NATIONAL GROCERY CO

One-Two-Three Cake.

Sift flour, then take 1 cupful, add to that scant cup sugar, 1 tea- spoon baking powder. Take one-third cup melted butter, break in

2 eggs and fill cup with milk; then mix all together and bake in sheet pan. When cool cut into different shapes.

Icing. — 2 whites of eggs, add powdered sugar and different col- oring.

You can add chocolate, cinnamon, cloves to above recipe, then ice with chocolate. MRS. A. E. WILZIN.

Simple Cornstarch Cake.

One-half cup butter creamed with 1 cup sugar; add yolks of

3 eggs, one at a time; y2 teaspoon lemon extract, V2 cup milk, % cup cornstarch, 1 cup flour, sift 3 times, the last time with 1 tea- spoon baking powder. Add the whites of eggs last, beaten stiff. Bake % of an hour in moderate oven. Use chocolate icing.

MRS. LEO I. STOCK, Fresno.

Rich Cup Cake.

One and one-half cups butter, 3 cups sugar, 1 cup milk, 8 eggs; flavor with vanilla and nutmeg. Add flour to make a good batter, and iy2 teaspoons baking powder. MRS. A. DINKELSPIEL.

Cup Cake With Walnuts.

One cup butter, 1 cup sugar, cream well; 4 eggs, add 1 at a time; % cup milk, 2 cups flour, 2 teaspoons baking powder, 1 tea- spoon vanilla, 1 cup chopped nuts mixed with some of the flour and few raisins chopped. Bake % hour. To make citron cake omit nuts and add citron. MRS. E. MORGENSTEIN.

German Cake.

Three-quarters cup sugar, 1 cup milk, % cup butter, 2 eggs, juice of y2 lemon, a little cinnamon. Beat whites of eggs separ- ately; 1 teaspoon baking powder in iy2 cup flour. Bake in moderate oven. MRS. S. WOLF.

Gesundheit's Kuchen.

One and one-half cups sugar, % cup butter, creamed; add juice and rind of a lemon; add a little flour and beaten yolks of 4 eggs; y2 cup milk and 2 cups flour, 2 teaspoons baking powder and the beaten whites. MRS. E. ROSENBERG.

Pineapple Torte.

Three tablespoons sugar, 6 ounces butter, yolks 2 eggs and 1 whole egg, 2 cups flour, 1 teaspoon baking powder, rind of lemon; line the pan.

Filling. — Pare and chop 1 pineapple, sugar to taste; y2 cup farina; mix these two together, allow 20 minutes before using, then mix; beat 2 eggs; add slowly y2 pound powdered sugar, y2 pound grated and blanched almonds, a few drops bitter almond extract and vanilla. Mix with the above pineapple and farina. Bake from % to 1 hour. MRS. L. M. STERN.

Try Pioneer Brand Evaporated Milk in your cooking*, and note the

improvement.

ONE THOUSAND FAVORITE RECIPES

Pound Cake. The yolks of 12 eggs beaten to a cream with 1 pound of sugar; add 1 pound butter, 1 pound flour. Beat the whites to a froth and add a wine glass of brandy. Bake 1 hour. MRS. M. PRAGER.

Chocolate Fruit Cake No. 1. One cup butter, 2 cups brown sugar, 5 eggs, y2 pound or 3 sticks grated chocolate, 1 cup milk, 1 teaspoon each allspice, cloves and cinnamon, 1 cup raisins, 1 cup currants, piece citron, 2V2 cups flour, 2 teaspoons baking powder, whiskey. MRS. A. L. BARMON.

Chocolate Fruit Cake No. 2.

One-half cup butter, stir to cream; 1 cup sugar, 3 eggs, \y2 sticks grated chocolate, y2 cup milk, V2 teaspoon allspice, V2 teaspoon cloves, y2 teaspoon cinnamon, y2 cup raisins, y2 cup currants, a piece citron chopped fine, l1/^ cups flour, 1 teaspoon baking powder, a lit- tle brandy. MRS. JOE ROSENBERG.

