The international cook book

Cream shortening. Add sugar and mix well. Add salt and baking powder to flour. Add vanilla to milk. Add liquid and dry ingredients alternately to first mixture. Add cocoanut. Fold in stifily beaten egg whites. Pour into greased and flour- dusted layer cake pans. Bake thirty minutes in a moderate oven (350° F.), Ice cake before serving. Little White Cakes 2 cups sugar 8 teaspoons baking powder 2 cups flour Whites of 2 eggs yi teaspoon salt i teaspoon vanilla I cup milk Sift sugar, flour, baking powder, and salt together four times. Heat milk. Add to dry ingredients. Mix thoroughly. Add whites of eggs beaten stiff. Bake in greased muf&n tins. Bake in a hot oven (400° F.) ten minutes. Remove from tin. Ice. RECIPES 125 Yellow Cake yi cup shortening i teaspoon vanilla 1 cup sugar yi cup milk 2 eggs 2 cups flour Y^ teaspoon salt 3 teaspoons baking powder I tablespoon water Cream shortemng and sugar together. Add the egg yolks, which have been beaten until light, wnth the water and flavoring. Mix thoroughly. Mix the dry ingredients together and add to the first mixture alternately with the milk. Fold in the beaten egg whites. Bake either as a loaf cake or in layers in greased and flour-dusted pans. Bake forty minutes at 325° F., for loaf cake, and twenty minutes at 375° F., for layer cake. Cool before icing. Black Walnut Cake ij^ cups sugar 3 cups flour ^ cup shortemng 3 teaspoons baking powder I cup milk I teaspoon vardUa yi teaspoon salt yi cup black walnuts (chopped) Whites of 5 eggs Cream sugar and shortening together. Mix dry ingredients. Add milk alternately with dry ingredients. Add vanilla and nuts. Mix well. Fold in beaten whites of eggs. Put into greased and flour-dusted layer tins. Bake thirty minutes in moderate oven (350° F). Turn out of pans. Cool. Put layers together with a cream filling. Ice top and sides of cake. Pound Cake, No. 1 yi potmd butter i pound flour I pound sugar 4 teaspoons baking powder I cup milk Whites of 8 eggs 3 teaspoons vanilla i teaspoon salt Cream butter. Add sugar gradually. Mix until well blended. Add vanilla to milk. Add salt and baking powder to flour. 126 THE INTERNATIONAL COOK BOOK Add dry and liquid ingredients alternately to first mixture. Add beaten egg whites last. For a close-grained cake, beat after adding eggs. For a light cake, fold in whites carefully. Bake in greased and floiir-dusted bread pans one hour in a moderate oven (350° F.). For assorted small cakes use pound cake. Cut in fancy shapes, ice with colored fondant. Decorate also with candies, cherries, nuts, and candied peel. Pound Cake, No. 2 i>^ cups sugar iK cups flour I cup butter i teasp>oon vanilla I teaspoon salt 2 teaspoons baking powder 2 eggs Mix baking powder with flour. Cream butter and sugar. Add the well-beaten egg. Mbc thoroughly. Add flour and milk alternately to first mixture. Bake in tube pan which has been greased and dusted with flour from fifty to sixty minutes in moderate oven (350° F.). Cool. Ice. Loaf Cake ^ cup shortening 1% cups flour ^ cup sugar yi teaspoon salt 2 eggs 2 teaspoons baking powder ^2 cup rnillc I teaspoon vanilla