Page:The Pilgrim Cookbook.djvu/114

110 Two tablespoons butter, 1 cup sugar, 4 eggs (or less) separated, ½ cup shredded cocoanut or nut meats, 1 cup milk, 2 cups rolled graham crackers, 2 teaspoons baking powder, vanilla. Cream butter and sugar, add yolks of eggs and milk. Mix cocoanut, baking powder and graham crackers rolled fine, and stir into butter mixture. Lastly, fold in beaten whites of eggs. Bake in 2 layers in a moderate oven. Cover with butter frosting, using lemon flavor, and sprinkle with fresh or desicated cocoanut, put through food grinder.—Clare L. Kemnitz.

Beat the whites of 10 eggs very stiff, add gradually 1½ cups powdered sugar and 1 cup flour and a heaping teaspoon of cream of tartar mixed thoroughly into the flour before sifting it. Bake in jelly pans or layers. Be careful not to let mixture warm before putting into pans.

Filling: One-half pint sweet cream brought to boiling point, 1 teaspoon cornstarch dissolved in a little milk, yolks of 3 eggs beaten and 1 tablespoon powdered sugar. While still warm add ½ pound chopped almonds and fill layers with the warm mixture. Insert halved almonds on top of cake. Does not necessarily have to be frosted. This is a delicious cake.—M. Doederlein.

One cup sugar, ¾ cup butter, ¾ cup strawberry jam, ⅓ cup sour milk, 1 teaspoon baking soda, 3 eggs, 2 cups flour, 1 teaspoon cinnamon, ½ teaspoon nutmeg. Cream butter and sugar, add beaten yolks, jam, sour milk mixed with the soda flour and spices, then the beaten whites of the eggs.—Mrs. G. C. Hass.

Take 3 eggs, 1 cup flour, 1 teaspoonful baking powder, 1 cup sugar, 1 teaspoonful vanilla. Bake in good size square pan. When done, place on wet towel, spread with jelly or jam and roll carefully.—Mrs. Anna A. Jaekel.