Royal Baking Powder Never Disturbs Digestion 13

Soft Molasses Cake

1% cup shortening
1% cup brown sugar

legs

% cup molasses

2 cups flour

‘3 teaspoons Royal Baking Powder

% teaspoon salt

% teaspoon soda

% teaspoon allspice

1 teaspoon cinnamon

% cup milk

Cream shortening. Add sugar slowly,

beating continually; add beaten egg and
molasses; add half of flour, baking pow-
der, salt, soda and spices which have
been sifted together; add milk and re-
mainder of dry ingredients. Mix well.
Bake in greased shallow pan in moderate
oven about 40 minutes. Serve hot.

-Marbie Cake

WHITE PART

3 tablespoons shortening

144 cup sugar

% teaspoon lemon extract

% cup milk

1 cup flour

2 teaspoons Royal Baking Powder
¥%, teaspoon salt

white of 1 egg

Cream shortening; add sugar slowly;
add flavoring and milk. Beat well and
add flour sifted with baking powder and
salt. Mix in beaten egg white.

DARK PART

3 tablespoons shortening

% cup sugar

yolk of 1 egg

% cup milk

1 cup flour

2 teaspoons Royal Baking Powder

¥% teaspoon salt ;

4 teaspoon cloves

% teaspoon allspice

1 teaspoon cinnamon

2 tablespoons cocoa

Cream shortening; add sugar slowly;

add egg yolk and mix well. Mix in milk;
add flour, baking powder, salt, spices and
cocoa which have been sifted together.
Put this batter by spoonfuls and same
amount of white batter alternately into
greased loaf pan but do not mix. Bake
in moderate oven about 45 minutes. Cover
with white icing, page 16.

Marble Cake II
Make plain cake page 10; save one-
third of batter and add to it 11%4 squares
melted unsweetened chocolate. Drop by
spoonfuls into white batter after putting
in pan. Bake in moderate oven about
45 minutes.

+2 J

Royal Tropicaroma
(FIRST MYSTERY CAKE)

% cup shortening

1% cups sugar

2 eggs

2% cups flour

4 teaspoons Royal Baking Powder

4 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

1 cup milk

Cream shortening; add sugar and beat-

en eggs. Mix well and add sifted to-
gether half the flour, baking powder,
salt and spices; add milk and remainder
of dry ingredients. Bake two-thirds of
this batter in two greased layer tins, and
to remaining third add one tablespoon
cocoa which has been mixed with 1 table-
spoon boiling water. Use this for middle
layer. Bake layers in hot oven 15 to 20
minutes. Put following filling and icing
between layers and on top of cake:

2 tablespoons butter

2 cups confectioner’s sugar

1 tablespoon cocoa

1 teaspoon vanilla extract

3 tablespoons strong coffee

Cream butter. Add sugar and cocoa

very slowly, beating until light and fluffy.
Add vanilla and coffee slowly a few
drops at a time, making soft enough to
spread.

Chocolate Layer Cake

4 cup shortening

lcup sugar

legg

1 cup milk

1% cups flour

4 teaspoons Royal Baking Powder

Y% teaspoon salt

1 teaspoon vanilla extract

Cream shortening; add sugar gradu-

ally, beating well; add beaten egg, one-
half the milk and mix well; add. one-
half the flour which has been sifted with
salt and baking powder; add remainder
of milk, then remainder of flour and
flavoring; beat after each addition. Bake
in greased layer cake tins in moderate
oven 15 to 20 minutes.

CHOCOLATE FILLING AND ICING

3 cups confectioner’s sugar
boiling water

1 teaspoon vanilla extract

2 ounces unsweetened chocolate
% teaspoon grated orange peel

To sugar add boiling water slowly to
make a smooth paste; add vanilla, melted
chocolate and orange peel. Spread be-

tween layers and on top of cake.

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