MISS HATTIE SOUTHWORTH

74 * THE YORK COOK BOOK.

Angel's Food. Use the whites of eleven eggs, one and one- half cups granulated sugar, one cup sifted flour, one teaspoon Eddy's Triple Extract of lemon or vanilla, one teaspoon cream tartar; sift the sugar three times and put in a bowl, then sift the flour four times and measure an even cup loosely in a medium sized cup; add to this one heaping teaspoon cream of tartar and sift four times, leaving this in the sieve. Beat whites of elevtn eggs in a large platter, to a stiff froth, add sugar, gently sprinkle over the egg, then the flour and lastly the flavoring, stirring constantly until well mixed, and imme- diately pour into an ungreased pan. A round pan with a hole in the center, straight sides and loose bottom is much pre- ferred. Bake in a moderate oven until done, testing with a straw, (one has to learn this by experience, as the baking is the most important part of the whole work and no rule will apply to all ovens.) Bake well on bottom but don't burn. When done remove from oven and turn pan bottom side up, resting on something to let steam escape. Do not get dis- couraged if your cake falls when turned over; you have either not baked it enough or your flour is poor or your pan not straight en the sides. It will not hurt cako to turn it arouijid in the oven if it should brown too much on one side.

MRS. E. J. WIGHTMAN.

Almciid Cream Cake. Two cups sugar, one cup milk, whites of six eggs, two thirds cup butter, one half cup corn starch, two and one-half cups of flour, two teaspoons baking powder; bake in jelly pans. For cream, take one half pint sweet cream, yolk of three, eggs, tablespoon pulverized sugar, teaspoon corn starch, dissolved starch smoothly with a little milk, beat yolks and sugar together with this, boil the cream and stir these ingredients in as for any cream cake filling, only a little thicker; blanch and chop fine one half pound almonds and stir in cream. Put together like jelly cake while filling is soft, then ice the top and sides. Stick a half pound of split almonds into the icing. MRS. R. V. HUNTER.

Almond Nut Cake. Two cups pulverized sugar, one fourth cup butter, one cup sweet milk, three cups flour, three tea-

spoons baking powder, whites four eggs. For cream: whip one cup cream to a stiff froth, stir in this one half cup pul- verized sugar a few drops Eddy's Triple Extract of vanilla, one pound almonds blanched and chopped; spread thickly be- tween cake; frost top and bottom.

MRS. J. F. HOUSEMAN, Aurora, Neb.

Angel Layer Cake. Make angel cake, baking in layers and put together with the following: two cups four X sugar (best grade of pulverized), two tablespoons Knox's gelatine dissolved in eight tablespoons hot water; add sugar and stir one half hour. Butter slightly the pans the cakes ^vere baked in, and mold the above in the same by setting on ice. When thoroughly cold put between layers, using one for top. Pink gelatine makes a very pretty cake. MRS. F. B. DAGGY.

Blackberry Cake. One and one-half cups sugar, half cup butter, three eggs, half cup sour cream or milk, one teaspoon soda, one glass of blackberry jam, one teaspoon cinnamon and cloves, two and one-half cups flour. Bake in three layers and use white frosting betw'een layers. This cake is a substitute for fruit cake, and the longer it is kept the better. It is good also eaten warm. MRS. E. W. SMITH.

Bro^^^l Stone Front. One and one-half cups sugar, half cup butter, half cup sour milk, yolks of three eggs and one w^hite, half cup grated chocolate (fill cup with hot water to dissolve chocolate), three cups flour, and one teaspoon soda dissolved in warm w^ater. Flavor with Eddy's Triple Extract of vanilla, if desired. Bake in three layers and put together with boiled frosting. This is also very nice baked in a dripping pan, then covered with a thick icing. MRS. IDALETTE WOODS.

Brownie Cake. First part: one cup dark brown sugar half cup sweet milk, one cup grated Baker's chocolate, put on the stove and stir until thoroughly dissolved, but do not let it boil. Second part: one cup dark brown sugar, half cup sweet milk, scant half cup butter, two cups (even full) flour with one scant teaspoon soda mixed in the flour, yolks of three eggs well beaten, teaspoon Eddy's Triple Extract of vanilla. Mix these two parts together and bake in three layers. Put together with boiled frosting or whipped cream.

