Strawberry Meringue Cake

Ingredients

• 1/3 cup Crisco
• 1/2 cup milk
• 1 cup sugar
• 1 1/2 cup flour
• 1/2 teaspoon salt
• 3 teaspoons baking powder
• 2 eggs
• 1/2 teaspoon vanilla

Method

1. 1

   Blend fluffy Crisco with sugar and eggs.

2. 2

   Beat until light and frothy.

3. 3

   Sift flour, baking powder and salt and add alternately with the milk.

4. 4

   Add vanilla.

5. 5

   Mix well.

6. 6

   Turn into greased shallow cake pan (8"x10") and bake in a hot oven (375 F.) for 30 minutes.

7. 7

   Cool and cut in 3" squares.

8. 8

   Hollow out centers.

9. 9

   Fill with vanilla ice cream and top with strawberry meringue.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 15. The excerpt below is the record exactly as published.

a/2 teaspoon vanilla 1 cup sweet milk or butter milk V2 teaspoon lemon extract 2 teaspoons baking powder or 2 8 egg whites or J large cup tsps. and % teaspoon soda if buttermilk is used Mix butter, add sugar a little at a time until light and fluffy. Add milk to this mixture alternately with the flour and baking powder, which has been sifted together twice. Beat well, add vanilla and lemon extract and blend well. Beat egg whites until they stand in peaks. Carefully fold into the first mixture. Beat until very light and pour into greased pound cake mold and bake 275 F. H. until cake leaves sides of pan. When cold, put in tight tin box and it will keep for a week when the weather is cool. Mrs. M. T. Owen POUND CAKE 1 lb. butter 1 lb. cake flour 10 large eggs 1^4 lb. sugar Cream butter thoroughly. Add sugar, small amount at a time. Add 3 tablespoons sifted flour. Beat thoroughly, then add eggs, one at a time. Add remaining flour. Sift 3 or 4 times. Bake 21/? hours in moderate oven. FROSTING 2 egg whites iy2 cup sugar 2/3 cup hot water Boil sugar till it spins thread. Pour slowly over stiffly beaten Beat till stiff. 29 Mrs. C. F. Lemly POUND CAKE 1 lb. butter 2 cups sugar 10 large eggs 1^4 lbs. flour Work the butter to a cream. Sift flour and add egg yolks. Mix these together .and add egg whites. Beat the batter well for 20 min- utes. Put in a round tin lined with white buttered paper. Bake from one and one-half to two hours 250 F. One half ounce of sweet al- monds may be added. Mrs. O. T. Snow STRAWBERRY MERINGUE CAKE 1/3 cup Crisco V2 cup milk 1 cup sugar IV2 euP flour */2 teaspoon salt 3 teaspoons baking powder 2 eggs V2 teaspoon vanilla Blend fluffy Crisco with sugar and eggs. Beat until light and frothy. Sift flour, baking powder and salt and add alternately with the milk. Add vanilla. Mix well. Turn into greased shallow cake pan (8"xl0") and bake in a hot oven (375 F.) 30 minutes. Cool and cut in 3" squares. Hollow out centers. Fill with vanilla ice cream and top with strawberry meringue. (May be served with strawberry meringue only.) STRAWBERRY MERINGUE 1 cup crushed strawberries 1 egg white 2/3 cup granulated sugar 1 teaspoon lemon juice Put crushed strawberries, sugar, lemon juice and egg white in large mixing bowl. Beat until light and stiff. Mrs. W. C. Sparger STRAWBERRY SHORT CAKE Mix 2V2 cups flour, 1 tablespoon baking powder and salt as for biscuit dough 2/3 cup of lard, water or sweet milk to make a dough. Divide amount of dough in half. Roll and place in cake pan that has been heavily greased with butter. Have butter melted in small pan and spread first layer with melted butter then roll other half and place on top of first layer. Spread top of this with butter and bake as for bread. Crush strawberries and add sugar. Make a boiled cus- tard by beating 1 egg and a cup of sugar with y<i pint of milk, 1 table- spoon corn starch or 2 tablespoons flour, and 1 tablespoon of butter, Cook thick and spread custard on layers, (Layers will separate when done) then spread with strawberries. Mrs. W. M. Eagle BUSY DAY CAKE 1 2/3 cup flour

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