THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

*. CAKES and ICINGS  :-

CHERRY CAKE

Cream 14 pound of butter with | cup of sugar. Add yolks of 3
eggs, then the stifly beaten whites. Stir in !% pound flour with two
teaspoons.of baking powder. Add 2 oz. blanched almonds and 4
pound of cherries - or a few more if desired. Beat well. Bake about
114 hours in medium oven.

Adelaide Linklater
DATE AND NUT LOAF

1 Cup Dates (chopped) 1 Cup Brown Sugar
YY, Cup chopped Walnuts 1 Egg
1 Teaspoon Baking Soda 14% Cups Flour

', Cup Butter

Put chopped dates and walnuts in a basin and pour half cup boiling
water (in which the teaspoon of soda has been dissolved) over it.
Slightly cool and add to cake mixture.

K. E. Burgess

GUM DROP CAKE

1, Cup Butter 2/3 Cup Milk
3%, Cup fruit Sugar Y, Teaspoon Vanilla Essence
2 Egg Yolks Rind and Juice of 1 Lemon
24% Cups pastry Flour 2 Egg Whites

2’, Teaspoons Baking Powder ', Cup Gumdrops, (shredded)

Cream butter well, add sugar gradually. Add lightly beaten egg
yolks. Sift flour, measure it. Mix and sift dry ingredients twice;
add to butter mixture alternately with milk, a little of each at a time;
add vanilla and lemon; add shredded gumdrops which have been
dredged with a little flour. Fold in stiffly beaten egg whites. Pour
into greased cake tin and bake in moderate oven (350) 45 minutes.
Garnish icing with whole gum drops.

Lillian Douglas

ORANGE CAKE
14 Cup Butter creamed Whites of 2 Eggs, beaten
1 Orange pulp - cut in very small 134 Cups Flour
1 Cup white Sugar 1 Small Teaspoon Soda
pieces. Put in cup and fill balance 2 Teaspoons Cream of Tartar.

with cold water.

Cream sugar and butter, add orange pulp, eggs beaten, flour, soda
and cream of tartar. Bake about 20 minutes. Use rind of orange
for butter icing.
Mrs. Chesney
48