one-half the milk and mix well; add one-half the flour which has been
sifted with salt and baking powder; add remainder of milk, then
remainder of flour and flavoring; beat after each addition. Bake in
greased layer cake tins in moderate oven 15 to 20 minutes.
CHOCOLATE FILLING AND ICING
3 cups confectioner's sugar
boiling water
1 teaspoon vanilla extract
2 ounces unsweetened chocolate
1/2 teaspoon grated orange peel
To sugar add boiling water slowly to make a smooth paste; add vanilla,
melted chocolate and orange peel. Spread between layers and on top of
cake.
Orange Layer Cake
1/3 cup shortening
1 cup sugar
2 eggs
2/3 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon vanilla extract
Cream shortening; add sugar and egg yolks; mix well and add half the
milk; add half the flour which has been sifted with baking powder; mix
in flavoring, milk and remainder of flour. Bake in two greased layer
cake tins in moderate oven about 20 minutes.
ORANGE FILLING AND ICING
whites of 2 eggs
1-1/2 cups confectioner's sugar
rind and soft pulp of 1 orange
Whip eggs to stiff froth; add sugar, a little at a time, until stiff
enough to spread. Whip in pulp and rind of orange. Orange coloring may
be added if desired.
White Layer Cake
1/2 cup shortening
1 cup granulated sugar
1/2 cup cold water
2 cups flour
2 teaspoons Royal Baking Powder
whites of 3 eggs
1 teaspoon vanilla or almond extract
Cream shortening and sugar together until very light; add water slowly,
almost drop by drop, and beat constantly; stir in flour and baking
powder which have been sifted together twice; add flavoring; mix in egg
whites which have been beaten until stiff. Bake in two greased layer
cake tins in moderate oven 20 to 25 minutes. Put together with fresh
strawberry or maple filling, page 17.
Devil's Food Cake
1/2 cup shortening
1 cup sugar
2-1/2 ounces chocolate
1/2 cup mashed potatoes
1 egg
3/8 cup milk
1-1/4 cups flour
2 teaspoons Royal Baking Powder
1/2 cup chopped nuts
1/2 teaspoon vanilla extract
Cream shortening; add sugar, melted chocolate and mashed potatoes; mix
well; add egg yolk, milk and flour and baking powder which have been
sifted together; beat well; add nuts, vanilla and beaten egg white; mix
thoroughly. Bake in greased shallow tin in moderate oven 25 to 35
minutes.
MARSHMALLOW ICING
3/4 cup granulated sugar
1/3 cup water
6 or 8 marshmallows
white of 1 egg
few drops vanilla extract
Boil sugar and water without stirring until syrup spins a thread; melt
marshmallows in syrup; pour slowly over beaten white of egg; add
flavoring and spread _very thickly_ over cake. Melt 2 ounces unsweetened
chocolate with one-half teaspoon butter and spread thin coating over
icing when cool.
Cream Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening and sugar together until light; add beaten egg yolks,
flavoring and milk slowly; sift flour and salt; add half, then half
beaten egg whites; add remainder of flour sifted with baking powder;
stir after each addition; fold in remaining egg whites. Bake in greased
layer cake tins in moderate oven 15 to 20 minutes. Put together with
cream filling and cover top and sides with white icing.
CREAM FILLING
1 cup milk
2 tablespoons corn starch
1/4 teaspoon salt
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
Scald milk. Mix corn starch, salt and sugar with a little cold milk; add
to beaten egg; then add to hot milk. Cook about three minutes or until
thick and smooth; add flavoring, and spread between layers.
Cocoanut Layer Cake
1/4 cup shortening
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 cup milk
2 cups flour
1/8 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
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1/2 teaspoon vanilla extract, few drops lemon juice
1 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.
Maple Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening, and sugar; add egg yolks and flavoring; mix well; add
milk slowly, stirring until smooth; sift flour, baking powder and salt
together; add half to mixture, then half of beaten egg whites, then
remainder of flour (stirring 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.
Fruit Layer Cake
1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 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 minutes. Put cake together with fruit filling and
cover with white icing, page 16.
FRUIT FILLING
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons corn starch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add corn starch which has been
mixed with a little cold water. Cook until thick, remove from fire; add
nuts and lemon juice. Cool and spread between layers of cake.
Lady Baltimore Cake
1/2 cup shortening
1 cup sugar
whites of 3 eggs
1/2 cup milk
1 teaspoon vanilla extract or 1/2 teaspoon almond extract
1-3/4 cups flour
2 teaspoons Royal Baking Powder
Cream shortening; add sugar and unbeaten 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
1-1/2 cups sugar
1/2 cup water
whites of 2 eggs
1/2 cup chopped seeded raisins
1/2 cup chopped figs
1 cup chopped blanched almonds or pecan nuts
1/2 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 layers of cake.
