A lady of good taste

Mix and sift the dry ingredients, melt the shortening in the scalded milk and combine. Beat and add vanilla. Beat 1 whole egg and the yolk of the other and add to batter. Bake in a round greased, floured ring mold 45 minutes at 325 to 350 degrees. Frost when cool with white boiled icing made with the remaining egg white. Fill the center with sugared strawberries. Date Cake 1 package pitted dates, sliced 1 cup flour 1 pound shelled pecans, sliced 1 teaspoon baking powder Y% pound shelled blanched 1 cup sugar Brazil nuts, sliced 4 eggs, beaten 1 pound candied cherries, 1 wine glass brandy or sliced i | orange juice and vanilla Sift the dry ingredients and toss with the fruit and nuts. Add the rest of the ingredients and beat well. Bake in a greased, floured loaf pan 21% to 3 hours at 210 degrees. Meringued Rum Cake (FROM J. P.) cake: rum two layers, split glacé fruit custard filling: cognac 2 cups milk meringue: 11% tablespoons cornstarch 6 egg whites, beaten 3 tablespoons sugar 6 tablespoons sugar 6 ege yolks, beaten 2 teaspoons vanilla 1 tablespoon vanilla 6 egg whites, beaten When the cake is baked and cooled cut each layer in two through to make 4 layers of the original size. Sprinkle each with rum and spread thinly with chopped glacé fruit which has been soaked in cognac then spread with a thick layer of the chilled custard. Put together and cover with the meringue made by beating the whites until stiff, adding the sugar and vanilla and completely covering top and sides of the cake. Bake in a 375-degree oven until a delicate brown. Watch that it does not burn. To make the custard filling mix the cornstarch with the cold milk and cook it with the sugar until it thickens in the top of the double boiler. ‘Then add the thickly beaten yolks and cook a minute or so and remove to a big bowl. Add the vanilla and stiffly beaten whites and chill in the refrigerator. Indians 14 cup butter 2 eggs, beaten 1 cup sugar 1 cup nuts, chopped 14 cup flour 1 teaspoon vanilla 2 squares chocolate Cream the butter and add the sugar and mix until light and fluffy. Add the flour and the chocolate which has been melted over hot water. Mix well then add the beaten eggs, nuts and vanilla. Bake in a greased, floured g-inch pan at 350 to 325 degrees about 25 minutes. Let cool and cut in squares before removing from the pan. (M. C.) Christmas Cookies 114 cups butter and 2 tablespoons cinnamon shortening mixed 2 tablespoons clove 184 cups light brown sugar 1 wine glass brandy 3 cups flour 5 teaspoons soda 4 cups molasses Cream the butter and shortening and mix with the sugar until light and smooth, then add the flour and molasses and the other ingredients. Mix the soda with 2 or 3 tablespoons milk and add last. When the dough is very smooth nip off a handful at a time and roll out very thin. Cut with a cookie cutter and bake at 325 degrees until a light brown, about 10 to 12 minutes. (M. G.) ‘Tea Cakes 2 cups brown sugar 114 teaspoons soda 74 cup butter 2 tablespoons buttermilk 2 eggs, beaten flour Cream the butter and sugar until light and smooth, then add the beaten eggs and the soda dissolved in the buttermilk. Add enough sifted flour to make a soft dough, about 3 cups or so. Roll out and cut in shapes and bake about 10 minutes at 325 degrees. (M. C.) Benne Seed Cookies (SESAME SEED) 3/4, cup butter 1% teaspoon baking powder 2 cups brown sugar 1 teaspoon vanilla 2 eggs, beaten 84, cup benne seeds, browned 1 cup flour