The Times cook book, no. 2

CARAMEL FILLING FOR CAKE. Two cups brown sugar (medium grade,) one-half cup sweet cream or milk (use less butter with cream,) butter size of an egg, one teaspoon of vanilla. Stir one tablespoonful of sugar in a small skillit over the fire until it is a rich brown color, then add a little boiling water and pour this into the boiling syrup, stirring often. Boil fifteen minutes, or until thick enough. When done, add vanilla and beat well for a few minutes, and spread on cakes while warm. NO. 33. CHOCOLATE LAYER CAKE. Mrs. Ernest Egelstone, Riverside, Cal.— For cake take one cup sugar, two eggs, one-fourth cup butter, one-half cup milk, one and one-half cups flour, two teaspoons baking powder. For icing take two ounces unsweetened chocolate shaved and melted over steam; white of an egg, beaten stiff, and add three tablespoons cream; thicken with powdered sugar and flavor with vanilla. NO. 34. CHOCOLATE LAYER CAKE. Mrs. N. S. Ailing, Lamanda, Cal.— One cup butter, one-fourth cup white sugar, two eggs, one cup sweet milk, two and one-half cups flour, three teaspoons baking powder, one-half teaspoon vanilla. Cream butter and sugar thoroughly. Then add the eggs which have been thoroughly beaten, and stir all to a rich cream. Put flour and baking pow- der Into sieve and sift a little Into the butter, sugar and eggs. Add a little milk and stir well In one direction. Continue in this way until all the flour and milk have been used and you will have a rich creamy substance— one of the secrets of good cake. Now add the vanilla extract. To prevent sticking to tins, sprinkle flour in tins after being greased. Bake to a nice brown, ten or fifteen minutes. For filling take one-fourth cake chocolate, grated; one dessertspoon corn starch, one-half cup sweet milk, one cup white sugar, one egg. Beat egg thoroughly; moisten cornstarch with milk; add all together and boil until thick; if necessary to thicken, add a little more cornstarch. When cool add one-half teaspoon vanilla. Put mixture on every layer. If you wish top layer shiny, take a heaping tablespoon chocolate, two of white sugar and one tablespoon boil'ng water, boil a few minutes and flavor with vanilla. Spread it on the cake before it is quite cold. Use a broad-bladed knife dipped in cold water to smooth it; if too thick, thin with hot water. NO. 35. DEVIL CAKE. L. V. Rupe, 1304 West Second street, Los Angeles— Take one cup brown sugar, two-thirds cup milk, twothirds cup chocolate; put together over fire till melted; then put aside till cold. Then take half cup butter, one cup brown sugar, one-half cup milk, and half a teaspoonful saleratus, two well-beaten eggs or the yolks of two and one whole egg (reserving the remaining whites for filling.) Mix all thoroughly, then add the chocolate mixture and stir briskly a few minutes, and bake in a loaf in a moderate oven three-quarters of an hour, or in layer tins and put together with the plain white filling, for which take one cup white sugar and dissolve in just enough water to moisten; cook till it is clear like candy, then pour over the two whites beaten to a froth, beating well till cold, and spread between the layers and on top of cake.