Sponge Cake
6 eggs
1 cup granulated sugar
rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Royal Baking Powder
1/2 teaspoon salt
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 ungreased
sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks
from pan remove from oven and turn upside down on cake cooler.
Royal Sponge Cake
1 cup sugar
1/2 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
1/8 cup cold water
Boil sugar and water without stirring until syrup spins a thread and add
slowly to beaten egg whites, beating until mixture 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 ungreased tin in moderate, oven about one hour.
Milk Sponge Cake
2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1-1/2 teaspoons Royal Baking Powder
1/8 teaspoon salt
Beat egg yolks until thick; add half the sugar, beating continually; add
hot milk, remainder of sugar and beaten egg whites; add flavoring; add
flour, salt and baking powder which have been sifted together. Bake in
ungreased tube pan in moderate oven about 25 minutes.
Coffee Spice Cake with Mocha Filling
1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices
Cream shortening and sugar until light; add beaten egg yolks; add coffee
slowly; add half the flour sifted with baking powder, salt and spices;
mix well and add beaten egg whites; add remainder of flour and mix
lightly. Bake in greased layer cake tins in moderate oven 45 to 50
minutes. Spread layers and cover top with
MOCHA ICING AND FILLING
1 tablespoon butter
1 cup confectioner's sugar
1 tablespoon cocoa
2 tablespoons strong coffee
1/4 teaspoon salt
Cream butter and sugar; add cocoa, coffee and salt and stir until
smooth. If too dry, add more coffee.
Icings and Fillings
Boiled Icing
1 cup granulated sugar
1/2 cup water
white of 1 egg
1/2 teaspoon flavoring extract
1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; pour
very slowly over stiffly beaten egg white and beat until smooth; add
flavoring and baking powder; allow to stand few minutes before
spreading.
Frosting
1 unbeaten egg white
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract
Put egg white into shallow dish; add sugar gradually, beating with wire
whip until of right consistency to spread; add vanilla and spread on
cake.
Ornamental Frosting
1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread; add
very slowly to beaten egg whites; add flavoring and baking powder and
beat until smooth and stiff enough to spread. Put over boiling water,
stirring continually until icing grates slightly on bottom of bowl.
Spread on cake saving a small portion of icing to ornament the edge of
cake. This can be forced through a pastry tube, or, through a
cornucopia, made from ordinary white letter paper.
White or Colored Icing
1-1/2 cups confectioner's sugar
2 tablespoons hot milk
1/2 teaspoon butter
1/2 teaspoon vanilla extract
Add butter to hot milk; add sugar slowly to make right consistency to
spread; add vanilla. Spread on cake.
For pink icing add one tablespoon strawberry or other fruit juice. For
yellow icing add one teaspoon egg yolk and flavor with orange rind and
one teaspoon lemon juice.
Seven Minute Icing
1 unbeaten egg white
7/8 cup granulated sugar
3 tablespoons cold water
Place all ingredients in top of double boiler. Place over boiling water
and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and
spread on cake.
For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened
chocolate.
For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of
water.
Chocolate Filling and Icing
whites of 2 eggs
2 cups confectioner's sugar
1-1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter
Beat whites until stiff; add sugar slowly, beating well; add milk,
vanilla and chocolate which has been melted with butter; mix until
smooth. Spread on cake.
Old-Fashioned Chocolate Filling
3 ounces melted chocolate
3 tablespoons cream
1 egg
3/4 cup powdered sugar
1 tablespoon corn starch
1/8 teaspoon salt
1 teaspoon vanilla extract
Add melted chocolate and cream to beaten egg; mix in powdered sugar
gradually; add corn starch which has been mixed with a little cold
water; cook in top of double boiler, stirring constantly until smooth
and thick; add salt and vanilla. Spread between layers of cake.
Soft Icing
2/3 cup light syrup
1/3 cup granulated sugar
2 tablespoons cold water
whites of 2 eggs
1 teaspoon corn starch
1/2 teaspoon Royal Baking Powder
1 teaspoon vanilla extract
Boil syrup, sugar and water without stirring until syrup spins a thread;
pour slowly into stiffly beaten egg whites and beat well. Add corn
starch, baking powder and flavoring, and mix until smooth.
Marshmallow Filling and Icing
1-3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
whites of 3 eggs
Mix sugar, salt and water, add marshmallows and boil until syrup spins a
thread, then add slowly to beaten egg whites; beat until firm enough to
spread.
