Council cook book

pound of chopped citron that has been soaked in one pint of brandy one-half hour. Dissolve one level teaspoon of baking soda in one-half pint of molasses and add part of it, with part of one pound of flour, part of one pound of powdered almonds, three pounds of currants that have been dredged in flour, and, two pounds of raisins; then add the remaining flour, fruit, almonds, and molasses, and lastly the twelve beaten whites. Bake from three to four hours. One, Two, Three Cake. Sift one heaping cup flour, scant cup sugar, one and one-third teaspoons yeast powder into a bowl. Drop two eggs into a cup containing one-fourth cup melted butter, and then fill the cup to overflowing with milk. Flavor to taste; bake in loaf or layers. M. L.'s Coffee Cake. Three tablespoons butter, melted and creamed with one cup granulated sugar; two eggs, dropped in one at a time; one cup milk; three cups sifted flour; three teaspoons yeast powder. Put melted butter, sugar, cinnamon, and chopped nuts on top. Bake from fifteen to twenty minutes. Filled Coffee Cake. One and one-half cups sugar, one tablespoon butter, three eggs, salt, one teaspoon vanilla, 'one cup milk, three cups flour, three teaspoons yeast powder. Filling for Coffee Cake. — One and one-half cups brown sugar, one teaspoon butter, one and one-half [illustration: Advertisement] tablespoons cinnamon, one cup. chopped nuts, raisins, and citron, two pounds flour. Spread batter on a well-greased pan, then put small pieces of butter over all, then part of the filling. Repeat until all the' mixture is used. Bake thirty-five minutes. Cheese Cake. Pint cottage cheese, one-half pint table cream, three eggs (separated), one cup sugar, two tablespoons melted butter, salt, one tablespoon flour, juice and grated rind of one-half a lemon. Line a spring .form with a crust made of one cup of flour, pinch of salt, one teaspoon baking powder, two tablespoons butter, four tablespoons cold water. Mix with a knife. Bake cake one hour. Blackberry Cake. Cream one-third cup butter and one cup sugar. Add thf beaten yolks of four eggs, one cup of canned blackberries or strawberries, orie teaspoon soda dissolved in three tablespoons sour milk, one and onehalf cups of flour, and the four beaten whites. Bake either in two layers, with boiled icing between, or bake in shallow pans and, when done, ice and cut into squares. Grated Pineapple Cake. Four eggs, one cup sugar, four tablespoons boiling water, one cup flour, one teaspoon yeast powder. Bake in a large spring form and when cold put the juice of a large can of pineapple over cake, then the Borden's Pioneer Milk grated pineapple with the juice of one-half lemon. Spread one-half pint of sweetened whipped cream over all; decorate the sides with lady fingers that have been cut in quarters. On top make a star of lady fingers and candied cherries. Bread Torte. Cream yolks of nine eggs and one large cup sugar. Add one-half cup chocolate, one cup grated almonds, one tablespoon mixed spices, one-fourth cup citron, one-half cup grated bread crumbs moistened with two tablespoons claret, one tablespoon brandy, juice and rind of one lemon, lastly beaten whites of the nine eggs. Bake slowly three-fourths hour, and spread chocolate icing on top. Almond Cake. One pound ground almonds, whites of five eggs, three-fourths pound powdered sugar, two tablespoons flour, one-half teaspoon yeast powder and a very little milk, vanilla. Add the sugar to the beaten whites, then the flour, almonds, and milk,! and bake in a spring form for one hour. Spread with jelly and whipped cream on top. Lady Baltimore Cake.