Delicacies

Cream the butter and sugar together until light, separate the eggs and beat and add yolks, then the coffee alternately with flour, baking powder, salt and spices sifted together. Last of all, fold in the whites of eggs which have been beaten until stiff. Bake in a well-oiled, shallow pan in a moderate oven 350 to 375 degrees F. 30 to 40 minutes. Serve plain or frosted. — Mrs. Alden J. Fulkerson. White Layer Cake 2-3 cup shortening (cream 3 cups flour thoroughly) y2 tsp. salt 2 cups sugar (cream again) 3 tsp. baking powder (10 minutes) 1 tsp. vanilla y2 cup milk 5 egg whites beaten light y2 cup water and folded in last Bake in 3 layers in moderate oven. — Mrs. Alden J. Fulkerson. —104— Thursday Club Delicacies Cakes ~)k Yellow Cake Y\ cupful butter or 4 level teaspoonfuls baking substitute powder 1^ cupfuls sugar 3 eggs 3 cupsful Swansdown Cake 1 cupful milk Flour 1 teaspoon ful vanilla Mix and sift dry ingredients three times. Cream shortening, add sugar gradually; then beaten egg yolks. Beat hard until light and fluffy. Add milk and dry ingredients, alternately, beating after each addition. Add small layers, moderately hot oven (375 F.) about 30 minutes. — Mrs. Arthur Nordstrom. Never-Fail Angel Food Cake 1 cup egg whites 1 cup flour 1% cup sugar 1 teaspoon cream of tartar Flavoring Sift flour and sugar twice before measuring. Add cream of tartar and sift together twice. Beat egg whites very stiff and dry and add dry mixture folding gently. Do not stir. Add flavoring, pour into a buttered tube cake pan and bake in a slow oven for forty minutes. — Mrs. Kenneth Lyons. Chocolate Roll Cake 3 eggs 1 teaspoon ful baking 1 cup of sugar powder 1 cup of flour 6 tablespoonfuls boiling water Beat whites until stiff, add sugar gradually, also yolks of eggs well beaten, then remaining ingredients. Bake twenty minutes in a flat pan. Have the following filling ready to spread on hot cake: Filling: Melt ll/2 squares chocolate in double boiler, add l/2 cup sugar, r/2 cup water, stir until well blended, add T/2 cup milk, \l/2 tablespoonfuls cornstarch, 1 teaspoonful butter, stir constantly until thick and smooth. Add y2 teaspoonful vanilla. Spread on cake and roll like jelly-roll. — Mrs. Chester Neal Munson. —105— Cakes 4- Lady Baltimore Cake Y cup butter 2 teaspoons of baking pow- 1^2 cups sugar der (rounded) 1 cup cold water Whites of 4 eggs 3 cups (sifted 3 times) flour Cream butter and sugar ; add water and flour alternately, beat thoroughly. Add baking powder with last of flour. Fold in whites of eggs last. Orange icing is delicious with either the Yellow Cake or the Lady Baltimore Cake. — Mrs. Arthur Nordstrum. Date Cake 1 package dates chopped or ground, 1 heaping tablespoon butter, 1 Y\ cup white sugar, 1 egg, J/> cup chopped -nuts, 2 cups flour (Swansdown) 1 tspn. soda, 1 cup boiling water. Pour boiling water over dates, cool and add 1 teaspoon soda, cream, butter and sugar, add egg, nut meats, dates and flour Bake in moderate oven. Use a white boiled icing to which a few marshmallows have been added. — Mrs. Lloyd A. Kennell. Raisin Cake