CAKES AND COOKIES
SPONGE CAKE
- 4 eggs,
- 1 cup powdered sugar,
- 1 cup flour,
- 1 teaspoon baking powder.
Beat yolks well with sugar, sifted five times. Add flour, baking powder sifted five times. Fold in well beaten whites. Flavor and bake in slow oven forty minutes.
SAND TORTE
- 1 cup butter,
- 1 cup sugar,
- 6 eggs,
- 1 cup flour,
- ¼ lb. cornstarch,
- 2 teaspoons baking powder,
- ½ lemon, rind and juice,
- 1½ tablespoons rum or brandy.
Mash butter, cream with sugar; add beaten yolks; mix flour, cornstarch and baking powder together and add to mixture with lemon and brandy. Bake thirty minutes.
STRAWBERRY CHARLOTTE
Take eight lady fingers, one quart strawberries, one-half pint cream, two cups of sugar; mash one cup of berries, split the lady fingers, moisted with the juice of the crushed berries and use to line a serving-dish. Place in the bottom of the dish a layer of berries, season with fine sugar. Whip cream to a froth, add a layer of it, then another of the fruit and sugar, and so on until all the fruit and cream are used. Place on ice and serve very cold.
STRAWBERRY SHORTCAKE
(Old Fashioned)
Make biscuit dough (see Biscuits). Bake in large pan; when finished, cut in two layers with sharp knife, spread liberally (both layers) with butter. Have two boxes of berries mashed with sugar (four hours before using), spread berries on each layer, put together and reserve remaining sauce to pour over when serving. Serve hot. Use cream to pour over, also, if desired.
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