NATIONAL GROCERY CO

Brot Torte — No. 1. Nine tablespoons granulated sugar, 10 eggs; mix yolks with sugar, add 6 ounces ground almonds, 6 ounces ground citron, 3 table- spoons cracker meal, 1 lemon grated and juice, 1 apple grated, all kinds spices, vanilla; beat whites separately, put in last. Bake for 1 hour. MRS. E. L. ALLENBERG.

Brot Torte — No. 2.

One cup stale rye bread crumbs, x/2 cup grated almonds, piece Corsican citron cut fine, 8 eggs, 2 cups fine granulated sugar, 1 teaspoon cinnamon, V2 teaspoon allspice, 1 wineglass brandy. Beat the yolks of eggs about 20 minutes; put in the balance of ingredients separ- ately and gradually. Last, the beaten stiff whites of the eggs, in which put a good pinch of salt before beating. Bake in a moder- ate oven. MARIA WILZINSKI. Brot Torte — No. 3.

Eight eggs, separate the yolks; 1% cups sugar, 1 cup grated black bread, 1 stick chocolate, 1 teaspoon cinnamon, 1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon baking powder, 1 cup milk, V2 pound almonds grated. Beat the yolks and sugar 20 minutes. Beat whites to a froth and add last. MRS. A. E. WILZIN.

Quick Coffee Cake.

One-half cup butter, V2 cup sugar, 2 eggs, % cup milk, 2 tea- spoons baking powder, 2 cups flour; flavor to taste.

M. T. CARO, San Francisco.

Orange Torte.

One cup almonds, not blanched but chopped fine; 1 cup bread crumbs (stale), juice 2 oranges and rind of 1, 8 eggs beaten separ- ately, beat yolks with 1 cup sugar. Soak bread ■ crumbs in orange juice, mix rind with almonds, then put with eggs and sugar and beaten whites. Bake in 3 layers, about 15 minutes.

For Top. — 2 tablespoons granulated sugar and juice y2 orange cooked to syrup. Pour over cake a little while before serving.

MRS. A. E. WILZIN. Orange Cake.

One and one-half cups granulated sugar, 5 yolks, whites beaten to snow; 1 grated orange, V2 cup cold water, 2 cups flour, 2 teaspoons baking powder. To mix, beat yolks to froth, add sugar, grated orange and water, then add alternately the beaten whites and flour (sifted with baking powder). Bake 1 hour in very slow oven; when cold cut through cake and fill.

Filling. — Juice I lemon, juice 1 orange, 1 egg, sugar to taste; boil until thick. For the icing use 1V2 cups powdered sugar, mix with hot water; boil until syrup and ice cake.

MRS. S. BAUM, Portland.

The recipes in this hook are easily read because of their splendid arrangement. See The Merchants' Printing- Company, Times Building1. Main 4134, Ind. 655.

ONE THOUSAND FAVORITE RECIPES

Uneeda Biscuit Cake. Six eggs beaten separately, 7 Uneedas rolled fine and sifted, \y2 cups powdered sugar well sifted, 2 squares sweet chocolate grated,

1 teaspoon cinnamon, 1 of allspice, y2 cup chopped almonds. Bake % hour in moderate oven. CARRIE KOCH.

Caramel Cake.

Dissolve 4 cookspoons chocolate in 4 cookspoons boiling water and let stand till cool. V2 cup butter creamed with iy2 cups sugar; beat yolks 4 eggs and add to chocolate; y2 cup milk, 1% cups flour,

2 teaspoons baking powder, vanilla; add beaten whites last.

Icing.— 2 cups brown sugar, 2 tablespoons butter, 7 tablespoons milk. Boil the above together till thick and then beat till creamy.

MRS. J. V. GRUNBAUM.

Caramel Cake or Burnt Cake.

Caramel Syrup. — Put half cup sugar into a granite pan and stir over fire until sugar melts and throws off an intense smoke. It must really burn. Have ready y2 cup boiling water; remove pan from fire, throw in water and stir rapidly. Then allow it to boil until it is as thick as syrup. Bottle and put away for use. This is enough for three cakes.

For the Cake. — Beat y2 cup butter and iy2 cups sugar to a cream; add yolks of three eggs and 1 cup water. Then stir in gradu- ally 2 cups flour and beat 3 minutes. Add 3 teaspoons caramel syrup and 1 teaspoon vanilla and another y2 cup flour. Beat again and stir in carefully 2 teaspoons baking powder and well beaten whites of 3 eggs. Bake in layers in a moderate oven.

Filling. — Make boiled icing and when cool beat in 2 teaspoons caramel syrup and 1 teaspoon vanilla and 1 cup chopped nuts.

GOLDIE LEWIS. Cocoanut Cake. Cream 1 cup sugar and y2 cup butter; add % cup milk. Beat yolks 3 eggs, add to mixture; 2% cups flour and 2 teaspoons baking powder. Then the beaten whites and 1 cup grated or dessicated cocoanut. White icing with little cocoanut and almond extract.

MRS. S. ARONSON.

Apple Cake Without Eggs. One cup sugar and y2 cup butter, 1 cup each of raisins and chopped walnuts, 1 cup sour apple sauce, 1 2/3 cups flour, 1 teaspoon baking soda dissolved in a little hot water; y2 teaspoon each of cin- namon, ginger and cloves, pinch of salt.

MRS. H. ELSTER.

RELIANCE 33KS