The international cook book

Cream the shortening, add sugar gradually. Mix until blended. Mix flour, salt, and baking powder. Add the well- beaten eggs to the first mixture. Add the floiu* to dough alter- nating with the milk and orange juice. Add the grated orange rind. Bake in layer cake pans. Bake forty-five minutes in a moderate oven (350° F.). This amount will make two layers. Filled Cup Cakes yi cup butter i teaspoon vanilla 2 eggs I cup sugar iK cups flour Yi cup rmlk 3 teaspoons baking powder ^ teaspoon salt RECIPES 117 Cream the butter and sugar. Add the eggs. Add the milk alternately with the dry ingredients which have been mixed together. Add the flavoring. Mis well. Bake in well-greased muffin tins, being careful not to fill more than two- thirds full. Bake for twenty minutes in a hot oven (400° F.). As soon as cakes are cool, cut off the top. Scoop out inside, and fill with cocoa cream icing. Replace the top and ice. Lemon, chocolate, butterscotch, or orange filling may be used for these cakes instead of cocoa cream. Plain Cup Cakes 1 cup butter y^ teaspoon salt 2 cups sugar i cup milk 4 eggs 3 teaspoons baking powder I teaspoon vanilla 3>^ cups flour Cream butter, add sugar and continue creaming. Add yolks of eggs. Mix flour, salt, and baking powder. Add alternately with the milk. Beat the egg whites and fold into mixture. Bake in greased muffin pans twenty minutes in a hot oven (400° F.). Cool. Ice. One teaspoon x-ardlla may be added if desired. May be baked as a sheet if desired. Rich Tea Cakes 3 tablespoons butter i cup flour H cup sugar i teaspoon baking powder 5 egg yolks yi teaspoon salt }4t cup milk Grated rind of i orange Cream butter. Add sugar and mix until well blended. Add eggs. Beat until mixture is light. Add salt and baking powder to flour. Add alternately with milk to first mixture. Add orange rind. Mix until smooth. Bake in greased muffin pans twenty minutes in a hot oven (4cx>° F.). Remove from pans. Cool. Ice. Il8 THE INTERNATIONAL COOK BOOK Silver Cake yi cup butter ^ cup milk iJ4 cups sugar i}4 cups flour 4 egg whites 2 teaspoons baking powder }4 teaspoon salt }4 teaspoon almond extract Cream butter. Add sugar and mix until well blended. Add almond extract to milk. Mix salt and baking powder with the flour. Add liquid and dry ingredients alternately to first mix- ture. Fold in stiffly beaten egg whites. Mix smooth. Pour into greased and flour-dusted cake pan six by ten inches. Bake thirty-five minutes in a moderate oven (350° F.). Turn out of pan. Cool. Ice. Gold Cake >^ cup shortening K cup milk >^ cup sugar % cup flour Yolks of 5 eggs i}4 teaspoons baking powder Grated rind i lemon i teaspoon lemon jmce Cream butter, add sugar gradually. Add the yolks of the eggs beaten until thick and lemon colored. Add lemon juice and rind. MLx flour and baking powder. Add alternately with the milk to the first mixture. Pour dough into greased and flour-dusted cake pan six by ten inches. Bake forty-five minutes in moderate oven (350° F.). Sandwich Cake }4 cup butter i teaspoon baking powder 2 eggs I cup sugar I teaspoon vanilla }4 teaspoon salt I cup nuts I cup dates i}4 cups flour