The Times cook book, no. 2

NO. 76. JAM CAKE. Mrs. M. A. Collins, Ontario, Cal.— Two cups sugar, five cups flour, one cup sour cream, one cup butter, one cup jelly, one cup jam. two teaspoons soda, one teaspoon baking powder, one tablespoon cloves, one of cinnamon, one of allspice, six eggs, whites and yolks beaten separately, Bake in layers and put together with icing. This is enough for two cakes. NO. 77. JAPANESE CHOCOLATE CAKE Mrs. R. H. Smith, 1327 Reid street. Los Angeles — One-half cup grated chocolate; one and one-half cups granulated sugar, one-half cup butter, four eggs, one and three-fourths cups flour, one teaspoon soda, one cup sweet milk. Cook one-half cup of the milk with the chocolate until thick as cream; cream butter and sugar, add yolks of eggs beaten light, then add milk, flour and whites cf eggs, a little at a time. Last add the chocolate and teaspoon of vanilla. Bake in layers. NO. 78. MOTHER'S FAVORITE CAKE. Mrs. Ida A. Sherman, Chicago, 111.— One and a half cups sugar, one-half cup butter, one egg, one cup milk, two and a half cups sifted flour, two and a half teaspoons baking powder. Flavor with lemon and vanilla mixed. Bake in four layers. Icing and cocoanut: Two cups granulated ' sugar, two-thirds cup boiling water; boil until thick, pour over white of one egg beaten light; flavor with almond or vanilla. Spread between layers and on top. NO. 79. POTATO CAKE. Miss Minnie Neal. 3711 Wesley avenue, Los Angeles — Two cups granulated sugar, one cup butter, four eggs, one-half cup sweet milk, two and one-fourth cups flour, two teaspoons baking powder, one cup mashed potatoes, one cup ground chocolate, one cup chopped walnuts, one cup chopped raisins, one and one-half teaspoons cinnamon, one teaspoon allspice, one teaspoon cloves. Beat sugar and butter well together and add the eggs, which should be beaten until light. Stir in the milk and then the flour with the baking powder sifted with it. Next add the potatoes, which should be cooked and well mashed and let stand until cold. Stir in the chocolate and the ground spices, then the nuts and raisins, which must be chopped very fine. Stir the cake a few minutes and bake in a loaf in a moderate oven. NO. 80. POTATO CAKE. Mrs. George Alfred Miller, No. 18 Navy street, Ocean Park. Cal.— One cup of butter, two cups sugar, two cups flour, one cup mashed potatoes, one-half cup sweet milk, four eggs, one cup grated sweet chocolate, one cup chopped walnuts, two teaspoons baking powder, one teaspoon cloves, one teaspoon cinnamon, a little nutmeg. Bake in loaf. NO. 81. POUND CAKE. Mrs. Nellie B, Stewart, 1417 Bast Twenty-first street, Los Angeles.—One pound butter, one pound sugar, one pound flour, one pound seeded raisins, whole; large teaspoon essence lemon; half teaspoon extract almond; one and half teaspoons baking powder, eight eggs. NO. 82. RIBBON CAKE. Lizzie A. Graves, Ontario, Cal.— One cup sugar, one-half cup butter, two cups flour, one-half cup milk, three eggs, two teaspoons baking powder. Take out a cup of dough and add to it two tablespoons of molasses, one-third of a teaspoon each of cloves, cinnamon, mace and allspice. Bake in three tins; two light and one dark. Place together immediately after they ara done, the dark in the center. NO. 83. SCRIPTURAL CAKE. Harriet Adams-Chambers, Prospect Park, Cal.— Four and one-half cups of I Kings, iv:22.