The Times cook book, no. 2

NO. 13. FRUIT CAKE. Mrs. T. H. Sullivan, San Jacinto, Cal.— Make a sponge of one pint of thin cream, which has been scalded and cooled to luke warm; one gill of liquid yeast, or one-half cake of compressed yeast dissolved in a gill of cream; one-half cupful of sugar and two and one-half cups flour; beat all together thoroughly, and let rise until light; add another half cup sugar, half cup rather thick cream, which has been scalded and cooled, one cup warm flour, and after beating together, set away to rise again. When well risen, add one cup seeded raisins, one-fourth cup citron chopped fine, one-half cup seeded dates, two well beaten eggs and about one and one-third cup flour; turn into brick loaf bread pan, let it rise until very light and bake. Set away until twenty-four bours old before using. NO. 14, GOLD LOAF CAKE. Mrs. Wm. H. Harmon, 158 N. Daly street, Los Angeles.— Take yolks of eight eggs, one cup granulated sugar, scant half cup butter, half cup sweet milk, one and one-half cups flour, two teaspoons baking powder. Cream butter and sugar thoroughly, beat yolks to a stiff froth and stir thoroughly into butter and sugar, put in milk,' then flour and stir hard, bake in moderate oven. For frosting use one cup sugar, five tablespoonfuls water, white of one egg; let sugar and water boil until when dropped from the spoon it will hair; then pour slowly into the beaten white of egg, and beat hard until partly cool; then frost the cake. Flavor with any desired flavoring. (Original). NO. 15. JAM CAKE. Mrs. E. H. Williams, 120 East Fern avenue, Redlands, Cal.— Onehalf cup butter, one cup sugar, three eggs, (save out the white of one for icing,) five tablespoons sour milk, two heaping cups of flour, one teaspoon soda ,one teaspoon cinnamon, one-half teaspoon cloves, one cup jam, stirred in the last thing. Strawberry jam is the best to use. This makes two good layers, with white icing. NO. 16. KINDERGARTEN CAKE. Mrs. Clara Moulton, Loara, Cal.— Take one pint of sponge in morning before kneading, one cup sugar, three-quarter cup butter, (small,) one teaspoonful ground cinnamon, two eggs, one teacup chopped • raisins, three-quarter teacup flour; beat it up before putting in flour and raisins and beat it good afterwards. Let it raise a long time, then bake it. Flour raisins so they won't sink. Add saleratus before raisins are put in. NO. 17. LAYER CAKE. Mrs. J. J. Bronghall, Ocean Park, Cal.— Take scant two cups granulated sugar, which has been sifted twice, add a good one-half cup butter and cream well, add one-half cup sweet milk, gradually, then one-half cup sweet milk with flour, a little at a time; three cups flour, sift twice, then measure, sift again with two level teaspoonfuls baking powder; whites of six eggs, beaten stiff. NO. 18. LEMON CAKE. (Finest ever.) Mrs. Clara Moulton, Loara, Cal.— Take one good cup sugar, one-half cup butter, three eggs, (.save the yolk of one,) one-half cup milk, two cups of flour, one tablespoon baking powder, jelly between layers, one cup cold water, one cup sugar; the rind and juice of one large lemon, one tablespoon corn starch, heaping with the yolk of one egg and a little butter, and a little water. Put in the corn starch and yolk when it commences to boil and cool it before spreading the layers.