The National home cook book

sugar, Putting: in half the milk, then half the flour, then the: id est of the flour with one cup of chopped walnut meats, | 54 ave a splendid nut-loaf cake. ey One cup of granulated sugar, five tablespoons of ‘milk, let boil three minutes. Take from the fire and beat until creamy, add flavoring. ‘This makes a fine icing for cake. I sometimes add chocolate, cocoanut or chopped raisins. Lae NEW IDEA JUMBLES—Two tablespoons shortening, two tablespoons molasses, one cup sugar, one egg, two-thirds tip strained cooked tomatoes, two cups entire wheat flour, one- — third. cup white flour, one-half teaspoon soda, spice to. tast Bake in gem pans, sprinkle granulated sugar on top. Nice if fruit is added. ONH-EGG CAKE—One cup white sugar (scant) an one-half cup butter stirred to a cream. Add one beate egg, three-fourths tup milk, two even cups sifted flour, which sift a second time with three teaspoons baking pow- der; flavoring. It can be varied by baking in two layers both light, or spice one; in a loaf, long, square or round made plafh or with spices or nuts added; half light and hal spiced and baked like marble cake; little drop cakes or an _ way to suit one’s fancy. ; OATMEAL DROPS—Three eggs, one cup sugar, one eu ‘ lard, two cups rolled oats, two cups flour, one cup raisins | ae and ‘currants, two teaspoons cinnamon, six tablespoons sweet — milk, one teaspoon soda and a little baking powder. Drop in well-freased pan. sl OLD MAID’S CAKE—One pound flour, half pound sugar, one-fourth pound butter, four wine glasses of sweet milk, half pound of raisins, one-fourth pound currants, one- fourth pound orange peel, one-fourth of a nutmeg, two tea spoons ground ginger, one teaspoon cinnamon, one teaspoo oo anete of soda. Mix well together; bake. for about tw ours ORANGE CAKE—For the cake, one cup sugar, two eee lump of butter size of walnut, one-half cup sweet milk, 1% cups flour, two teaspoons baking powder (or two teaspoon cream tartar and soda. I like the cream tartar and sod best.) Bake in two or three layers. z For the filling heat one-half pint milk; moisten table 4: spoon flour with cold milk and add to the hot milk; stir and cook until smooth and thick; add one-half cup sugar and grated rind of one-half orange. Beat the yolks of thre eggs until creamy, and add to the mixture; cook just a min ute, take from the fire, add gradually the juice of one or ange, strained. When “cool spread between layers of caer Any good sponge cake will answer for the cake. ; ORANGE CAKE—One cup sugar, one-half cup ‘putt i one-half cup milk, two cups flour, two teaspoons baking ~ powder, two eggs; beat the whites of the esss separately ; flavor with orange. Bake in layers. a Orange cream for filling: Put into a cup the Dna! < one-half and the juice of one orange, one tablespoon of iem- on juice, and fill with hot water; strain and put on to bo add one teaspoon of corn starch, wet with cold water,-a cook 10 minutes, being careful not to scorch. Beat yolk o - egg with two heaping teaspoons sugar, add to the mixtur with one teaspoon of butter, let cook until the butter ds dis - solved, and cool. Fill the cake with cream and front W. - orange icing a ONE EEG FOR TWO CAKES—With white: One cu ba sugar, one tablespoon butter, white of one egg, one cu sweet milk, two cups flour, two teaspoons baking powd With yolk of egg: One cup milk, yolk of one egg, one cake — - chocolate. Boil all together. Stir together one cup. sugar “f one tablespoon butter, then put chocolate, milk and yolk of egg, add two cups flour with two teaspoons baking powd PRESIDENTIAL JUMBLES—One-half pound flour, pound sugar, three-fourths pound butter, three eggs. well together. Add one teaspoon of carbonate of soda solved in one-half teacup milk. Add a little grated nuti roll out dough, cut in small cakes of any shapes, bh x quick oven. Mey 4 ior ; . . en ee OPO e s > fae oe