The Wilson cook book

Put dates in pan with soda and pour boiling water over them and let set. Then take sugar, flour, English walnuts, egg, salt, and butter and mix together. Add this mixture to date mixture with vanilla. Pineapple Cocoanut Cake 144 cup shortening 2 eggs 1 cup sugar 2 cups cake flour (Swans Down) 144 teaspoon salt 2% teaspoons baking powder 14 teaspoon lemon flavoring 3%, cup milk Blend shortening, sugar, salt, flavoring and eggs very thoroughly. Add alternately sifted dry ingredients and milk. Pour into two greased 8-inch layer cake pans. Bake 30 to 35 minutes in moderately hot oven C3 Sealtie) aCool: THE WILSON Cook Book 93 Ginger Bread Cake 1% cup shortening 1% cup sugar ez 4% cup molasses 1% cup sour milk or cream 2 cups sifted flour (Swans Down) 1 teaspoon soda 1 teaspoon cinnamon 1 teaspoon ginger 4 teaspoon salt Cream shortening and sugar until light, then add egg and mix well. Add flour alternately with molasses, then other dry ingredients, using sour milk last (or sour cream if possible). Mrs. LuLta H. RuFFInN. Quick Chocolate Cake 1 egg 42 cup shortening, melted 1% cups flour 1 teaspoon salt tg teaspoon baking powder 1 cup sugar 1 cup cocoa 1 teaspoon vanilla 1 teaspoon soda, scant 1% cup sour milk 1% cup boiling water Beat all ingredients together and bake in medium oven (350°). Sour Cream Chocolate Cake 3 ege yolks 1 cup thick sour cream 1% cups sugar 2 1-0oz. squares unsweetened chocolate 4% cup hot water 1 teaspoon vanilla 13%, cups Swans Down cake flour 14 teaspoon salt 1 teaspoon soda 3 stiffly beaten egg whites Beat egg yolks and cream; gradually add sugar and beat until thick. Dissolve chocolate in hot water; cool; add to first mixture with vanilla. Add flour, sifted three times with salt and soda; fold in egg whites. Bake in greased pan in moderate oven 350° F. 50 min. BETTER HOMES AND GARDENS Cook Book. Black Chocolate Cake 1%4 cup butter (1 stick) 2 cups sugar 2 eggs 4 squares chocolate 2 teaspoons vanilla Cream butter and sugar, add eggs, then flour and milk. add melted chocolate and vanilla. 38 nine inch pans. 3 cups sifted flour (Swans Down) 1%4 teaspoon salt 2 level teaspoons soda 2 cups sour milk Mix well and Bake 30 minutes in moderate oven in Mrs. EpwArRpD WARREN. 94 THE WILSON Cook Book Hot Milk Cake 1 cup flour (Swans Down) Y% teaspoon salt 1% cups boiling milk 1% teaspoon soda 1 egg 2 tablespoons melted butter Add milk to flour gradually, add beaten egg yolks, melted butter, salt and soda dissolved in a little milk. Fold in egg whites. Mrs. Moses Dew. Pound Cake 1% cups butter 8 large eggs 24%, cups sifted fine sugar 2 tablespoons brandy 3°34 cups sifted cake flour (Swans 2 teaspoons vanilla Down) Nutmeg 1 level teaspoon baking powder Cream butter, adding sugar gradually until mixture is very light. Add unbeaten eggs one at a time, beating well after each addition. Fold in flour gradually and add flavoring last. Put into a large tube pan that has been lined with waxed paper and bake in a very slow oven. When oven has a temperature control, begin at 275° F. After 45 minutes raise to 300° F. and finish at 325° F. CATHARINE M. THOMAS. Sponge Cake 3 eggs 1% teaspoon salt 3 tablespoons hot water 1 cup sugar 1 teaspoon lemon extract 1 cup flour (Swans Down) 1 teaspoon Royal baking powder | Sift flour, baking powder and salt together. Separate eggs. Beat whites stiff and gradually beat in one-half sugar. Add water and extract to egg yolks, beat till very light and gradually beat in remaining sugar. Sift in flour, mix gently, add beaten whites. Fold for a very light cake and beat together for a finer grained cake. Bake at 325 degrees. Mrs. S. F. CLARK. Tipsy Cake