The Times cook book, no. 2

NO. 54. NUT CAKE. Miss Crowe, 1441 Iowa street, Los Angeles.— One and one-half cups sugar, one good half-cup butter, two full cups flour, three eggs, two teaspoons cream of tartar, and one teaspoon soda; one large cup of chopped walnuts. Cream butter, sugar and eggs together; add one-half cup milk, then flour and the soda dissolved in hot water. Lastly, add nuts. Bake thirty-five minutes. Ice with yellow icing and decorate with walnuts. NO. 55. NUT CAKE. Miss B. L. Ecclestone, 1512 Maple avenue, Los Angeles.— One-half cup butter, one and one-half cups sugar, two eggs, three-quarters cup milk. two cups flour, vanilla, three-quarters cup chopped walnuts, two teaspoons baking powder. Cream butter and sugar, then add yolks of eggs, milk, flour and vanilla, the nuts and baking powder; when thoroughly mixed, add the whites of the eggs— after they are beaten stiff. Bake three-quarters of an hour in moderate oven. NO. 56. PERFECT BRIDE'S CAKE. Mrs. E. F. Miller, 919 Sunset boulevard.— One and one-half cups of butter, three cups of powdered sugar, whites of eight eggs, three cups of flour, one level teaspoonful of best baking powder, one cup of milk, one teaspoonful of extract of lemon. Rub butter and sugar to a cream, add milk and extract, then flour sifted together with the powder; beat all together thoroughly— the more the better; then gently mix in the eight whites of the eggs, after they have been whipped to a dry froth. When thoroughly mixed, place in paper-lined tin. Bake carefully in steady oven lor forty minutes. Use plain white icing. NO. 57. PLAIN CAKE. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles. — Dissolve a level teaspoonful of bicarbonate of soda in two tablespoons warm water, add to it half a cup New Orleans molasses, mix and add hastily one cup of thick sour cream, one cup sugar, one tablespoon cinnamon and two and one-half cups pastry flour. Beat for three minutes, then stir in one cup seeded and chopped raisins that have been floured with an extra half cup of flour. Bake slowly for one hour. NO. 58. PLAIN FRUIT CAKE. Miss " C. Hernstein, 2302 Budlong avenue, Los Angeles.— One cup butter, one of brown sugar, one of molasses, one of sweet milk, three cups flour, four eggs, one and one-half teaspoons cream of tartar, one teaspoon soda, two pounds raisins, seeded, one teaspoon each of Price's extract of rose, cinnamon, nutmeg, one-half teaspoon cloves, and one-half wine glass of brandy. NO. 59. PORK CAKE. L. V. Rupe, 1304 West Second street, Los Angeles.— Take one pound of fat salt pork, rejecting all lean, and chop fine as possible; pour over it tw'o-thirds pint boiling water; add two cups sugar and one of molasses, one cup raisins, one cup currants, one-half pound citron, one tablespoon each of cinnamon, cloves and nutmeg, one teaspoon salt and one of soda. Bake in a slow oven two hours. You will find this an excellent and inexpensive cake, requiring neither butter nor eggs.