|THE VANCOUVER SUN SEVENTH ANNUAL COOK BOOK _

Page Thirty-five

Old-Fashioned Lemon Layer Cake
% cup shortening
2 cups sugar

3% cups pastry flour
4 teaspoons baking powder
Grated rind of 1 lemon %4 teaspoon salt
3 eggs 1% cups milk

Cream shortening, sugar and lemon rind together. Beat
egg. yolks together until thick and lemon colored and add
to the first mixture. Sift flour,. baking powder and salt.
Add alternately to the yolk mixture with the milk; beat well.

Fold in the egg whites, beaten stiff but not dry. Divide the °

batter into two 9-inch layer cake pans, greased. Bake in

a moderate oven (375 deg. F.) 25 minutes.

FILLING
1 egg, slightly beaten
%.cup water
Rind of % lemon
% tablespoon butter.

Sift together the flour and sugar. Add egg and lemon

juice. Blend until smooth. Heat water and lemon vind in
the top of a double boiler; add gradually to the egg mixture.
Return to the double boiler and cook until thick, stirring
constantly. Stir in the butter. Cool till lukewarm and
spread between the layers. Ice with any desired icing.
_ If.an electric mixer is used it is not necessary to separate
the whites. About two-thirds of the above recipe will make
two 8-inch layers. The recipe wins a $1 prize for Miss
Lillian McKnight, R.R. No. 1 Heffley Creek, B.C.,

% cup flour
% cup sugar
% cup lemon juice

Swedish Charm Cake

3 eggs, well beaten
2 teaspoons baking powder
% cup milk

% cup butter

1 cup brown sugar
% teaspoon salt

2 cups flour

Beat butter and sugar together until creamy, add beaten
eggs, Salt and flavoring. Beat again and add flour and baking
powder. Gradually add the milk. Spread the batter in a well-
greased cake pan (about 9x15 inches). . -

Cover cake batter with 1 tin crushed pineapple enna the
juice), % cup walnuts and 1 cup coconut.

Make a syrup of 1 egg, 2-3 cup brown sugar, 1 tablespoon
flour, pinch of salt and 1 teaspoon vanilla. Pour this syrup
over the whole batter. Bake the cake in a 375 deg. F. oven
for 25 to 30 minutes.

The recipe for this unusual cake won a prize for Mrs.
Holger Halvarson of Cherryville, B. C.

Strawberry Meringue Cake —

1% teaspoons baking powder
11-3 cups sifted flour
1-3. cup milk

4 egg whites

% cup shortening
teaspoon sait
» teaspoon vanilla
-% teaspoor almond extract
% cup sugar Dash of salt
4 egg yolks, unbeaten % cup sugar

Reserve 4 large strawberries for garnish from 1 quart;
quarter and sweeten remainder.

Blend shortening, salt, flavoring and ado sugar gradually;
creaming well. Then add yolks of eggs one at a time, beating
thoroughly after each addition.

Sift baking powder, with flour three times and add to
creamed mixture alternately with milk, mixing after each ad-
_ dition until smooth. Pour into two greased, 8-inch layer tins.

mS

To make meringue, beat egg whites stiff. Add salt then beat.

sugar in gradually. Spread meringue on batter in peaks.

_ Bake in a slow oven of 325’F. to 350’F. about 30 minutes,
When cool put cakes together with strawberries and garnish
top.

Mrs. A. Churchill, 218 West 5th Sireet, North Vancouver, se
who won a prize for this ee describes it as “an old favorite
in a new guise.” |

sugar gradually, cream well

Butterscotch Nut Cake |
1% cups brown sugar,
firmly packed
% cup milk
1% cups hot milk
3 eggs -

~% teaspoon salt

nuts
%. cup butter
3 cups sifted flour ©
1 teaspoon vanilla 3 teaspoons . —
% cup shortening _ powder

Combine 1 cup brown sugar, butter and 4 cup milk ina

saucepan and cook until a small amount forms a hard ball

in cold water (242 degrees F.) Stir constantly after mixture
starts to boil. Remove from fire and stir in 14 cups hot milk
gradually. Cool.

Blend shortening, salt and vanilla. Add % cup brown

Add eggs one at a time, beat-
ing after each addition. Sift flour and baking powder three
times. Add to creamed mixture alternately with butter-
scotch mixture, mixing after each addition until smooth. Pour
batter into two square 8-inch pans. Sprinkle nuts over bat-
ter. Bake in a moderate oven (375 degrees F.) for 30 minutes.
Spread butterscotch frosting between layers and on top
and sides of cake.
desired. :
BUTTERSCOTCH FROSTING
1 cup brown sugar firm- % teaspoon salt —
ly packed Y% cup milk i
3 tablespoons butter 1% cups icing sugar
2 tablespoons shortening |
Combine sugar, butter, shortening and salt in saucepan.
Bring to boil.
3 minutes. Cool. Add icing sugar and beat until thick
enough to spread. Thin with milk if desired.

Mrs. Keeley, 401 East 21st Avenue, won a prize tg this -

recipe,

Orange Drop Cakes

1% cups brown sugar 1 teaspoon vanilla
% cup butter 1 tablespoon orange rind
%4 cup shortening * itis oe |
: cup chopped dates
2 beaten “88S 2 teaspoons baking powder
1 cup sour milk Y% teaspoon salt
5 teaspoon soda 3% cups flour
Mix sugar, butter and shortening. Add beaten eggs, vaisilee
orange juice and rind and:sour milk in which the soda has
been dissolved. Then add flour and bake for frie to 20 minutes
at 375 degrees F.
This is another good cookie recipe’ has your files.
prize for Mrs. A. Lane, 531 Kennedy Street, Nanaimo,

It won a

Spring Short Cake
1/3 cup crisco
t%% teaspoon salt

1 egg
Milk or water

2 cups flour
4 teaspoons baking powder
1 tablespoon sugar

Sift dry ingredients, work in crisco, beat egg in measuring ©

cup; add liquid to fill %4 cup. Stir in.

Pat dough into 2 rounds to fit greased pie plate. Brush
1 round with melted butter, put second round on iP, bake
in hot oven 450 deg. F. 20 0 2 minutes.

Filling

Wash and cut 4 cups rhubarb. Mix with 1% cups sugar,
1 teaspoon lemon rind,

until tender, and water may be omitted.

This seasonal recipe won a prize for Mrs. D. Macpherson,

Eighth Avenue, Haney, B. C.,

% cup pecans or other —

Decorate with nuts around edge if

Stir constantly and add milk and boil slowly.

1% teaspoon cinnamon and % cup jj
water. Let stand 15 minutes then bring to a boil and cook for ss

3 minutes. Cool and add % cup grated pineapple. | el :
. The rhubarb mixture may be baked in a 350 deg. F. oven