NATIONAL GROCERY CO

Devils Food Cake.

One-half cup milk, y2 cup chocolate, y2 cup sugar, boil and cool. 2-3 cup sugar, 2 eggs (separate, use yolks only) % cup butter, 2 cups flour, 1 teaspoon baking soda, y2 teaspoon baking powder, y2 cup milk, mix with above and bake in layers. Put whipped cream be- tween layers. MRS. JACOBS, Oakland.

Honey Cake.

Mix 1 cup honey with 1 cup sugar; add five eggs beaten to- gether, 1 teaspoon cinnamon, y2 teaspoon each of cloves, allspice, nutmeg, pinch of salt, 5 flat tablespoons chocolate, 1 handful almonds blanched and cut coarse, shake a little flour over them; 2V2 cups flour, 2 teaspoons Dr. Price's or Royal baking powder; spread on sheet pans (buttered). Bake in moderate oven.

Icing. — y2 cup granulated sugar, 2 tablespoons boiling water; boil until it thickens; spread over cake when nearly cool.

MRS. M. WILZINSKI.

Plain Two-Egg Cake. One-half cup butter, \y2 cups sugar, cream together 2 eggs (whole) added 1 at a time; sift 3 cups flour 4 times with 2 level teaspoons bak- ing powder, 1 cup milk, vanilla. Add flour and milk alternately. Bake either in loaf or 2 layers.

MRS. JOSEPH LEVITT, Pueblo, Colo.

Mountain Cake. One cup molasses, y2 cup brown sugar, y2 cup melted butter, 1 teaspoon each cloves and cinnamon, 2 teaspoons soda dissolved in 1 cup boiling water, 2y2 cups flour, yolks of 4 eggs well beaten and added last.

For Filling.— 10 tablespoons boiling water and 2 cups sugar; boil until it threads and pour over beaten whites of 3 eggs and 1 cup chopped seeded raisins. Spread between layers and on top.

MRS. S. ARONSON. Napf Kuchen.

Rub y2 pound butter to cream with 1 cup granulated sugar; to this add 7 eggs, one at a time; beat % hour; add \y2 cups flour and 1 teaspoon yeast powder; a few grated almonds. Mix flour in slowly and bake in slow oven. MRS. J. KOLEMAN.

Tacoma Layer Cake. Two cups sugar, two-thirds cup butter, 3 eggs, 1 cup sweet milk, 3 cups flour with 1 teaspoon cream of tartar and y2 teaspoon soda (2 teaspons baking powder if preferred) ; flavor to suit taste. Put y2 the above in jelly tins and to the remainder add 1 tablespoon chocolate, 1 large cup raisins, seeded and chopped, y± pound citron chopped fine, 1 teaspoon cinnamon, y2 of cloves and allspice, nutmeg, a spoonful flour. Bake in jelly tins. Put the light and dark layers alternately with a little jelly between. Better the second day. MRS. ELLIS H. GROSS.

If there is a book you can not find at Lowman & Hanford's, it hasn't toeen printed yet.

ONE THOUSAND FAVORITE RECIPES

Strawberry Shortcake With Biscuit Dough. Three cups flour, 2 heaping teaspoons baking powder, y2 tea- spoon salt, 2 heaping tablespoons butter, milk enough to make biscuit dough. Sift flour, baking powder and salt into large bowl; put in butter until butter is well mixed with flour, add milk; handle dough as little as possible after milk is in dough. Roll as for biscuit and spread in large pan and bake in hot oven. Mash and sugar 2 boxes strawberries and spread on cake when ready to serve. This short- cake is eaten warm and served with table cream.

MRS. EMAR GOLDBERG-.

Snow Cake, With Pink Marshmallow Filling. One-half teacup butter, 1 teacup sugar; beat to a cream and add extract to taste; % cup sweet milk; 2 level teacups flour sifted 4 times, the last time add iy2 teaspoons baking powder, pinch salt, and lastly the whites of 4 eggs beaten stiff. Bake in two layers.

Filling. — 20 cents pink marshmallows, put in bowl and place over a steaming kettle and allow to melt; 1 cup sugar and pinch of

cream tartar,

cup water, boil until it strings; pour slowly over

the white of a well-beaten egg and add marshmallows. Spread be- tween layers and on top of cake. MRS. LEO L. STOCK, Fresno.

Sadie's Spice Cake.

One-half cup butter, \y2 cups sugar, 5 eggs, iy2 cups chocolate, 1 cup milk, 1 teaspoon cinnamon, 1 of allspice and 1 of vanilla, 2 cups flour, \y2 teaspoons baking powder.

MRS. CHAS. ROSENFELD.

Two-Egg Sponge Cake. Two eggs beaten very light, 1 cup powdered sugar, 1 cup flour sifted with 1 teaspoon baking powder; add very slowly one-third to one-half cup boiling water; vanilla flavor; buttered pans. Well heated oven. MRS. A. L. JAFFE.

Sponge Cake No. 1. One cup sugar, 4 tablespoons water, boil until it threads; whites 3 eggs beaten stiff, beat syrup into whites of eggs until very thick, add 3 yolks, one at a time; flavor with vanilla, fold in 1 cup flour sifted 4 times. Bake V2 hour. MRS. A. DINKLESPIEL.

Sponge Cake No. 2. Six eggs, 1 cup sugar, beaten 20 minutes; 1 teaspoon lemon ex- tract, pinch salt, 2 tablespoons cold water, cup flour sifted 4 times. Bake in moderate oven. MRS. D. KOCH.

