The Central cook book

Two cups brown sugar, one cup sweet milk, butter the size of a walnut. Cook till it will hair, take up and beat till thick and creamy, then spread on cake. Miss Janis Harrington. See that the name KNOX is on each package of Gelatine you buy nn Sea Foam Icing Two and one-half cups light brown sugar, whites of two eggs and water enough to boil sugar until it threads a long thread from spoon or until it is very hard in cold water. Stir in beaten whites until like putty then flavor with maple. Mrs. J. T. Mowe. Lemon Filling Two eggs, two cups sugar, and the juice of two lemons. Cook — till the consistency of jelly, stirring constantly to keep from burning. Miss Janie Harrington. Plain Cake 3 eggs. 4 cup sweet milk. 114 cups sugar. 4 cup butter. — 21% cups flour. 1 teaspoon baking powder. Mrs. J. E. Rupy. Angel Food Cake 1 cupful (running over) egg whites. 9 to 11 eggs. 1 level teaspoonful cream of tartar. 114 cupfuls fine granulated sugar, 1 cupful Igleheart's Swans Down cake flour, sifted five times before measuring. 1/2 teaspoonful salt. 1 teaspoonful vanilla extract. 14 teaspoonful rose or almond extract. Pour the egg whites on a large platter, add salt and beat with a flat egg beater until foamy. Add cream of tartar and continue beating until the eggs are stiff but not dry. Fold in the sugar, one tablespoonful at a time. Add flavoring. Fold in the flour in the same manner as the sugar. Pour into an ungreased patent tin and bake in a very slow oven fifty to sixty minutes, increasing heat slightly when cake is almost done. Miss Mary D. George. Gold Cake This may be made from the yolks of the eggs used in the angel food. Yolk of eight eggs, one and one-fourth cups of sugar, threefourths cup butter, three-fourths cup of water, two and one-half cups of flour, two heaping teaspoons of Rumford baking powder. Sift flour once, then measure it and add baking powder and sift three more times. Cream sugar and butter, beat the yolks to a stiff froth and add to the butter and sugar. Stir thoroughly, add water and flour. Beat hard and bake in a stem pan about forty minutes. Mrs. H. E. George. Free cook book offer in each package of Knox Gelatine Marble Cake Make plain cake, save one-third of batter and add to it one and one-half squares melted unsweetened chocolate. Drop by spoonfuls into white batter after putting in pan. Bake in moderate oven about forty-five minutes. Mrs. W. H. Harris. Lemon Cake 1 cup butter. 1 cup milk. 2 cups sugar. 3 cups flour. 3 teaspoons baking powder. Whites of 6 eggs. Beat the butter and sugar to a cream; add the milk, then the flour, and baking powders sifted together; fold in the stiffly beaten whites of the eggs, bake in layer cake pans, and put together with lemon filling. LEMON FILLING 1 lemon all grated. 1 cup sugar. Yoiks of 6 eggs. Butter size of an egg. Cook until thick, stir while cooking, put on cold. Mrs. T. T. Wettons. Cream Cake Filling One-half pint milk put on to boil, two teaspoons corn starch dissolved in a little milk, one-half cup sugar, one egg, one tablespoon butter, add to milk. Cook until it thickens, one teaspoon vanilla. Spread between layers of cake. : Miss Mary D. George. Chocolate Layer Cake 4 cup butter. 1% cups sugar. 3 eggs. 2 cups flour. 2 teaspoons baking powder. 3/4 cup milk. 1 teaspoon vanilla. ICING 1 cup grated chocolate melted over hot water. Beat yolks of 2 eggs. 1/2 cup milk. 11% cups sugar. Boil seven minutes, add chocolate, stir well, spread between and over cake. Mrs. J. E. Rupy. Icing For Cocoanut Cake 3 cups sugar. 2 cups water. Boil until it threads, pour over beaten whites of two eggs, flavor with juice of one lemon. Miss Newire Stein. (cal KNOX GELATINE comes in two packages—PLAIN and ACIDU- LATED (Lemon Flavor) Favorite Cake 1 cup butter. 21% cups sugar.