6 eggs
1 cup granulated sugar
rind of half a lemon
2 tablespoons lemon juice
1 cup flour
1 teaspoon Royal Baking Powder
1/2 teaspoon salt

Beat egg yolks with wire whip until thick; add gradually sifted sugar, then grated lemon rind, lemon juice and one-half beaten whites; mix well; carefully fold in flour which has been sifted with baking powder and salt; add remainder of whites, mix lightly and bake in ungreased sponge cake tin in moderate oven 35 to 45 minutes. When cake shrinks from pan remove from oven and turn upside down on cake cooler.

Royal Sponge Cake

1 cup sugar
1/2 cup water
3 eggs
1 cup flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1 teaspoon vanilla or lemon extract
1/8 cup cold water

Boil sugar and water without stirring until syrup spins a thread and add slowly to beaten egg whites, beating until mixture is cold; sift together three times, flour, salt and baking powder; beat egg yolks until thick; add a little at a time, flour mixture and egg yolks, alternately to white of egg mixture; add cold water and flavoring; mix lightly. Bake in ungreased tin in moderate, oven about one hour.

Milk Sponge Cake

2 eggs
1 cup sugar
6 tablespoons hot milk
1 teaspoon vanilla or lemon extract
1 cup flour
1-1/2 teaspoons Royal Baking Powder
1/8 teaspoon salt

Beat egg yolks until thick; add half the sugar, beating continually; add hot milk, remainder of sugar and beaten egg whites; add flavoring; add flour, salt and baking powder which have been sifted together. Bake in ungreased tube pan in moderate oven about 25 minutes.

1/2 cup shortening
1 cup sugar
2 eggs
1/2 cup strong coffee
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 teaspoons mixed spices

Cream shortening and sugar until light; add beaten egg yolks; add coffee slowly; add half the flour sifted with baking powder, salt and spices; mix well and add beaten egg whites; add remainder of flour and mix lightly. Bake in greased layer cake tins in moderate oven 45 to 50 minutes. Spread layers and cover top with

MOCHA ICING AND FILLING

1 tablespoon butter
1 cup confectioner's sugar
1 tablespoon cocoa
2 tablespoons strong coffee
1/4 teaspoon salt

Cream butter and sugar; add cocoa, coffee and salt and stir until smooth. If too dry, add more coffee.

Boiled Icing

1 cup granulated sugar
1/2 cup water
white of 1 egg
1/2 teaspoon flavoring extract
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread; pour very slowly over stiffly beaten egg white and beat until smooth; add flavoring and baking powder; allow to stand few minutes before spreading.

1 unbeaten egg white
1-1/2 cups confectioner's sugar
1 teaspoon vanilla extract

Put egg white into shallow dish; add sugar gradually, beating with wire whip until of right consistency to spread; add vanilla and spread on cake.

Ornamental Frosting

1-1/2 cups granulated sugar
1/2 cup water
2 egg whites
1 teaspoon flavoring extract
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread; add very slowly to beaten egg whites; add flavoring and baking powder and beat until smooth and stiff enough to spread. Put over boiling water, stirring continually until icing grates slightly on bottom of bowl. Spread on cake saving a small portion of icing to ornament the edge of cake. This can be forced through a pastry tube, or, through a cornucopia, made from ordinary white letter paper.

1-1/2 cups confectioner's sugar
2 tablespoons hot milk
1/2 teaspoon butter
1/2 teaspoon vanilla extract

Add butter to hot milk; add sugar slowly to make right consistency to spread; add vanilla. Spread on cake.

For pink icing add one tablespoon strawberry or other fruit juice. For yellow icing add one teaspoon egg yolk and flavor with orange rind and one teaspoon lemon juice.

Seven Minute Icing

1 unbeaten egg white
7/8 cup granulated sugar
3 tablespoons cold water

Place all ingredients in top of double boiler. Place over boiling water and beat with beater for seven minutes. Add 1/2 teaspoon flavoring and spread on cake.

For "Chocolate Icing" add to above 1-1/2 ounces melted unsweetened chocolate.

