192 British Columbia Women’s Institutes

FOUR EGG CAKE

3 cups cake flour 114 cups sugar
4 tsp baking powder © 4 eggs

34 tsp salt 1 tsp vanilla
7% cup butter 34 cup milk

Cream butter, sugar and eggs. Add flour mixture and dry ingredients,
alternately with milk, stirring just enough to blend.
Bake in layers 20 minutes or large pan, 35 minutes.

HOT MILK CAKE

3 eggs pinch salt
114 cups sugar 34, cup milk
114 cups flour butter the size of a walnut

1 tsp baking powder
Beat eggs well, add sugar gradually, beating well.
Sift flour, baking powder and salt. Fold into egg and sugar mixture. Scald
milk with butter added, add to other mixture and stir until just mixed.
Pour into greased cake pan and bake in a moderate oven 350°.

STRAWBERRY CAKE

214 cups flour 3 tsps baking powder
1 tsp salt 1% cup milk
14 cup strawberry jam 2 eggs unbeaten
1 cup sugar 1 tsp vanilla

14 cup shortening
Place soft shortening in bowl, add flour, sugar and salt. Add milk. Beat
300 strokes by hand, or 2 minutes with mixer. Add eggs, whole, vanilla and
strawberry jam. Beat 1 minute with mixer, or 150 east by hand.
Bake at 375°F. Makes two 9” layers.

PINEAPPLE CUP CAKES

14 cup shortening 2 cups sifted all-purpose flour
14 cup gran. sugar 4 tsp baking powder

14 cup light brown sugar 14 tsp baking soda

2 eggs 4 cup water

1 tsp vanilla 1 tsp salt

14 cup crushed pineapple
Cream shortening, gradually add sugars, creaming well. Add eggs one at a

time beating after each addition. Add pineapple and juice. Sift together

flour, baking powder, soda and salt. Add to first mixture alternately with
water beating just until smooth after each addition. Spoon batter into
greased muffin tins filling /% full.

Bake in moderate oven (350°F.) about 18 minutes or until done. When
cool, frost. (Makes about 30 small cup cakes).

Pineapple icing:
Combine 4 cup melted butter and | cup icing sugar, add | cup pineapple,

and a pinch of salt. Add enough icing sugar to make icing of good spread-
ing consistency, about 2 cups. Flavor with vanilla.

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