ADVENTURES IN COOKING 189

BANANA CAKE

% cup butter 2 cups flour
114 cup white sugar 1 tsp baking soda
2 eggs 1 tsp vanilla
4 tbsp sour milk 1 cup mashed bananas

Cream butter and add sugar gradually. Add eggs one at a time, beating
well after each addition. Add banana pulp and vanilla. Sift dry ingredients
together and add alternately with milk. Bake for 40 minutes in a 375° oven.
Frost as desired.

TOASTED SPICE CAKE

34 cup butter 1 tsp baking powder
2 cups brown sugar (sifted) 1 tsp cloves
2 eggs (separated) 1 tsp cinnamon
1 tsp soda lf tsp salt

114 cups sour milk 1 tsp vanilla

24 cups flour

Blend buter with sugar and egg yolks, dissolve soda in sour milk.

Add milk alternately with dry ingredients, add vanilla mix until smooth,
pour into greased and floured shallow pan 8 x 12.

Spread batter with:

Brown sugar meringue, beat 2 egg whites (left from cake) until they hold a
point but not too dry. Slowly add | cup of sifted brown sugar and continue
beating until smooth, spread meringue over raw cake batter, sprinkle with
14 cup chopped nuts.

Bake in moderate oven (350°F.) for 45 to 50 minutes.

YORKSHIRE SPICE CAKE

314 cups flour 1 cup raisins

4 tsps baking powder 34 cups mixed chopped peel
lf tsp salt 34 cup shortening

4 tsp nutmeg 114 cups brown sugar

3 cups currants 1 cup sweet milk

3 eggs

Before mixing cakes line pans with heavy brown paper and grease well.
Sift flour, measure, then sift again with dry ingredients.

Combine fruits and dust with flour.

Beat shortening until creamy, add sugar gradually, then add eggs one at a
time, beat after each addition. Add dry ingredients and liquid alternately.
Add prepared fruits and mix thoroughly.

Place in prepared pans, bake in moderate oven 325°F. for 11% to 2 hours.
Yields 1 cake about 334 Ibs.

It is economical and it keeps well.

To keep icing from running off a cake dust with powdered
sugar before icing.