The Gertrude Bobbitt Circle cook book

1 lb. butter 2 cups sugar 10 large eggs 1^4 lbs. flour Work the butter to a cream. Sift flour and add egg yolks. Mix these together .and add egg whites. Beat the batter well for 20 minutes. Put in a round tin lined with white buttered paper. Bake from one and one-half to two hours 250 F. One half ounce of sweet almonds may be added. Mrs. O. T. Snow STRAWBERRY MERINGUE CAKE 1/3 cup Crisco V2 cup milk 1 cup sugar IV2 euP flour */2 teaspoon salt 3 teaspoons baking powder 2 eggs V2 teaspoon vanilla Blend fluffy Crisco with sugar and eggs. Beat until light and frothy. Sift flour, baking powder and salt and add alternately with the milk. Add vanilla. Mix well. Turn into greased shallow cake pan (8"xl0") and bake in a hot oven (375 F.) 30 minutes. Cool and cut in 3" squares. Hollow out centers. Fill with vanilla ice cream and top with strawberry meringue. (May be served with strawberry meringue only.) STRAWBERRY MERINGUE 1 cup crushed strawberries 1 egg white 2/3 cup granulated sugar 1 teaspoon lemon juice Put crushed strawberries, sugar, lemon juice and egg white in large mixing bowl. Beat until light and stiff. Mrs. W. C. Sparger STRAWBERRY SHORT CAKE Mix 2V2 cups flour, 1 tablespoon baking powder and salt as for biscuit dough 2/3 cup of lard, water or sweet milk to make a dough. Divide amount of dough in half. Roll and place in cake pan that has been heavily greased with butter. Have butter melted in small pan and spread first layer with melted butter then roll other half and place on top of first layer. Spread top of this with butter and bake as for bread. Crush strawberries and add sugar. Make a boiled custard by beating 1 egg and a cup of sugar with y<i pint of milk, 1 tablespoon corn starch or 2 tablespoons flour, and 1 tablespoon of butter, Cook thick and spread custard on layers, (Layers will separate when done) then spread with strawberries. Mrs. W. M. Eagle BUSY DAY CAKE 1 2/3 cup flour 1/3 cup shortening 1 cup sugar 2/3 cup milk (not cold) 14 teaspoon salt 1 egg 2y2 teaspoons baking powder 1 teaspoon flavoring Sift dry ingredients together. Measure shortening in cup with milk. Add together with egg and flavoring. Beat well for two minutes. Bake layers 25 minutes — square cake 35 to 40 minutes in a moderate oven 350 F. Mrs. C. H. Thornton BANANA NUT CAKE Cream 1 cup of outter and 2 cups of sugar. Add 6 eggs( one at a time and beat well. Mash four large bananas well and soft with your hands. Sift 4 cups of flour. Take one cup and mix with one cup nuts that have been chopped fine. Then add bananas and flour that has been sifted with 1 teaspoon soda and 2 teaspoons baking powder. Add nuts that have been floured. Mix well and bake in tube pan 250 F. Mrs. M. T. Owen BANANA CAKE */£ cup shortening IV2 f'uP sugar V2 teaspoon salt 2 large eggs J/i cup butter milk or sour milk 2 cups flour 1 cup mashed bananas V2 teaspoon baking powder 1 teaspoon vanilla Part may be filled and topped with sweetened whipped cream and sliced bananas. The rest frosted with chocolate frosting. Bake in moderate oven 30 to 35 minutes. 350 F. Mrs. C. H. Thornton ROCKY MOUNTAIN CAKE Whites of 8 eggs 3 cups flour 2 cups sugar % CUP sweet milk 1 cup butter 1 teaspoon cream of tartar J/2 teaspoon soda dissolved in milk Bake in layers. — Filling —