THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

CAKES—Continued

WINDBLOWN CAKE

3 egg whites, beaten till stiff but not dry.

3 egg yolks, broken - add 2/3 cup cold water and beat until 5 times
original amount.

14% Cups fine sifted Sugar - add 1 Teaspoon Baking Powder
to above and beat 4 Teaspoon Salt
114 Cups sifted Swansdown Flour
Beat into yolk and water mixture, fold in egg whites and add | tsp.
vanilla. Bake 50 minutes in slow oven. (Bake in angel cake pan).
P. E. Grant

DEVIL’S FOOD
2 Cups sifted Swansdown Cake 2 Egg Yolks well beaten

flour 3 Squares Unsweetened

2 Teaspoons Baking Powder Chocolate (melted)

1, Teaspoon Soda 14%, Cups Milk

Y, Cup Butter or other 1 Teaspoon Vanilla
Shortening 2 Egg Whites, stiffly beaten

1 Cup Sugar

Sift flour once, measure, add baking powder and soda, and sift to-
gether three times. Cream butter thoroughly, add sugar gradually,
and cream together until light and fluffy. Add egg yolks; then
chocolate. Blend. Add flour, alternately with milk, a small amount
at a time, beating after each addition until smooth. Add vanilla;
fold in egg whites. Bake in two greased 9 inch layer pans in moder-

ate oven (350F) 30 minutes. L. Young
PRIZE XMAS CAKE
1 Cup of Butter ', Pound of mixed Peel
14%, Cups of Brown Sugar 1% Pound of Citron
34 Cup of Sweet Milk 1’, Cups of Cherries glazed
4 Eggs, yolks and whites 3 Cups of Flour
beaten separately 1 Teaspoon Baking Soda
1 Pound of Sultana Raisins ', Teaspoon of Salt
1 Cup of fine Cocoanut or 1 Teaspoon of Vanilla
Y Pound of almonds
Bake 114 hours in oven 350 degrees. Mrs. C. Moore

CORN MEAL OR “JOHNNY” CAKE

1 Egg 2 Cups Corn Meal
1 Cup White Sugar 1 Cup Sour Cream
1 Teaspoon Baking Soda 1 Teaspoon Salt

1 Cup White Flour (pastry)

Bake in quick oven and serve hot buttered, with syrup, honey, etc.
A. Forsyth

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