THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

CAKES—Continued
“CELESTIAL”? CHOCOLATE CAKE

1 Cup Gran. Sugar Y, Cup Butter

3 Eggs 4 Tablespoons grated Chocolate
1, Teaspoon Flavoring ', Cup Sour Milk

14%, Cups Flour 1, Teaspoon Soda

1 Cup Boiling Water ', Teaspoon Salt

Cream butter and sugar together, add 3 yolks and | white of egg
well beaten. Stir in sour milk and flour alternately after sifting the
flour and salt together three times. Dissolve the chocolate in the
boiling water. Add the soda while the mixture is still very hot. Stir
till soda is well dissolved and add to batter. Stir until thoroughly
blended. Add vanilla or almond flavoring, bake in square tin, in
moderate oven.

“CELESTIAL” ICING

Put 2 cups granulated sugar, whites of two eggs left from cake,, 1/3
cup water, 14 teaspoon cream of tartar, grated rind of | orange, |
tablespoon lemon juice in top part of double boiler, and put over
water on stove, beat with dover egg beater for 7 minutes or until
thick enough to spread. Spread on cake and sprinkle with cocoa-

nut or grated chocolate.
Mrs. J. Gordon

LILY CAKE
2 Eggs 1 Cup Flour
1, Cup Butter 1 Cup Milk
1 Cup Sugar 1% Teaspoon Cream of Tartar
1, Cup Cornstarch 14 Teaspoon Soda

Cream butter and sugar. Add eggs and beat well. Sift cornstarch,
cream of tartar, baking soda and flour, and add to other mixture
alternately with milk. Bake in medium sized cake tin.

P. E. Grant
SPICE CAKE
1 Cup Butter 1 Teaspoon Baking Powder
2 Cups Brown Sugar, sifted 1 Teaspoon Cinnamon
3 Egg Yolks 1 Teaspoon Allspice
1 Teaspoon Soda 1 Teaspoon Vanilla
14%, Cups Sour Milk 34, Teaspoon Salt

21/3 Cups Flour

Cream butter and sugar and add other ingredients. Beat egg whites
stiff and fold in cup brown sugar, vanilla and cover over the cake.
Then top with | cup chopped walnuts. Bake altogether in moderate
oven about 40 minutes. Mrs. E. M. Watson.

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