The international cook book

Put the cake mixture in the pans. Bake three hours in slow oven (325° F.). Date Cake K cup flour 3 eggs yi teaspoon baking powder i cup brown sugar I cup dates (cut fine) i teaspoon vanilla I cup broken walnut meats 2 tablespoons melted shortening >2 teaspoon salt Beat eggs untU light. Add sugar and shortening. Mix thoroughly. Add dates and nut meats, stir in flour which has been mixed with salt and baking powder. Bake in a shallow cake pan, eight by twelve inches, that has been greased and dusted with flour. Bake thirty minutes in a moderate oven (350° F.). While hot, ice with confectioners' sugar and milk icing. Cool before serving. May be baked in layers. Serve with whipped cream between layers and on top. Decorate with cherries or nuts. RECIPES 115 Almond Cake 12 eggs I pound granulated sugar I teaspoon vanilla i pound almonds 2 teaspoons baking powder Beat egg yolks until thick and lemon colored. Add sugar gradually, beating continually. Beat sugar and egg yolks to- gether fifteen minutes. Add vanilla, baking powder, and ground almonds. Fold in beaten egg whites. Pour into a greased spring mould and bake in slow oven (325° F.) one hour. Re- move side of pan. Cool. Ice with boiled frosting or dust with confectioners' sugar. Delicious Tea Cake ^ pound butter i teaspoon vaniUa ]/2 pound sugar >^ pound flour 6 eggs 2 teaspoons baking powder }/z teasf)oon salt >^ cup almonds yi cup sugar and cinnamon Cream butter until soft and creamy. Add sugar and mix until thoroughly blended. Add egg yolks and beat hard until well mixed and light. Add salt and baking powder to flour. Combine mixtures. Add vardlla. Fold in stiffly beaten egg whites. Mbc until smooth. Pour into a greased and flour- dusted cake pan eight by twelve inches. Sprinkle with chopped almonds, and a mixture of sugar and cinnamon. Bake forty minutes in a slow oven (325° F.). Do not remove from pan before serving. Cool and dust with confectioners' sugar before serving. Spice Cake yi cup butter % teaspoon soda I cup sugar \]/2 teaspoons cinnamon I egg % teaspoon nutmeg I cup soiu- milk H cnp raisins 2 cups floiu' Mix raisins with two tablespoons flour which is to be used in the cake. Mix the remainder of the flour, soda, and spices. Il6 THE INTERNATIONAL COOK BOOK Add egg and mix. Cream butter and sugar. Add the milk and flour mixtures alternately and mix well. Fold in the floured raisins. Pour into a greased and flour-dusted cake pan eight by ten inches. Bake thirty-five minutes in a moderate oven (35o°r.). Nut Cake y^ cup shortening i>^ cups sugar 3 teaspoons baking powder y2 teaspoon salt 2 cups flour yi cup water I cup nuts (chopped) Whites 4 eggs I teaspoon almond extract Cream shortening. Add sugar and mix until well blended. Mix salt and baking powder with the flovu*. Add flavoring to water. Add dry and Hquid ingredients alternately to first mixture. Add nuts. Fold in stiffly beaten egg whites. Mix smooth. Pour into greased and flour-dusted cake pan eight by twelve inches. Bake thirty-five minutes in a moderate oven (350** F.). When done turn out of pan. Cool. Ice. 2)/^ cups flour >2 cup shortening I cup sugar ^2 teaspoon salt Orange Cake 3 teaspoons baking powder 2 eggs y^ cup milk ]/2 cup orange juice 2 tablespoons grated orange rind