Cooking with wholegrains

Blend shortening into the sugar and add the beaten eggs. Sift the wheat flour, measure, add baking powder and salt and sift again into the batter. Put the dates and nuts on top, then mix all together and beat for one minute with a spoon. Spread in wellgreased, wheat-floured 8 x 8 inch pan. Bake 15 or 20 minutes at 350°. Cut in any desired shape while still warm. Brownies 2 SQUARES CHOCOLATE MELTED WITH 84 CUP WHEAT FLOUR 6 CUP BUTTER OR OTHER SHORTEN- 4 TEASPOON BAKING POWDER 2 EGGS, BEATEN 4 CUP CHOPPED WALNUTS I CUP SUGAR I TEASPOON VANILLA Beat eggs, add sugar, chocolate mixture and vanilla and beat with a spoon. Sift the wheat flour, measure, add baking powder and salt, sift into batter and mix well. Add nuts and beat one minute with a spoon. Pour into shallow pan and bake 15 to 20 minutes at 350°. Cut in squares while warm. English Fruit Cake < 4 POUND BUTTER 4 CUP BRANDY OR RUM 4 POUND BROWN SUGAR I POUND SEEDLESS RAISINS 8 EGGS, SEPARATED I POUND CURRANTS I 44 CUPS WHEAT FLOUR 4 CUP CITRON I TEASPOON CINNAMON I CUP LEMON PEEL I TEASPOON ALLSPICE I CUP ORANGE PEEL I TEASPOON CLOVES V6 POUND DATES I TEASPOON NUTMEG I CUP CHOPPED NUTS 4 TEASPOON MACE V6 CUP SIFTED WHEAT FLOUR TRACE OF GINGER Cream the butter with brown sugar. Beat the egg yolks and mix thoroughly with the sugar and butter. Sift the wheat flour, measure, add spices and sift into the sugar mixture. Mix well and add the brandy or rum. Add the half cup of sifted wheat flour to the fruit and nuts and add to the batter, mixing thoroughly. . Beat the egg whites until stiff but not dry and fold into the mixture. Pour into well greased, wheat floured dishes filling them no more than 3% full. Tie waxed paper over the top and bake at 300° for 3 hours with a large pan of hot water placed in the bottom of the oven. The top of the cake should burst open when done. Maple Sugar Cake I CUP SOFT MAPLE SUGAR 134 CUP WHEAT FLOUR (8 OUNCES) 14 TEASPOON SALT 14 CUP SHORTENING 2 TEASPOONS BAKING POWDER I EGG, WELL BEATEN I CUP CHOPPED NUTS (OPTIONAL) 24 CUP MILK Blend shortening and maple sugar until smooth. If the sugar is lumpy place over hot water for a few minutes to soften. Add the beaten egg and beat all together well. Add the milk. Sift the wheat flour, measure, add salt and baking powder and sift into the batter. Add the chopped nuts. Beat all together for one minute. Bake in 2 layers 15 to 20 minutes at 350°. Maple Frosting:—Boil 1 cup of maple syrup, or 1 cup of maple sugar plus 34 cup boiling water, until it will spin a thread. Pour syrup gradually over 2 beaten egg whites, beating constantly. Continue beating until thick enough to spread on a cake and have it stay there. Sour Cream Devil’s Food Cake 14 cuP SHORTENING 14 CUP THICK SOUR CREAM 144 CUPS SUGAR I CUP SWEET MILK I EGG, UNBEATEN 134 CUPS WHEAT FLOUR 3 SQUARES MELTED CHOCOLATE I TEASPOON SODA I TEASPOON VANILLA 16 TEASPOON SALT Cream the shortening, add sugar all at once and mix with a pastry blender, then beat with a spoon. Add the egg and beat thoroughly, then unsweetened chocolate and vanilla and beat again. Add sour cream and milk and mix until smooth. Sift the wheat flour, measure, add soda and salt and sift again into the batter. Mix quickly until smooth, then beat with a spoon for one minute by the clock. Pour into 2 greased layer cake pans and bake at 350° about 30 minutes. Spread with any desired frost- ing. ee St = Applesauce Wheat Cake V6 CUP SHORTENING I TEASPOON SODA I CUP SUGAR I TEASPOON CINNAMON I CUP APPLESAUCE V4 TEASPOON GROUND CLOVES 114 CUPS WHEAT FLOUR I CUP RAISINS