Farm and home cook book and housekeeper's assistant

Scald 2 cups milk, add % cup butter, '^k cup sugar, and 1 teasp salt. When lukewarm add 1 compressed cake of yeast, dissolved in i/^ cup lukewarm water, 2 well-beaten eggs, and enough flour to make a stiff batter. Lastly add 1 cup raisins and 1/^ cup citron cut fine. Let rise over night. In the morning stir up the mixture again and spread in buttered dripping pans to a depth of about % inch; cover and let rise, and then spread over the top a frosting made as follows: Melt y^ cup butter, add % cup sugar and 2 teasp cinnamon. When the sugar is about half melted add 6 tablesp flour. Spread this mixture over the top of cakes and bake from 20 to 30 minutes. This makes two good-sized cakes. — [Mrs. J. P. D., Neb. Fillings and Frostings Beat the yolks of 2 eggs light, add 4 tablesp powdered sugar and spread while cake is warm. — [Mrs. W. R. C, Pa. Take confectioner's sugar (not powdered sugar) and wet with enough sweet cream or milk so it will spread easily. Flavor to taste. — [Mrs. J. C. McC, Vt. Dissolve 1 tablesp cornstarch in 1 cup milk, beat 1 egg well with Vz cup sugar and add. Cook until thick and then flavor with 1 teasp vanilla. Spread when cool. — [Mrs. W. K., Cal. Boil together until it thickens 1 cup sugar and 1 cup sour cream. Remove from fire and add 1 cup nut meats. I sometimes use chopped dates or figs for variety. — [Mrs. G. F., Minn. Put in a double boiler l^^ cups milk, butter size of walnut, % cup sugar, 1 egg and scant l^ cup flour. Boil until it thickens, stirring constantly. Flavor to taste. — [Mrs. S. E. Y., Me. Boil slowly about % to % hour 1 cup sweet cream with 2 cups maple sugar. Remove from fire, let it cool, then stir in 1 cup chopped English walnuts and beat until creamy. — [Mrs. J. C. H., Vt. To 1 cup sugar add 1 egg, 2 or 3 grated sour apples and the juice and grated rind of one lemon. Boil until it thickens, stirring constantly. Cool before spreading on cake. — [Mrs. R. N. P., N. y. To the beaten white of 1 egg add 1 cup sugar. Mix thoroughly and then add 1 cup strawberries, crushed. Beat together with an e^^ beater until it is as thick as whipped cream. — [O. A., Cal. Boil until it candies 1 cup brown sugar, ^ cup sweet milk, 1 tablesp flour and 1 tablesp butter. Remove from fire, beat until creamy and spread between layers and on top of cake. — [Mrs. R. A. G., N. Y. Soak 1 teasp granulated gelatine in 3 tablesp hot water. When dissolved and cooled off a little, add 1 cup confectioner's sugar and beat until smooth. Spread at once, or this icing will set. — [Miss L. E. F., Can. CAKE FILLINGS AND FROSTINGS 53 Cook in a double boiler until it thickens 1 pt sweet cream or rich milk, 1 egg, 1 tablesp cornstarch and pinch of salt. Stir constantly and after it has thickened remove from fire and flavor to taste. — [Miss B. C, la. Boil until it threads V2 lb maple sugar and V2 cup milk. Remove from fire and pour the hot syrup over the beaten whites of 2 eggs. Stir until it begins to thicken, then spread quickly between layers of cake. — [E. L. McG., Mich. Stir well and let boil until it thickens 1 cup sugar, I cup sweet milk, 4 tablesp grated chocolate or cocoa, and yolks of 2 eggs. Remove from fire, add 1 teasp vanilla, beat well, and spread between layers. — [Mrs. R. A. G., N. Y.