Fruit Cake No. 1. Three pounds currants, 3 pounds raisins, 1 pound citron, 1 pound seedless raisins, ^4 pound orange and lemon peel, 1 pound almonds, 1% pounds butter, 1 pound flour (browned), 1% pounds brown sugar, 12 eggs, 1 cup molasses, 1 cup brandy, 1 cup sherry or port wine, 1 cup currant jelly, 2 grated nutmegs, 2 teaspoons cinnamon, 2 tea- spoons cloves, 2 teaspoons ginger, little baking soda. Bake four hours. MRS. S. FRIEDLANDER.

Coffee Fruit Cake. Four eggs well beaten, 2 cups brown sugar, 1 cup butter, 1 cup molasses, 1 cup strong coffee, 5 cups sifted flour, 2 teaspoons baking powder, 1 pound each of currants and raisins, % pound citron, 2 tea- spoons cloves, 2 of cinnamon, 1 teaspoon grated nutmeg, 1 teaspoon allspice. Bake about 1 hour. MRS. S. FRIEDLANDER.

Fruit Cake No. 2.

One pound flour browned, iy2 pounds brown sugar, 1*4 pounds butter, 1 cup molasses, 10 eggs, 3 pounds each of raisins and cur- rants, V2 pound citron, 2 pounds dates and 2 pounds figs chopped, 2 nutmegs grated, 2 teaspoons cloves, 3 teaspoons cinnamon, 1 tea- spoon soda stirred in the molasses and y2 cup rosewater. Flour the fruit well and bake in slow oven. MRS. SIMON LEWIS.

White Fruit Cake No. 1. One cup butter, 2 cups sugar, 1 cup sweet milk, 2y2 cups flour, the whites of 7 eggs, 2 even teaspoons baking powder, 1 pound each of raisins, figs, almonds, XA pound citron, all chopped fine. Mix all before putting in fruit. MRS. H. ELSTER.

" 1 I A fc I f* r CANNED FRUITS iLIANLt VEGETABLES NATIONAL GROCERY CO.

Fruit Cake No. 3. Two cups dried apples soaked in water over night, and the next morning squeezed dry, chopped fine and cooked with 1 cup mo- lasses for 10 minutes. Let this cool. Cream y2 cup butter, iy2 cups brown sugar; yolks of 3 eggs, 1 cup chopped raisins, 1 teaspoon soda in 8 tablespoons water (cold), 1 teaspoon vanilla, 3 cups flour; beaten whites of eggs last. Bake 1 hour. MRS. J. GOLDSMITH.

White Fruit Cake No. 2.

Three-quarters pound butter, % pound pulverized sugar, 1 cup finely sliced citron, % pound flour, vanilla, whites of 18 eggs, 1 cup finely cut blanched almonds. Cream butter and sugar, add flour, fruit, almonds; the whites of eggs beaten very stiff last. Almond flavoring may be used if preferred. MRS. W. H. HAHLO.

Fruit Cake No. 4. One pound brown sugar, two-thirds cup brandy, 1 pound butter, V2 pound citron, 2 pounds currants, 3 pounds raisins, 1 pound pre- served figs, iy2 pounds flour, 2 nutmegs grated, 12 eggs, 1 even tea- spoon soda, 1 teaspoon salt, 1 cup syrup, 1 cup chopped walnuts, 1 small teaspoon each cloves, allspice and cinnamon. Divide flour into equal parts; into one part mix all the spices and into the other all the fruit. Cream the butter and sugar, add eggs beaten lightly, not separately; dissolve soda in syrup and add brandy; then the flour and spices, and last the fruit and nuts. Bake 3 hours in a moder- ately cool oven. This is a very simple cake to make and will keep fresh six months. MRS. LEO I. STOCK, Fresno, Cal.

Fruit Cake No. 5.