Fruit Filling
2 cups granulated sugar
2/3 cup boiling water
whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine
Boil sugar and water without stirring until syrup spins a thread; beat
whites until dry; add syrup gradually, beating constantly; when cool add
nuts and fruit. Spread between layers of cake.
Fresh Strawberry Icing
Crush ten strawberries with a little sugar and few drops lemon juice and
let stand until juicy; mix in gradually three cups of confectioner's
sugar. Spread between layers and on top of cake.
Maple Icing. I
1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioner's sugar
1/2 teaspoon maple flavoring
Add butter to hot milk; add sugar slowly to make paste of the right
consistency to spread; add flavoring and spread on cake.
Maple Icing. II
1 cup maple syrup
whites of 2 eggs
Boil syrup without stirring until it spins a thread; add slowly to
stiffly beaten egg whites; beat with wire whip, preferably on platter,
until stiff enough to spread.
Orange Icing
rind of 1 orange
2 teaspoons lemon juice
1 cup confectioner's or powdered sugar
white of 1 egg
Grate orange rind and allow gratings to soak for some time in lemon
juice; stir juice, sugar and egg together and beat thoroughly. Spread on
warm cake.
Jelly Meringue
white of 1 egg
1/2 cup currant or other jelly
Put egg white and jelly together into bowl and beat with egg beater or
wire whip until stiff. Spread between layers or on top of cake.
Sea Foam Icing
1 cup brown sugar
1/3 cup water
white of 1 egg
1 teaspoon Royal Baking Powder
Boil sugar and water without stirring until syrup spins a thread. Add
hot syrup slowly to beaten egg white, beating continually, preferably on
platter with wire whip. Add baking powder. When icing foams, put between
layers and on top of cake.
Cocoa Icing
1 cup confectioner's sugar
4 tablespoons cocoa
1 egg white
1 teaspoon vanilla extract
1 tablespoon cream
1 teaspoon melted butter
Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted
butter and cream to make soft enough to spread on cake.
Brown Sugar Icing and Filling
3 cups brown sugar
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when
tested in cold water; add vanilla. Beat until thick and spread on cake.
Chopped nuts can be added if desired.
Butter Scotch Icing and Filling (Without Sugar)
2 cups light syrup
1/2 cup butter
1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when
tested in cold water. Cool slightly without stirring and pour while warm
on cake.
Chopped nuts may be added while icing is still soft.
Cookies and Small Cakes
Cocoa Drop Cakes
4 tablespoons shortening
1 cup sugar
1 egg
1/2 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk
slowly; sift flour, baking powder, salt and cocoa into mixture; stir
until smooth; add vanilla. Put one tablespoon of batter into each
greased muffin tin and bake in moderate oven about 20 minutes. Cover
with boiled icing, page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally
to make diamond-shaped pieces; cover with icing.
Raisin Drop Cakes
4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk very slowly; add
flour, baking powder and salt which have been sifted together; add
raisins which have been washed, drained and floured slightly; add
flavoring, mix well. Put a small amount of mixture into each greased
individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with
powdered sugar, or cover with icing.
Orange Cakes
4 tablespoons shortening
1 cup sugar
2/3 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 teaspoon orange extract
grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at a
time; add beaten egg; sift flour, baking powder and salt together and
add to mixture; add flavoring and grated orange rind; mix well. Bake in
greased shallow tin, or individual cake tins, in hot oven 15 to 20
minutes. When cool cover with orange icing, page 17.
Spice Cakes
1/2 cup shortening
1 cup brown sugar
1 egg
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and
spices which have been sifted together; add milk and mix well; mix in
raisins which have been slightly floured. Bake in small greased tins in
moderate oven about 25 minutes.
Honey Drop Cakes
1/3 cup shortening
1/4 cup sugar
1/2 cup honey
1 egg
1/2 tablespoon lemon juice
1-1/2 cups flour
1-1/2 teaspoons Royal Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and
lemon juice; mix well and add flour and baking powder which have been
sifted together; fold in beaten egg white. Put into greased individual
tins or drop far apart on greased baking sheet and bake in hot oven 10
to 15 minutes.
Molasses Cakes
1 cup molasses
1/2 cup sugar
1/2 cup melted shortening
1/2 cup boiling water
3 cups flour
3 teaspoons Royal Baking Powder
1 teaspoon salt
1/2 teaspoon soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour,
baking powder, salt, soda and spices which have been sifted together;
add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet
and bake in moderate oven 10 to 12 minutes.
Small Fancy Cakes. I
1/2 cup shortening
1 cup granulated or powdered sugar
yolks of 3 eggs
1/2 cup milk
2 cups flour
2 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg yolks;
add milk a little at a time and flour which has been sifted with baking
powder; divide batter in half and add to one-half, one teaspoon lemon
juice and grated rind of half a lemon; to remainder of batter add two
ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in
shallow greased pan or in small individual tins in hot oven about 15
minutes. If large pan is used, when cool, cut cakes into fancy shapes.
