Two hundred tested recipes

Five eggs beaten separately, 2 cups sugar, 1 white and 1 brown; I good cup of butter, 4 cups flour, 1 tablespoonful ground spices, I level teaspoonful soda sifted in flour, */, cup sweet milk. Filling One lb. white sugar, whites of 2 eggs, % lb. of marshmallows, I teaspoonful vinegar. MRS. W. D. BRYAN. DEVIL CAKE Custard Part Two cups of grated chocolate, 1 cup of sweet milk, 2 cups of brown sugar, yolk of 2 eggs, 2 teaspoonfuls of vanilla. 5 Cake Part Two cups of brown sugar, I cup butter, 4 cups flour, I cup of sweet milk, 4 eggs. Cream butter, sugar and yolk of eggs, add milk, sifted flour, and whites beaten stiff. Stir in custard part and lastly add 2 teaspoonfuls of soda in a little warm water. MRS. I. W. HOWARD. Try the KNOX GELATINE recipes found in this book. LEMON FILLING One cup sugar, 2 teaspoonfuls butter, 2 eggs, 2 lemons. Beat all together and cook to the consistency of jelly. Oranges may be used instead of lemons. MRS. J. WEBB. SPONGE CAKE Twelve eggs, I lb. sugar, and % lb. flour. Beat sugar and yolks together until light, then add the whites that have been beaten to a stiff froth, and beat well; season to taste. Now stir in the flour as lightly as possible, and bake in a moderately quick oven. MRS. JOHN PARIS. LEAFDALE CAKE Whites of 6 eggs, 2 cups of sugar, I cup of butter, I cup of sweet milk, 3 cups of sifted flour, 3 teaspoons baking powder. In mixing batter add the well beaten whites last. [illustration: cake decoration] Filling Two cups of white sugar, I cup water, 2 egg whites, I small cocoanut, 1 cup seeded raisins, 1 cup English walnuts. Boil sugar and water until it threads, then pour on beaten whites. Beat until cool, and stir in cocoanut, raisins and nuts. Spread between layers. Put plain white icing on outside. MRS. CAM EASTON. DESSERTS can be made in a short time with KNOX GELATINE. EASY LAYER CAKE One-half cup butter, 114 cups sugar, 3 eggs, I cup milk, 24% cups flour, 2 teaspoonsful Baking Powder, I teaspoonful vanilla, pinch of salt; mix dry ingred1- ents, Cream butter “and*sieagwadd@eccce Oucec ted time, beat thoroughly; then alternately add milk and flour, vanilla and salt. Bake in 3 layers in quick oven. MRS. L. R. MEARS. A CHEAP BUT DELICIOUS CAKE One cupful sugar, 1 tablespoonful butter beaten to a cream, I cupful milk, 2 cupfuls flour, whites of 2 eggs, 2 teaspoonfuls baking powder. ‘To be mixed in order ingredients are given. Add a tablespoonful of boiling water to creamed sugar and butter and cake will be as rich and much lighter than when a cup of butter is used. MRS. KATE WHITE. CARAMEL CAKE One cup of butter, 2 cups of sugar, 1 cup of milk, 3 cups of flour, 5 egg whites, 2 teaspoons of baking powder. Filling One and one-half cups of brown sugar, %4 cup of sweet milk, 1 tablespoon of butter, vanilla. Use KNOX GELATINE—the two quart package. WHITE FRUIT CAKE One lb. of white sugar, 1 lb. of flour, % lb. of butter, whites of 12 eggs, 2 lbs. of citron, cut in thin, long strips; 2 lbs. almonds, blanched and cut in strips; 1 large cocoanut, grated. Before the flour is sifted, add to it I teaspoonful of soda, 2 teaspoonfuls of cream of tartar, Cream the buttery add sugar, and beat, then add the whites of eggs, and flour, and after beating the batter well, add about 1/, of fruit, ter in the cake mold. Steam, or bake slowly and carefully as you would any fruit cake. ANGEL FOOD (CAKE) Whites of 12 eggs beaten to stiff froth, 12 ounces of pulverized sugar, 5 ounces flour sifted 4 or 5 times; put 1 teaspoonful cream of tartar in flour; add to the whites after beating pulverized sugar and flour very slowly, beating all the time, then add vanilla to taste. Bake in a moderate oven about 50 minutes. MRS. ELIZABETH MITCHELL.