cup sugar
2 eggs, well beaten
1/2 cup milk
1 cup shredded coconut
2 cups sifted flour
teaspoon salt
2 teaspoons baking powder
Cream butter and sugar until light, add eggs; add milk and coconut alternately with sifted dry ingredients. Beat well, turn into greased shallow pan and bake in moderate oven about 30 minutes. When cold frost with Coconut Frosting.
GRAHAM CRACKER
CAKE
1/2 cup butter
1/2 cup sugar
3 eggs, separated
1/2 cup milk
1 teaspoon vanilla
1 teaspoon baking powder
1/2 cup finely chopped nutmeats
2 dozen graham crackers, finely crushed
Cream butter and sugar, add well-beaten egg yolks. Add milk, vanilla and finely crushed crackers which have been blended with the baking powder and nut-meats. Fold in stiffly beaten egg whites and bake in two greased layer cake pans in a moderate oven (360-370° F.) about 20 minutes. When cold fill and frost with Mocha Frosting.
GRANDMOTHER'S 1-2-3-4 CAKE
1 cup butter
3 teaspoons baking powder
2 cups sugar
3 cups sifted flour
1/2 teaspoon salt
4 eggs
1 cup milk
1 teaspoon almond extract
Cream butter and sugar until light, add beaten eggs one at a time, beating each in thoroughly. Sift and add dry ingredients alternately with milk and flavouring. Bake in greased loaf pan in moderate oven (360-370° F.) 40-60 minutes; or bake in two greased layer cake pans in moderately hot oven (370° F.) about 30 minutes. Fill and frost as desired.
APRICOT SOUFFLE
1 cup well drained canned apricots
6 drops almond extract
3 egg whites
1 cup sugar
Rub apricots through a sieve, place in saucepan and bring
to boiling point. Add sugar, extract and stiffly beaten egg
whites and blend lightly. Turn into small moulds which have
been buttered and sprinkled with sugar, set in pan containing
hot water to come halfway up the sides of the moulds and bake
in moderate oven (360° F.) until firm, about 30 minutes.
Serve with boiled custard made with the left-over egg yolks.
Serves 4.
COFFEE LAYER CAKE
1/2 cup butter
2 cups sifted flour
1 cup brown sugar
1 teaspoon salt
2 eggs, beaten
2 teaspoons baking powder
1/2 cup molasses
1/4 cup double-strength coffee
1/2 teaspoon mixed spices ground
Cream butter and sugar until light, add eggs. Add molasses and coffee, and finally the sifted dry ingredients. Bake in two greased layer cake pans in moderately hot oven (37° F.) about 20 minutes. When cold fill and frost with Seven Minute Frosting.
LAYER CAKE NO. 2
(Sponge)
3 eggs
1 cup sifted flour
1 cup sugar
1/4 teaspoon salt
1teaspoon grated lemon rind
1 teaspoon baking powder
6 tablespoons hot milk
Beat eggs until very thick and light, gradually add sugar, beating while adding, and sprinkle in the lemon rind. Fold in dry ingredients sifted together twice and finally add the milk, mixing just until smooth. Turn into two greased layer cake pans and bake in moderate oven (360° F.) about 20 minutes. Fill and frost as desired.
DATE LUNCH CAKE
1/2 cup butter
2 cups sifted flour
1 cup sugar
1/2 teaspoon salt
2 eggs, beaten
2 1/2 teaspoons baking powder
1 1/2 cups pitted dates, cut small
1 cup milk
Cream butter and sugar until light, add eggs. Add dates and sifted dry ingredients alternately with milk. Beat until smooth and bake in shallow greased pan in moderately hot oven (370° F.) about 30 minutes. Cut into squares for serving.
CUP CAKES
Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.
CHOCOLATE CUP CAKES
Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.
