Most for your money cookbook

Stir butter, sugar and eggs together and beat well. Sift flour, baking powder and salt together and add alternately with milk to first mixture, a small quantity at a time. Bake in 2 greased layer- cake pans 25 to 30 minutes in moderate oven (360° F.). Put to- gether with any desired filling, jelly goes fine with it. The cake may also be baked in muffin pans. There are many variations to this plain cake. You may stir a cup of grated coconut into the batter or a cup of nutmeats for a change; or if 2 tablespoons of flour are omitted and a grated ounce of chocolate added with a teaspoon of vanilla extract for flavor, you will have a chocolate cake. The grated yellow of an orange and a little of the juice will lend it another flavor, i scant cup of floured raisins or currants or a little chopped citron may be added for a fruit cake, but 2 more table- spoons of shortening will be needed to keep the cake from becoming dry and crumbly. INEXPENSIVE COCOA CAKE 2 TABLESPOONS COCOA I CUP SOUR MILK 1)4 CUPS FLOUR I EGG, WELL BEATEN I TEASPOON BAKING POWDER I CUP SUGAR }4 TEASPOON SODA 2 TABLESPOONS SOFTENED BUTTER }4 TEASPOON SALT I TEASPOON VANILLA Sift together first 5 ingredients. Whip sour milk, add to beaten egg and beat thoroughly; beat in sugar and softened butter; add vanilla, give a final beating and fold in the sifted flour mixture. Spices may be used for seasoning, if desired, and 2 or 3 tablespoons SWEETS 199' of shortening added for a slightly richer cake. Bake in a moderate oven as cup cakes, in a sheet, or in layers. Inexpensive, but surpris- ingly good. Baked in 3 layers and put together with plain boiled frosting, this cake is at its best. BOILED FROSTING l}4 CUPS SUGAR 2 EGG WHITES, BEATEN TILL STIFF ^2 CUP HOT WATER FLAVOR AS DESIRED Put sugar and water in saucepan, stir until sugar is dissolved and bring to boiling point. Boil without stirring (if crystals form on sides of pan wipe down with dampened cloth) until syrup will spin a long thread when dropped from spoon. Add flavor and pour syrup gradually into beaten egg whites while beating constantly. Continue beating until of right consistency to spread. For i egg white use i cup of sugar, }i cup of water and add }i teaspoon of cream of tartar. This frosting may take a little more skill to make than a butter frosting or one made with confectioner's sugar, but it is well worth the trouble, since it has no peer when it comes to real creaminess in taste. Besides it may be varied ad infinitum by additions to the frosting. Nutmeats, chopped figs, marshmallows, raisins, dates or a melted square of chocolate are a few suggestions. ECONOMY QUICK CAKE I CUP FLOUR 4 TABLESPOONS SHORTENING I CUP SUGAR 2 EGGS % TEASPOON SALT SKIMMED MILK 1 TEASPOONS BAKING POWDER FLAVOR TO TASTE Mix flour, sugar, salt and baking powder in a bowl without sift- ing. Put shortening, which must be soft, into a cup; break in eggs, beat slightly and fill up cup with milk. Add this slowly to dry in- gredients, stirring constantly. Beat until bubbles appear, then flavor with vanilla, lemon or almond extract. It is an accommodat- ing cake, since it may be baked as a loaf, in 2 layers, or in muffin pans. Also i egg white may be reserved for frosting. If you're out for economy try this one: beat the egg white with a thinly sliced 200 MOST-FOR-YOUR-MONEY COOK BOOK