Better Meals for Less Money Part 36

490.--APPLE SAUCE CAKE (without b.u.t.ter, Eggs, or Milk)

1 cup unsweetened apple sauce 1/4 teaspoon salt 1/2 cup melted shortening 1 teaspoon cinnamon 1 cup sugar 1/2 teaspoon nutmeg 1 teaspoon soda 1/4 teaspoon clove 2 cups flour 1 cup raisins seeded and chopped

Mix in order given, sifting dry ingredients together, beat well, pour into a deep pan, and bake about one hour in a slow oven.

491.--CANADA WAR CAKE (without b.u.t.ter, Eggs, or Milk)

1 cup brown sugar 1 teaspoon cinnamon 1/4 cup shortening 1/2 teaspoon mace 1 cup boiling water 1/4 teaspoon clove 2 cups seeded raisins 1 teaspoon soda 1/2 teaspoon salt 2 cups flour

Mix sugar, shortening, water, raisins, and salt; boil five minutes; cool, and add spices, soda, and flour sifted together; beat well; pour into a greased, paper-lined bread pan, and bake in a slow oven one hour.

492.--DATE CAKE

1/3 cup melted shortening 1-3/4 cups flour 1-1/4 cups brown sugar 3-1/2 teaspoons baking powder 1 egg unbeaten 1/2 teaspoon mace 1/2 cup milk 1 cup dates stoned and chopped

Mix in order given, and beat vigorously for three or four minutes; bake in two layer-cake pans in a moderate oven for twenty-five minutes; when partly cool spread with tart jelly, and sprinkle top layer with powdered sugar.

493.--FUDGE CAKE

1/4 cup shortening 1/2 cup milk 1 cup brown sugar 1-1/2 cups flour 1 square chocolate 3 teaspoons baking powder 1 egg well beaten 1/4 teaspoon salt

Cream shortening, add sugar, and beat well; add chocolate melted and egg; beat again; add milk; add flour, baking powder, and salt sifted together; beat for two minutes. Pour into two greased layer-cake pans, and bake in a moderate oven about eighteen minutes. Fill, and spread top with Fudge Filling (see No. 533).

494.--OLD-FAs.h.i.+ONED PORK CAKE

1/2 pound fat salt pork 1/4 pound citron shredded 1 cup boiling water 1 nutmeg grated 1 cup mola.s.ses 2 teaspoons cinnamon 1 cup sugar 1/2 teaspoon cloves 2 eggs beaten 1/2 teaspoon allspice 1/2 pound raisins 1 teaspoon soda 1/2 pound currants 4 cups flour

Put pork through meat chopper, using finest cutter; add boiling water and let stand fifteen minutes; add mola.s.ses, sugar, eggs, and fruit, and mix well; add dry ingredients, which have been sifted together; beat well; pour into two deep greased and paper-lined pans; and bake in a slow oven two hours. This cake keeps well if stored in a covered stone crock. It may be reheated in the top of double boiler, and served hot with pudding sauce.

495.--ONE-EGG CAKE

2 tablespoons b.u.t.ter 1-1/2 cups flour 1/2 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind of 1 lemon 1/2 cup milk

Cream the b.u.t.ter, add the sugar and the well-beaten egg; beat thoroughly, add the other ingredients in the order given, and bake in a moderate oven about half an hour.

496.--ORANGE CAKE

1/4 cup shortening 1-1/2 cups flour 1 cup sugar 2-1/2 teaspoons baking powder 1 egg Grated rind 1/2 orange 1/2 cup milk

Cream the shortening, add sugar and egg well beaten; add milk, flour, baking powder, and rind; beat well, and bake in two layer pans about twenty minutes in a moderate oven. Fill and cover top with Orange Icing (see No. 527).

497.--PLAIN CAKE

1/3 cup shortening 1-2/3 cups flour 1 cup sugar 3 teaspoons baking powder 2 eggs Few grains salt 1/2 cup milk 1/2 teaspoon lemon extract

Beat shortening and sugar until light and creamy; add eggs well beaten, flour, baking powder, salt, and extract; beat well, pour into a greased and papered cake pan, and bake about half an hour in a moderate oven, or in two layer-cake pans about twenty minutes. This is an excellent foundation cake for use with various flavorings, icings, and fillings.

498.--SPICE CAKE (without Eggs)

1/3 cup shortening 1-1/2 teaspoons cinnamon 1 cup sugar 3/4 teaspoon nutmeg 1 cup sour milk 1/4 teaspoon cloves 2 cups flour 1/4 teaspoon salt 1 teaspoon soda 1 cup raisins seeded and chopped

Cream shortening and sugar, add sour milk; add dry ingredients sifted together; beat well; add raisins, pour into a greased shallow pan, and bake half an hour in a moderate oven. Dust with confectioners' sugar or cover with plain icing.

499.--WHITE CAKE

Whites of 2 eggs 3 teaspoons baking powder Melted b.u.t.ter 7/8 cup sugar Milk 1/2 teaspoon almond extract 1-1/2 cups flour

Break the whites of eggs into a measuring cup; add melted b.u.t.ter to half fill cup; add milk to fill cup. Mix and sift flour, baking powder, and sugar; combine mixtures, add flavoring, and beat for five minutes. Bake in a shallow cake pan half an hour, or in m.u.f.fin tins about twenty minutes, in a moderate oven.

500.--SPONGE CAKE (Hot Water)

Yolks of 2 eggs Whites of 2 eggs 1/4 cup hot water 1 cup flour 7/8 cup sugar 2 teaspoons baking powder Grated rind 1 lemon 1/4 teaspoon salt

Beat the yolks of eggs until thick and light, add the water and sugar, and beat three minutes with the egg beater; add the lemon rind and the whites stiffly beaten; sift flour, baking powder, and salt, and fold in carefully. Pour into a shallow greased pan, and bake in a moderate oven twenty-five minutes.

501.--VELVET SPONGE CAKE

2 eggs 1/2 cup pastry flour 1 cup sugar 2 teaspoons baking powder 1/8 teaspoon salt Grated rind 1 lemon 1/4 cup potato flour 1/3 cup hot milk

Beat eggs until very light, add sugar gradually, and continue beating with the egg beater; mix and sift salt, flour, and baking powder; add half to the eggs and sugar, and beat well; add rest of flour, and beat again; add rind and milk, and beat hard; pour into a deep pan, and bake forty minutes in a slow oven.

502.--CREAM PIE

Follow rule for Jelly Roll Cake (see No. 503); bake in two layers, and fill with Cream Filling (see No. 531).

503.--CAKE FOR JELLY ROLL OR CHARLOTTE RUSSE

2 eggs 1 cup flour 1 cup powdered sugar 1-1/2 teaspoons baking powder 1/3 cup hot water 1/4 teaspoon salt

Beat the eggs very light, add sugar gradually, and continue beating; add water, flour, baking powder, and salt. Pour into a greased, paper-lined dripping pan and bake in a moderate oven about fifteen minutes. The cake should be about half an inch thick when baked. Trim off the edges, spread with jam or jelly, and roll firmly; wrap in a paper napkin to keep in shape. For Charlotte Russe cut cake into pieces to fit paper cases, and fill with Charlotte Russe Mixture (see No. 562).

504.--CHOCOLATE MARSHMALLOW ROLL