The Gertrude Bobbitt Circle cook book

1. In a 9" skillet melt 3 tablespoons butter 2. Remove from heat and sprinkle with Vo cup brown sugar 3. Arrange on sugar 8 or 10 slices of pineapple 4. Beat until very light 2 eggs 5. Add while beating V'j teaspoon salt. 1 cup sugar, 1 tsp. vanilla 6. Heat to boiling point *¼ cup evaporated milk, diluted with x/\ cup ■vater, 1 tablespoon shortening 7. Beat into egg mixture 8. Sift together 1 cup sifted flour, 1 teaspoon baking powder 9. Add to milk mixture, beating quickly but thoroughly 10. Pour over pineapple 11. Bake in moderate oven 360 degrees 25 or 30 minutes or until cake shrinks from side of pan. Serve with whipped cream for topping. Serves 6 Mrs. L. O. Woodson LADY BALTIMORE CAKE 3 cups sifted flour 1 \/o cup sugar 3 teaspoons baking powder P'j cup milk V2 cup salt 1 teaspoon vanilla V2 cup butter or shortening 1 egg whites Sift flour once, measure, add bakinu powder and salt, and sift 3 times. Cream butter, add sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, beating after each addition. Add vanilla. Beat egg whites until they will hold up in moist peaks. Stir quickly but thoroughly into batter. Bake in 2 nine-inch layers in moderate 375 degree oven 25 to 30 minutes .Spread with Lady Baltimore Filling as follows: LADY BALTIMORE FROSTING AND FILLING 2 egg whites 6 figs l1/^ cup sugar y2 cup chopped nut meats 5 tablespoons water V2 cup raisins \x/o teaspoon light corn syrup Candied Cherries V2 teaspoon vanilla Combine sugar, water, egg whites and syrup in top of double boiler. Cook as 7 minute frosting. Add vanilla. Beat until thick enough to spread. For filling scald figs and raisins and chop. Add enough frosting to make a filling that will spread easily. Spread between layers. Spread remaining frosting on top and sides of cake. Sprinkle top with chopped cherries and additional nuts and raisins and figs while frosting is still soft. Mrs. J. L. Brown CHOCOLATE CAKE 2 cups sifted cake flour l1/^ cup sugar 2 teaspoons Calumet Baking 2 eggs, unbeaten powder 3 squares Baker's unsweetened Yi teaspoon soda chocolate melted Y> teaspoon salt 1 cup milk V2 cup butter or other shortening 1 teaspoon vanilla Sift flour once, measure, add baking powder, soda, and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Then add chocolate and blend. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9" layer pans in moderate oven (350 F.) 30 minutes. Spread Golden Cream Filling between layers and Chocolate Fuff Frosting on top and sides of cake. GOLDEN CREAM FILLING Combine V2 cup sugar, 3 tablespoons Swans Down Cake Flour, and x/± teaspoon salt in top of double boiler. Add IV2 cups milk gradually, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Pour small amount of mixture over 2 slightly beaten egg yolks, stirring vigorously, return to double boiler and cook 2 minutes longer (or until thick) stirring constantly. Add 1 teaspoon vanilla and cool. If deeper yellow tint is desired ,add a few drops of yellow coloring. Makes enough filling to spread between two 9-inch lavers. CHOCOLATE FLUFF FROSTING