The Times cook book, no. 2

NO. 71. FIG CAKE. Mrs. T. N. Coleman, 170 North Daly street, Los Angeles. — One cup butter, two cups sugar, one cup milk, four eggs, whites and yolks beaten separately; three cups sifted flour, three teaspooons baking powder, vanilla flavoring. Take half the batter, pour it into two jelly tins; on each put a layer of split figs, seeds up; bake. To the rest add two tablespoons molasses, one cup seedless raisins, one-half cup currants, one teaspoon each of cinnamon and cloves, a little more flour. Bake in two jelly tins; put the layers together with frosting, have a fig cake on top. . NO. 72. FRUIT CAKE. Mrs. Nellie B. Stewart, 1417 East Twenty-first street, Los Angeles.—(Good cake to make when eggs are 40 cents per dozen.) Will keep for three years (if you can manage to save any that length of time.) Two cups molasses, two cups melted butter, three cups brown sugar, one cup sour milk, three eggs, one teaspoon soda, one tablespoon lemon extract, three tablespoons ground cinnamon, one of cloves, two of allspice, one nutmeg, one gill of brandy. Flour enough to make a good stiff batter. Then add two pounds currants, two pounds seeded raisins, chopped; five quarters of citron. Bake like any fruit cake. Instead of the gill of brandy, one can use strong coffee, if desired. NO. 73. FRUIT CAKE. Mrs. G. W. Wood, 1023 South Olive street, Los Angeles.— Three cups light-risen bread dough that has been kneaded once, two cups sugar, one cup butter, four eggs, one pound seeded raisins, one pound currants, one teaspoon each of ground cloves, allspice and cinnamon, one whole nutmeg, one teaspoon soda. Wash raisins and currants and dry them. Beat whites of eggs to stiff froth; beat yolks well; cream butter and sugar together; add to the dough (except eggs.) Knead and mix all together with the hands thoroughly. Lastly, add the eggs, mixing well, but light. Now turn cake Into a milk pan, lined with paper, well buttered, and set in a warm place to rise. When light, cover with another pan and bake in a moderate oven. Frost when cool and you will have an excellent fruit cake, and also an inexpensive one. NO. 74. GILT-EDGE CAKE. Mrs. J. A. Hanker, Highland Park, Cal.— One cup sugar, yolks of two well-beaten eggs, one tablespoon of butter, three-fourths cup water, one teaspoon vanilla, two cups flour, two teaspoons baking powder. Bake in three layers. For filling: Take three-fourths cup sugar, enough water to dissolve sugar; let boil until it threads, then pour in the whites of two wellbeaten eggs; beat until stiff: add two large tablespoons of chopped seeded raisins and one of citron. NO. 75. JAM CAKE. Mrs. R. H. Smith, 1327 Reid street, Los Angeles— Six eggs beater, separately, two cups sugar, one cup butter, one cup buttermilk, two cups raspberry jam. four and one-fourth cups flour, one-half pound chopped citron, two teaspoons soda in milk, one teaspoon baking powder in flour, one tablespoon cinnamon one tablespoon nutmeg, one teaspoon each of cloves and allspice. Cream the butter and sugar, and buttermilk and flour, add all other ingredients. Bake in layers. Frosting for cake: Four cups brown sugar, three-fourths cup butter, onehalf cup sweet cream; cook until thick and put between layers.