The New Dr. Price Cookbook Part 6

3 tablespoons shortening 1/2 cup sugar 1/2 teaspoon lemon extract 1/2 cup milk 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt White of 1 egg

Cream shortening; add sugar slowly; add flavoring and milk. Beat well and add flour which has been sifted with baking powder and salt. Mix in beaten white of egg.

DARK PART

3 tablespoons shortening 1/2 cup sugar Yolk of one egg 1/2 cup milk 1 cup flour 2 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1/2 teaspoon cloves 1/2 teaspoon allspice 1 teaspoon cinnamon 6 teaspoons cocoa

Cream shortening; add sugar slowly; add egg yolk and mix well. Mix in milk; add flour, baking powder, salt, spices and cocoa which have been sifted together. Put this batter by spoonfuls and the same amount of white batter alternately into greased loaf pan but do not mix. Bake in moderate oven about 45 minutes. Cover with white icing page 17.

MARBLE CAKE II

Make plain cake page 10, saving out one-third of batter and adding to it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is then dropped by spoonfuls into the white batter after it is put into the pan.

FEATHER COCOANUT CAKE

1-1/2 cups flour 7/8 cup sugar 2 teaspoons Dr. Price's Baking Powder 2 tablespoons shortening 1 egg 1/2 cup milk 1 teaspoon lemon extract 1/2 cup fresh grated cocoanut

Sift flour, sugar and baking powder into bowl. Add melted shortening and beaten egg to milk and add to dry ingredients. Mix well, add flavoring and cocoanut and bake in greased loaf pan in moderate oven 35 to 45 minutes. Before serving, sprinkle with a little powdered sugar, or if desired, ice with white icing with grated cocoanut sprinkled on top.

MAPLE NUT CAKE

1/3 cup shortening 1 cup light brown sugar 2 eggs 1/2 cup milk 1-1/2 cups flour 1/4 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1 cup chopped nuts--preferably pecans 1 teaspoon vanilla extract

Cream shortening, add sugar slowly and yolks of eggs and milk and beat well; add flour, salt and baking powder which have been sifted together; add nuts and fold in beaten whites of eggs; add flavoring.

Bake in well greased loaf pan in moderate oven 35 to 45 minutes. Cover with maple icing page 17 and while still soft sprinkle with chopped nuts.

CHOCOLATE LAYER CAKE

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

Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk and mix well; add one half the flour which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in greased layer cake tins in moderate oven 15 to 20 minutes. Put together with

CHOCOLATE FILLING AND ICING

3 cups confectioners' sugar Boiling water 1 teaspoon vanilla extract 2 ounces (2 squares) unsweetened chocolate 1/2 teaspoon grated orange peel

To sugar add boiling water very slowly to make a smooth paste; add vanilla, melted chocolate and orange peel. Spread between layers and on top of cake.

This makes a delicious dessert if baked in two layers, iced, and spread with slightly sweetened whipped cream.

COFFEE SPICE CAKE WITH MOCHA FILLING

1/2 cup shortening 1 cup sugar 2 eggs 1/2 cup strong coffee 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/8 teaspoon salt 2 teaspoons mixed spices

Cream shortening and sugar until light; add well beaten yolks of eggs; add coffee slowly; add half of flour sifted with baking powder, salt and spices; mix and add well beaten whites of eggs; add remainder of flour and mix lightly. Pour into two large greased layer cake tins and bake in moderate oven 45 to 50 minutes. Spread between layers and cover top with

MOCHA ICING AND FILLING

1 tablespoon b.u.t.ter 1 cup confectioners' sugar 1 tablespoon cocoa 2 tablespoons strong coffee 1/4 teaspoon salt

Cream b.u.t.ter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry add more coffee.

ORANGE CREAM LAYER CAKE

1/3 cup shortening 1 cup sugar 1 egg 1 cup milk 1-3/4 cups flour 1/4 teaspoon salt 4 teaspoons Dr. Price's Baking Powder 1 teaspoon vanilla extract 1 cup sweetened flavored whipped cream

Cream shortening; add sugar gradually, beating well; add beaten egg, one half the milk, and mix well; add one half the flour, which has been sifted with salt and baking powder; add remainder of milk, then remainder of flour and flavoring; beat after each addition. Bake in two greased layer cake tins in moderate oven 15 to 20 minutes. Spread the whipped cream thickly between the layers. Cover top with

ORANGE FROSTING

1 tablespoon cream 1 cup confectioners' sugar Pulp and grated rind of 1 orange 1/2 teaspoon orange extract 1 tablespoon melted b.u.t.ter

To the cream add the sugar slowly. Add orange pulp, rind, extract and melted b.u.t.ter. Beat until smooth and spread on top of cake.

WHITE LAYER CAKE

1/2 cup shortening 1 cup granulated sugar 1/2 cup cold water 2 cups flour 2 teaspoons Dr. Price's Baking Powder Whites of 3 eggs 1 teaspoon vanilla or almond extract

Cream shortening and sugar together until very light; add water slowly, almost drop by drop, and beat constantly; stir in flour and baking powder which have been sifted together twice; add flavoring; fold in whites of eggs which have been beaten until stiff and dry, pour into two greased layer cake tins. Bake in moderate oven 20 to 25 minutes. Put together with fresh strawberry icing page 18 or maple icing page 17.

DEVIL'S FOOD CAKE

1/4 cup shortening 1 cup sugar 2-1/2 ounces chocolate 1/2 cup mashed potatoes 1 egg 3/8 cup milk 1-1/4 cups flour 2 teaspoons Dr. Price's Baking Powder 1/2 cup chopped nuts 1/2 teaspoon vanilla extract

Cream shortening; add sugar, melted chocolate and mashed potatoes; mix well; add yolk of egg, milk, and flour and baking powder which have been sifted together; beat well; add nuts, vanilla and beaten white of egg; mix thoroughly. Bake in greased shallow pan in moderate oven 25 to 35 minutes. Cover with

MARSHMALLOW ICING

3/4 cup granulated sugar 1/3 cup water 6 or 8 marshmallows White of 1 egg Few drops vanilla extract

Boil sugar and water without stirring until syrup spins a thread; melt marshmallows in syrup; pour slowly over beaten white of egg; add flavoring and spread very thickly over cake. Melt 2 ounces unsweetened chocolate with one half teaspoon b.u.t.ter and spread thin coating over icing when cool.

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