A calendar of dinners, with 615 recipes

For icing. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240° F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1% teaspoonfuls orange extract and spread at once on cake. Sufficient for one large cake. Gold Cake (Kate B. Vaughn) 34 cupful sugar 1% cupfuls flour 5 tablespoonfuls Crisco ¥Y% teaspoonful salt Y% cupful milk 3 teaspoonfuls baking powder 4 yolks of eggs ¥% teaspoonful lemon extract Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Sufficient for one small cake. Hurry Up Cake 34 cupful sugar YZ teaspoonful lemon extract 1% cupfuls flour 2 whites of eggs 4 tablespoonfuls Crisco Y% teaspoonful salt Y% teaspoonful almond extract 2 teaspoonfuls baking powder il Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked. Sufficient for one small cake. Cakes Crisco Sponge Cake 3 eggs 1% cupfuls flour 1 cupful sugar 2 teaspoonfuls baking powder 1% cupful Crisco 1% teaspoonful orange extract ¥% teaspoonful salt ¥% cupful cold water Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes. Sufficient for twelve cakes. Sand Cake 1 cupful Crisco 5 eggs 1 cupful sugar ¥ |b. cornstarch 1 teaspoonful salt 1 teaspoonful lemon extract Cream the Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the yolks of the eggs each one separately, then add the cornstarch by tablespoonfuls, lemon extract and lastly whites of eggs beaten to a stiff froth. Turn into a papered cake tin and bake in moderate oven for three-quarters of an hour. Sufficient for one cake. - Lady Baltimore Cake (White Cake) 1 cupful sugar 2% cupfuls flour 34 cupful Crisco 2% teaspoonfuls baking powder ¥% cupful cold water M4 teaspoonful salt 1 teaspoonful vanilla extract 6 whites of eggs For the Filling 1 cupful sugar Pinch cream of tartar ¥% cupful boiling water % cupful chopped candied cherries 2 whites of eggs ¥% cupful chopped candied 1 teaspoonful vanilla extract pineapple For cake. Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twentyfive minutes. For filling. Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240° F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake. Sufficient for one large layer cake. Lemon Layer Cake For Cake 6 tablespoonfuls sugar Y% teaspoonful salt 3 tablespoonfuls Crisco 1 teaspoonful baking powder 3 eggs 12 tablespoonfuls flour Grated rind 1 lemon Cakes For Lemon Filling 4 tablespoonfuls Crisco 4 yolks of eggs 2 lemons 1 white of egg 34 cupful sugar 4 teaspoonful salt