Trinity cook book

Cream one-half cup shortening, add one and one-fourth cups sugar and two beaten eggs. Mix well and add (sifted together) two and one-half cups of swansdown flour, four level teaspoons Royal Baking Powder, one-fourth teaspoon salt, one teaspoon nutmeg, and one teaspoon cinnamon, alternately with one cup milk. Bake two-thirds of this batter in two greased layer tins, and to remaining third add 1 tablespoon cocoa which has been mixed with one tablespoon boiling water. Use this for middle layer. Bake layers in hot oven 15 to 20 minutes. For Filling and Icing Cream two tablespoons butter, add two cups confectioner's sugar and one tablespoon cocoa very slowly, beating until light and fluffy, add one teaspoon vanilla and three tablespoons strong coffee slowly a few drops at a time, making soft enough to spread. — MRS. C. B. MITCHELL. PINEAPPLE CAKE One cup brown sugar, three tablespoons butter, slices of pineapple. Put butter in an iron frying pan, add sugar and let melt. When bubbling up place in frying pan a layer of pineapple slices — about seven. Pour over this the following batter: three eggs beaten separately and then combined, one and one-half cups sugar, one-half cup cold water, one and one-half cups swansdown pastry flour, one and one-half teaspoons baking powder, one teaspoon vanilla, pinch of salt. Put into hot oven five minutes, turn gas low and finish baking in moderate oven. Turn out and serve with whipped cream. —MRS. M. C. BURNS. WALNUT MAPLE CAKE One-third cup butter, two eggs, one and one-third cups swansdown flour, one teaspoon maple flavor, one cup chopped diamond walnut meats, one cup ( 49 ) This Book Compiled by CRAIG ADVERTISING AGENCY 38 West Church Avenue, Roanoke, Virginia brown sugar, one-half cup milk, two teaspoons baking powder, one-fourth teaspoon salt. Cream sugar and butter, add yolks of eggs and milk. Then add flour sifted twice, putting baking powder in second sifter. Add flavor, salt and walnuts. Bake in pan forty-five minutes. Cover with white icing, sprinkle sides with chopped walnut meats. Put a row of halves around the edge. —MRS. M. C. BURNS. Three-fourths cup butter, one and one-half cups sugar, two eggs (whites only), one cup sour milk, three cups swansdown flour, one teaspoon baking powder, three-fourths teaspoon soda, one-half teaspoon vanilla. —MRS. T. B. GRIGGS. COCOANUT CAKE One cup of butter, two cups of sugar, three cups of swansdown flour, three teaspoons of baking powder, one cup of milk, five eggs with two whites left out. Bake in layers. Filling Make a boiled icing with two cups of sugar and two egg whites. Stir in one grated cocoanut and the juice and grated rind of one lemon. Chop one package of dates and sprinkle on top of the layers. —MRS. ARTHUR W. GROVE. SOFT MOLASSES CAKES One egg, one full cup of sugar, one full cup of molasses, one full cup of lard and butter, three-fourths cup of boiling water with one tablespoon of soda, one teaspoon of baking powder, one tablespoon of ginger, swansdown flour to make a soft dough stiff enough to roll and cut with biscuit cutter. —MRS. J. N. WELLS. CARAMEL CAKE