For "Coffee Icing" add 3 tablespoons cold boiled coffee in place of water.

whites of 2 eggs
2 cups confectioner's sugar
1-1/2 tablespoons milk
1 teaspoon vanilla extract
4 ounces chocolate
1 teaspoon butter

Beat whites until stiff; add sugar slowly, beating well; add milk, vanilla and chocolate which has been melted with butter; mix until smooth. Spread on cake.

1-3/4 cups sugar
1/8 teaspoon salt
1/2 cup water
1/2 cup marshmallows
whites of 3 eggs

Mix sugar, salt and water, add marshmallows and boil until syrup spins a thread, then add slowly to beaten egg whites; beat until firm enough to spread.

2 cups granulated sugar
2/3 cup boiling water
whites of 2 eggs
1/4 cup chopped nuts
1 cup mixed figs, raisins, citron, cherries and pine apple, cut fine

Boil sugar and water without stirring until syrup spins a thread; beat whites until dry; add syrup gradually, beating constantly; when cool add nuts and fruit. Spread between layers of cake.

Crush ten strawberries with a little sugar and few drops lemon juice and let stand until juicy; mix in gradually three cups of confectioner's sugar. Spread between layers and on top of cake.

1/2 teaspoon butter
2 tablespoons hot milk
1-1/2 cups confectioner's sugar
1/2 teaspoon maple flavoring

Add butter to hot milk; add sugar slowly to make paste of the right consistency to spread; add flavoring and spread on cake.

Maple Icing. II

1 cup maple syrup
whites of 2 eggs

Boil syrup without stirring until it spins a thread; add slowly to stiffly beaten egg whites; beat with wire whip, preferably on platter, until stiff enough to spread.

rind of 1 orange
2 teaspoons lemon juice
1 cup confectioner's or powdered sugar
white of 1 egg

Grate orange rind and allow gratings to soak for some time in lemon juice; stir juice, sugar and egg together and beat thoroughly. Spread on warm cake.

white of 1 egg
1/2 cup currant or other jelly

Put egg white and jelly together into bowl and beat with egg beater or wire whip until stiff. Spread between layers or on top of cake.

1 cup brown sugar
1/3 cup water
white of 1 egg
1 teaspoon Royal Baking Powder

Boil sugar and water without stirring until syrup spins a thread. Add hot syrup slowly to beaten egg white, beating continually, preferably on platter with wire whip. Add baking powder. When icing foams, put between layers and on top of cake.

1 cup confectioner's sugar
4 tablespoons cocoa
1 egg white
1 teaspoon vanilla extract
1 tablespoon cream
1 teaspoon melted butter

Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.

Brown Sugar Icing and Filling

3 cups brown sugar
1 cup milk
1 tablespoon butter
1 teaspoon vanilla extract

Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake. Chopped nuts can be added if desired.

2 cups light syrup
1/2 cup butter
1/2 cup milk

Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.

Chopped nuts may be added while icing is still soft.

Cocoa Drop Cakes

4 tablespoons shortening
1 cup sugar
1 egg
1/2 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract

4 tablespoons shortening
1 cup sugar
1 egg
2/3 cup milk
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 cup raisins
1 teaspoon vanilla extract

Cream shortening; add sugar; add beaten egg and milk very slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring, mix well. Put a small amount of mixture into each greased individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.

4 tablespoons shortening
1 cup sugar
2/3 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1 teaspoon orange extract
grated rind of 1 orange

1/2 cup shortening
1 cup brown sugar
1 egg
1-3/4 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup milk
1 cup chopped raisins

Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.

1/3 cup shortening
1/4 cup sugar
1/2 cup honey
1 egg
1/2 tablespoon lemon juice
1-1/2 cups flour
1-1/2 teaspoons Royal Baking Powder

Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop far apart on greased baking sheet and bake in hot oven 10 to 15 minutes.

4 tablespoons shortening
1 cup sugar
1/4 cup milk
1 egg
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
1/2 cup cocoa

Cream shortening and sugar together; add milk and beaten egg; mix well. Sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.

1/4 cup shortening
1/2 cup sugar
1 egg
1/2 teaspoon lemon juice or extract
1/2 cup milk
1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 cups fresh grated cocoanut

Cream shortening; add sugar, beaten egg and lemon; mix in milk slowly; add flour, baking powder and salt which have been sifted together; add cocoanut. The batter should be quite stiff. Drop by small spoonfuls on greased pan. Do not smooth over, but allow space for spreading. Bake in moderate oven 15 to 20 minutes.

