The National home cook book

- A saltspoonful of salt, two tablespoonfuls of butter and a teaspoonful of sugar. This mixture she works into a soft paste and sets it in a warm place to rise double its original height. Then she rolls the doughinto one-fourth of an inch sheets, — covers pie plates with them and sets them to risef again. Meanwhile she makes a mixture of a pound jar of fresh cream cheese, a cupful and a half of thick cream—sweet or sour—three-quarters of a cupful of sugar, three eggs, a little ~~ - yellow lemon peel, grated, and two tablespoonfuls of lemon juice. A little orange water, rose water or vanilla or lemon extract is used for flavoring. The mixture is turned onto the paste-covered plates and the cakes are baked in a medium ~~ ~ hot oven. Half a cupful of currants may be added if they are wanted. COCOA CAKE—One cup sugar, two eggs (save one white ~~ for frosting), two tablespoons shortening, one of butter and one of lard, one-half cup cocoa dissolved in one-half cup boiling water, 2% cups flour, one-half teaspoon soda in one- -one-half cup sour milk, two teaspoons baking powder (stirred in flour), salt and flavor with vanilla. Bake in two layers. COMBINATION CAKE—Mix ingredients as for white layer cake, using two eggs (for a large cake), adding whites last (well beaten). For filling and icing use confectionery sugar, cocoa and enough boiling water to soften. Spread ~ this upon one-half of bottom layer. Now use confectionery ~ sugar and boiling water to make filling and icing, seasoning — to suit taste and spread on other half of bottom layer. Repeat process for top layer and you have a white cake and ~ a chocolate cake in one. COLD WATER CAKE—One and one-half cups sugar, : one-half cup of butter, 2% cups flour, two eggs, one cup of water, two teaspoonfuls baking ._powder. Flavor with vanilla or lemon COLONIAL HATS—For Washington's Birthday—These ‘will please the younger members of the family, and could also be used at a function given for older people. é z Take a cup of seeded raisins, chop fine; piece of lemon ~ and grated rind of same, one egg, one cup sugar, pinch salt, ~ if liked, a piece of citron, size of half a dollar. Mix well by — beating thoroughly together. 2 Put a tablespoon of this mixture on rounds of light pie — paste from six to seven inches in diameter and very thinly rolled. Fold together in three directions, so they will resemble the three-cornered colonial hat. . . Leave no opening in the dough, but press edges firmly together so that not a drop of contents can escape. Arrange in baking pan, brush over with milk in which a little sugar is dissolved, bake 15 to 20 minutes. CRUMB CAKE—Four and a half cups flour, one cup lard, ~ one tablespoon cinnamon, one tablespoon allspice, one nutmeg (grated), one pound dark brown sugar, one cup sugar. © Crumb all this together like pie dough, with the hands, then ~ take out a bowlful for top of cake. Add one pint sour milk, one tablespoon soda, one box of raisins (or raisins and currants mixed). Bake 40 minutes. Be careful not to burn. Will fill a pan 10x18 inches and is two inches deep. ~ CUSTARD CAKE—One full cup sugar, three eggs, two tablespoons milk or water, one full cup flour, one teaspoon — baking powder. This makes three large layers. For custard filling between layers, one cup milk, one tablespoon cornstarch, one-half cup sugar (scant), butter size of walnut, flavor to taste. CRUMMEL TORTE—Yolks of six eggs well beaten, one-half cup sugar, beat for 15 minutes. Salt. Add one-half pound dates, one-half pound walnuts, three tablespoons