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.LIHIlUC VEGETABLES NATIONAL GROCERY CO.

Sponge Cake No. 3.

One and one-half cups sugar, 6 eggs, beat V2 hour; sift in 1^ cups flour sifted several times. Bake about 20 minutes.

MRS. MANNIE COHEN.

Sponge Cake Layer.

Four yolks, 4 tablespoons sugar, beat well; 1 teaspoon vanilla, 3 tablespoons flour, 1 teaspoon baking powder.

MRS. GUSTAVE BROWN Striped Cake. White part: 2 cups sugar, two-thirds cup butter, 2V2 cups flour,

1 cup sweet milk, 5 whites of eggs beaten very stiff, 2 even tea- spoons cream tartar, 1 even teaspoon soda. Dark part: 2 table- spoons white dough, y2 cup molasses, V2 cup flour. Bake in 3 small dripping pans about 8x12. Two white layers and 1 dark. Put to- gether with jelly sliced very thin and laid all over the cake, not spread. Ice top and sides. MRS. M. PRAGER.

Sponge Cake Drops.

Yolks of 4 eggs beaten together with 1 cup fine granulated sugar, 1 cooking spoon cold water, pinch salt, % cup (measuring cup) flour sifted several times, 1 teaspoon best baking powder; beat whites very stiff. Have your muffin tins oiled with olive oil; bake in a little more than moderate oven. Do not open oven door before 20 minutes, then try by touching the cake gently. If the cake comes up again, it is done; if it remains down, they must bake longer. MRS. M. WILZINSKI.

Spiced Sponge Cake.

Four eggs, 1 cup sugar, 1 cup flour, 1 teaspoon baking powder,

2 tablespoons chocolate, xk teaspoon all kinds of spices; add some chopped citron, almonds, according to taste. Bake in sheets or lay- ers. Ice with icing made of powdered sugar and boiling water.

MRS. A. E. WILZIN.

Sunshine Cake.

Six eggs, separate them, whites beaten half stiff; add V2 tea- spoon cream of tartar, then beat very stiff; 1 cup sugar sifted; beat again till thick; then beat yolks; then 1 cup sifted flour, sifted three times, and fold in. MRS. SAM BROWN.

Mocha Torte.

Four eggs, % cup sugar, 1 teaspoon baking powder, % cup flour, 1 tablespoon cold water, 1 dessert spoon coffee essence. Beat .the whites separately and add last. It makes 2 layers.

Filling. — y2 pint cream whipped with 1 tablespoon powdered sugar, 1 small tablespoon coffee essence.

Frost for the Top. — 1 cup powdered sugar mixed with a little essence and water to make a paste.

MRS. GEO. KIRSKE.

Your rest at nig-ht will never be disturbed if you bank with the Pug-et Sound National Bank.

ONE THOUSAND FAVORITE RECIPES

Mocha Cake. Beat 1 cup pulverized sugar with the yolks of 4 eggs; add % cup grated chocolate dissolved with 4 tablespoons boiling water, % cup flour, 1 level teaspoon yeast powder, spices. Add the beaten whites. Bake in 2 jelly tins. Fill and spread on top the following: y2 pound sweet butter beaten to a cream, *4 pound pulverized sugar, yolks of 2 eggs, 4 tablespoons of very strong coffee. Sprinkle top of cake with chopped nuts. MRS. CARL SCHERMER.

Individual Sponge Cake. Beat yolks of 4 eggs about 10 minutes with 1 cup sugar; then add juice of small orange and beat until very thick, about 20 min- utes more; then add grated rind of orange, 1 cup of flour, teaspoon baking powder, whites of 4 eggs, beaten stiff. Grease muffin tins, fill % full and bake in moderate oven about 15 minutes. When cool cut off top of cakes, pull out some of the center of the cakes and fill with whipped cream. Ice tops of cakes with chocolate icing and replace on cakes. MRS. MICHAEL, Spokane.

Potato Flour Cake for Easter.

Yolks of 6 eggs beaten to a cream, whites beaten to snow, 2 tablespoons matzo flour, 3 tablespoons potato flour, 6 tablespoons sugar, juice of y2 lemon, a pinch of salt; add whites last. Bake in loaf form.

Roosevelt Spice Cake.

Cream 1 cup butter and 2 cups sugar; 1 cup milk, 4 whole eggs, one at a time; 4 cups flour, 2 teaspoons baking powder, 1 tablespoon cinnamon, y2 teaspoon nutmeg, y2 teaspoon cloves, y2 teaspoon all- spice. Bake in loaf or layers.

MRS. JOSEPH LEVITT, Pueblo, Colo.

Ribbon Cake. One-half pound butter, V2 pound sugar, 2 eggs, % pound flour, V2 teaspoon baking powder. Make into a dough; take half and roll and put in long pan and spread with jam. Put other half on in strips; brush with beaten egg; sprinkle with sugar and chopped almonds. Bake and cut in diamond shape. MRS. A. DINKELSPIEL.

Deception Cake.

Cream y2 cup butter with 1 cup granulated sugar; add yolks 3 eggs, 1 grated lemon peel (fresh), vanilla extract; chop y2 cup each of raisins and currants very fine and soften with y2 cup cold milk. Add 2 cups flour sifted with \y2 teaspoons baking powder. Mix all these ingredients very well, then add the beaten whites of the eggs. Bake in large size spring-form. MRS. M. BORNSTEIN.

RELIANCE 33K5.