3 tablespoons shortening
1 cup sugar
1 egg
2 ounces melted unsweetened chocolate
1/2 teaspoon vanilla extract
1/3 cup milk
1 cup flour
1 teaspoon Royal Baking Powder
1/8 teaspoon salt
1/2 cup nut meats chopped—not too fine

Melt shortening; add sugar and unbeaten egg; mix well; add chocolate, vanilla and milk; add flour which has been sifted with baking powder and salt; add nut meats, mix well. Spread thinly on greased shallow cake pan, and bake in slow oven 20 to 30 minutes. Cut into 2-inch squares before removing from pan.

1 cup sugar.
1 tablespoon melted shortening
2 eggs
3/4 teaspoon salt
2-1/2 cups rolled oats
2 teaspoons Royal Baking Powder
1 teaspoon vanilla extract

Cream sugar with shortening; add egg yolks, salt and rolled oats; add baking powder, beaten egg whites and vanilla; mix thoroughly. Drop on greased tins about half teaspoon to each macaroon allowing space for spreading. Bake about 10 minutes in moderate oven.

6 tablespoons shortening
1 cup brown sugar
1 egg
1/2 cup milk
1-1/2 cups flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon cinnamon
1 cup chopped seeded raisins
2 tablespoons chopped citron

Cream shortening; add sugar and beaten egg; mix well; add milk very slowly; sift flour, baking powder, salt and spices together and add slowly; add fruit dredged with flour. Drop from spoon on greased tins and bake in moderate oven 15 minutes.

1/2 cup shortening
1-1/2 cups sugar
2 eggs
4 tablespoons milk
4 cups flour
3 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 cup chopped blanched almonds

Cream shortening and sugar together; add beaten yolk of one egg; add beaten whites of two eggs and three tablespoons milk; mix well. Sift together flour, baking powder and salt and add, mixing well. Roll half of dough at a time 1/4-inch thick on floured board; cut into bars 1 by 3 inches. Brush with yolk of remaining egg mixed with one tablespoon milk and sprinkle with chopped nuts. Bake in moderate oven about 15 minutes.

These old-fashioned "fried cakes," as sometimes called, need the addition of Royal Baking Powder to make them light, tender and digestible. The fat should be in a deep kettle, and hot enough to brown a piece of bread in 60 seconds or the doughnuts will absorb grease.

Doughnuts

3 tablespoons shortening
2/3 cup sugar
1 egg
2/3 cup milk
1 teaspoon nutmeg
3/4 teaspoon salt
3 cups flour
4 teaspoons Royal Baking Powder

Cream shortening; add sugar and beaten egg; stir in milk; add nutmeg, salt, flour and baking powder which have been sifted together and enough additional flour to make dough stiff enough to roll. Roll out on floured board to about 1/4-inch thick; cut out. Fry in deep fat hot enough to brown a piece of bread in 60 seconds. Drain on unglazed paper and sprinkle with powdered sugar.

Afternoon Tea doughnuts

2 eggs
6 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon grated nutmeg
2 tablespoons melted shortening
6 tablespoons milk
2 cups flour
3 teaspoons Royal Baking Powder

Beat eggs until very light; add sugar, salt, nutmeg, shortening and milk; add flour and baking powder which have been sifted together; mix well. Drop by teaspoonfuls into deep hot fat and fry until brown. Drain well on unglazed paper and sprinkle with powdered sugar.

4 tablespoons shortening
1 cup sugar
2 eggs
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
3 teaspoons Royal Baking Powder
5/8 cup milk

Cream shortening; add gradually sugar and beaten eggs; sift together flour, cinnamon, salt and baking powder; add one-half and mix well; add milk and remainder of dry ingredients to make soft dough. Roll out on floured board to about 1/2 inch thick and cut into strips about 4 inches long and 1/2 inch wide; roll in hands and twist each strip bringing ends together. Fry in deep fat. Drain and roll in powdered sugar.

Baked Custard

4 eggs
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 quart milk

Beat eggs, sugar, salt and vanilla together; scald milk and add very slowly, stirring constantly. Put into greased baking dish or small molds; place in pan of water in slow oven and bake 30 to 40 minutes. Test with knife which will come out clean when custard is baked.

