PUDDING SAUCES

How TO Make Them — Always cream the butter and sugar together, and do not use tin spoons.

Plain Sauce — One cup of sugar, one tablespoon of flour, and one of butter, rub all together smooth, then beat in one egg. Last of all pour on boiling water enough to make the required thickness. Flavor to taste.

Hard Sauce — One cup of butter creamed, add two cups of sugar creamed well, then beat in one tgg. Flavor, shape and grate nutmeg on the top. Keep cool.

White Hard Sauce — Make the same as above only add the beaten whites of two eggs. If you wish it gold use the yelks of the Qgg.

White Liquid Sauce — Make the same as plain sauce, using the whites of two eggs well beaten. If you wish gold use the yolks.

We use no wine in our cooking, and we think all cooking as good without. Many drunkards have their tastes cultivated in their own homes. Parents need to guard against such things.

General Rules for Cake-Making — Before you begin to make cake, get all the ingredients around you on the table. Use an earthen bowl and a wooden spoon. Never use tin pans or tin spoons in making cake. Watch the oven carefully and be sure not to let the cake brown before it rises. There are three periods in baking cake. The first one is, when the cake is heating and rising, the second the cake should con- tinue to rise and brown all over. The last period, the cake should settle a little brown in the cracks and shrink from the pan.

Always have the eggs fresh and cool, use good flour and baking powder. If self-rising flour is used no baking powder is needed, and is best for cake. This can be purchased in five cent packages ; a five cent package will make a large cake.

Lard or cottolene can be used in making any cake, only use half the amount you would use of butter. That is, if it calls for a cup of butter use half a cup of lard or cottolene.

Cream butter and sugar with the hand, then beat the cake with a spoon. Fruit cake is better for being beaten with the hand. Cream butter first, then add the sugar. If the butter is hard, heat the bowi by putting boiling water in, pour out and wipe the bowl out.

Snow Cake — One cup of butter, two of sugar, whites of six eggs, one cup of milk, three and one-half

cups of self-rising flour. Notice general rules for cake making, the only difference being in adding the flour. Add the flour a little at the time; when one cup is added then have the whites beaten, not too stiff, and beat in a little of the white of the egg and a little of the flour ; so on until all the egg and flour is used up. Flavor with almond, and bake in a moderate oven.

Hermits Cake — Cream two cups of brown sugar, one of butter, together, one cup of raisins chopped fine, a little mixed spice, four eggs, flour enough to roll w'ell. Cut out and bake.

Wafers — Eight eggs beaten separately, two table- spoons of melted butter, two cupfuls of sugar, cream the butter and sugar together, add the eggs, flavor to suit the taste, flour enough to roll out as for cookies, r@ll as thin as possible. Bake in a quick oven.

Sponge Cake — Six eggs, two cups of sugar, a little salt, flavor to taste. Beat the yolks light in sugar, a little at a time. Add flavoring. Then add the beaten white. Last of all add the flour. This is a fine receipt for sponge cake. The reason most people fail on sponge cake is because they beat after the flour is added. This must not be done in sponge cake.

Beautiful Cake — Use the receipt as for snow cake. Bake in three shallow pans, frost with pink and white, frosting each layer. Make the middle layer pink. Frost the top with white. Frost and sprinkle grated cocoanut on top.

Corn Starch Cake — Make the same as snow cake, Vising one cup of corn starch instead of all flour.

Wafers No. 2 — Make as above, using only flour enough to make a thin batter, drop from the spoon into a baking pan, greased ; flavor with vanilla. Bake in hot oven.

Note — If self-rising flour is not used, use baking powder — one teaspoonful mixed in the flour.

Ribbon Cake — One cup of milk, three and one-half cups of flour, one cup of butter, two of sugar, whites of six eggs. Have long, shallow pan^, of equal size. Divide the batter intO' three parts. Bake two parts nlain. Color the other part with pink fruit coloring. Bake and put in between the other two layers. Use white icing tO' stick the cakes together, and put pink icing on top. Many people put fruit in the third layer instead of coloring.

Roll Jelly Cake — Four eggs well beaten. Beat separately, then together. Add one cup of sugar, one tablespoonful of melted butter, one cup of flour ; spread on a long, thin bake pan. Bake in a moderate oven ; spread with jelly while warm, trim the edges and roll up.

Fruit Cake — Two and one-half pounds of raisins, twb and one-half pounds of currants, one-half pound of citron, one-half pound of nuts, one pound of brown sugar, one pound of butter, one pound of eggs, one teaspoonful of cloves, allspice and cinnamon, one pound oi flour, one small glass of rose water. Cream butter and sugar together, beat in eggs, add rose water. Then beat in part of the flour. Put all the fruit in a dish, flour it with the rest of the flour, beat well and bake in three pans in a slow oven. This cake will take good three hours of careful cooking'.

Coffee Cake — Use the receipt for ribbon cake ; in- stead of milk use one cup of coffee.

Wedding Cake — One pound of butter, one pound of sugar, one of flour, two of raisins, two of currants, one pound of almonds, one-half pound of citron. Spice the same as for fruit cake, and ten eggs. Make in the same manner as fruit cake.

Note — As a rule, these cakes use no baking powder, but unless you use self-rising flour use baking powder, two tea'spoonfuls.

Plain Cake — TwO' cups of sugar, one of butter. Cream butter and sugar together, beat in two eggs, one at a time, then add one cup of milk, last of all, three and one-half cups of flour. Flavor, beat well and bake. This makes a nice pudding served with sauce.

