The Story of Crisco Part 30

Sufficient for one large cake.

Devils Food Cake

1-1/2 cupfuls sugar 1-1/2 cupfuls milk 1/2 cake chocolate 2 teaspoonfuls vanilla extract 2 eggs 1/2 teaspoonful salt 2 cupfuls flour 1/2 cupful Crisco 1 teaspoonful baking soda 3 tablespoonfuls boiling water Boiled frosting

Put 1/2 cupful of sugar into small saucepan, add chocolate and 1 cupful milk. Put on stove and stir till it boils five minutes, stirring now and then. Remove from fire, add vanilla and set aside to cool. Beat Crisco and remainder of sugar to light cream, then add eggs well beaten and beat two minutes. Now add remainder of milk, soda dissolved in boiling water, flour, salt, and chocolate mixture. Mix carefully and divide into two large greased and floured layer tins and bake in moderate oven twenty-five minutes. Turn to cool and put together with boiled frosting.

Sufficient for two large layers.

Peach Shortcake

2 cupfuls sugar 1 cupful milk 5 eggs 3 cupfuls flour Quartered peaches 3/4 cupful Crisco 1 teaspoonful baking powder 1/2 teaspoonful salt 1 teaspoonful almond extract

Cream Crisco and sugar together, then add milk, eggs one by one, always beating well between each one, flour sifted with baking powder and salt, then add extract. Mix and divide into two layer tins that have been greased with Crisco and bake twenty minutes in moderate oven. Turn out and spread with b.u.t.ter. Put together with quartered and sweetened peaches and pile some peaches on top.

Sufficient for one cake.

Strawberry Shortcake

3 cupfuls flour 1/2 cupful Crisco 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1 cupful whipped cream 1 egg 2 tablespoonfuls sugar 1 cupful milk 1-1/2 pints strawberries

Sift the flour with the baking powder, salt and sugar, then cut in the Crisco with a knife, add egg well beaten, and milk. The dough should be a soft one. Roll in two layers, spread in two Criscoed pans and bake in a hot oven until a light brown color. Mash and sweeten one cupful of the strawberries, put on one layer, then place second layer on top. Sweeten remainder of strawberries, spread on top layer, and cover with the whipped cream. Decorate with whole ripe strawberries.

Fig Cake

1 cupful sugar 3 eggs 1 cupful milk 2 teaspoonfuls powdered cinnamon 3 cupfuls flour 1/2 cupful Crisco 3 teaspoonfuls baking powder 1/2 teaspoonful salt 1 teaspoonful vanilla extract 1/2 teaspoonful grated nutmeg 1 cupful shredded figs

Wash and dry figs then shred them. Cream Crisco and sugar together, add eggs well beaten, and beat five minutes. Sift dry ingredients, and add to first mixture alternately with milk. Add figs and flavorings and turn into Criscoed and floured cake tin. Bake one hour in moderate oven.

Sufficient for one small cake.

Gennoise Cake

3/4 cupful flour 6 tablespoonfuls sugar 6 tablespoonfuls melted Crisco 4 eggs 1 teaspoonful baking powder 1/2 teaspoonful almond extract Boiled frosting Preserved cherries or cocoanut 1/4 teaspoonful salt

Break eggs into bowl, add sugar and beat for ten minutes over a pan of boiling water. Remove from water and beat till mixture is thick and cold; remove beater, sift in flour, salt, and baking powder; mix carefully, add melted Crisco and almond extract. Turn at once into small square greased and papered tin and bake in a moderate oven twenty minutes. Turn out and remove paper. Cool and cut in eight square pieces. Cover with boiled frosting and decorate with cherries or cocoanut.

Sufficient for eight small cakes.

Gingerbread

1/2 cupful sugar 1 egg 1/2 cupful mola.s.ses 1/2 cupful milk 1-1/3 cupfuls flour 1/4 cupful Crisco 1 teaspoonful salt 2 teaspoonfuls powdered ginger 1 teaspoonful powdered cinnamon 1/2 teaspoonful powdered cloves 1/2 teaspoonful baking soda or 2 teaspoonfuls baking powder

Sauce

1 teaspoonful Crisco 1 cupful (1/2 lb.) maple sugar 1 tablespoonful flour 1 egg 1 cupful boiling water

_For cake_. Cream Crisco and sugar together, add egg well beaten, mola.s.ses, milk, soda, flour, salt, and spices. Mix and turn into Criscoed tin and bake in moderate oven forty minutes.

_For sauce_. Dissolve maple sugar in boiling water. Rub together Crisco and flour. Add gradually boiling syrup; and lastly the beaten egg. Then return to fire and stir briskly until thickened.

Sufficient for one small gingerbread.

Golden Orange Cake

2 cupfuls sugar 1 teaspoonful salt 1 teaspoonful orange extract 1 cupful milk 5 eggs or yolks of 10 eggs 4 cupfuls flour 1 cupful Crisco 4 teaspoonfuls baking powder Orange icing

_For cake_. Cream Crisco and sugar together, add salt, eggs well beaten, orange extract, and flour and baking powder alternately with milk. Mix carefully and turn into Criscoed and floured cake tin and bake in moderate oven about one hour. This mixture may be baked in layers.

_For icing_. Boil 1 cupful water with 2 cupfuls sugar till it forms soft ball when tried in cold water, or 240 F., then pour over well beaten yolks of four eggs, beat until smooth and thick, add 1-1/2 teaspoonfuls orange extract and spread at once on cake.

Sufficient for one large cake.

Gold Cake

_(Kate B. Vaughn)_

3/4 cupful sugar 5 tablespoonfuls Crisco 1/2 cupful milk 4 yolks of eggs 1-1/2 cupfuls flour 1/2 teaspoonful salt 3 teaspoonfuls baking powder 1/2 teaspoonful lemon extract

Cream Crisco and sugar together. Beat egg yolks very light and add to creamed mixture. Add dry ingredients, milk, and lemon extract and mix well. Turn into a small Criscoed and floured cake tin and bake in moderate oven forty-five minutes.

Sufficient for one small cake.

Hurry Up Cake

3/4 cupful sugar 1-1/2 cupfuls flour 4 tablespoonfuls Crisco 1/2 teaspoonful almond extract 1/2 teaspoonful lemon extract 2 whites of eggs 1/4 teaspoonful salt 2 teaspoonfuls baking powder Milk

Sift flour, baking powder, salt and sugar into bowl. Put whites of eggs into measuring cup, add Crisco, and fill cup with milk. Add to dry mixture with extracts and beat vigorously six minutes. Pour into small Criscoed and floured cake tin and bake in moderate oven forty-five minutes. Cake may be frosted if liked.

Sufficient for one small cake.