VENTILATION AND SEWERAGE

Sponge CaUe. Very Nice.

Three-quarters of a pound of powdered sugar, half a pound of sifted flour, ten eggs, a tea-spoon full of extract of lemon. Beat the yolks first. Add the powdered sugar. Beat the whites to a stiff froth. To the yolks and sugar add alternately a handful of the flour and a spoon full of the whites, stirring very slowly.

Mrs, L. Brooker.

Pork Cake.

One pound fat salt pork, free from lean or rind, chopped So fine as to be like lard ; half pint boiling water poured over this ; one pound raisins, seeded and chopped ; quarter of a pound of citron, shaved into shreds ; half pound figs, chopped, (this maybe omitted) ; two cups of sugar ; one cup of molasses, into which stir one tea-spoon full of saleratus rubbed fine, four and a half pints of flour, one ounce of nutmeg, one ounce of cloves, two ounces of cinnamon. Bake slowly until done. Mrs. Abbott.

Black Frnit Cake.

One pound of flour, one pound of sugar, one pound of butter, twelve eggs. Beat the butter and sugar. Add the flour and eggs. To this add four pounds raisins, two pounds of currants, one pound of citron, half an ounce of cloves, one ounce of cinnamon, one nutmeg, a little salt. Flour the fruit well, and stir into the cake. Bake two hours, letting it cool over night, in the oven if possible. Mrs. Spining.

Sponge Cake.

Three eggs, two cups of pulverized sugar, two cups of flour measured after it is sifted, half a cup of cold water. Bake pretty fast. Mrs. L. B. France.

34: CAKES.

. AV. A. HOVER & CO.,

—DEALER IN —

DRUGS, FINE GHEMICAIS, EXTdllCIli, iC,

Cor. Sixteenth and Curtis Sts.

Sponge Cake.

The weight of three eggs in sugar, and the weight of two eggs in flour. Beat the yolks and whites separately, and mix them with the sugar. Then add the flour. Stir as little as possible to mix all together. Flavor with the juice and grated rind of half a lemon, or one tea-spoon full of lemon extract. Put into oven without delay. Mrs, Wilder.

Sponge Cake.

Ten eggs (if large, eight), two scant cups of flour, two scant cups of sugar. Beat yolks and sugar thoroughly ; then whites ; mix, and add flour. Bake in quick oven twenty minutes.

Mrs. Keeler.

Hot^W^ater Sponge Cake.

Six eggs, two cups full of sugar, two and three-fourths cups of flour, half a cup of boiling water. Beat the yolks and sugar to a froth; also beat the whites to a stifl" froth. Add the boiling water to the yolks and sugar, next the whites, and last of all the flour. Mix one and a half tea-spoons full of baking powder with the flour. Flavor with lemon. Bake in two sheets, in a moderate oven. Mrs. S. B. Hardy.

Delicious Fruit Cake.

Four eggs, five cups of flour, two cups of sugar, one cup of molasses, one and a half cups of butter, one cup of sour milk, one pound of seeded raisins, quarter of a pound of citron, one tea- spoon full of soda, one tea-spoon full each of cloves, cinnamon and mace, the rind of one lemon grated. Makes two large loaves.

Mrs. L. B. France.

CAKES— COOKIES. 35

E. A. TUN N ELL & CO.,

Denver's Confectioners,

■ 370 CURTIS STREET. QmBAMB, iCESi ANB FANQY GAMEB,

Clove Cake.

One pound of sugar, one pound of raisins, one pound of flour, half pound of butter, four eggs, one cup of sweet milk, one tea- spoon full of soda, one table-spoon full of cloves, one table-spoon full of cinnamon. Mrs. W. H. WXllace.

Two cups full of sugar, one cup full of butter, one-half cup full of milk, four eggs, two tea-spoons full of cream tartar, one tea-spoon full of soda. Flavor with lemon and nutmeg.

Mrs. Wm. Hastings.

Oraudma's Plain Cookies. Witlioiit Eggs.

Six heaping cups full of flour. Into this rub thoroughl)^ three- fourths of a cup full of butter, add two heaping cups full of sugar, some nutmeg and caraway seed. Mix this with one and a half cups full of sour milk, to which one tea-spoon full of saleratus has been added. Flour enough to roll out. They should not be kneaded. ' Mrs. Kelsey.

Half pound of butter beaten to a cream, quarter of a pound of sugar mixed with it, the yolks of four hard-boiled eggs grated fine. Flavor with lemon, or to taste. Mix flour enough to roll the dough, not too stiff. Mrs. George.

36 COOKIES.

J. Jay Joslin,

DRY GOODS

lit o^mE,^^^ wMJEtmm'ww, 384 AND 386 LAWRENCE ST., DENVER, COLO.

One cup full of molasses ; let come to a boil. Then add two tea-spoons full of soda. When cool mix one cup full of butter, three-fourths cup full of sugar, two eg:gs well beaten together. Then add 5^our molasses and two table-spoons full of water, two table-spoons full of ginger, one tea-spoon full each of cinnamon, cloves and allspice. Add flour and bake in a quick oven.

Mrs. Abbott.

One cup full of sweet milk, three eggs, one-half cup full of butter, one cup full of sugar, one tea-spoon full of baking pow- der, a litde cinnamon, flour until thick enough to roll out.

Mrs. Kilpatrick.

Mrs. Riuniple's Jum1)les.

One pound of sugar, one pound of flour, three-fourths pound of butter, whites of three eggs and one whole one. Flavor with rose water. The best 1 ever ate. Mrs. Howard.

Dougliiiuts.

One egg, two-thirds cup full of sugar, one cup full of sour milk, two table-spoons full of melted lard, one-half tea-spoon full of soda, a little salt and some spices. Mrs. Abbott.

Coffee Cake.

One cup full of cold coffee, one cup full of brown sugar, one , cup full of molasses, one scant cup full of butter, one egg, spice and fruit if you wish, one-half tea-spoon full of soda.

Mrs. John Howard.

COOICIES— PUDDINGS. 37

A. H. WEBER. W. R. OWEN.