The Times cook book, no. 2

NO. 19. LEMON LAYER CAKE. Mrs. L. S.— Whites of three eggs, one cup sugar, butter size of an egg, two-thirds cup sweet milk, two cups flour, one and one-half teaspoons baking powder; flavor with lemon; bake in layers. Filling: Grate the yellow rind of one large lemon, add the juice, half cup sugar, tablespoon butter, tablespoon water, yolks of the three eggs, beat all together and boil five minutes; spread between layers; put white frosting on top if desired. NO. 20. PORK CAKE. OR FRUIT CAKE, without butter, eggs or milk. • Mrs. F. M. Caler, 1415 Arapahoe st.— One pound fresh fat pork, two pounds raisins, one pound currants, one-fourth pound citron, one pint molasses, one pint boiling water, one cup dark brown sugar, one teaspoon each of allspice, cinnamon and mace, one grated nutmeg and one large teaspoon of soda.. Put the pork through the meat chopper until it is the same softness as lard, then pour the boiling water over it, only saving enough to dissolve the soda; then add the sugar, molasses and other ingredients, with the exception of the fruit and one cup of English walnuts chopped, which should be added the last thing. Seed the raisins, slice the citron fine and wash and dry the currants and roll in flour before stirring in the cake; add enough flour to make stiffness of an ordinary fruit cake. Bake one hour. This will make four loaves and will keep as long as any fruit cake. (Original.) NO. 21. POTATO CAKE. (Very good.) Mrs. K. M. Philips, 1235 W. Seventh st., Los Angeles.— Take two cups sugar, three-fourths cup butter, three-fourths cup milk, two and a half cups flour, one cup of mashed Irish potatoes, four eggs, two bars grated chocolate, one cup chopped walnuts, two teaspoons baking powder, one teaspoon ground cloves, one teaspoon nutmeg, half teaspoon all- spice, half teaspoon black pepper, pinch salt. Cream, butter and sugar together, add eggs and milk, lastly the flour. NO. 22. POUND CAKE. (Inexpensive, but very rich and creamy.) Mrs. N. S. Ailing, Lamanda, Cal.— Take one and a half cups white sugar, half cup shortening, (butter or cottolene is best,) mix to a cream; add the yolks of two eggs beaten very lightly; flavor to taste (lemon or demon or almond flavor is better for this kind of cake.) Sift together three teacups flour and three teaspoons baking powder, then add a little flavor to the mixture; add three-fourths cup sweet milk, a little at a time, with the flour (tnis prevents the milk from curdling;) add all the flavor and stir the mixture thoroughly until it is creamy. (Always stir cake one way.) Add half cup chopped raisins. Now beat the whites of eggs to a stiff froth and add just before putting in the oven. Bake forty minutes in a well-heated oven. Do not turn. It is nicer when frosted.