NATIONAL GROCERY CO

Cheese Cake. One pint cheese, y2 pint rich cream, 1 heaping tablespoon flour, 6 eggs, 1 cup sugar. Stir cheese and cream together until it looks like a mass of cream. Sift flour into it; take sugar and yolks and beat light. Put all together, flavor with vanilla or the grated rind of y2 a lemon. Lastly, beat the whites of the eggs very stiff and mix with the other very lightly. Have your spring-form all ready lined with a nice pie crust, and then pour the whole into it Sprinkle a little powdered sugar on top and bake in a medium oven % of an hour. MRS. CHAS. ROSENFELD.

Fudge Cake.

Cream together 1 cup sugar and two-thirds cup butter; add 1 cup milk. Stir in lightly 2y2 cups flour, into which 1 heaping tea- spoon baking powder has been sifted. Add y± cup melted chocolate and y2 cup walnuts and lastly, 3 eggs, beaten separately.

For fudge frosting, use iy2 tablespoons butter, y2 cup unsweet- ened cocoa, 1% cups granulated sugar, few grains salt, % cup milk. Boil 8 minutes. Remove from fire and beat until creamy. Add little vanilla and pour over cake about % inch thick.

MRS. S. ARONSON. Gingerbread No. 1.

One cup molasses, y2 cup butter, 1 cup brown sugar, 1 cup boil- ing coffee, 1 heaping teaspoon baking soda, 3 cups flour, after sifting. Cloves, allspice, cinnamon and ginger (a tablespoon ginger), the others to taste; 2 eggs well beaten put in last. Cream butter and sugar. Pour in boiling coffee, mix well; then add the flour. Put the soda into the molasses; let stand for a few minutes, until it looks light. Then put into the mixture. Lastly the well beaten eggs. Stir well and add spices and pinch of salt. Bake in a bread pan a little over y2 hour.

MRS. MARTIN JACKSON, Los Angeles.

Gingerbread No. 2.

One cup molasses, y2 cup butter, y2 cup brown sugar, 1 scant teaspoon each cinnamon, cloves and allspice and two of ginger. Put this in bowl and pour over 2 teaspoons soda dissolved in 1 cup boil- ing water. Add 2% cups flour and 2 well beaten eggs.

MRS. A. DINKELSPIEL.

Molasses Cake. One slice butter 1 inch thick, \y2 cups of brown sugar, mix to- gether; 6 eggs (whites and yolks separated), put yolks with butter and sugar (mix), then whites; 1 heaping cup molasses, 1 teaspoon cloves, 1 teaspoon cinnamon, even teaspoon allspice, trifle ginger; mix all together. Then add 2 cups milk, 1 sieve \y2 cups of flour, well mixed, 3% teaspoons yeast powder. Mix all ingredients well together. Butter pan first, then sprinkle trifle flour on bottom of pan. Bake in medium oven for 1 hour. MRS. COHEN, Oakland.

Seattle may justly boast of the handsomest theatre in the country — The Moore.

ONE THOUSAND FAVORITE RECIPES

Date Cake No. 1. Yolks of 10 eggs beaten for y2 hour, with 1 cup sifted powdered sugar, add V2 teaspoon cinnamon and allspice, \y2 squares chocolate and % cup matzo flour sifted fine, the juice and rind of 1 orange, 10 cents dates cut fine. Add well-beaten whites of eggs.

MRS. S. FRIEDENTHAL.

Date Cake No. 2.

To 1 pound of chopped dates, 6 eggs beaten separately; juice of 2 lemons and rind grated, use % teaspoon each cinnamon, cloves and allspice, 1 cup sugar, 1 cup chocolate, 6 rolled crackers, y2 teaspoon baking powder. Bake in a slow oven. MRS. I. ROSENTHAL.

Date Cake No. 3.

Twelve eggs, whites beaten separately; 2 cups sugar, 2 sticks chocolate, grated; 7 crackers rolled fine, y2 pound chopped dates, 1 teaspoon baking powder; flavor vanilla, allspice to taste. Add beaten whites last. MRS. E. MARX.

Date Torte. Fourteen egg yolks, 1 pound powdered sugar, all beaten y2 hour; y2 pound chopped dates, iy2 teaspoons chocolate, grated peel of a lemon, juice of 1 orange, 1 cup sifted matzo flour. Add whites, beaten y2 hour. Bake slowly in spring-form.

MRS. WM. LEWIS. Brown Stone Front. Dark part: 1 cup brown sugar, y2 cup milk, 1 cup grated choco- late, yolk of 1 egg. Let come to a boil. Light part: 1 cup white sugar, y2 cup butter, 2 cups flour, 2 eggs, level teaspoon soda, y2 cup milk. Pour dark part into light part while hot and bake in layers. Any preferred filling. Whipped cream is very nice.

MRS. L. GOTTSTEIN.

Cocoanut Chocolate Cake. Four eggs, yolks are beaten, with cupful of sugar, flavor, add y2 cup cold water, 2 teaspoons baking powder mixed with the 2 cups flour. Mix all together and bake in 2 jelly tins. The whites of the eggs are beaten to a snow, a little jelly stirred in; also, 2 ounces grated chocolate, % cup grated cocoanut; flavor. Mix well and spread between the layers. MRS. S. LEVTNSON.

Dutch Chocolate Cake. l1/^ cups sugar, y2 cup butter, y2 cup sweet milk, 1% cups flour, 1 heaping teaspoon baking powder, 4 eggs, 6 heaping teaspoons choc- olate grated, 5 tablespoons boiling water. Pour the water over the chocolate. MRS. E. L. ALLENBERG.

