San Rafael cook book, 1906

4 ounces white sugar, % pound slightly salted butter, 1 pound of flour. Mix the flour and butter with the hands, then add the sugar, and work all into a smooth ball, then roll out until it is an inch thick; prick: over with a fork, cut into squares, prick around the edges, and bake for % an hour in an oven with a moderate Are. Caraway seed candies are nice sprinkled on the top before putting in the oven. SPONGE CAKE— Mrs. Thos. Menzles. 8 eggs, 1 pound sugar, % pound of flour, the grated rind of 1 lemon, the juice of % a lemon. Beat the whites and yolks separately. Mix together yolks, sugar and lemon; when well mixed stir in the whites; mix in the flour very gently. SPONGE CAKE— Mrs. Oliver. 6 eggs, 1 cup powdered sugar, 1 cup flour, 1 level teaspoon baking' powder, a pinch of salt. Beat the yolks and sugar to a cream; then beat the whites thoroughly; beat 1 tablespoon of the whites and the flour alternately into ea3h other; put the salt and baking powder into the last tablespoon of flour. WINTER SPONGE CAKE— Mrs. J. M. Dollar. 4 eggs, 2 cups sugar, 2 cups flour, 2 teaspoons baking powder, 1 cupboiling water, 1 teaspoon lemon or vanilla flavoring; a pinch of salt. Beat the eggs and sugar together; add flour, baking powder and flavoring; lastly add the boiling water, stirring all the time; this will be rather thin but is delicious. It can be frosted with any kind of frosting. GOLDEN LETTERS— Mrs. W. B. Bradford. Bake small round sponge cakes, and when the frosting is hard, dip a small hrush In the beaten yolk of 1 egg, and write a word or name on top. DOMINOES— Mrs. W. B. Bradford. Bake sponge cake in thin sheets, and cut into oblong pieces the shape of a domino. Frost the top and sides, and when hard, make the lines and dots with a small brush dipped in melted chocolate. Both these recipes make pretty cakes for children's parties. FANCY CAKE FOR ICE CREAM— Mrs. G. G. Vanderlip. Bake a thick sponge cake. Cut into squares or cubes, scoop out center of each square leaving a wall of the cake. Fill with whipped cream and frost sides of cake. SPONGE CAKE OR LADY FINGERS— Mrs. W. F. Jones. 1 cup of sugar and the yolks of 4 eggs beaten to a cream; 1 tablespoon cold water or juice of % lemon; 1 cup flour sifted with a teaspoon baking powder; the whites of eggs added last, beaten to a stiff froth; flavor to taste if you use water. This can be pinched through conical shaped paper into lady fingers, or baked in a loaf. For lady fingers, bake them on paper on a pan upside down. When baked, pour some cold water over the drain, and lay the paper on the damp plac As soon as the lady fingers loosen, remove from paper and place 2 together. ICE CREAM CAKE— Mrs. W. F. Jones. Bake the above sponge cake in 3 layers or in muffin rings, and split them when baked. Filling— Whip 1 pint of cream and add about % cup of sugar to taste; flavor with vanilla. Take 1 pound of almonds, shell, blanch and chop very fine, and stir into the cream, reserving some of the blanched almonds whole to put on top. Make soft frosting of the whites of 2 eggs and 4 tablespoons sugar; put the almonds on top. JELLY ROLL— Mrs. Geo. Bunn. 2 eggs, % cup sugar, %' cup flour, less than % teaspoon baking powder. Bake in a quick oven; turn out upon a cloth, spread with jelly and roll while warm. NOUGAT CAKE— Mrs. J. K. Armsby. % cup butter, 2 cups granulated sugar, 1 cup milk, 2 cups flour, sifted 5 times with 3 teaspoons baking powder, 1 teaspoon almond extract. At last add whites of 8 eggs whipped up very lightly. Bake in three layers. Filling — Add 2 cups walnut meats (blanched) to 1 cup sweetened "Whipped cream, flavor cream with vanilla. Ice the cake with boiled icing, with blanched almonds on top.