MRS. LAURA KNAPP.

76 THE YORK COOK BOOK.

Brown Stone Cake. One half cup butter, one and one-half cups sugar, three eggs beaten separately, one cup sweet milk, half teaspoon Eddy's Triple, Extract of vanilla, three tea- spoons baking powder, two cups flour, one fourth cake of Ba- ker's chocolate melted and stirred into the batter. Bake in three large layers and put together with boiled icing.

MRS. I. N. BAGNELL.

Brown Stone Front. Ingredients for cake: grated choco- late eight tablespoons, granulated sugar live tablespoons, milk one cup, butter one half cup, brown sugar one and one half cups, flour two cups, eggs three, baking powder two tea- spoons, Eddy's Triple Extrat of vanilla one tablespoon. Make a custard of the chocolate, granulated sugar, and one half cup of the milk; cook until it thickens a little, then let it cool. Beat together the butter, brown sugar and eggs, dropping them in one at a time; beat thoroughly; add half cup flour contain- ing the baking powder; add the custard, stir again then add all to the remainder of the milk and flour; stir well, flavor, and bake in three layers. Filling: pulverized sugar two cups, milk two thirds cup, butter size of an egg. Boil together ten min- utes and beat until cool enough to spread; or put together and ice with boiled icing. MRS. ETTA HARRISON.

Cocoannt Cake. Six eggs (whites only), two cups powder- ed sugar, three fourths cups butter, one cup sweet milk, three cups flour, two teaspoons baking powder, one teaspoon Eddy's Triple Extract of lemon. Bake as a loaf cake and next day cut off the upper and lower crusts and trim off all the brown from sides. Slice it in four layers, make an icing, put in a! generous amount of cocoanut and spread between the layers. Spread to]) and sides with plenty of icing. When cake is cut it will be perfectly white all through and very handsome.

MRS. D. I. HUNTER.

Cocoanut Cream Cake. One cup butter,two cups sugar, three and one-half cups flour, whites of six eggs, one teaspoon baking powder, one cup milk. Cream for filling: half cup sugar, half cup flour, whites of two eggs, beat the eggs, stir in sugar and flour, half pint boiling milk and one cup cocoa- nut. Make frosting for outside, sprinkle thick with cocoanut before dry. MRS. EFFIE H. SPOONER.

Cream Sponge Cake. Four eggs, one cup sugar, one and ^ne half cups Hour, two teaspoons baking powder, four table- i*poons cold water; bake in two jelly tins. For filling, boll one teacup milk, one tablespoon corn starch mixed with cold water, two thirds cup sugar, one egg and butter size of wal- nut, flavor to taste with Eddy's Triple Extract.

MRS. M. B. TAYLOR.

Cream Cake. One and one-half cups white sugar, one half oup butter, one of sweet milk, w^hites of four eggs, two cups sifted flour, two teaspoons baking powder, one half cup corn starch and flavoring (Eddy's Triple Extract.) Filling: two cups white sugar, one half cup cream, one teaspoon vanilla; boil until it hardens when dropped in cold water, place the pan in cold water until the cream is nearly cold, then whip with a fork until white and creamy.

MRS. L. A. BURTON.

Cream Puffs. Put half pint hot water and two thirds cup butter over the fire; when boiling stir in one and one half cups flour, and continue stirring until smooth and the mixture leaves the sides of the saucepan; remove from fire, cool and beat thoroughly into it five well beaten eggs. Drop on warm greased tins (or a dripping pan), a tablespoonful in a place, leaving space between to prevent touching, brush over with the white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold, slice off the top, fill space with the cream, and replace top. Cream for inside: one pint milk; place one half in a tin pail and set in boiling water; reserve from the other half two tablespoon to mix with eggs, and into the rest, while cold, mix one half cup flour until smooth; when the milk is hot pour in the flour and stir until thicker than boiled custard, then beat well together the two tablespoons milk, two eggs, one cup granulated sugar, a level tablespoon butter, and a teaspoon Eddy's Triple Extract vanilla; add gradually and continue stirring briskly until so thick that when cold it will pour from the spoon. The puffs may be kept on hand. Make the cream fresh, let it cool, and fill as many as are wanted.

