Devils Food Cake
| 1-1/2 cupfuls sugar 1-1/2 cupfuls milk 1/2 cake chocolate 2 teaspoonfuls vanilla extract 2 eggs | 2 cupfuls flour 1/2 cupful Crisco 1 teaspoonful baking soda 3 tablespoonfuls boiling water Boiled frosting |
| 1/2 teaspoonful salt | |
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 | 3/4 cupful Crisco 1 teaspoonful baking powder 1/2 teaspoonful salt 1 teaspoonful almond extract |
| Quartered peaches | |
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 butter. 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 egg 2 tablespoonfuls sugar 1 cupful milk 1-1/2 pints strawberries |
| 1 cupful whipped cream | |