The Elm City cook book

One pound sugar, half pound butter, seven eggs, one quart flour, one teaspoonful Royal powder, one nutmeg, a little mace. After mixing stir in one quart berries, first dusting with flour. NUT CAKE. One cup sugar, one-half cup butter, half cup milk, two cups flour, two eggs, one cup chopped raisins, one of chopped English walnuts, one teaspoonful cream tartar, one-half teaspoonful soda. Beat butter to a cream, add sugar gradually, and when light, the eggs well beaten. ‘Chen the milk, with soda dissolved in it, and flour in which the cream tartar has been mixed. Add raisins and nuts. Bake in a sheet and ice with chocolate icing. MARBLE CHOCOLATE CAKE, One cup sugar, one-half cup butter, one and half cups flour, four eggs, one teaspoonful Royal powder, flavor with vanilla. Melt one square Bakers chocolate and stir into one tablespoonful butter. Then alternately put spoonful of the white and dark in the pan. Bake in small dripping pan. COCOANUT CAKE. One cup butter, three of sugar, one of sweet milk, four cups flour, six eggs with whites beaten to a stiff froth, a teaspoonful soda, two of cream tartar, one grated cocoanut. LAYER CAKES. QUEEN OF CAKES. Wuite Part—Take half pound sugar, two tablespoonfuls butter, half pound flour, whites six eggs, two teaspoonfuls Royal powder. One grated cocoanut, half pound citron chopped fine, one pound blanched almonds cut in thin slices, flavor with almond and bake in jelly cake pans. Dark Parr—Half pound sugar, four ounces butter, half pound flour, two teaspoonfuls baking powder, yolks six eggs, add half pound seeded raisins, half pound currants, four ounces each of citron and figs, half teaspoonful each of cloves, nutmeg, allspice, mace, one wine glass brandy, bake in jelly pans. Make an icing of three cups sugar, one of water, boil them till brittle, take from stove and pour over the whites of three eggs, add half teacup each of minced almonds and grated cocoanut, Spread alternately on the black and white cake, and put together, 25 NZ ero more Se a IT’S NO SECRET Observe Everybody’s secret is No secret. The many Thorsand house- wives who have made those palatable and nourishing soups Our for invalids and the many varieties of delicious deserts with 4 Owls INSTANTANEOUS TAPIOGA on can’t keep it a secret. One tells the other and so it’s newsed around. The day of soaking Tapioca is past. With “INSTAN- Each Package TANEOUS” you get results in three minutes’ cooking. Trade Mark “INSTANTANEOUS?” Registered. A package makes a pudding for thirty persons. It makes delicious combina- tions with fruits, jellies, ete. It can be prepared in a few minutes. No waiting, no gummy lumps. The highest medical authority in the United States says: ‘Tapioca is nutritious, easy of digestion and destitute of irritating properties,” hence an excellent diet for the sick and convalescent, and a wholesome and nu- tritious food for babies. We guarantee INsranTANEOUs Taproca to be pure and the very best quality of Tapioca. Yours truly, THE CHYLON SPICH CoO... Sole Proprietors and Manufacturers of Instantaneous Tapioca, Front and New Streets, Philadelphia, Pa. rr, v7 26 TOILET POWDERS AND PUFFS, ALL KINDS, AT BRADHAW’S. CHOCOLATE CAKE. Three-fourths cake Baker’s chocolate, yolks three eggs, one and a half cups brown sugar, one cup milk, cook to a cream ina double boiler. When cold, add to the following batter, four eggs, two cups brown sugar, one of butter, one of milk, into which you: have dissolved one teaspoonful of soda, four cups flour, flavor with vanilla, put together with boiled icing. CHOCOLATE CAKE No. 2. Two cups sugar, one-half cup butter, one cup milk, three of flour, two teaspoonfuls cream tartar in the flour, one of soda in milk.