.LIHIXUCi VEGETABLES NATIONAL GROCERY CO.

Cocoa Layer Cake.

Three tablespoons butter, iy2 cups sugar, 1 egg and 2 yolks, 1 cup water or milk, 2% cups sifted flour, 2% teaspoons cinnamon, 2 tablespoons cocoa. Cream the butter, add sugar gradually, then the eggs, one at a time unbeaten, beating each one in with the butter and sugar before adding another. Sift together all dry ingredients three or four times and add them, alternately, with the milk (or water) ; beat well. Fill three greased layer tins and bake in a mod- erate oven. MRS. L. NATHAN. Chocolate Potato Cake.

Four eggs separated, two-thirds cup butter, 2 cups granulated sugar, 2 cups sifted flour, 1 cup hot grated potatoes, y2 cup sweet milk, 2 teaspoons baking powder, 1 cup grated chocolate, 1 cup chopped walnuts. Add little cinnamon, allspice and citron cut very fine. Bake slowly. The above makes a large cake.

MRS. A. E. WILZIN. Chocolate Cake.

One cup butter, 2 cups sugar, 5 eggs, 1 cup milk, 1 cup grated chocolate, 1 cup walnuts, 2V2 cups flour, 2 teaspoons baking powder.

Filling. — 1 cup grated chocolate, 1 cup milk, 2 cups brown sugar, piece of butter, vanilla; boil all together.

MRS. M. BARASH. Chocolate Cake No. 1.

One-half cup butter, iy2 cups sugar, yolks 4 eggs, y2 cup milk, 2 cups flour, 2 heaping teaspoons of baking powder. Dissolve 1 cup grated chocolate in V2 cup of boiling water, add to the above while hot; vanilla and lastly stiffly beaten whites of the 4 eggs.

Icing. — Four tablespoons chocolate, 4 tablespoons sugar, y2 cup milk, boil 15 minutes, add piece of butter size of egg, when nearly done. Beat till cool, spread on cake. Bake cake in spring form % of an hour. MRS. A. E.WILZIN.

Chocolate Cake No. 2.

One cup sugar, V2 cup butter, 3 eggs (beaten separately, whites added last), 1 cup grated chocolate, 1 teaspoonful cinnamon, V2 tea- spoonful allspice, pinch salt, 1 cup black coffee, iy2 cups flour, 2 tea- spoonful baking powder. Bake in square tins in moderate oven 17 to 20 minutes.

Put jelly between layers and make cream icing of two cups con- fectioners sugar moistened with enough cream to make it a proper consistency for icing, add enough chocolate or cocoa to darken to taste, flavor with a bit of vanilla. KATE GRUNBAUM.

Chocolate Layer Cake.

Slice butter and 1 cup sugar creamed, add 4 eggs, one at a time, I teaspoonful cinnamon, cloves, nutmeg, % cup chocolate, handful chopped almonds, and little citron chopped, \y2 cups flour, \y2 tea- spoonsful baking powder, 1 cup milk. Bake in layers, spread jelly between and chocolate icing on top. MRS. E. MORGENSTEIN.

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ONE THOUSAND FAVORITE RECIPES

Chocolate Torte.

Make a rich cookie dough consisting of a cup of butter, yolks of 2 eggs, % cup sugar, flour, and enough cream to soften a little, add grated lemon or vanilla, then roll out dough about y2 inch thick and put in spring form.

Filling. — Take a quart of milk, put in double boiler, add a little lemon juice, nuts and some brandy, also a little cloves and cinnamon, and let all come to a boil, meanwhile take about 2 or 3 cups of ground chocolate mixed with one cup of flour and one of sugar, add this to the milk, also yolks 2 eggs beaten well, let it cook until very thick and when cold put into the crust, bake in a hot oven, as it only needs to get nice and brown. MRS. EMANUEL ROSENBERG.

Croquante Cake.

Three-fourths pound shelled almonds, y2 pound citron, % pound sugar, % pound flour, 6 eggs. Blanch and halve almonds and slice citron, mix well together and roll in a little flour, add to them the sugar, then the eggs well beaten and last the rest of the flour. But- ter shallow pans and lay in the mixture about 2 inches thick; after it is baked in quick oven, slice cake into strips % inches wide and turn each piece; put back in oven and bake a little; when cold put away in tin box. MRS. L. GOTTSTEIN.

Devil Cake.

One cup milk, yolks 2 eggs, 1 cup sugar, iy2 cups flour, 3 table- spoons melted butter, pinch of salt. Mix yolks and V2 cup of milk and 3 tablespoons of chocolate in a sauce pan and boil until thick, stirring all the time, remove and add rest of the milk, sugar, and butter, flour, salt, and teaspoon baking soda.

Chocolate Filing. — Two teacups of sugar, 3 tablespoons chocolate, boil without stiring five minutes by the clock, then stir until soft enough to put on cake. M. T. CARO.

Devil Layer Cake.

Custard Part. — One cup of brown sugar, y2 cup milk, 1 cup Baker's unsweetened chocolate, yolk 1 egg, boil slowly until thick and let cool.

Cake Part. — One cup of brown sugar, y2 cup butter, 2 eggs, 2 cups of flour, sifted, 1 teaspoonful soda which is dissolved in a little warm water, y2 cup milk; cream sugar and butter, add yolks of eggs, milk, flour, then whites, beat together and stir in custard, and last add soda.

Filling. — One cup graunlated sugar, y2 cup water, boil until it threads, add 10c whole marshmallows, when dissolved beat into the stiffened white of an egg until very smooth. MRS. A. E. WILZIN.

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