Orange Cake — Make a nice white cake from any nice cake receipt. Then make an orange filling as fol- lows: Have hot a cup of milk, stir in one cup of sugar and the yolks of two eggs well beaten. The grated rind and juice of two oranges. Stir until it thickens well; let cool and spread between the cakes. Put white icing on top, flavored with orange.

Angel Food Cake — One cup of flour mixed with one teaspoonful of cream of tartar and sift five times. Beat the whites of eleven eggs until light and flaky, then add one and one-half cups of sugar, granulated, that has been sifted five times. Flavor and beat again. Then mix in the flour quickly and lightly. Bake in an ungreased tin forty-five minutes. It is always better to use a new tin and keep it just for this cake.

One Egg Cake — One-half cup of butter and one cup of sugar, cream together, beat one egg, add one cup of milk and two cups of flour. Bake in long pan. This is a nice cake.

Silver Cake — Two cups of sugar, one cup of but- ter, one cup of milk, three cups of flour, whites of six eggs. Cream butter and sugar until it looks like cream. Then stir in the milk. Add a little flour at the time until one cup is used. Then whip the whites of the eggs not too stiff and add a little at the time with the rest of the flour, adding the rest of the flour a little at the time. Flavor tO' your own taste and bake in the kind of a pan you wish.

Gold Cake — Make the same as silver cake only use the yolks of the eggs.

Walnut Cake — Use the receipt as for gold cake, adding one cup of chopped wialnuts, mixed with part of the flour.

Raisin-Walnut Cake — Make the same as walnut cake, only add one-half cup of chopped raisins. Flavor all cake to suit your own taste.

Pink and White Cake — Make the same as silver cake, taking a part of the batter and coloring it with pink fruit coloring. Put a layer of white in the bot- tom, pink in the middle, white on top.

Lady Orange Cake — Use the receipt for snow cake, making wjhite frosting and using the grated yellow rind and juice of one orange.

Lemon Cake — (Delicious) — Make the same as orange, using lemon instead of orange.

Note — We shall close our cake receipts here. We wish also to say that every receipt in our book has been tried. We further say these receipts are simple and practical, and in all receipts if you do not use self- rising flour, add two teaspoons of baking powder.

Jumbles — One cup of butter, two cups of sugar, three eggs, flavor. Mix soft, cut out with a large cake cutter. Then cut a small piece out of the middle with a small cutter. Bake a light brown.

Cookies — Delicious — Six eggs, two cups of sugar, one of butter. Cream butter and sugar together, then add the eggs beaten separately. Flavor with lemon or almond. Use flour enough to roll out very thin, cut with a large cutter if you wish them large and with a small one if you wish them small. Bake quick- ly to a light brown.

Doughnuts — Cream two cups of sugar and three eggs together, beat well. Then add two cups of sweet milk, also two tablespoons of melted butter or one of melted lard. Flavor to taste. Stir in flour enough to make them stiff enough to roll out, cut with a dough- nut cutter and fry in hot lard. In frying any cake, try a piece of the dough first to see if the fat is the right temperature, and then keep it at an even temperature.

White Drops — One cup of butter, two cups of sugar, one cup of sweet milk, whites oi six eggs, flavor with almond or any flavor you wish. Drop in small tins and bake in a moderate oven.

Lady Fingers — One cup of sugar, yolks of four eggs. Beat smooth. Whip the whites of the eggs and add flavor. Then stir in one cup of flour. Roll out on a board, sprinkle with sugar, cut in narrow strips and bake quickly. Be sure not to make them too large.

Soft Ginger Bread — One cup of brown sugar, one of molasses, one of butter, one of sour milk, three eggs, a small teaspoon of soda, three cups of flour, make in the same way as cake, only put the soda in the milk. Use self-rising flour ; or plain flour may be used, stir one teaspoon of baking powder in the flour. Use ginger to your own taste, some people like more ginger than others.

Ginger Snaps — Use the receipt as for cookies, only add molasses instead of sugar, and use two eggs. Flavor with ginger.

White Icing — To the white of one egg use five tablespoonfuls of powdered sugar. Flavor with lemon, orange, rose water or vanilla. Mix the sugar and white or an egg together by merely stirring. Spread over the. cake. This mixture is nearly transparent and is very pretty.

Yellow Icing — This is made the same as white icing, only use the yolks of twio eggs to the same amount of sugar. If you wish pink icing take some of the white icing and color it pink. This may make it thin ; if so, add more sugar.

Boiled Frosting — To the white of one egg use one cupful of white sugar. Boil the sugar with a

small amount of water until it will string in dropping from the spoon. Have the white of an tgg beaten stiff. Stir into the boiled sugar briskly and beat until it is thick and cool. Spread over the cake, and let sit in the oven a few minutes until it is dry.

Chocolate Frosting — Make the same as boiled icing, only use one-half of a cup of grated chocolate.

Fillings for Layer Cake — Use boiled icing, mak- ing double quantity. If you wish nut filling have the nuts chopped fine and pour some of the icing over the nuts, spread betwieen the layers. Put icing on the top. Banana filling is made the same way.

Frosting — In frosting cake dip the knife in cold water before frosting the cake and do so frequently while frosting the cake. A little lemon juice will keep frosting from crumbling. Some cooks use a little alum or gelatine dissolved in a tablespoon of warm water. Always let the cake get cold before frost- ing. If the gelatine be used in frosting brush the top of the cake with it before frosting. If you want the frosting pink use a little cochineal coloring. Part of the cake batter may be colored and baked in layers. This is very pretty.