16 2 Royal Baking Powder Is Absolutely Pure

FRUIT FILLING

¥% cup fruit jelly

1 cup water

% cup chopped raisins

¥% lb. chopped figs

Y% cup sugar

2 tablespoons corn starch

% cup chopped nuts

juice of 4% lemon

Cook jelly with water, fruit and sugar;

add corn starch which has been mixed
with a little cold water. Cook until thick,
remove from fire; add nuts and lemon
juice. Cool and spread between layers

of cake.

Lady Goldenglow
(SECOND MYSTERY CAKE)

¥%4 cup shortening

114 cups sugar

grated rind of % orange

1 egg and 1 yolk

214 cups flour

¥% teaspoon salt

4 teaspoons Royal Baking Powder

1 cup milk

11% ounces unsweetened chocolate

melte
Cream shortening, add sugar and

orange rind. Add beaten egg yolks. Sift
together flour, baking powder and salt
and add alternately with the milk; lastly
fold in one beaten egg white. Divide
batter into two parts. To one part add
the chocolate. Put by tablespoonfuls al-
ternating dark and light batter, into
three greased layer cake pans. Bake in
moderate oven 20 minutes.

FILLING AND ICING

3 tablespoons melted butter
3 cups confectioner’s sugar (powdered
will not give as good results)
2 tablespoons orange juice
grated rind of 4% orange and pulp
of 1 orange
1egg white
3 ounces unsweetened chocolate
Put butter, sugar, orange juice and

rind into bowl. Cut pulp from orange,
removing skin and seeds, and add. Beat
all together until smooth. Fold in beaten
egg white. Spread this icing on layer
used for top of cake. While icing is soft
sprinkle with unsweetened chocolate
shaved in fine pieces with sharp knife
(use 14 square). To remaining icing add
214 squares unsweetened chocolate which
has been melted. Spread this thickly be-
tween layers and on sides of cake.

~

Icings and Fillings
Boiled Icing .

1 cup granulated sugar

1% cup water

white of 1 egg

¥% teaspoon flavoring extract

1 teaspoon Royal Baking Powder

Boil sugar and water without stirring
until syrup spins a thread; potir very
slowly over stiffly beaten egg white and
beat until smooth; add flavoring and
baking powder; allow to stand few min-
utes before spreading.

Uncooked Frosting

1 unbeaten egg white
1% cups confectioner’s sugar
1 teaspoon vanilla extract

Put egg white into shallow dish; add
sugar gradually, beating with wire whip
until of right consistency to spread; add
vanilla and spread on cake.

Ornamental Frosting
1% cups granulated sugar
cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Royal Baking Powder
Boil sugar and water without stirring
until syrup spins a thread; add very
slowly to beaten egg whites; add flavoring
and baking powder and beat until smooth
and stiff enough to spread. Put over boil-
ing water, stirring continually until icing
grates slightly on bottom of bowl. Spread
on cake saving a small portion of icing
to ornament the edge of cake. This can
be forced through a pastry tube, or,
through a cornucopia, made from ordi-
nary white letter paper.

White or Colored Icing

1% cups confectioner’s sugar
2 tablespoons hot milk

% teaspoon butter

1% teaspoon vanilla extract

Add butter to hot milk; add sugar
slowly to make right consistency to
spread; add vanilla. Spread on cake.

For pink icing add one_ tablespoon
strawberry or other fruit juice. For yel-
low icing add one teaspoon egg yolk and
flavor with orange rind and one teaspoon
lemon juice.

Seven Minute Icing
1 unbeaten egg white
% cup granulated sugar
-1teaspoon Royal Baking Powder .
3 tablespoons cold water
Place all ingredients in top of double
boiler. Place over boiling water and

' All measurements are level. Four level teaspoons of baking powder about equal one
~ heaping teaspoon as heretofore used.