NUT AND RAISIN CAKE
1/3 cup Cottolene.
1 cup fine sugar.
3 eggs unbeaten.
1 cup pecan nut meats.
2/3 cup raisins.
2 cups pastry flour.
4 teaspoons baking powder.
¾ cup milk.
Grated rind of half an orange.
½ teaspoon cinnamon.
¼ teaspoon mace.
¼ teaspoon salt.
Process: Cream Cottolene, add sugar gradually, stirring constantly, add eggs, one at a time and beating each in thoroughly before adding another. Pass nuts and raisins through meat chopper, then mix with flour sifted with baking powder, salt and spices; add alternately to first mixture with milk, beating constantly. Turn mixture into a well-greased tube pan and bake thirty-five to forty minutes in a moderate oven. Spread with
CARAMEL FROSTING WITH NUTS
1¼ cups soft brown sugar.
¼ cup granulated sugar.
½ cup boiling water.
Whites 2 eggs.
½ teaspoon almond extract.
½ cup pecan nut meats broken in pieces.
Process: Boil sugar and water together as for Boiled Frosting (see recipe [Page 56]). Pour slowly onto beaten whites of eggs, beating constantly, continue beating until frosting is nearly cool. Put pan containing frosting in a larger vessel of boiling water, place on range and cook until mixture granulates around sides of pan, stir constantly while cooking. Remove from hot water and beat until frosting will keep its shape when dropped from spoon. Add nut meats and flavoring. Spread on cake, using wooden spoon to give surface a wave-like appearance.
ICED COFFEE
Follow directions for making Boiled Coffee, using four cups boiling water. Chill and serve in tall glasses filled with cracked ice; add cream and sugar.