The Worcester salt cook book

Cream butter and add sugar while creaming. Add melted chocolate and coffee until of a consistency to spread easily. Add chopped walnuts and spread between layers of cake. Makes enough for 2 layers of filling. « Ginger Coconut Cake (D) ¥% cup shortening Y, teaspoon salt* 1 cup sugar 2 teaspoons 2 eggs ginger 2 cups flour % cup milk 4teaspoons bak- ing powder Cream the shortening and add the sugar. Add the egg yolks, beaten un- til thick. Mix and sift the dry ingre- dients and add alternately with the milk. Fold in the stiffly beaten egg- whites. Bake in two well-greased lay- er cake tins in a moderate oven (375 deg. F., 20 minutes). Put layers to- gether and cover top with boiled frosting and moist coconut. « Spice Cake (D) 1 cup thick sour Y, teaspoon cream cloves 34 teaspoon soda 1% teaspoons lcup sugar cinnamon 2 eggs Y, teaspoon % teaspoon salt* nutmeg 2 cups flour Y¥, cup nut 3 teaspoons meats, if baking desired powder ; 39 Stir the soda into the cream until it foams, then add the sugar and beat well. Beat the eggs till light and add to the first mixture. Mix and sift the remaining dry ingredients and add them to the first mixture gradually, stirring and beating until the batter is smooth. Bake in a moderate oven (375 deg. F., 20-30 minutes). « Hot Water Sponge Cake (D) 1 cup flour 1 cup sugar 1144 teaspoons 6 tablespoons baking hot water powder _ ¥% teaspoon VY, teaspoon salt* lemon-juice 2 eggs Sift the flour, measure it, add the salt* and sift it again. Separate the yolks from the whites of the eggs, and beat the yolks until thick. Add the sugar gradually and beat again. Add the lemon juice and hot water, ‘and fold in the flour alternately with the stiffly beaten egg whites. Bake in a floured sheet or loaf tin in a slow oven (sheet, 325 deg. F., 30 minutes; loaf, 300 deg. F., 40 to 60 minutes). « Strawberry Shortcake (D) 2 cups flour 1/3 cup shorten- 4teaspoons bak- ing ing powder 34 cup milk ¥% teaspoon salt* Butter 1 tablespoon Strawberries sugar Mix and sift the dry ingrédients and work in the shortening with the fin- gers or a knife. Gradually add enough milk to make a soft dough, mixing with a knife. Toss the dough on to a floured board and tap and roll to one-half inch thickness. Bake in sheets for a large shortcake or cut with a biscuit cutter or bake in muf- fin tins for individual shortcakes. Bake in a very hot oven (450-460 deg. F.) twelve to fifteen minutes. When done, split into two parts, butter and put crushed sweetened fruit between the layers and on top. Serve with plain or whipped cream. * Worcester Salt INTERESTING DESSERTS « Coffee Soufflé (*) 1% cups coffee Y%, teaspoon salt* infusion 3 eggs, sep- 1%4 cup milk ea E. 2/3 cup sugar 12 teaspoon 1 tablespoon vanilla granulated lcup heavy gelatin cream, whipped Mix the coffee infusion (beverage) and milk with half the sugar and the gelatin and heat in a double boiler. Pour on the slightly beaten egg yolks, rest of sugar, salt*, return to the double boiler and cook until the mix- ture thickens, stirring constantly. Re- move from heat, fold in stiffly beaten egg whites and vanilla. Chill slight- ly, fold in whipped cream. Chill and serve. « Coffee Caramel Parfeit (D) lecup milk ¥g teaspoon salt* 2 tablespoons 3 cups cream ground coffee 1 teaspoon lcup sugar vanilla Yolks 3 eggs