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Page 44 ANYONE CAN COOK

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DAFFODIL CAKE
By ESTHER M. LESK

6 large eggs, separated
1 tsp. cream tartar
1 cup cake flour

1 tsp. vanilla
1 tsp. baking powder
1 tsp. lemon extract

14% cup berry sugar

Beat egg whites with cream tartar until stiff. Fold in % cup flour that
has been sifted with 3%4 cup berry sugar several times. Add vanilla. Beat
egg yolks until light yellow. Add % cup sugar and beat 3 minutes. Fold
in 4% cup cake flour sifted with baking powder. Add lemon extract. Place
egg white mixture in ungreased angel food cake pan. Pour egg yolk
mixture all around with egg whites on top. Dip wooden spoon through
several times. Bake one hour at 300 degrees. Invert to cool.

DATE CAKE
By MRS. E. M. PATCHELL

1 cup chopped dates

1 cup boiling water
% cup shortening

1 cup sugar

1 egg

1 tsp. vanilla
1%3 cup cake flour
4 tsp. salt
1 tsp. soda
4, cup chopped nut meats.

Cover dates with boiling water. Cool until lukewarm. Thoroughly cream
shortening and sugar. Add egg and vanilla and beat well. Add nut meats.
Bake in waxed-paper lined 8 inch square cake pan in moderate oven (350
degrees). Bake 35 to 40 minutes.

DEVIL’S FOOD CAKE

CONTRIBUTED
34 cup butter or shortening 1% tsp. baking soda
1% cup brown sugar 34 tsp. baking powder
3 eggs (well beaten) 34 tsp. salt

34 cup boiling water
3 oz. (3 squares) chocolate
21% cups cake flour (sifted)

Cream shortening thoroughly, add sugar gradually, cream well. Add
beaten eggs, meanwhile pour boiling water over chocolate, stir over heat
until smooth and thick, cool and add to egg mixture, Sift flour with dry
ingredients. Add to chocolate mixture alternately with milk and vanilla
combined. Pour into greased layer pans. Bake in moderate oven
(350 degrees) until done, 25 to 30 minutes. Makes three 8” layers.

34 cup sour milk
1% tsp vanilla

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