The international cook book

Cream shortening. Add sugar and mix imtil well blended. Add eggs and beat thoroughly. Mis salt, baking powder, and flomr. Add vanilla to the milk. Add Hquid and dr}^ ingredients alternately to the first mistiire. Add \-amlla and melted choco- late. ;Mlx until smooth. Pour into a greased and flour-dusted cake tin eight by twelve inches, and bake forty minutes in a moderate oven (350° F.). Devil's Food Cake, No. 2 1/2 cup shortening i teaspoon vanilla 2 eggs xYa, cups sugar y2 teaspoon salt iK cups flour I cup sour rnilk I teasp>oon soda 3 squares chocolate Cream shortening and sugar together. Add the well-beaten eggs. Mis flour, salt, and baking powder together. Add to RECIPES 113 the creamed mixture, alternately with the milk. Add melted chocolate and vanilla. jNlix well and pour into greased flour- dusted oblong pan or layer-cake tins. Bake forty minutes in moderate oven (350° F.). Bake thirty minutes for layer cake. Fruit Cake yi pound shortening yi pound brown sugar 6 egg yolks ]/2 pound dtron I pound raisins I poiuid currants )/2 pound almonds (cut fine) ^ pound candied cherries 1 slice candied pineapple I teaspoon cinnamon Yz teaspoon nutmeg I teaspoon mace yi teaspoon allspice I teaspoon cloves 6 egg whites yi pound flour yi cup orange juice (cut fine) Cream shortening, add sugar, and egg yolks. Beat thoroughly. Then add floured fruit, liquid and flour. Fold in the stiffly beaten egg whites. Line pan with three or four thicknesses of well-greased paper. Bake four or five hours in a very slow oven (300" F.) or steam four hours and bake one. White Fruit Cake I povmd sugar yi poimd butter I cup fruit juice 1 pound flour 2 teaspoons baking powder yz teaspoon salt I pound white raisins yi pound Brazil nuts "^2 pound citron yi poimd red cherries (candied) 1 large cocoanut (grated) Y poimd pineapple (candied) yi poiind orange peel (candied) Y pound lemon peel (candied) 8 egg whites 1 pound blanched almonds Cream the butter, add sugar gradually. Mix baking powder and salt with half the flour and add alternately with liquid to first mixture. Add remaining flour to fniit and nuts cut fine. Add floured fruit to cake mixture. Fold in the beaten egg whites. Bake in loaf pan or round cake pan lined with heavy oiled paper. Bake for three and one-half hours in a slow oven (30x3° 114 THE INTERNATIONAL COOK BOOK F.). This makes four one-pound cakes or two two-pound cakes. Christmas Fniit Cake yi pound shortening 6 eggs yi pound brown sugar * i teaspoon cinnamon yi pound flour i teaspoon mace yi poimd citron yi teaspoon nutmeg 1/2 pound almonds yi teaspoon allspice yi pound walnuts (chopped) yi teaspoon cloves I pound raisins (seedless) y^ cup fruit juice I pound currants 2 teaspoons baking powder ^2. pound cherries (candied) i teaspoon salt Shave and chop the heated citron. Wash the raisins and cur- rants. Blanch and cut almonds. Halve the cherries. Mix all these together and dredge with flour. Mix the remainder of the flour with salt, spices, and baking powder. Cream short- ening and add sugar gradually. Add egg yolks well beaten. Add the flour mixture and fruit juice alternately. Stir in fruit and nuts. Fold in stiffly beaten egg whites. Line pans well with three layers of oiled paper.