WATKINS COOK BOOK

. INDIVIDUAL STRAWBERRY
SHORTCAKE

4 teaspoons Watkins Baking
Powder

V4 teaspoon salt

2 tablespoons sugar
lf cup butter

% cup milk

2 cups flour

4 cups strawberries

Mix the flour, baking powder,
salt and sugar and sift twice.
Add the butter to the mixture
and work it in with the fingers;
add milk gradually. Place on
floured board. spread to about
4 inch thick. Cut with large
biscuit cutter dipped in flour
and bake in hot oven for 12
minutes. Split while hot, and
fill with crushed and sweetened
strawberries. Cover with whip-
ped cream and garnish with
whole berries.

COFFEE CHOCOLATE CAKE

1 cup sugar

1 egg.

3 tablespoons butter

ly cup milk

lf cup grated chocolate
2 cups flour

2 teaspoons Watkins Baking
Powder

Y cup strong coffee

Bake as a loaf or in a shallow
mold.

«33»

JELCY: ROLL

34 cup sugar

3 eggs

4 teaspoon Watkins Lemon
Extract

1 cup flour

1 teaspoon cream of tartar

16 teaspoon soda

1 tablespoon warm water

Pinch of salt

Add well-beaten eggs to sugar
and salt and beat until the sugar
is melted. Sift the flour and
the cream of tartar together
twice, and add to the first mix-
ture. Beat thoroughly, then add
the soda which has been dis-
solved in warm water, then add
the flavoring. Bake in a shal-
low pan 10 to 15 minutes. Turn
out on a damp cloth, spread
with jelly and roll.

RICH CHOCOLATE ICING

114% squares
chocolate cut
slices

2 tablespoons warm cream
1 egg yolk

Pinch of salt

1 teaspoon melted butter
Powdered sugar

Y% teasp. Watkins Vanilla

(ounces) of
in thin

Melt the chocolate in the
cream. Add the salt, egg yolk
and butter beaten’ together.
Gradually add the powdered
sugar. Add enough sugar to
give the icing the right con-
sistency. Juice of fresh fruits
can be used instead of cream.