Page:Lavine - Recipes Tried and True.djvu/92



Make a large cake of either sponge or cup cake batter. When cool, cut off top, take out inside of cake; crumb it, mix with ¼ or ½ pint cream and any kind of fruit with juice. Replace top, sprinkle with powdered sugar. Grated pineapple and crushed strawberries are best. Bake day before using.


 * 1 cup butter,

1 cup sugar,

4 eggs,

2 cups flour,

2 teaspoons baking powder,

Juice and rind of ½ lemon.

Cream butter and sugar; add eggs one at a time, flour, baking powder and lemon. Bake in buttered tins about ½ hour till brown. Before putting in oven, crumb with fingers two tablespoons each butter, sugar and flour. Sprinkle over cake and if desired, add chopped almonds.


 * 6 eggs,

½ teaspoon cream of tartar,

Pinch of salt,

1 cup sugar,

¾ cup flour.

Beat stiff with salt white of eggs. Add cream of tartar. Sift sugar, add well-beaten yolks and flour sifted five times. Flavor and bake one hour in slow oven.


 * ½ cup butter,

1 cup sugar,

1 egg,

½ cup milk,

4 to 5 cups flour,

1 teaspoon baking powder.

Cream butter and sugar; add egg, milk and add enough flour (with baking powder) till dough is stiff enough to roll thin, about ¼ inch thick. Sprinkle with sugar and cinnamon and bake ten minutes in hot oven.