WHITE NUT CAKE
1/3 cup Cottolene.
1½ cups fine sugar.
¾ cup cold water.
2¼ cups pastry flour.
4 teaspoons baking powder.
¼ teaspoon salt.
Whites 4 eggs beaten until stiff.
½ teaspoon Almond extract.
1 cup English walnut meats broken in pieces.
Process: Cream Cottolene, add sugar gradually, beating constantly. Mix and sift flour, baking powder and salt, add alternately to first mixture with water, add nut meats and extract; cut and fold in whites of eggs. Bake in a sheet thirty-five minutes in a moderate oven. Spread with
MAPLE FROSTING
1 cup maple sugar.
½ cup boiling water.
White 1 egg.
1/8 teaspoon cream of tartar.
Process: Boil sugar, water and cream of tartar together until it spins a thread from tip of spoon. Pour slowly in a fine stream on the beaten white and continue beating until of the consistency to spread over cake. (To get the exact proportion of sugar, weigh one level cup of granulated sugar to ascertain by weight how much Maple sugar is required for this amount of water and white of one egg. It will weigh about one-half pound.)
July
Fifth Sunday