The Edwardsville cook book

Cream butter and sugar, add eggs, well beaten, then 1/2 cup flour and the chocolate custard ; then ada remaining 2 cups of flour, the milk, and baking powder. Elavor and bake in two layers. Brown Icing; — 2 cups brown sugar. cup milk. Y2 cup butter. Boil 1/2 hour or until thick. When almost cold, spread on MAPLE CARAMEL CAKE. Mrs. Geo. Kalbfleisch. 2 cups sugar. 1 cup sweet milk. 3 1/2 cups flour. 5 whites of eggs. 2-3 cup butter. 2 teaspoons baking powder. cake. CHOCOLATE CARAMEL CAKE. Miss Hattie Slo])er. 1/2 cake chocolate, (a little 1 cup sugar. over). 1 yolk of egg. V2 cup sweet milk. Break chocolate into small and when thick remove from to cake. Cake Part 3 cups flour. 2 heaping teaspoons baking powder in flour. 2 well beaten eggs. pieces, put all into double boiler fire ; must be cool before adding 1 large V2 cup butter. 1 large cup sugar. 1 large cup milk. When all is mixed, add the chocolate part to this batter. POTATO CARAMEL CAKE. Mrs. G. B. Crane. Chicago. % cup butter. 2 cups granulated sugar. 1 cup boiled potatoes, mashed very Tine. 2 oz. melted chocolate or cocoa. 1 teaspoonful cloves. 1 teaspoonful cinnamon. Bake in a loaf, covering the paper. Erosting : — Boil 2 cups sugar with 3/4 cup butter, cool a little and beat out on the cake while both are warm. 4 eggs. 1 gill milk. 2 cups flour. 0 teaspoons baking powder. 1 cup chopped English walnuts, V2 teaspoon grated nutmeg. first ten minutes with brown milk, cool a little and beat out on the cake while both are warm. Boil 2 cups sugar with 3/4 cup butter, cool a little and beat out on the cake while both are warm. BURNT CARAMEL CAKE. Mrs. W. S. Potts, Pawnee, Neb. 2 cups flour. 1 1/4 cups sugar. 1/4 cup butter. 1 cup water. Yolks of 2 eggs. Mix and beat all together 5 minutes. Then add well beaten whites of 2 eggs, J/2 cup flour, 2 teaspoons baking powder, i teaspoon vanilla and 1-3 cup sugar browned for caramel. To make the caramel, put the sugar in a hot skillet over fire until it is melted to a dark brown liquid. Stir this into cake slowly. Stir batter very rapidly until thoroughly mixed with caramel, otherwise caramel will lump. Batter complete should be a rich brown. Bake in layers or loaf to cut in square. Any icingpreferred. CARAMEL CAKE. Mrs. John Keller. V2 cup sugar. 1 teaspoon cream of tartar. Y2 cup butter. V2 teaspoon soda. 1 cup sweet milk. 2 cups “Alma Flour.” 4 whites of eggs, well beaten. Caramel Filling: — - 2 cups white sugar. Butter size of a small egg. 1 cup sweet milk. Boil all together for 7 minutes. CREOLE CAKE. ' ' Mrs. A. Stubbs. 1 cup (rounded) granulated 3^ cup butter, sugar, sifted. 2 cups flour. Y2 cup sweet milk. 3 eggs, beaten separately. 2 teaspoons B. powder. Grate and dissolve 6 tablespoons Baker’s chocolate in 4 tablespoons of warm milk ; add this to the batter and bake at once. Filling: — 2 cups gran, sugar. 1 cup milk. Butter, size of egg. Boil fifteen minutes, stir all the time while boiling, add i teaspoon vanilla when done. Beat until thick. BROWN STONE FRONT CAKE. Mrs. Geo. Kalbfleisch. 2 cups flour. 2 eggs. 1 cuu sour milk. V2 cup chocolate, dissolved by Bake in two layers or loaf. placing on back of stove in saucer until melted. 1^2. cups granulated sugar. 1 even teaspoon soda. BROWN STONE FRONT. Mrs. J. W. Terry. First Part : — 1 cup Baker’s Chocolate. teaspoon cream of tartar, cup sweet milk.