Cakes should be less than an inch thick when baked. Spread with colored
icing, page 16, or marshmallow icing, page 17.
Small Fancy Cakes. II
1/2 cup shortening
1 cup granulated sugar
2/3 cup water
1 teaspoon vanilla extract
2 cups flour
1/4 teaspoon salt
3 teaspoons Royal Baking Powder
whites of 3 eggs
Cream shortening and sugar together until very light; add water very
slowly and beat constantly; add flavoring; stir in the flour, salt and
baking powder which have been sifted together twice; mix in beaten egg
whites. Put about a teaspoonful of batter into small individual cake
tins and bake in hot oven 10 to 15 minutes, or bake in shallow pan and
cut as in above recipe or diagonally across making small diamond shaped
pieces. Spread with any icing desired.
Cookies
3/4 cup shortening
2 cups sugar
1/4 cup milk
2 eggs
1/4 teaspoon grated nutmeg
1 teaspoon vanilla or grated
rind of 1 lemon
4 cups flour
3 teaspoons Royal Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat
again; add slowly to creamed shortening and sugar; add flavoring; add 2
cups flour sifted with baking powder and nutmeg; add enough more flour
to roll easily. Roll out very thin on floured board; cut with cookie
cutter; sprinkle with sugar; put a raisin or a piece of walnut in the
center of each. Bake about 12 minutes in hot oven.
Cocoa Cookies
4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well.
Sift flour, baking powder, cocoa and salt together and add. Roll out
1/4-inch thick on floured board; cut with cookie cutter. Bake in hot
oven about 12 minutes.
Cocoanut Cookies
1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut
Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly;
add flour, baking powder and salt which have been sifted together; add
cocoanut. The batter should be quite stiff. Drop by small spoonfuls on
greased pan. Do not smooth over, but allow space for spreading. Bake in
moderate oven 15 to 20 minutes.
Filled Cookies
1/3 cup shortening
1 cup sugar
1 egg
1/2 cup milk
1 teaspoon vanilla extract
3-1/2 cups flour
1/2 teaspoon salt
4 teaspoons Royal Baking Powder
Cream shortening; add sugar, beaten egg, milk and vanilla; add flour,
salt and baking powder, which have been sifted together. Roll out thin
on slightly floured board and cut with cookie cutter. Place one teaspoon
of filling on each cookie, cover with another cookie, press edges
together. Bake in moderate oven 12 to 15 minutes.
FILLING
2 teaspoons flour
1/2 cup sugar
1/2 cup water
1/2 cup chopped raisins
1/2 cup chopped figs
Mix flour and sugar together; add water and fruit. Cook until thick,
being very careful not to burn.
Marshmallow Cookies
Follow recipe for cookies. Roll slightly thicker. After removing from
oven, cover with marshmallow icing, page 17.
Fudge Squares
3 tablespoons shortening
1 cup sugar
1 egg
2 ounces melted unsweetened chocolate
1/2 teaspoon vanilla extract
1/3 cup milk
1 cup flour
1 teaspoon Royal Baking Powder
1/8 teaspoon salt
1/2 cup nut meats chopped--not too fine
Melt shortening; add sugar and unbeaten egg; mix well; add chocolate,
vanilla and milk; add flour which has been sifted with baking powder and
salt; add nut meats, mix well. Spread thinly on greased shallow cake
pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares
before removing from pan.
Oatmeal Macaroons
1 cup sugar.
1 tablespoon melted shortening
2 eggs
3/4 teaspoon salt
2-1/2 cups rolled oats
2 teaspoons Royal Baking Powder
1 teaspoon vanilla extract
Cream sugar with shortening; add egg yolks, salt and rolled oats; add
baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on
greased tins about half teaspoon to each macaroon allowing space for
spreading. Bake about 10 minutes in moderate oven.
Hermits
6 tablespoons shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup chopped seeded raisins
2 tablespoons chopped citron
Cream shortening; add sugar and beaten egg; mix well; add milk very
slowly; sift flour, baking powder, salt and spices together and add
slowly; add fruit dredged with flour. Drop from spoon on greased tins
and bake in moderate oven 15 minutes.
Nut Bars
1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 cup chopped blanched almonds
Cream shortening and sugar together; add beaten yolk of one egg; add
beaten whites of two eggs and three tablespoons milk; mix well. Sift
together flour, baking powder and salt and add, mixing well. Roll half
of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3
inches. Brush with yolk of remaining egg mixed with one tablespoon milk
and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.
Fruit Shortcakes