1 cup rice
1-1/2 quarts milk
1 teaspoon salt
1 cup sugar
1 cup seeded raisins
grated orange rind

Wash rice with several waters; put into pudding dish; add milk, salt, orange rind and sugar and bake in slow oven about 1-1/2 hours or until thick, stirring several times during baking; add raisins, and bake 20 minutes longer.

1 cup flour
1/2 cup sugar
1/8 teaspoon salt
2 teaspoons Royal Baking Powder
1/2 cup milk
1 egg
2 tablespoons melted shortening

Sift together flour, sugar, salt and baking powder; add milk, beaten egg and shortening; beat well and bake in greased pan in hot oven about 20 minutes. Serve with lemon, chocolate or other sauce.

1/2 cup pearl tapioca or 3 tablespoons minute tapioca
1 quart milk
1 teaspoon melted butter
6 tablespoons sugar
1/4 teaspoon salt
2 eggs
1 teaspoon vanilla or lemon extract

Soak tapioca in cold water one hour; drain; add milk and butter, and cook in double boiler until tapioca is transparent. Add sugar and salt to beaten eggs and combine by pouring hot mixture slowly on eggs. Return to double boiler and cook until thick. Add flavoring and serve hot or cold with cream.

1/2 cup chopped suet
1/2 cup seeded raisins
1/2 cup currants
1-1/2 cups grated bread
1 cup flour
2 teaspoons Royal Baking Powder
1/2 cup brown sugar
2 cups milk

1-1/2 cups flour
3 teaspoons Royal Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub in shortening very lightly; add milk and mix. Place dough on floured board and pat out 1/2 inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough; sprinkle with sugar and dust with cinnamon. Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.

1 cup flour
2 teaspoons Royal Baking Powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoons butter
1 teaspoon cinnamon

whites of 3 eggs
1-1/4 cups granulated sugar
3 teaspoons Royal Baking Powder
1/4 teaspoon vanilla extract

Beat whites of eggs until stiff and dry; add gradually two-thirds of sugar, and continue beating until mixture holds shape; fold in remaining sugar sifted with baking powder; add vanilla. Drop by spoonfuls on unglazed paper and bake in moderate oven 30 minutes. Increase heat and bake 30 minutes longer. Remove any soft part from center of meringues and return to oven to dry out, after turning off heat. Use two meringues for each serving and put together with ice cream or with sweetened whipped cream and crushed raspberries or strawberries.

1 cup flour
2 teaspoons Royal Baking Powder
2 tablespoons sugar
1/4 teaspoon salt
3/4 cup milk
1 egg
4 bananas

Sift together the flour, baking powder, sugar and salt; add milk and beaten egg; mix well. Peel and scrape bananas; cut in halves, lengthwise, then across. Pour batter into greased shallow pan, place bananas on top and sprinkle with sugar. Bake in moderate oven 15 minutes. Serve with

1 cup water
2 tablespoons jelly
1 tablespoon sugar
1 teaspoon corn starch

Put water into saucepan; bring to a boil; add jelly and sugar; stir until dissolved; add corn starch wet with a little cold water; boil 3 minutes.

1 pint cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Mix ingredients. Have very cold and whip to stiff froth. Line dish with sponge cake or lady fingers, fill with whipped cream and serve cold.

Boston Cream Pie

2 eggs
1 cup flour
1-1/2 teaspoons Royal Baking Powder
3/4 cup sugar
1/8 teaspoon salt
1/2 cup boiling milk
1/2 teaspoon vanilla extract

Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together three or four times; add hot milk very slowly; add vanilla. Bake in deep layer cake tin in moderate oven about 35 minutes. When cool, split and put between layers the following cream filling. Sprinkle powdered sugar on top of cake.

CREAM FILLING

1/2 cup sugar
2 tablespoons corn starch
1/8 teaspoon salt
2 eggs
1 cup scalded milk
1 teaspoon butter
1/2 teaspoon vanilla extract

Mix sugar, corn starch, salt and beaten eggs; pour on gradually scalded milk; add butter; cook in double boiler until thick and smooth, stirring constantly; add flavoring; cool and spread between layers of cake.

