The Gertrude Bobbitt Circle cook book

Boil these ingredients five minutes, cool. Add 3Vk cups flour. 1 heaping teaspoon soda sifted with flour. Bake in moderate oven about an hour. 1 cup of nut meats can be added, if desired, after flour has been added. Grease cake mold, then cover with wax paper and grease paper well. Do not flour as for most cakes. Mrs. John R. Satterfield BROWNIE'S DELIGHT (Date entered in Mrs. Pennington's cook book December 7, 1900) Make four layers rich white cake. Make a boiled icing from the whites of 4 eggs and 4 cups of sugar and divide this into four parts. Into the first part stir 1 cup grated coconut and grated rind of one orange. Into the second part stir 1 cup English walnuts, 1 cup raisins and 1 spoonful melted chocolate. Into the third part 1 cup chopped almonds and 1 cup chopped citron. Ice cake with the fourth part. Mrs. J. R. Pennington Submitted by her daughter, Mrs. James Cooper FRUIT WREATH CAKE (Makes a delicious and beautiful Christmas Cake) — White Layer — 1 2/3 cups cake flour 1 cup sugar 1% teaspoons baking powder 3/8 cup milk 1/8 teaspoon salt 1 tsp. lemon extract V2 cup shortening 3 egg whites Sift flour, measure ; add baking powder and salt, sift again. Cream shortening; add sugar gradually, continue to beat until light and fluffy. Combine flavoring with milk, add to creamed mixture alternately with dry ingredients, beating after each addition. Fold in egg whites, which have been beaten until they are stiff but not dry. Pour batter into a greased 10-inch pan and bake in a moderate oven (375 degrees) about 30 minutes. — Rose Layer — To make the rose layer follow the recipe for the white layer, substituting almond for lemon extract. Tint the batter a delicate pink with food coloring and mix it well until the coloring is evenly distributed. — Gold Layer — IV2 cups cake flour 1 cup sugar IV2 teaspoons baking powder 6 egg yolks y± teaspoon salt 3/8 cup milk 3/8 cup shortening 1 teaspoon orange extract Sift flour, measure; add the baking powder and salt and sift again. Cream shortening, add sugar gradually; continue to beat until light and fluffy. Add well-beaten egg yolks to the creamed mixture and blend well. Add dry ingredients alternately with milk to which flavoring has been added, beating each addition. Pour batter into greased 10-inch cake pan and bake in moderate oven (375 degrees) about 30 minutes. — Spice Layer — 1 2/3 cup cake flour 1/3 cup shortening 1*4 teaspoons baking powder % cup sugar x/4 teaspoon salt 3 egg yolks y2 teaspoon cinnamon 2 tablespoons molasses V2 teaspoon nutmeg 1/3 cup milk J4 teaspoon cloves 1/8 teaspoon soda V2 teaspoon all spice Sift flour, measure; add baking powder, salt and spices, sift again. Cream the shortening, add the sugar gradually and continue to beat until light and fluffy; add well-beaten egg yolks and blend well. Combine the molasses, milk and soda ; add alternately with dry ingredients to the creamed mixture, beating well after each addition. Pour batter into greased 10-inch cake pan and bake in a moderate oven 375 degrees about 30 minutes. — Mahogany Layer— IV2 CUP cake flour 2 eggs l1/? teaspoons baking powder 1 teaspoon vanilla a4 teaspoon salt 2 squares unsweetened chocolate 1/3 cup shortening \'2 cup milk 1 cup sugar Red food coloring