Walnut Cake

Cream shortening, add sugar and
ROGERS’ GOLDEN SYRUP, cream
until light and fluffy. Add sifted dry
ingredients alternately with milk.
Add nuts and flavoring. Fold in
stiffly beaten egg whites. Pour into
an 8 x 8 x 3% pan which has been
lined with greased paper. Bake in
moderate oven, 350°F, for 40 min-
utes or until done.

Irish Gingerbread

Combine shortening, sugar,
ROGERS’ GOLDEN SYRUP. Beat
until blended. Sift flour, measure
and sift with other dry ingredients.
Add to syrup mixture. Add remain-
ing ingredients. Mix thoroughly,
pour into greased pan, and bake in
325 °F oven about 1 hour.

Dainty Spice Cakes

Cream shortening and sugar. Add
egg, beat well. Add ROGERS’
GOLDEN SYRUP and spices. Sift
flour; lastly add sour milk to which
soda has been added. Grease small
cup-cake tins; place half blanched
almond in bottom of each and fill
about % full with cake mixture.
Bake in moderate 350°F oven 20-25
mins.

INGREDIENTS

cup shortening

cup white sugar
cup ROGERS’
GOLDEN SYRUP
cups all-purpose flour
teaspoon salt
teaspoons baking
powder

cup milk

cup finely chopped
walnuts

teaspoon almond
flavoring

egg whites

cup shortening

cup sugar

cup ROGERS’
GOLDEN SYRUP
cups flour

teaspoons baking soda
teaspoon cinnamon,
mace, and allspice
teaspoon salt

eggs, well beaten

cup raisins

cup blanched almonds,
chopped

cup chopped candied
fruit peel

cup shortening
tablespoons granulated
sugar

egg

cup ROGERS’
GOLDEN SYRUP
teaspoons cinnamon
teaspoons ginger
teaspoon allspice
cups pastry flour
cup sour milk
teaspoon soda
Blanched almonds