Two hundred tested recipes

Line a pie plate good with pastry, fill with sliced ripe winter apples, putting in peeling, core and seed, and 1 lemon sliced thin, to each pie. Dot the top with bits of butter, using 1 tablespoonful of butter to each pie. % cup of sugar; quantity of sugar depends on the tartness of the apples. Add as much cold water as plate will hold without cooking over. Cover the pie with a top pastry and bake until brown. Sift powdered sugar over the top before sendirg to table. MRS. KATE WHITE. CAKES “The odor of that spicy cake came back upon my recollection.”—Charles Lamb. CAKES Always sift powdered sugar; sift flour twice. Beat whites and yolks of eggs separately. Sprinkle fruit with flour; stir butter and sugar to a cream; sift baking powder well through flour. Admit as little air as possible into the oven while baking. TUMBLER CAKE One tumbler butter, 1 tumbler sugar, 1 tumbler molasses, I tumbler sweet milk, 4 tumblers flour, 4 eggs, I lb. currants, %4 lb. citron, I teaspoon soda, 1 teaspoon cloves, 2 teaspoons cinnamon, I nutmeg, 1 glass brandy. MISS. IDA BRISTOW. SPONGE CAKE Two cups sugar, 3 cups sifted flour, 6 eggs, 1 cup boiling water, I rounding teaspoonful of baking powder, 1 teaspoonful mixed extracts. Cream egg yolks and sugar together until very light. Add boiling water, then gradulally add flour in which baking powder has been sifted. Lastly add well beaten egg whites and flavoring. Bake in loaf in moderate oven or rather quickly in small biscuit pan. MRS. G. C. NAGLE. KNOX GELATINE is measured ready for use—each package is divided into two envelopes. SPANISH BUN CAKE Four eggs, I pint sugar, I cup sweet milk, 1 pint flour, I cup butter, 2 tablespoons cinnamon, I teaspoon each soda and cream of tartar, or 2 teaspoons baking powder. Bake in moderate oven about 40 minutes. Delicious served with sauce. Ve ee ea FRUIT CAKE Six eggs, 3 cups brown sugar, I cup sweet milk, 4 cups flour, 2 lbs. chopped raisins, 1 1 b.currants, 1 lb. figs, y |b. citron, 1 Ib. dates, all chopped fine, well floured and added after mixing in I cup butter, I teaspoon each of grated nutmeg, spice, cloves, ginger, mace, cinnamon, I cup of brandy or wine and I teaspoon each of cream tartar and soda, or 2 heaping teaspoons baking powder. Bake from 3 to 4 hours. MRS. S. HAUSKY. SPONGE CAKE Three eggs, I cup sugar, 1% cup hot water, 1 cup flour, I teaspoonful baking powder, 1/, teaspoon salt. Season to taste. Bake about 30 minutes. MRS. S. S. SIMS. KNOX GELATINE solves the problem of “What to have for dessert?” LAYER CAKE Nine whites of eggs, 4 sifted cups of flour, 2 cups sugar, I cup of butter, 1 cup milk, 2 teaspoons baking powder; lemon and vanilla. To 1/, of above batter add 1 cup of raisins chopped and floured; 1 tablespoon of grape jelly, 1 heaping tablespoon spice, I teaspoon molasses to which a pinch of soda has been added. Let cake rise slowly and then bake quickly. Filling Three whites of eggs, 3 cups sugar, I cup water, lemon extract. Make according to recipe for boiled icing and Boiled Frosting and Cocoanut. MRS. GILL ASHLEY. DEVIL CAKE Batter One cup brown sugar, % cup butter, 2 cups flour, % cup sweet milk, 2 eggs. Cream butter, sugar, and yolks of eggs. Add milk and sifted flour and whites of eggs. Then stir in custard. Last, add I teaspoon of soda dissolved’ in little warm water. Custard part is made of 1 cup of grated chocolate, % cup of sweet milk, 1 cup of brown sugar, yolk of I egg, 1 teaspoon of vanilla. Ice with white icing. MRS. E. DONLEY. KNOX GELATINE is economical—_FOUR PINTS in each package. DEVIL CAKE One-half cake of chocolate, 1 cup of brown sugar, % cup sweet milk, yolk of I egg, I teaspoonful vanilla, cook together till thick; set aside to cool, while making cake part. Cake Part