One and one-half pounds seeded raisins, y2 pound currants cleaned, 1 pound Corsican citron and orange peel, 4 cups (heaping) flour dried in oven until a light brown, stirring it occasionally; sift into it 3 teaspoons Royal or Dr. Price's baking powder; 1V8 cups sugar, lVs cups New Orleans molasses, 1 cup currant or any kind of jelly, V2 cup brandy poured over spices, iy2 teaspoons each of cinnamon, allspice and mace; 1 teaspoon cloves, two grated nutmegs; separate the yolks from eggs, add to the yolks 1 cup butter, % cup strong black coffee. The above are the ingredients. Now, to mix them, beat the 4 eggs very light, then add the sugar by degrees, next the molasses, next jelly and black coffee; then the brandy-soaked spices; next a few handfuls of the fruit, and a cup of flour. Do this alter- nately until all is used. Next the butter, which has been slightly melted, and last the whites of the eggs beaten very stiff. Butter the pans well and sprinkle with bread crumbs. Oblong pans, as for a ten-cent loaf of bread are nice to bake in. Bake about 3 hours in a slow oven. MARIA WILZINSKI.

Doughnuts.

One small teacup sugar, 2 eggs, 3 cups flour, 3 teaspoons baking powder, 1 cup sweet milk, 3 generous teaspoons melted butter. Fry in boiling butter. MRS. S. FRIEDENTHAL.

Bread like mother used to bake if you use Crescent Egg- Phosphate Baking- Powder.

ONE THOUSAND FAVORITE RECIPES

Old English Plum Cake. One pound dry flour, 1 pound sweet butter, 1 pound sugar, 12 eggs, 2 pounds raisins, stoned; 2 pounds currants, well washed, dried and floured; as much spice as you please; a glass of wine, 1 of brandy and a pound of citron. Mix the butter and sugar as for pound cake. Sift the spice, and beat the eggs very light. Put in the fruit last, stirring it in gradually; it should be well floured; if necessary, add more flour after the fruit is in. Butter sheets of paper and line the inside of 1 large pan or 2 smaller ones; lay in some slices of citron, then a layer of the mixture, then of the citron, and so on, till the pan is full. This cake resquires a tolerably hot and steady oven, and will need baking 4 or 5 hours, according to its thickness. It will be better to let it cool gradually in the oven. Ice it when thoroughly cold. MRS. HENRY GRUNBAUM.

Vienna Prater Cake.

Six eggs, 1 cup sugar, % cup flour, % cup chocolate, l1/^ tea- spoons baking powder, vanilla extract. Bake in layers and when perfectly cold put in the following filling: % cup milk boiled with 1 cup chopepd walnuts; thicken with yolks of 2 eggs and add brandy or rum to taste. Let cool thoroughly and spread between layers. Beat the eggs and sugar well. MRS. A. E. WILZIN.

Vienna Prater Cake.

Yolks of 2 eggs beaten with 1 cup sugar, y2 cup hot water, 1 cup flour and 3 teaspoons chocolate, 1 teaspoon yeast powder, and last, the whites of the eggs beaten. Flavor with vanilla. Bake in hot oven.

Filling. — Cup of chopped nuts, 2 eggs, 1 cup milk, 3 tablespoons sugar; just let it thicken, not boil. Flavor with rum.

Frosting. — 1 cup powdered sugar, 3 tablespoons cream; beat well and let it harden on the cake. MRS. S. FRIEDLANDER.

One egg, 1 tablespoon sugar, 1 teaspoon butter, 1 tablespoon cream, lrA teaspoons salt, 1 teaspoon brandy. Flour to roll. Mix butter, salt and sugar with the egg. Add the cream, brandy and flour to make a stiff dough. Toss onto a floured board and roll very thin in strips 3 inches long by 2 inches wide. Run a fork in. Fry in hot fat until light brown, and sprinkle with powdered sugar.

Doughnuts. Two cups mashed potatoes, 2 cups sugar, 3 eggs and 1 cup sweet milk; 1 teaspoon butter, 1 teaspoon soda, 1 teaspoon baking powder; nutmeg and salt; flour to mix very soft. GOLDIE LEWIS.

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