The Times cook book, no. 2

NO. 95. FRUIT CAKE. Mrs. Mattie Armstrong, 1442 Sixth street, San Bernardino, Cal. —One pound seeded raisins, one pound cleaned currants, one-half pound pressed figs,one-fourth pound chopped citron, one and one-half cups granulated sugar, one teacup New Orleans molasses, three eggs, one-half cup melted butter, one teacup buttermilk with heaping teaspoon soda beaten into it well until dissolved, one teaspoon, level full, each: ground cinnamon, cloves, ginger, one-half nutmeg, grated, one-fourth teaspoon salt. Wash and flour raisins and currants, chop citron and figs and put all fruit in last thing; flour enough to make real stiff dough; bake very slowly. NO. 96. MARSHMALLOW CAKE. Mrs. J. Harlan Purdy, 2578 Mission street, San Francisco, Cal. — One and one-half cups sugar, two-thirds cup butter, two-thirds cup milk, two and one-half cups flour sifted with two teaspoons of baking powder. The whites of three eggs beaten very stiff and added last. Put this cake together in the usual way and bake in three layers in square tins. Let the cake become cold and then spread with the following icing Put in a stew pan two cups of sugar and two-thirds cup of hot water, allow this to boil until beginning to rope, then remove from the fire and add one half pound pink marshmallow (the best quality) and stir briskly until a creamy mass, while stirring add one teaspoon of rose flavoring and two of three drops of fruit coloring to give a dainty pink color which is desired. Allow this to become quite cold before spreading on the cake. Should this syrup boil too long, it will be too thick to spread nicely; then a very little hot water may be added while the icing is still hot. The entire cake must be covered with this icing. NO. 97. POTATO CARAMEL CAKE. Miss Josephine Muller, San Gabriel, Cal.— Twothirds cup butter, two cupe granulated sugar, two cups flour, two cups hot mashed (white) potatoes, one-half cup sweet milk, one cup grated chocolate, two cups chopped walnuts, four eggs, two teaspoons baking powder, three-fourths teaspoon ground cloves, one teaspoon sinnamon, three-fourths teaspoon ground nutmeg. Cream butter and sugar and add yolks of eggs beaten light. Add milk, mashed potatoes, spices and chocolate. Sift baking powder well with the flour. Beat the whites of eggs stiff. Put in flour, then whites of eggs, alternately until both are used, one teaspoon of vanilla, a pinch of salt and lastly nuts. NO. 98. ADIRONDACK SPONGE CAKE. (The best ever.) Mary Stone Welch, San Diego, Cal.— Five eggs, one and three-quarters cups sugar, one and three-quarters cups flour, sifted three times before measuring; three tablespoons lemon juice. Beat yolks of eggs very thoroughly, adding lemon and sugar. Beat whites, not very stiff. Put all together lightly, flour and whites. Cover with brown paper. Bake in pan about 2.5x8x8 inches, in moderate oven; time forty minutes. Do not eat until second day. Break, not cut; very tender.