The Times cook book, no. 2

butter to a cream, then add the other ingredients; mix well and flavor with lemon or almond and bake in three layers. Filling: One cup sugar in enough water to melt; cook till clear, then pour over the well-beaten whites and stir till cool and ereanvy, then have ready two-thirds cup seeded and chopped raisins and two-thirds cup chopped walnut meats. Mix all well together and spread between layers and on top, sprinkling the top thickly with the chopped nut meats or keep out enough of the white frosting for the top layer. NO. 51. MARBLE CHOCOLATE CAKE, Miss G, Smyth, G street, Ontario, Cal.— Half cup butter, one cup sugar, half cup sweet milk, one and a half cups flour, two teaspoons baking powder, whites of four eggs or two whole eggs added last. Take one cup of this mixture and add to it five tablespoons grated chocolate wet with a little milk and flavor with vanilla. Ice with chocolate icing and chopped walnuts sprinkled on top. NO. 52. MOCHA CAKES. (Delicious reception cakes,) Miss G. Smyth, G street, Ontario, Cal. — Half cup butter, half cup milk, one cup granulated- sugar, two eggs, two cups flour, two teaspoons baking powder. Bake this in flat pan one or two days before icing them. Icing: Beat small half cup of butter to a cream, very light, then put into a cup two tablespoons of milk and one teaspoon vanilla. Stir into the butter two cups of powdered sugar, gradually adding a spoonful of the vanilla and milk, as it becomes a little dry. Blanch half pound of almonds and brown in oven, then roll and chop until very fine. Cut cake in one and one-half by one inch pieces and spread with icing and roll in the nuts. NO. 53. "NEVER FAIL" SPONGE CAKE Mrs. E. M. W., Anaheim, Cal.— (Can be both made and baked in thirty-five minutes. A good sponge should be yellow as gold, of velvety softness and tender as a marshmallow. If the rule here given is strictly followed, such a cake will be the sure result.) Separate the whites and yolks of four eggs. Beat the whites until stiff enough to remain in bowl if it is inverted, then beat into them onehalf cup of sugar, which must be fine granulated. (Powdered sugar makes tough cake and proper beating does away entirely with the grains.) Beat the yolks, add to them one-half cup of sugar, beating for five minutes by the clock—this latter being important, as the delicate texture of the cake depends upon it. Add to the yolks the grated rind and juice of one lemon. Now beat well together the yelks and white. At this stage beating is in order, but must be absolutely avoided after adding one scant cup of flour. The mixture should now look like a puff ball and the flour is to be tossed into it with a light turn of a wooden spoon. Bake for twentyfive minutes in a moderate oven. Just before putting in the oven, sprinkle on top through a sifter one tablespoon granulated sugar. This gives the "crackly" top crust so desirable.