The Gertrude Bobbitt Circle cook book

Sift flour once, measure, add baking powder and sift together three times. Cream butter thoroughly, add 1 cup sugar gradually and cream together until light and fluffy. Add remaining sugar and eggs and beat well. Add flour, alternately with milk — a small amount at the time. Beat after each addition until smooth. Bake in three 10-inch layer tins in 350 degrees oven for about 20 minutes. Cool. When baked, split each layer in half. When cool, cut with very sharp knife through center of layer — thus making two layers of each. Put together with cocoanut cream custard (below) and cover sides with boiled white frosting. Then cover over with thick inch coating of freshly grated cocoanut. — Filling — Drain fresh cocoanut. Pour cocoanut milk into measuring cup. Then fill balance of a cup with cow's milk. Add another cup milk and scald all. Then mix together y2 cup sugar and 2 tba. cornstarch, and 4 yolks beaten, */2 tsp. salt and add this gradually to the scalded milk, slowly, stirring constantly, cook together in double boiler, stirring constantly, until thickened, cool and flavor with vanilla. When cold, add 1 cup heavy cream whipped, folding it in. Fill split layers with this, then cover cake heavily with boiled frosting ae below. — Frosting — 4 egg whites 2 cups sugar (take out 4 tablespoons and put in egg whites) */2 cup hot water 1/8 teaspoon cream tartar 4 marshmallows and pinch of salt — in egg whites 2 tablespoons cold water — in egg whites 1 teaspoon vanilla 2 medium cocoanuts or 1 large one Make as other boiled frosting. Miss Effie Earnhardt COCOANUT LAYER CAKE 1 cup .shortening 2 teaspoons baking powder 2 cups sugar Vi teaspoon salt 2 teaspoons vanilla 1 cup milk 4 eggs, separated 1 cup heavy cream, whipped 3 cups cake Hour 1 cup moist shredded cocoanut Method: — Cream shortening, sugar and vanilla. Add well beaten egg yolk. Sift flour, baking powder and salt together twice. Place on top of other mixture. Add milk, and beat lightly to blend. Fold in egg whites beaten stiff. Bake in three 9-inch layers for 25 minutes at 350 degrees F. When cool put layers together and ice with whipped cream. Sprinkle top generously with cocoanut. Mrs. /. E. Yountz ORANGE LOAF CAKE 2 cups pastry flour 1 cup sugar x/2 teaspoon baking soda 2 eggs Vi teaspoonful salt Grated rind of orange Vz cup shortening % cup orange juice Cream shortening and add sugar. Beat eggs very stiff and add. Add rind, add juice and dry ingredients alternately. Turn into greased paperlined pan. Bake 350 degrees for 50 minutes. — Icing — 3 tablespoons butter (creamed). Add 2 cups powdered sugar gradually with 3/4 cup juice. Mrs. Hugh Mauldin APPLE SAUCE CAKE 2 cups sugar 1 teaspoon nutmeg V> cup butter 2 teaspoons cloves 2 eggs la/2 teaspoon soda mixed with 4 cups flour l1/? cup apple sauce 2 teaspoons cinnamon 1 lb. raisins 1V> cup nut meats Mix as any other fruit cake, adding apple sauce last instead of milk. Flour, raisins and nuts added last. Mrs. C. /. Scruggs FUDGE CAKE 1 cup sugar 2 egg yolks Y-& cup butter 2 squares chocolate 1 cup flour 1 cup pecan meats Va cup sweet milk 1 teaspoon vanilla