Evening Republican, Volume 20, Number 297, Rensselaer, Jasper County, 13 December 1916 — FOR THE TABLE [ARTICLE]

FOR THE TABLE

Lemon Cake —Two cups pulverized sugar, one half cup butter, four eggs (put in one at a time and beat well), 2 1-2 cups flour, one half cup sweet milk (add little water to it), two teaspoons baking powder (in last cup flour), grate the rind of one lemon and flavor, with lemon extract; bake in two layers. Filling for cake: One pint sweet milk, yolks two eggs, half cup sugar, one tablespoon corn starch: boil in steamer till thick, let cool, flavor with lemon and spread between layers. * Apple Sauce Cake (which we consider as good as fruit cake) —One cup sugar, one cup unsweetened apple sauce, half cup butter, one teaspoon roda, one tablespoon warm water. ore .teaspoon cinnamon, one cup chopped seeded laisins. Stir well together, add two cups sifted flour, bake 45 minutee. This cake requires no milk or eggs. Sunshine Cake—Beat yolks seven eggs very light; add one cqp fine gran ulated sugar, beat while dd , ’lng sugar. Beat whites very stiffly, add quickly to yolks and sugar; theii add twe tHrds cup pastry flour sifted six times with one heaping teaspoon cream of tartar. Bake as angel food. Chocolate Frosting—Melt three squares of chocolate; when soft adc one tablespoon hot water, tuen one egg well beaten, one cup powdered sugar; flavor with vanilla. This is enough for a three layer caae. Corn Cake—Three quarters cup granulated corn meal, 1 1-4 cuts sifted flour, one quarter cup sugar, one cup sweet milk, 1 1-2 tablespoons melted butter, one well beaten egg, one half teaspoon salt, five 'evel teaspoons baking powder; beat thorough Iv, turn into buttered pan, bake in hot oven; cut in squares. If a richer cake is wanted use two spoons butler. Raisins for Pies—Stew one poun-i raisins with plenty of water to cover, add butter size of walnut, ground cir. uamon and nutmeg enough to flavor. u before taking from fire dissolve small tablespoon corn starch in co’d water and add to raisins. This will make three pies. One Egg Miffins—Two cups flour, ohe half teaspoon salt, two teaspoon.baking powder, two tablespoons sugar, une egg, two tablespoons melted butter, y 1-4 cups sweet milk. Mik and sift dry ingredients together; separate egg, beat yolk until creamy. bea» white to a stiff froth. Stir yolk, miik and butter into drv Ingredients; last f< Id in beaten white of egg. Bake in gem pans about 20 minutes. This will make 15 gems.