The New century cook book

Cake Part. — two-thirds cup butter, one cup sugar, two eggs, one cup milk, two teaspoonfuls baking powder, one teaspoonful vanilla, two and one-half cups flour. Frosting. — One -and one-half cups sugar, one-half cup milk. Boil five minutes until it thickens like honey, one teaspoonful vanilla. Mrs. Isaac G. Lombard, New Century Cook Book. Chocolate Marble Cake. Two-thirds cup butter, two cups sugar, one cup milk, four cups flour, two teaspoonfuls baking powder, whites of five well beaten eggs, flavor with vanilla, take out half and add chocolate, one-half cake grated chocolate, add a little warm water and boil till thick, add to cake, bake in deep mound pan, put spoonful of white, then dark, until filled, bake and ice. Ice. — Whites of two eggs well beaten, two tablespoons cornstarch, add pulverized sugar till able to spread, flavor. Miss Lor a Eidson, Galveston, Tex. Caramel Cake. One and one-half cups sugar, three-fourths cup butter, onehalf cup milk, two and one-fourth cups flour, one and one-half heaping teaspoons baking powder (or small teaspoon soda and two teaspoons cream tartar); bake in jelly tins. Make Caramel as follows: Butter size of an egg, one pint brown sugar, one-half cup milk, one-half cake chocolate, boil twenty minutes (or until thick enough) and pour on cakes same as jelly cake. Mrs. C. A. Wilson. Loaf Chocolate. Two and one-half cups of sugar, one cup of butter, one cup of sour milk, two cups of flour, five eggs beaten separately, one teaspoonful of soda, one of baking powder, one teaspoonful of vanilla, one-half cake of Baker's chocolate, grated. Mrs. C. F. Annett. Chocolate Cake. One-half cup of butter, one-half cup of sour milk, one- * half teaspoon soda, one cup sugar, two cups flour, two eggs; cook until it comes to a boil, and when cold add to the cake, one cup grated chocolate, one-half cup sweet milk, yolk of one egg, two tablespoons sugar, and vanilla to flavor. Bake in three layers with frosting between. Mrs. Willard H. Thayer. Lemon Sponge. Four eggs, one and one-half large or two small lemons, one-quarter box of gelatine, one cup of sugar. Beat yolks of eggs with two tablespoons of sugar and three tablespoons boilingwater and juice of lemons. Simmer slowly until it thickens New Century Cook Book. like soft custard, care being taken that it does not burn. Just before removing from the fire add the gelatine, which has been soaking for one hour in a cup of cold water. Stir until dissolved. When it is cold and just beginning to set add whites of the eggs and balance of the sugar. Beat smooth and turn into a mold. Eat with cream. Mrs. Willard H. Thayer. Devil's Cake. One cup brown sugar, one-half cup butter, one-half cup sweet milk, three eggs, two cups flour, one teaspoon soda. For cream — One cake of grated sweet chocolate, two-thirds cup brown sugar, one-half cup sweet milk. Cook until it is cream; stir with the cake while hot and add teaspoon of vanilla. Bake rather slowly for about one hour. Miss Lora Eidson. Orange Cake. One scant cup of butter, two scant cups sugar, one cup warm milk, three cups flour, two teaspoons baking powder, whites of five eggs, beaten stiff; bake in three layers.