TOMATO CAKE
1/4 cup shortening
1 cup C. & H. sugar
2 eggs (whole)
2 cups Aristos Never-Fail flour
1 cup tomato soup
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon allspice
2 teaspoons Dr. Price's baking powder
1 cup Ideal nuts
1 cup raisins
1 teaspoon Morton's salt
Cream shortening and
sugar, add egg and beat well. Mix and sift dry ingredients.
Add alternately with tomato soup. Beat well. Add the nuts and
raisins. Pour into well greased pan, size about 8x10-inch by 1
1/2-inch deep. Bake in oven 1 hour at 350 F. Has delicious
flavor and unusual color.
Mrs. Helen B. Wolfe.
VIRGINIA EULER'S WHITE CAKE
1/2 cup C. & H. Sugar
1/2 cup butter
4 egg whites
1 cup milk
2 1/4 cups Aristos Never-Fail flour
3 teaspoons Dr. Price's baking powder
1 teaspoon Burnett's almond extract
Cream the butter
thoroughly and add sugar, creaming until light and fluffy. Add the
flour, which has been sifted three times with the baking powder,
alternately with the milk. Always add the flour first before the
liquid. Beat thoroughly and beat in extract. Beat egg whites
until stiff, but not dry, and fold carefully into mixture. Bake in a
moderate oven in large round pan or two 8-inch layers, 35 minutes to 1
hour, according to size of pan.
Miss Virginia Euler.
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BROWN STONE FRONT CAKE |
|
Dissolve 1/2 cup cocoa in 1/2 cup boiling water. Cream 1/2
pound butter and 2 cups C. & H. sugar; add 3 egg yolks beaten;
add cooled cocoa. Then add 2 1/2 cups Aristos Never-Fail flour
to which 2 teaspoons Dr. Price's
Baking powder has been added. These dry ingredients must be
added alternately with 1/2 cup milk. Last fold in 3 beaten
egg whites to which has been added 1/2 teaspoon Morton's
salt. Flavor with 1 teaspoon Burnett's vanilla. Bake
in 3 layers |
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CARAMEL
FROSTING |
1 1/2 cups white sugar
1 1/2 cups C. & H. brown sugar
2 egg yolks
1/8 lb. butter
1 teaspoon Burnett's vanilla extract
Cook fast until it forms soft ball in water. Stirring
constantly. Beat until thick and spread on cake. |
Helen Bloustine.
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MARASCHINO CHERRY CAKE
1/2 cup shortening
1 1/4 cups C. & H. sugar
2 cups plus 6 tablespoons Aristos Never-Fail
flour
1/2 cup Ideal broken nut meats
16 Maraschino cherries, quartered
1/4 teaspoon Morton's salt
3/4 cup liquid and 1/4 cup juice from 5 oz
bottle of cherries and milk to make 4/4
cup liquid
4 egg whites
Cream shortening, add
sugar gradually and cream together thoroughly. Sift flour once
before measuring. Mix nuts and cherries, and dredge with 2
tablespoons flour. Mix and sift remainder of flour with baking
powder and salt. Add to creamed mixture alternately with the liquid.
Blend in the floured nuts and cherries. Fold in egg whites which
have been beaten until stiff but not dry. Pour into well greased and
floured cake pan, and bake. Cool and frost with white icing and
decorate with cherries using strips of citron for leaves and angelica for
stems in making the cherry clusters. Bake in 8-inch square pan in
moderate oven 350 F.; time, 50 minutes.
Mrs. Ruby Williams.
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MAHOGANY CAKE |
|
PART ONE |
1/2 cup C. & H. sugar
1/2 cup cocoa
1 beaten egg
1/2 cup milk
Mix and cook in double boiler until very thick. Let cool. |
|
PART TWO |
1 cup C. & H. sugar
1/2 cup butter
1/2 cup milk
2 cups Aristos Never-Fail flour
2 eggs
1/4 teaspoon Morton's salt
1 teaspoon soda
1 teaspoon Burnett's vanilla extract
Cream butter and sugar, add well-beaten eggs. Dissolve soda
in milk, add salt to flour, add alternately with the milk.
Fold in part one add vanilla. Bake in two layered tins
for 30 minutes at 350 F. Spread with chocolate icing |
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CHOCOLATE
ICING |
2 squares bitter chocolate
1/2 cup hot milk
2 egg yolks
1/4 teaspoon Morton's Salt
1 teaspoon Burnett's vanilla
2 cups or more powdered C. & H. sugar
Place the chocolate in the top of a double boiler, add the hot
milk, stirring and cooking constantly. Add salt and egg
yolks. Stir and cook five minutes. Remove from heat
and gradually stir in the powdered sugar until of right
consistency. Add vanilla and spread. |
Mrs. J. F. Meyer.
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