CREAM LAYER CAKE

1/2 cup shortening 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup milk 2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/4 teaspoon salt

Cream shortening and sugar together until light; add yolks of eggs and flavoring, and milk slowly; sift flour and salt; add half, then half of stiffly beaten whites of eggs and remainder of flour sifted with baking powder; stir after each addition; fold in remaining whites of eggs.  Bake in greased layer cake tins in moderate oven 15 to 20 minutes.  Put together with cream filling and cover top and sides with white icing page 17.

CREAM FILLING

1 cup milk 2 tablespoons cornstarch 1/4 teaspoon salt 2 tablespoons sugar 1 egg 1 teaspoon vanilla extract

Put milk on to scald.  Mix cornstarch, salt and sugar with a little cold milk; add to well-beaten egg; then add slowly to hot milk.  Cook about three minutes or until thick and smooth; add flavoring and spread between layers.

COCOANUT LAYER CAKE

1/4 cup shortening 1 cup sugar 1 teaspoon vanilla extract 1 egg 1 cup milk 2 cups flour 1/8 teaspoon salt 3 teaspoons Dr. Price’s Baking Powder

Cream shortening, add sugar slowly, add flavoring and well-beaten egg; add milk; mix well; then add flour, salt and baking powder which have been sifted together.  Bake in three greased layer cake tins in moderate oven 12 to 15 minutes.

COCOANUT FILLING AND ICING

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1/2 teaspoon vanilla extract 1 teaspoon lemon juice 1 cup fresh grated cocoanut

Cook sugar and water over slow fire without stirring until syrup spins a thread; pour slowly over egg whites which have been beaten until stiff; beat until thick enough to spread; add flavoring.  Spread between layers and on top of cake.  While icing is still soft sprinkle thickly with cocoanut.

FRUIT LAYER CAKE

1/3 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract 1 cup milk 2 cups flour 4 teaspoons Dr. Price’s Baking Powder 1/8 teaspoon salt

Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour and baking powder and salt which have been sifted together; mix in beaten white of egg.  Bake in three greased layer tins in quick oven about 15 minutes.  Put cake together with fruit filling and cover with white icing page 17.

FRUIT FILLING

1/2 cup fruit jelly 1 cup water 1/2 cup chopped raisins 1/4 lb. chopped figs 1/4 cup sugar 2 tablespoons cornstarch 1/2 cup chopped blanched almonds or walnuts juice of 1/2 lemon

Cook jelly with water, fruit and sugar; add cornstarch which has been mixed with a little cold water.  Cook slowly until thick, remove from fire; add nuts and lemon juice.  Cool and spread between layers of cake.