eggs first, then mix all together. Bake slowly in loaf tin, about forty minutes. Serve with whipped cream. Mrs. C. K. Proctor. KNOX GELATINE—Economy with highest Quality Marble Cake WHITE PART 3 tablespoons butter. 14 cup sugar. 4 teaspoon lemon extract. 4 cup milk. 1 cup flour. 2 teaspoons baking powder. White of 1 egg. 14 teaspoon salt. Cream shortening; add sugar, flavoring and milk, beat well and add flour sifted; mix in beaten white of egg. DARK PART 3 tablespoons butter. 14 cup sugar. Yolk of 1 egg. ¥% cup milk. 1 cup flour. 2 teaspoons baking powder. 4 teaspoon salt. ¥ teaspoon each allspice, nutmeg and 2 tablespoons cocoa. cinnamon. Cream butter, add sugar and egg and mix well, add milk, then flour, baking powder, salt, spices and cocoa, which have been sifted together. Place batter by spoonfuls alternately in greased loaf pan, but do not mix. Mrs. A. D. Savage. Cocoanut Layer Cake 14 to 34 cup butter. 34 cup cocoanut milk. 1 cup granulated sugar. 2 cups flour. 3 eggs. 2 level teaspoons baking powder. Mix sugar and butter, creaming until light; add well beaten egg yolks then milk and flour, then fold in whites well beaten and rest of flour and beat until light and smooth. Pour in layer cake tins and bake in a moderate oven about twenty-five minutes. FILLING FOR ABOVE Boil one cup sugar and one-third cup of water until a drop hardens in cold water. Remove from fire, have white of an egg beaten stiff, then add syrup a few drops at a time beating constantly. Spread between layers and on top, sprinkle .with cocoanut. Mrs. A. D. Savage. Mocha Filling and Frosting 6 tablespoons butter. 4 tablespoons dry cocoa. 2 cups confectioner’s sugar. 3 tablespoons liquid coffee. 1 teaspoon vanilla extract, Bee Brand. Beat the butter to a cream, adding one cup of the sugar, then sift and add the cocoa. Beat well, put in the coffee and remaining sugar and the vanilla. Spread between and on the top layers of cake. Miss Rutu Dew. KNOX GELATINE is the one dessert for all appetites Fruit Cake 2 pounds raisins. 2 pounds currants. 1 pound brown sugar. 3/8 pound citron. 4 level teaspoons baking powder. YY pound butter. 3 eggs. 44 cup molasses. 1 cup milk. 7 4 cups flour. 4 nutmeg grated, Bee Brand. ¥ teaspoon allspice, Bee Brand. Cream butter, sugar and eggs, add molasses and milk and two cups of flour. Mix fruit with one cup of flour and add spices and flavoring. Lastly add cup of flour well sifted with baking powder. Bake in slow oven. Mrs. M. D. Strotusne. Sponge Cake 6 egg yolks. 1 cup sugar. 1 tablespoon lemon juice. 14 teaspoon salt. Grated rind 14 lemon. 2 level teaspoons baking powder. Whites 6 eggs. 1 cup flour. Beat yolks until thick and lemon colored. Add sugar, gradually and continue beating, using egg beater. Add lemon juice, rind and whites of eggs beaten until stiff and dry. Partiaily mix yolks with mixture, remove beater. Carefully cut and fold in flour and salt which has been sifted twice. Bake one hour in slow oven in angel cake pan. Mrs. M. D. Stroruer. Molasses Cake 1 cup butter. 1 cup sugar. 1 cup sour milk. 1 cup molasses. - 3 cups flour. ¥% cup meal. 1 teaspoon soda. 1 teaspoon cinnamon. 1 teaspoon ginger. 3 eggs. Beat the eggs separately, dissolve the soda in milk. Add spices to flour and meal, run through seive. Cream the butter and sugar, add the beaten yolks, stir in the molasses, the mill, then the flour and spices. Lastly the beaten whites. Bake in pound cake pans or in layers. Miss Newnie Stein. Plain Cup Cake Five eggs, two cups sugar, two-thirds cup butter, one cup sweet milk, four cups flour, two teaspoons baking powder, flavor to taste. Miss Janre HarrincTon. Caramel Filling