The international cook book

Cream the shortening, add sugar gradually. Add the eggs and beat thoroughly. Mix the baking powder with the floiu:. Add the vamlla to the milk. Add the liquid and dry ingredients alternately to the egg mixture, adding the dry ingredients first and last. Mix well. Place in greased flour-dusted loaf pan. Bake forty-five minutes in moderate oven (350° F.). One-half cup citron or candied pineapple cut fine and one- half cup candied cherries, halved, may be added to this recipe if desired. RECIPES 127 Apple-Sauce Cake yz cup butter yi cup currants I cup sugar i teaspoon soda yi teaspoon cloves i cup hot apple sauce I teaspoon cinnamon 2 cups flour yi teaspoon nutmeg yi teaspoon salt yi cup raisins (chopped) Cream butter. Add sugar and mix until well blended. Mix spices, soda, and salt with the flour. Add raisins to flour mixture. Add dry ingredients and apple sauce alternately to creamed mixture. Stir untU smooth. Pour into greased and flour-dusted oblong cake pan six inches by ten inches. Bake forty-five minutes in a moderate oven (350° F.). Turn out of pan. Cool. Serve either plain or iced. Pineapple and Cherry Butterscotch Cake yi cup shortening 3 teaspoons baking powder 1 cup sugar yi teaspoon salt 3 eggs yi cup milk 2 cups floiu: I teaspoon vanilla Mix the dry ingredients. Cream sugar and shortening. Add well-beaten eggs. Add milk alternately with the dry ingredients to creamed mixture. Add the vanilla and mix well. Grease generously a round pudding pan. Line with brown sugar about one-half inch deep. Dot with three tablespoons butter. Place in the pan slices of pineapple with maraschino cherry in center of each. Pour the cake batter over the mixture in the pan. Bake fifty minutes in moderate oven (350° F.). Turn out onto chop plate. Serye hot with whipped cream topped with cherries. Filled Cake I cup sugar y^ cup butter % cup milk 3 eggs i^ cups flour 3 teaspoons baking powder yi teaspoon salt i teaspoon vanilla Cream the butter, add sugar gradually. Add the eggs and beat thoroughly. Mix the baking powder with the flour. Add 128 THE INTERNATIONAL COOK BOOK the vanilla to the milk. Add the liquid and the drj' ingredients alternately to the egg mixture, adding the dry ingredients first and last. Mix until smooth. Pour into greased and flour- dusted layer cake pans. Bake thirty-five minutes in a moderate oven (350" F.). Turn out of pans. Cool. Put layers together with lemon filling. Ice top and sides of cake or serve with whipped cream. Cheese Cake 4 cups crumbs 3 tablespoons butter 3 tablespoons sugar 4 eggs (yolks and whites yi pint cream beaten separately) I cup sugar i povmd cream cheese % teaspoon salt 3 tablespoons flour I teaspoon vanilla Roll the crumbs ver>' fine. Add to butter and sugar ■which have been creamed together. Blend thoroughly. Put mix- tiure in the bottom of a baking pan and press down even all around. A spring form is best, but any other pan may be used. Beat yolks, add remaining ingredients. Beat egg whites sti£F and add to mixture. Mix thoroughly. Pour into baking pan on top of the cnunbs. Bake one hour in a slow oven (325° F.). Rich Cream Cake I cup sour cream Y2 teaspoon soda I cup sugar i>^ teaspoons baking powder 3 eggs I tablespoon lemon juice tyi cups flour Grated rind one lemon yi teaspoon salt