The New Dr. Price Cookbook Part 7

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.

LADY BALTIMORE CAKE

1/2 cup shortening 1 cup sugar whites of 3 eggs 1/2 cup milk 1 teaspoon vanilla extract or 1/2 teaspoon almond extract 1-3/4 cups flour 2 teaspoons Dr. Price's Baking Powder

Cream shortening; add sugar and unbeaten white of one egg; add the milk very slowly, beating between each addition; add flavoring; add the flour which has been sifted with the baking powder; lastly fold in the beaten whites of 2 eggs. Bake in square or round greased layer tins in hot oven about 15 minutes. Use the following filling and cover the top and sides of cake with white icing page 17.

FILLING

1-1/2 cups sugar 1/2 cup water whites of 2 eggs 1/2 cup chopped seeded raisins 1/2 cup chopped figs 1 cup blanched almonds or pecan nuts

Boil sugar and water without stirring until syrup spins a thread. Pour syrup slowly over beaten eggs. Mix in fruit and nuts. Spread between layers of cake.

b.u.t.tERSCOTCH LAYER CAKE

1/2 cup b.u.t.ter 1 cup sugar 2 eggs 2/3 cup milk 2 cups flour 3 teaspoons Dr. Price's Baking Powder 1/4 teaspoon salt 1 teaspoon vanilla extract

Cream shortening well, add sugar slowly and the yolks of eggs, beating well. Add milk, a very little at a time. Sift flour, baking powder and salt together and mix in with the first ingredients. Add flavoring and fold in the beaten whites of eggs. Bake in two greased layer tins in moderate oven about 25 minutes. Put b.u.t.terscotch Filling page 18 between layers and on top of cake.

SPONGE CAKE

6 eggs 1 cup granulated sugar Rind of half a lemon 2 tablespoons lemon juice 1 cup flour 1 teaspoon Dr. Price's Baking Powder 1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sugar which has been sifted, then grated lemon rind, lemon juice and 1/2 beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; mix in remainder of egg whites. Bake in ungreased tube pan in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.

It will gradually come out of pan.

SPONGE CAKE II

1 cup sugar 1 cup water 3 eggs 1 cup flour 1/2 teaspoon salt 2 teaspoons Dr. Price's Baking Powder 1/8 cup cold water 1 teaspoon vanilla extract or other flavoring

Boil sugar and water until syrup spins a thread; add slowly to stiffly beaten whites of eggs, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat yolks of eggs until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; stirring after each addition; add one-eighth cup cold water and flavoring; mix lightly. Bake in ungreased tube pan in moderate oven about one hour or shallow tin about thirty-five minutes.

MILK SPONGE CAKE

2 eggs 1 cup sugar 6 tablespoons hot milk 1 teaspoon vanilla or lemon extract 1 cup flour 1/8 teaspoon salt 1-1/2 teaspoons Dr. Price's Baking Powder

Beat yolks of eggs until thick; add half of sugar slowly, beating continually; add hot milk, remainder of sugar and whites of eggs beaten until stiff; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

CAKE ICINGS AND FILLINGS

BOILED ICING

1 cup granulated sugar 1/2 cup water 1/2 teaspoon Dr. Price's Baking Powder White of 1 egg 1/2 teaspoon flavoring extract

Boil sugar and water until syrup spins a thread; pour very slowly into stiffly beaten white of egg and beat until smooth; add baking powder and flavoring and mix well. Allow to stand about ten minutes and spread on cake.

FROSTING

1 unbeaten egg white 1-1/2 cups confectioners' sugar 1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

ORNAMENTAL FROSTING

1-1/2 cups granulated sugar 1/2 cup water 2 egg whites 1 teaspoon flavoring extract 1 teaspoon Dr. Price's Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten whites of eggs; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until the icing grates slightly on bottom of bowl. Spread on cake saving a small portion of the icing to ornament the edge of cake. This can be forced through a pastry tube, or through a cornucopia, made from ordinary white letter paper.