3 tablespoons shortening
1 cup sugar
1 egg
3/4 cup milk
1-3/4 cups flour
2 teaspoons Royal Baking Powder
1-1/2 cups floured blueberries

Cream shortening; add sugar, beaten egg and milk; sift flour and baking powder and add; stir in blueberries. Bake in very shallow greased pan in moderate oven 25 to 30 minutes. Serve hot with or without butter.

1 cup berries
3 tablespoons sugar
1 cup flour
2 teaspoons Royal Baking Powder
1/4 teaspoon salt
1 teaspoon shortening
1/2 cup milk

Pick over and wash berries; put into small saucepan with half cup of water, and bring quickly to boil; add sugar and boil 5 minutes. Sift flour, baking powder and salt; mix in shortening very lightly; add milk slowly. Take a teaspoonful at a time in floured hands and roll into balls. Place on floured pie tin; brush with cold milk and bake about 12 minutes in hot oven. While warm break in half; butter each biscuit; put into dish and pour berries over. Serve hot with hard sauce.

2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Royal Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water
1 cup grape or other fruit juice

Mix thoroughly all dry ingredients and add fruit; stir in water and fruit juice and mix thoroughly. Add more water if necessary to make stiff dough. Fill greased molds 2/3 full, and steam five or six hours. This pudding should be prepared and cooked a week or more before used. Before serving steam one hour and serve with hard, lemon or foamy sauce.

1 cup boiling water
1/2 cup shortening
1 cup flour
1/8 teaspoon salt
3 eggs
2 teaspoons Royal Baking Powder

Heat water and shortening in saucepan until it boils up well; add all at once flour sifted with salt and stir vigorously. Remove from fire as soon as mixed, cool, and mix in unbeaten eggs, one at a time; add baking powder; mix and drop by spoonfuls 1-1/2 inches apart on greased tin; shape into circular form with wet spoon. Bake about 25 minutes in hot oven. Cut with sharp knife near base to admit filling.

CREAM FILLING

1 cup sugar
1/3 cup corn starch
1/8 teaspoon salt
1 egg
2 cups scalded milk
1 teaspoon vanilla extract

Mix dry ingredients; add slightly beaten egg and stir into this gradually the scalded milk. Cook about 15 minutes in double boiler, stirring constantly until thickened. Cool slightly and flavor.

Sweetened whipped cream may be used instead of this filling.

1/4 cup shortening
1 cup sugar
1 egg
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt
1/2 teaspoon vanilla or lemon extract
1-1/2 cups chopped figs

Cream shortening; add sugar slowly and beaten egg; add milk; mix well; add flour, baking powder and salt, which have been sifted together; add flavoring and figs. Pour into greased pudding mold and steam for two hours. Serve with foamy sauce.

4 eggs
1/2 cup powdered sugar
1 cup cooked prunes

1 cup sugar
1-1/2 cups water
1 tablespoon granulated gelatine
1/4 cup lemon juice

Boil sugar and water two or three minutes; add gelatine which has been soaked in two tablespoons cold water, stirring constantly; add lemon juice. Chill in mold which has been dipped in cold water and serve.

Fruit may be molded in the jelly by chilling part of mixture, adding fruit, then jelly; chilling and so on until mold is filled.

1 cup sugar
1-1/2 cups flour
2 teaspoons Royal Baking Powder
1/8 teaspoon salt
2 eggs
4 tablespoons hot water
currant or other jelly

Sift dry ingredients; stir in beaten eggs; add hot water slowly; beat until smooth; pour into large well greased pan. Batter should be spread very thin and not more than 1/4 inch thick when baked. Bake in moderate oven 8 to 10 minutes. Turn out on sheet of brown paper; beat jelly with fork and spread on cake. With sharp knife trim off all crusty edges and roll up while still warm by lifting one side of paper. To keep roll perfectly round, wrap in slightly damp cloth until cool. Sprinkle with powdered sugar.

1/2 cup butter
1 cup powdered sugar
1/2 teaspoon flavoring extract

Cream butter until very light; add sugar very slowly, beating until light and creamy. Add flavoring and beat again.

