THE COMMERCIAL GIRLS’ CLUB COOKERY BOOK

CAKES—Continued

POUND CAKE

1 Pound Butter 10 Eggs

1 Pound Castor Sugar 1 Ib. Peel

1 Pound Flour 1 lb. Raisins

1 Teaspoon Salt 2 Teaspoons Almond Flavor

Cream sugar and butter well and add eggs and flour alternately.
Then add salt, peel, raisins and flavoring. Bake 3 hours. Oven

at 325 degrees. Before baking cover with almonds.
K. Gamble.

SPONGE CAKE

5 Eggs 1 Cup Swansdown Cake Flour

1 Cup Granulated Sugar 1, Teaspoon Salt

’, Lemon, grated rind and juice
Sift flour before measuring; grate the lemon rind into the sugar,
extract and measure the juice - there should be two tablespoons.
Beat yolks until thick and light in color. Add lemon juice. Beat
egg-whites until stiff; fold sugar into whites carefully, then fold in
egg yolks and lastly flour and salt. Do not stir or beat. All level
measurements,

Cook one hour, at first heat should be low, then increased while
browning, and lowered until done.
Angela Lane.

ORANGE CREAM CAKE

3 Egg Whites 2 Teaspoons Baking Powder
1 Cup Sugar ', Teaspoon Salt

3 Egg Yolks '4 Cup softened Butter

Y, Cup Milk 1 Teaspoon Vanilla

14% Cups Pastry Flour

Beat egg whites to a froth, add one-third cup sugar and beat till
mixture will stand in points. Beat yolks, add milk with two-thirds
cup flour. Beat in flour sifted with baking powder and salt.
Add vanilla and softened butter (not melted). Beat well. Fold
in egg whites. Bake in well greased layer cake pans 30 minutes
in slow oven 325 degrees. . Inga Thomson.

ORANGE BUTTER CREAM FROSTING

1 Egg Y, Teaspoon Orange Extract (or

4 Cup Butter grated rind of half an orange)

2 Cups Confectioners’ Sugar
Drop egg into bowl, break yolk with fork, stir in |'4% cups sugar.
Beat well. Add orange extract and remaining sugar. Beat in

slightly creamed butter; continue beating with fork for 3 minutes.
Inga Thomson.

58

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