EDITH ADAMS’ 12TH ANNUAL PRIZE COOK BOOK 47

CUPCAKES

BUTTERLESS DROP CAKES

1 cup canned milk
34 cup sugar (scant)
l egg
Pinch of salt
1 teaspoon baking powder
1 cup flour
Currants, raisins or nutmeg (if de-
sired)
Flavoring

Mix sugar and egg. Add milk and
sifted dry ingredients. Put in small patty
tins and bake in a moderate oven.

“This is a grand recipe—the cakes are
lovely. They are good with currants
or raisins but just as nice plain.”

Mrs. Gwen Barnes, 4153 West Four-
teenth Avenue, Vancouver, B. C.

MARASCHINO CHERRY CUP
CAKES

1 cup white sugar
1% cup shortening
1% cups sifted flour
Y% cup sweet milk
12 maraschino cherries, chopped
2 eggs
3 teaspoons cherry syrup (for flavor-
ing)
1% heaping teaspoons baking powder
1 teaspoon salt
Cream the shortening and sugar to-
gether until light and fluffy, then add the
well-beaten eggs, milk, and the cherry
syrup, also the chopped cherries. Then
add flour, baking powder and salt. Beat
until light, put into well-greased muffin
tins and bake from 20 to 30 minutes in
a moderate oven. Ice if desired and top
each cake with a cherry.
“These cup cakes are easy to make
and are very flavorsome—lovely for after-
noon tea or supper.”

Mrs. Hazel G. Campbell, 1773 West
Seventh Avenue, Vancouver. |

MOCHA BALLS

cup white sugar

teaspoons baking powder

cup flour (cake or pastry)

teaspoon salt

cup boiling milk

egg whites

teaspoon vanilla
dry ingredients together three
Add boiling milk. Fold in beaten

hm DD et Re

Sift

times.

whites of 2 eggs and vanilla. Fill muffin
tins about half full. Do not grease tins.
Bake in moderate oven of 350 degrees F.
for 25 minutes. When cool ice all over
with thin icing and roll in chopped nuts
or coconut.

Mrs. E. M. Turtle, 3915 Pandora Street,
Vancouver, B. C.

ORANGE CUP CAKES

1% cups cake flour

144 teaspoons baking powder
% teaspoon salt

34 cup sugar

lg teaspoon soda

1 egg

% cup softened shortening
1% cup evaporated milk

4 cup orange juice

Sift dry ingredients into a bowl and
make a well in the centre. Into this pour
the egg, softened shortening and the
liquid. Stir together and beat for 1 minute
or until the batter is smooth. Pour into
greased muffing tins and bake in a mod-
erate oven, 375 degrees F. for 20 minutes.

Orange Frosting

14 cup evaporated milk
2 tablespoons orange juice
Grated rind of 1 orange
1 pound icing sugar
Mix to a smooth paste

SPONGE CUP CAKES

(No Shortening)
2 eggs

Y% cup flour

3% cup sugar

% teaspoon baking powder
1 teaspoon vanilla

Beat yolks and whites of the eggs sep-
arately and see that the flour and sugar
are free from lumps. Put the whipped
eggs into a bowl, then add the sugar, flour
and baking powder, a little at a time, beat-
ing all the while. Grease some patty tins,
fill them three parts full with the batter
and bake for 15 to 20 minutes in a fairly
hot oven, 375 degrees F. Dust finely
powdered white sugar over them while
still hot.

“This recipe is fine and doesn’t require
any butter or other shortening.”

Mrs. Ernest F. Jaggers, RR 2, Duncan,
Wied, Bk