Foamy Sauce

6 tablespoons butter
1 cup powdered sugar
3 eggs
1 teaspoon vanilla extract
2 tablespoons boiling water

Cream butter; add sugar slowly, beating continually; beat egg yolks until thick and add gradually; beat well; add stiffly beaten egg whites, flavoring and water. Before serving, heat over boiling water five minutes, stirring constantly.

1 ounce unsweetened chocolate
1 tablespoon butter
1/3 cup boiling water
1 cup sugar
1/2 teaspoon vanilla extract

Melt chocolate in top of double boiler. Add butter and when mixed pour water on slowly, stirring constantly, then add sugar. Bring to boiling point and boil about fifteen minutes, add vanilla, and serve hot.

1 cup sugar
1 cup water
1 tablespoon lemon juice
1 tablespoon maple flavoring
1 teaspoon corn starch

Heat half the sugar in frying pan; stir continually; when brown add water and boil; add remainder of sugar, corn starch mixed with a little cold water, lemon juice and maple flavoring; boil 3 minutes. Serve hot.

1 cup water
2 tablespoons lemon or orange juice
2 tablespoons sugar
1 teaspoons corn starch

Boil water, sugar and corn starch mixed with little cold water. Boil 5 minutes and add fruit juice and 1 tablespoon caramel if dark color is desired.

1/3 cup butter
1 cup fresh strawberries, raspberries or canned fruit drained from syrup
1 cup powdered sugar
1 egg white

Cream butter; add sugar gradually; add egg beaten until stiff and beat well; add slowly fruit which has been carefully prepared and mashed. Beat until creamy.

2 cups granulated sugar
5 cups boiling water

Melt sugar in saucepan and heat, stirring constantly until golden brown; add boiling water. Cook three minutes.

A pinch of salt and a little Royal Baking Powder make pastry light, flaky and more digestible.

Pastry should rise in baking to double its thickness, and be in light flaky layers. The novice must learn to handle it lightly and as little as possible in rolling and turning. It is important to have all materials and utensils cold.

Pastry is better if allowed to stand in the icebox several hours before using.

2 cups flour
1/2 teaspoon salt
2 teaspoons Royal Baking Powder
1/2 cup shortening
cold water

Sift together flour, salt and baking powder; add shortening and rub in very lightly with tips of fingers. Add cold water very slowly, enough to hold dough together (do not work or knead dough and handle as little as possible). Divide in halves; roll out one part thin on floured board, and use for bottom crust. After pie is filled roll out other part for top. Cover pie; press edges together; trim off pastry and bake.

Rich Pastry

2 cups pastry flour
1/2 teaspoon Royal Baking Powder
1/2 teaspoon salt
2/3 cup shortening
cold water

Sift flour, baking powder and salt; add one-half shortening and rub in lightly with fingers; add water slowly until of right consistency to roll out. Divide in halves; roll out one half thin; put on in small pieces half remaining shortening; fold upper and lower edges in to center; fold sides in to center; fold sides to center again; roll out thin and put loosely over pie plate, bringing paste well over edge of plate; trim off edges. Repeat with other half for top crust.

1-1/2 cups flour
1-1/2 teaspoons Royal Baking Powder
1/2 teaspoon salt
1/3 cup shortening
cold water
4 apples or 1 quart sliced apples
4 tablespoons sugar
1 tablespoon butter

Sift flour, baking powder and salt; add shortening and rub in very lightly; add just enough water to hold dough together. Roll half out on floured board, line bottom of pie plate; fill in apples, which have been washed, pared and cut into thin slices; sprinkle with sugar, and small pieces of butter; flavor with cinnamon or nutmeg; wet edges of crust with cold water; roll out remainder of pastry; cover pie, pressing edges tightly together, trim off extra pastry; prick top, and bake in moderate oven 30 minutes.

2 cups water
3 tablespoons corn starch
2 tablespoons flour
1 cup sugar
3 eggs
4 tablespoons lemon juice
1 teaspoon grated lemon rind
1 teaspoon salt

Line pie plate loosely with pastry and bake about 10 minutes or until very light brown. Put water on to boil; mix corn starch, flour and sugar with 1/2 cup cold water until smooth; add egg yolks; mix well and add slowly to boiling water. Cook 5 minutes, stirring constantly; add lemon juice, rind and salt. Pour into baked crust. Beat egg whites; add 3 tablespoons sugar and spread thickly over top of pie. Dust with sugar and brown in very slow oven.