MRS. W. H. EAGLESON.

78 THE YORK COOK BOOK.

Coffee Cake. Two cups brown sugar, one cup butter, One cup molasses, one cup strong coffee, one teaspoon soda, four eggs, two teaspons each cinnamon and cloves, one teaspoon grated nutmeg, one pound each of raisins and currants, four cups flour. MRS. W. H. HARRISON.

Chocolate Layer Cake. One and one-half cups sugar, one half cup butter beaten to a cream; add one cup of sweet milk, one and one-half cups flour and one half cup corn starch sifted three or four times, two teaspoons baking powder and the whites of four eggs beaten stiff"; then add the prepared choco- late, which is as follows: one half cup chocolate (grated), one cup sweet milk, one cup sugar (granulated), yolk of one egg beaten very light; put on stove and cook until soft like taffy, and when cool flavor with Eddy'is Triple Extract of va- nilla. Bake in layers and put together with boiled icing.

MRS. WILL BOYER.

Chocolate Cake. One cup sugar one half cup butter, one cup sweet milk, two and one-half cups flour, two eggs, whites and yolks beaten separately, two teaspoons baking powder; boil together one quarter cake Baker's chocolate, grated, one half cup sweet milk, one cup isugar, one teaspoon Eddys Triple Extract of vanilla and yolk of one egg. When cool a'dd the above mixture; bake in jelly tins and put boiled icing be- tween the layers. MRS. M. J. FLEMING.

Coffee Cake. One cup each of molasses, sugar, strong cof- fee, raisins, currants, one half cup butter, one egg, one tea- spoon each of soda, cinnamon, cloves and salt.

MRS. A. E. OVIATT.

Cup Cake. Beat one half cup butter and one and one-half cups sugar to cream, add the well beaten yolks of four eggs, cup milk, three cups flour, in which sift two teaspoons baking powder; then mix in carefully the stiffly beaten whites of the eggs with juice and grated rind of a lemon. Mix thoroughly and pour in a well greased pan. Bake one hour in a mod- erate oven. MRS. B. F. LANG.

Delicate Layer Cake. Whites of eight eggs, two cups sugar, one of butter, three full cups flour, one of sweet milk, three teaspoons baking powder; beat the butter to a cream.

CAKES 79*

stir in the sugar and beat until light, add the milk, then the- flour and beaten whites; bake in layers and put together with, any filling desired.

MRS. WHITFIELD SANFORD, (Atlantic, Iowa.)

Delicate Cake. Three cups flour, one of sugar, three fourths cup sweet milk, whites of six eggs, one half cup but- ter, one teaspoon cream tartar, one half teaspoon soda. Fla- vor with Eddy's Triple Extract of lemon.

MRS. B .F. FELLMAN.

Cream Puflfs. One cup flour, two eggs, half cup sugar, but- ter size of an egg; beat ten minutes, pour in muffin rings and bake in a hot oven; when done cut out the center of each cake, let the bottom remain and fill them with the following mixture: sweet cream beaten until stiff, sweetened to taste: and flavored with Eddy's Triple Extract vanilla.

MRS. J. W. HARGRAVE.

Coflfee Cake. One cup molasses, one of sugar, one of strong coffee, one of butter, one of raisins (seeded), two level teaspoons soda, one teaspoon cinnamon, one half teaspoon cloves, one whole nutmeg (grated), four cups flour, two w^hole eggs. MRS. O. E. BARTLIT.

Caramel Cake. Four eggs, three fourths cup butter, one and one-half cups sugar, half cup milk, two and one-fourth cups flour, two heaping teaspoons baking powder, Eddy's Triple Extract vanilla. Caramel filling: one. cup cream, one cup dark brown sugar, boil until thick enough and beat until cold.