The international cook book

Beat the eggs, add sugar, and beat thoroughly. Add sour cream, lemon juice, and grated rind. Mix the dry ingredients and add to the egg mixture. Stir imtil weU mixed. Pour into a greased and flour-dusted cake pan six by ten inches. Bake thirty minutes in a moderate oven (350° F.). Turn out of pan. Cool. Cover top ^^-ith quartered marshmallows. Put boiled frosting over marshmallows. Ice sides of cake. Cool before serving. RECIPES 129 Shortbread % pound butter i egg y^ pound shortening i^ pounds flour I cup sugar y^ teaspoon soda 1 teaspoon nutmeg yi teaspoon cream of tartar Mix until soft the butter and shortening. Mix w-ith sugar and egg. Beat well. Mix the flour, soda, cream of tartar, and nutmeg. Combine mixtures. Sprinkle sugar on moulding board and rolling pin. Toss dough onto board. Roll thin and cut in shapes. Bake on greased baking sheets. Bake in moderate oven (350° F.) ten minutes. Scotch Shortbread 2 cups flour I cup butter % cup brown sugar Mix sugar and flour. Add butter. Mix thoroughly. Mould into ball. Toss onto floured moulding board. Roll to one- eighth inch thickness. Cut into diamond shapes. Prick top with a fork. Bake on greased baking sheets in a moderate oven (350° F.) fifteen minutes. Bishop Bread I cup sugar ij^ teaspoons baking powder 3 eggs I cup almonds i^ cups flour I cup raisins I teaspoon vanilla ^ teaspoon salt Beat the eggs until light. Add the sugar and continue beat- ing until well mixed. Add vanilla, salt, and baking powder to flour. Cut almonds and mix with raisins. Combine mixtures. Stir until well mixed. Pomr into a greased and flour-dusted cake pan six by ten inches. Bake thirty-five minutes in a moderate oven (350° F.). While hot ice with a confectioners* sugar and milk icing. Cool. Cut into squares before serving. 130 THE INTERNATIONAL COOK BOOK Coffee Cake }^ cup butter iK cups flour \yi cups brown sugar i teaspoon baking powder 2 squares melted chocolate f^ teaspoon soda 2 egg yolks i cup sour cream mixed with ^ teaspoon vanilla yi cup cold coffee (strong) Cream butter and sugar. Add chocolate and egg j^olks well beaten. Mix thoroughly. Mix flour, baking powder, and soda. Add to the chocolate mixture, alternating with sour cream and coffee. Add vanilla. Fold in one stiffly beaten egg white. Mix well. Bake in square greased and flour-dusted pan. Bake forty minutes in a moderate oven (350" F.). Turn out of pan. Cool. Ice before serving. Hot Milk Cake 2 well-beaten eggs i teaspoon baking powder I cup sugar K cup hot milk I cup flour I teaspoon vanilla Ya, teaspoon salt Beat eggs and add sugar. Beat thoroughly. Add the flour mixed with the salt and baking powder. Add the hot milk and vanilla. Stir until smooth. Bake in a greased and flour- dusted cake pan eight inches by eight inches. Bake thirty-five minutes in a moderate oven (350° F.). Turn out of pan. Cool. Ice. Quick Cup Cakes 3 eggs Yz cup milk 1 cup sugar 2 teaspoons baking powder 2 tablespoons butter xY cups flour I teaspoon vanilla