2 lbs. fresh lean beef, boiled and chopped fine when cold
1 lb. suet chopped very fine
5 lbs. chopped apples
1 lb. seeded raisins
2 lbs. currants
3/4 lb. sliced citron
1-1/2 teaspoons cinnamon
1 grated nutmeg
2 tablespoons ground mace
1 tablespoon ground cloves
1 tablespoon allspice
1 tablespoon fine salt
2-1/2 lbs. brown sugar
1 qt. sherry or 1 qt. boiled cider
1 pt. brandy

Mix all ingredients thoroughly. Pack in jars. Store in cold, dry place. Allow to stand 24 hours before using.

3 eggs
3/4 cup sugar
1 teaspoon salt
2 cups milk
1 teaspoon vanilla extract

2 cups stewed and strained pumpkin
2 cups rich milk or cream
3/4 cup brown or granulated sugar
2 eggs
1/4 teaspoon ginger
1/2 teaspoon salt
1 teaspoon cinnamon

Mix pumpkin with milk, sugar, beaten eggs, ginger, salt, cinnamon, and beat 2 minutes. Pour into pie tin which has been lined with pastry. Place in hot oven for fifteen minutes, then reduce heat and bake 45 minutes in moderate oven.

2 cups rhubarb
1 cup sugar
1 tablespoon corn starch or flour
1/4 teaspoon salt

3 cups blueberries, huckleberries, or blackberries
2/3 cup sugar
1/4 teaspoon salt
1 teaspoon flour
1 teaspoon butter

How to Freeze

Scald can, cover and dasher, adjust can in freezer; put in dasher; pour in the mixture to be frozen and fasten cover (the can should never be more than 3/4 full); adjust crank and turn once or twice. Fill space around can to within an inch of top with ice and salt (three parts crushed ice to one part salt), packing hard. Turn slowly at first, increasing speed when mixture begins to stiffen. Add more ice and salt as required. When mixture is very firm, wipe off cover, open can and remove dasher; scrape frozen mixture from dasher and sides of can, and pack down solidly; cover with paper and replace can cover. Put cork in opening in cover. Pour off salt water if there is danger of its getting into the can. Fill up over top of can with ice and salt (four parts ice to one part salt). Cover freezer with heavy blanket and keep in cool place until ready to serve.

1 quart cream
1 cup sugar
1 tablespoon vanilla extract

Scald half pint of cream; add sugar and stir until dissolved. Cool and add remainder of cream and vanilla. Freeze as above.

Strawberry Ice Cream

Add to Philadelphia Ice Cream before freezing one quart of berries which have been washed, hulled, crushed and slightly sweetened.

Melt 2 ounces unsweetened chocolate with half pint cream and proceed as for Philadelphia Ice Cream.

French Ice Cream

1 cup milk
yolks of 4 eggs
1 cup sugar
1/8 teaspoon salt
1 tablespoon vanilla extract
1 quart cream

Scald milk and add to beaten egg yolks; add sugar, salt, vanilla and cream which has been whipped. Freeze as above.

Frozen Pudding

3 cups milk
3 eggs
1 cup sugar
1 tablespoon corn starch
1 cup chopped mixed fruit

Scald milk in double boiler. Mix corn starch with a little cold milk; add beaten eggs, sugar and a few grains of salt; mix well and add slowly to scalded milk, stirring until it thickens. Cool and add fruit, which has been put through food chopper. The fruit is a matter of taste. It may be 2 tablespoons raisins, 1 tablespoon citron, 1 tablespoon cherries, 1 tablespoon blanched almonds and 1 tablespoon candied pineapple. Freeze, but not too stiff; put into mold and pack in ice and salt until ready to serve.

1 pint grape juice
1 cup sugar
1 quart milk

Warm grape juice, and in it dissolve sugar; mix thoroughly with ice cold milk; freeze at once. This makes a lilac colored sherbet.

juice of 3 lemons
1-1/2 cups sugar
1 quart milk

Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.

juice of 6 oranges
2 teaspoons orange extract
juice of 1 lemon
1 quart water
2 cups powdered sugar
1/2 cup cream

Mix all ingredients together; strain and freeze.

Strawberry Mousse

1 box strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream

Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries.