Council cook book

To make a citron pound cake, add to above recipe one-half cup flour and one cup sliced citron that has been dredged in flour. Sponge Cake. Cream for fifteen minutes the yolks of six eggs and three unbeaten whites with two cups of granulated sugar. Add the three beaten whites, then pour in slowly one-half cup of boiling water, and lastly two and one-half cups of sifted flour, one teaspoon yeast powder, and one teaspoon vanilla. Bake in slow oven one hour. Chocolate Sponge Cake. Four eggs, one cup of sugar, one cup of flour, one-half cup of chocolate (dissolved in four tablespoons of boiling water), one teaspoon baking powder, one pinch of salt. Cream yolks and sugar, add chocolate, then flour, etc., and last the stiffly beaten whites. Bake in a slow oven, in a large, shallow baking pan, and, after the frosting has hardened, cut [illustration: Olympia Beer] Brewed in Olympia, Wn., forialeatall good grocers "ITS THE WATER" -demand it. into small squares; or, if in a spring form, cut the cake in half when cold, and spread jam between. Frosting. — Two tablespoons of grated chocolate, four tablespoons of sugar, three tablespoons of milk, butter size of walnut. Boil hard for three minutes, remove from stove, beat until thick and creamy, and then spread quickly. Vienna Prater Cake. Cream the yolks of six eggs with one cup of granulated sugar. Add three-fourths cup of sifted chocolate, three-fourths cup of flour (sifted twice), one and one-half teaspoons yeast powder, one teaspoon vanilla. Add the beaten whites. Bake in a spring form thirty minutes. When cold, cut in half and fill with the following: One cup of milk, yolks of two eggs, one cup of chopped walnuts. Boil, stirring constantly to prevent curdling. Sweeten to taste, and after removing from the fire add one tablespoon of rum. Spread while hot. Bremen Apple Torte. Take seven peeled and cored apples, six tablespoons sugar, two tablespoons butter, and cook together until apples are soft. Cream six eggs; add to them one pint of sour cream, one tablespoon vanilla, one-half teaspoon cinnamon, and sugar to taste; then pour into the cooked apples and let all boil together till thick. Remove from stove. Take three cups finely rolled zweibach, and in the bottom of a well-greased spring form put a layer of two cups of crumbs, then a layer of the apple mixture, a layer PreBiaio Ave. and Sacramento Street f ■ * r» PHONE WEST 4011 I dOy Tight. .' .- of the remaining crumbs, and lastly lumps of butter over all. Bake one hour. Black Devil Cake. Cream one-half cup butter with one and one-half cups brown sugar; add yolks of two eggs. Smooth one cup chocolate with one-half cup boiling water; add it to mixture; then one-half cup sour milk, one teaspoon soda, two heaping cups flour, one teaspoon vanilla, beaten whites of two eggs. Bake in three layers, and put boiled icing between. Dried Apple Cake. One cup dried apples, cut fine and soaked overnight; add one cup molasses and boil one-half hour, then let it cool. Add two-thirds cup butter, one cup cold coffee, one cup brown sugar, one egg, three cups flour, one teaspoon soda, one teaspoon cloves and nutmeg, one teaspoon cinnamon, one cup Sultana raisins, one cup seeded raisins, citron and lemon peel as desired. Chop raisins and citron fine; add soda last, dissolved in little warm water. Bake one hour. Sand Torte. Cream one-half pound butter with one-half pound sugar; drop in, one at a time, yolks of six eggs. Add one small wine glass rum, one-fourth pound corn starch, and one-fourth pound flour, that have been thoroughly mixed; one teaspoon yeast powder, the beaten whites of six eggs. Bake one hour in a moderate oven. C\N BE