Royal Baking Powder Contains No Alum 15

after each addition); mix in balance of
whites. Bake in greased layer cake tins
in moderate, oven 12 to. 15 minutes. For
middle layer of chocolate, take 1-3 of
batter of above recipe and add 1 oz.
melted chocolate. Put together with
maple icing, page 17.

. Cocoanut Layer Cake

Y% cup shortening

1 cup sugar

1 teaspoon vanilla extract

legg

1 cup milk

2 cups flour

¥ teaspoon salt

3 teaspoons Royal Baking Powder

Cream shortening, add sugar slowly,
add flavoring and beaten egg; add milk;
mix well; then add flour, salt and baking
powder which have been sifted together.
Bake in three greased layer cake tins in
moderate oven 12 to 15 minutes.

COCOANUT FILLING AND ICING

14% cups granulated sugar

14 cup water

2 egg whites

1% teaspoon vanilla extract, few drops

lemon juice
i cup fresh grated cocoanut
Cook sugar and water slowly without

stirring until syrup spins a thread; pour
slowly over beaten egg whites; beat until
thick; add flavoring. Spread between
layers and on top of cake. While icing
is soft sprinkle thickly with cocoanut.

Royal Sponge Cake

1 cup sugar

¥% cup water

3 eggs

1 cup flour

%% teaspoon salt

2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
¥% cup cold water

Boil sugar and water without stirring
until syrup spins a thread and add slowly
to beaten egg whites, beating until mix-
ture is cold; sift together three times,

flour, salt and baking powder; beat egg

yolks until thick; add a little at a time,
flour mixture and egg yolks, alternately
to white of egg mixture; add cold water
and flavoring; mix lightly. Bake in un-
greased tin in moderate oven about one
hour.
Sponge Cake
6 eggs

1cup granulated sugar
rind of half a lemon

2 tablespoons lemon juice

1cup flour

1 teaspoon Royal Baking Powder
1% teaspoon salt

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

Beat egg yolks with wire whip until
thick; add gradually sifted sugar, then
grated lemon rind, lemon juice and one-
half beaten whites; mix well; carefully
fold in flour which has been sifted with
baking powder and salt; add remainder
of whites, mix lightly and bake in un-
greased sponge cake tin in moderate oven
85 to 45 minutes. When cake shrinks
from pan remove from oven and turn
upside down on cake cooler.

Lady Baltimore Cake

% cup shortening

1 cup sugar

whites of 3 eggs

% cup milk

1 teaspoon vanilla extract or % tea-

spoon almond extract
1% cups flour
2 teaspoons Royal Baking Powder
Cream shortening; add sugar and un-
beaten white of one egg; add milk very
slowly, beating between each addition;
add flavoring; add flour which has been
sifted with baking powder; lastly fold in
beaten whites of 2 eggs. Bake in square
greased layer tins in hot oven about 15
minutes. Use following filling and cover
top and sides of cake with white icing,
page 16. )
FILLING

1% cups sugar

% cup water

whites of 2 eggs

¥% cup chopped seeded raisins

¥% cup chopped figs

1 cup chopped blanched almonds or

pecan nuts
¥% teaspoon vanilla extract

Boil sugar and water without stirring
until syrup spins a thread. Pour syrup
slowly over beaten eggs. Mix in, fruit,
nuts and flavoring. Spread between lay-
ers of cake.

Fruit Layer Cake

44 cup shortening

1 cup sugar

legg

1 teaspoon vanilla extract

1 cup milk

2 cups flour

4 teaspoons Royal Baking Powder

14 teaspoon salt

Cream shortening well; add sugar; add

yolk of egg and vanilla; mix well; add
milk, then flour, baking powder and salt
which have been sifted together; mix in
beaten egg white. Bake in three greased
layer tins in hot oven about 15 min-
utes. Put cake together with fruit filling
and cover with white icing, page 16.

.