Cocoanut Layer Cake

Ingredients

• 1/2 cup Crisco
• 1 cup sugar
• 2 well beaten eggs
• 1/2 teaspoon salt
• 2 1/2 cups flour sifted with 2 teaspoons baking powder
• 1 cup water
• 1/2 teaspoon almond extract

Method

1. 1

   Beat Crisco and sugar until creamy, add eggs, salt, flour, water, and almond extract.

2. 2

   Mix and divide into greased and floured layer tins.

3. 3

   Bake for 20 minutes in moderate oven.

4. 4

   Use boiled frosting and shredded cocoanut for filling.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 142. The excerpt below is the record exactly as published.

, 1 cup Crisco, 1 teaspoon salt, 1% pound chopped almonds, grated rind, strained juice 3 oranges, 2 grated nutmegs, % cup sherry, 1 cup brandy, 1! ounce mixed spice, % pound each chopped candied orange and lemon peel, and 2 cups brown sugar. Mix well and keep in well sealed jar. Corn A Calendar of Dinners December 5 *Steamed Clams Roast Ribs of Beef, Currant Jelly Rice Croquettes Stewed Tomatoes Apple and Celery Salad Mince Pie Coffee *Steamed Clams—Wash and-~- scrub clam shells; place in kettle; add water, allowing % cup water for each peck of clams. Cover kettle and cook until shells open. Serve hot with the following sauce: 3 table- spoons Crisco, 3 tablespoons lemon juice, 4 tablespoons chopped parsley, salt, pepper, and red pepper to taste. Cream Crisco and add remaining ingredients. Kettle should be re- moved from range as soon as shells open, otherwise clams will be over- cooked. December 6 Caviar Canapes Roast Duck *Apple Sauce Canned Beans Mashed Potatoes Tomato Jelly Salad Apple Dumplings Raisins Nuts ; Coffee *Apple Sauce—1 pound apples, 2 tablespoons sugar, 2 tablespoons Crisco, 1% cup water, and strained juice of % lemon. Peel, core, and slice apples, put them into saucepan with sugar, Crisco, water, lemon juice, and cook them until tender. Serve with roast duck. December 7 Stewed Chicken, Cream Dressing *Baked Sweet Potatoes Creamed Carrots Onion Salad Indian Pudding Bon Bons Coffee *Baked Sweet Potatoes—Peel boiled sweet potatoes and cut in slices crosswise. To 2 cups of slices allow 3 tablespoons Crisco, and 2 table- spoons each of sugar and vinegar. Have Crisco hot, lay potatoes in it, 220 A Calendar of Dinners sprinkle sugar over top, and pour vinegar over lightly. Bake until a golden brown. December 8 Lamb Chops Creamed Potatoes Lima Beans Carrot Salad Pineapple Ice Cream Candy Cocoanut Layer Cake Coffee *Cocoanut Layer Cake—Beat % cup Crisco with 1 cup sugar till creamy, add 2 well beaten eggs, % teaspoon salt, 21% cups flour sifted with 2 teaspoons baking powder, | cup water and % teaspoon almond extract, mix and divide -into Criscoed and floured layer tins. Bake 20 minutes in moderate oven. Use boiled frost- ing and shredded cocoanut for filling. December 9 , Oysters *Chicken Hot Pot Celery Salad Dried Apricot Shortcake Coffee *Chicken Hot Pot—Prepare large chicken. Cut into as small pieces as joints allow. Do not remove meats from bones. Boil chicken” until nearly tender and keep broth left in kettle when you remove chicken from it. Cut 1 pound of lean, raw ham into small squares. Wash and peel and parboil 8 large potatoes and slice them. Slice 3 medium-sized onions. Put into deep baking dish layer of chicken, layer of ham, layer of . potatoes, and layer of onions. Repeat until all are used up; when arranging these layers strew tiny bits of Crisco over them. Pour chicken broth over layers, well seasoned with salt and pepper. Add enough water to almost fill pot. Cover pot, and bake for 1% hours. Be sure plenty of water is in pot while baking is in progress. When cooked put baked chicken and vegetables in large tureen. Garnish edges with parsley. Sprinkle parsley and sliced cooked carrots over top. Serve with small slice of toast on each plate. December 10 Cream of Celery Soup Broiled Oysters, ala Francaise Bean Salad Cheese Straws *Fig and Apple Cobbler Coffee *Fig and Apple Cobbler—Nearly fill Criscoed baking dish with equal amounts of sliced apples and chop- ped figs, arranging them in layers; add 1 cup water, strained juice 1 lemon and cover with Crisco biscuit dough about 1 inch thick. Place on range, cover tightly with a pan and simmer 30 minutes. Lift cover carefully, make an opening in middle of crust, and pour in,another % cup water, 2 tablespoons Crisco, and 1 cup scraped maple sugar. Sprinkle a little maple sugar over top of pud- ding before serving it. December 11 Roast Pork, Apple Sauce Franconia Potatoes Creamed Onions Endive and Grape Salad *Lemon and Apple Tart Coffee *Lemon and Apple Tart—Line a large pie plate with Crisco pastry. Mix together 2 cups grated apple, grated rind and juice of 1 lemon, 1% cups sugar, 2 eggs, beaten without sep- arating whites and yolks, 2 table- spoons melted Crisco, 1% teaspoon salt and 1 cup thin cream. Turn into plate lined with pastry, wet edge, and put strips of pastry over top of filling. Finish with strip of pastry on edge. Let bake until firm in center. December 12 Baked Codfish Piquant Beets Baked Potatoes Lettuce and Cheese Salad *Bread Pudding Coffee *Bread Pudding—4 cups bread cut in dice, 3 tablespoons sultanas, 2 table- spoons chopped candied peel, 3 tablespoons sugar, 1 tablespoon Cris- co, rind of 1 lemon, 2 eggs, % table- spoon lemon juice, 1 cup milk, and 226 4 lumps of sugar. Put lump sugar in dry saucepan and heat until it turns dark brown. Add milk and stir it over fire until sugar dissolves. Mix bread, cleaned sultanas, chopped peel, sugar, Crisco, grated lemon rind, and colored milk. Beat up eggs and add them with lemon juice. Let mixture stand for % an hour, or longer, 1f bread is stale. Have ready Criscoed mold, put in mixture, cover top with piece of Criscoed paper, and steam. it for. Z- hours, . Purn care- fully on to hot dish and serve with it any good sweet sauce. December 13 Chestnut Soup Pork Chops, Apple Sauce Potatoes Steamed Squash Lettuce and Pepper Salad * Raisin Roly Poly Coffee * Raisin Roly Poly—2 cups flour, 2 cups breadcrumbs, 34 cup Crisco, % cup brown sugar, % pound stoned raisins, % tablespoon salt, and cold water. Rub Crisco well into flour, breadcrumbs, sugar, salt, and add raisins stoned and halved. Add enough water to mix whole into soft paste. Roll into neat shape. Roll up in floured and scalded pudding cloth, tying ends securely. Put in pan of fast boiling water, and let boil steadily for 3 hours. Take off cloth, and serve pudding on hot dish. December 14 Corn Chowder Bread Sticks Chicken and Chestnut Salad Stuffed Celery * Raisin Puffs, Vanilla Sauce Coffee *Raisin Puffs—Beat 2 tablespoons Crisco with % cup sugar till creamy, add 1 beaten egg, 14 teaspoon salt, % cup milk, 1% cups flour sifted with 2 teaspoons baking powder

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