RECIPES TRIED AND TRUE
SURPRISE CAKE
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.
STREUSEL KUCHEN
- 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.
SUNSHINE CAKE
- 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.
SUGAR COOKIES
- 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.
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