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CAKES, COOKIES AND CONFECTIONS
Dorothy Cake
| ½ c. fat | 2 tsp. baking powder |
| 1 ½ c. sugar | Favoring |
| 3 eggs | Nuts, raisins, or cocoanut may be added |
| 1 c. milk | 2 ½ c. flour |
Mix as butter cake. Bake in layers in moderately hot oven. Use 2 tbsp. less milk and bake as loaf. A very fine-grained cake.
Silver Cake
(Made With Whites)
| 2 c. sugar | 3 c. flour |
| ½ c. fat | 1 tsp. cream tartar with |
| 4 egg whites | ½ tsp. soda, or |
| 1 c. cold water | 2 tsp. baking powder |
Cream butter and sugar. Add beaten whites of eggs. Add cold water. Add sifted dry ingredients and beat briskly 5 minutes.
Mosaic Cake
| 1 c. sugar | 1 tbsp, melted unsweetened chocolate |
| ½ c. fat | ¼ tsp. cinnamon |
| 1 ¾ c. flour | ¼ tsp. nutmeg |
| 2 eggs | ¼ tsp. allspice |
| ¾ c. milk | ½ tsp. salt |
| 1 ½ tsp. baking powder | 1 tbsp. molasses |
Mix first six ingredients according to cake method number one. Separate into three parts. To one add spices, molasses and melted chocolate. To the second add pink coloring and ½ tsp. rose flavoring. To the third add ½ tsp. vanilla.
Into a round cake pan put an outer ring of the
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