Two hundred tested recipes

UNION CAKE One cup butter, 2 cups sugar, 4 eggs, I cup milk, Ty cup cornstarch, %4 spoonful soda, 3 cups flour, I spoonful cream of tartar. MRS. A. T. SATTSER. KNOX GELATINE makes a transparent, tender, quivering jelly. POUND CAKE Follow these directions and you will have a delicious cake easy to make. Cream ?/, cup butter with 2 cups flour; beat 1 cup of whole eggs with a pinch of salt until very light, with an egg beater. Then beat 1% cups sugar with 1 scant teaspoonful of baking powder into the eggs. Add egg mixture to the creamed flour and butter, a little at a time until all is mixed; flavor to taste and beat vigorously with long, light strokes. Bake in a shallow tin; serve in blocks. Our grandmothers’ pound cake recipe reduced to measure. MISS ESTELLE WHITE. MARBLE CAKE White Part One cupful white sugar, % cupful butter, % cupful buttermilk, whites of 3 eggs, I teaspoonful cream of tartar, 1% teaspoonful of soda, 2 cupfuls of flour. Dark Part One-half cupful brown sugar, 4% cupful butter, %4 cupful molasses, 4 cupful milk, yolks of 3 eggs, %4 nutmeg, I teaspoonful cinnamon, % teaspoonful allspice, 2 cups flour, 4% teaspoonful of soda, I teaspoonful of cream of tartar. Put in mold alternately, spoonfuls of light and dark batter. MRS. J. D. BROOKS. KNOX GELATINE is the one dessert for all appetites. ANGEL CAKE Whites 8 eggs, I teaspoonful cream of tartar, I cup sugar, 34 cup flour, 14 teaspoonful salt, 34 teaspoonful vanilla. Beat whites of eggs until frothy; add cream of tartar, and continue beating until eggs are stiff, then add sugar gradually. Fold in flour mixed with salt and sifted 4 times, add vanilla. Bake 45 to 50 minutes in an un-buttered angel cake pan. MRS. S. E. ADEN., ANGEL CAKE Whites of Io eggs, 1% cups of sugar, I cup flour, I teaspoonful cream of tartar, pinch salt, flavoring. Sift Hour cream of tartare sugar, salt, together 1 times. Add eggs, beaten light, and stir only enough to mix very lightly. Bake in slow oven. MRS. D. E. BROOKS. FRUIT CAKE Three lbs. best stoned raisins, 1 lb. currants, 1 Ib. citron, 12 eggs, 1 lb. fresh butter, 1 1b. loaf sugar, 1 Ib. flour, 1 Ib. almonds if liked. Make batter as for nice cake, and before adding fruit stir into batter 4% teaspoonfuls cream of tartar, 114 teaspoonfuls soda, I large tablespoonful of ground cinnamon, 1 small tablespoonful of white ginger, 414 nutmegs, I tablespoonful of best molasses, % cup brandy or good wine. Steam 6 hours. Excellent. Can be kept 6 months. | 69 MRS. BROOKS. Give the growing children KNOX GELATINE. FRUIT CAKE One lb. butter, 1 lb. sugar, 12 eggs, grated nutmeg, grated nutmeg, I tablespoonful pulverized allspice, 1 tablespoonful pulverized cloves, I tablespoonful pulverized cinnamon, 2 lbs. raisins, 1 lb. currants, 2 lbs. figs, 1 lb. citron, 1 lb. shelled almonds, %4 small teaspoonful black pepper, I small bottle mixed extracts, 1 goblet brandy. If wanted extra rich, use little more than pound of butter. MRS. BEALE HINES. CHOCOLATE ICING Two cups brown sugar, 1%4 cup milk, 4% cake chocolate, a little butter. When hard in cup of water, add to stiffly beaten whites. Use 2 whites; beat well. 3 MISS HATTIE WHITE. CHOCOLATE CAKE One-half cup butter, 114 cups sugar, % cup milk, 134 cups flour, ™% lb. chocolate, 3 eggs, %4 spoonful soda, 1 spoonful cream of tartar. Scrape or cut chocolate fine, add 5 tablespoonfuls sugar and 3 tablespoonfuls water (boiling) to the chocolate. Stir over fire until glossy and smooth, then stir into beaten sugar and butter; add to this the eggs well beaten ,then milk and flour. MRS. A. SALLS: KNOX GELATINE is clear and sparkling. RICH STRAWBERRY SHORT CAKE