Crisco Sponge Cake
| 3 eggs 1 cupful sugar 1/2 cupful Crisco 1/2 teaspoonful salt | 1-1/4 cupfuls flour 2 teaspoonfuls baking powder 1/2 teaspoonful orange extract 1/2 cupful cold water |
Cream Crisco; add salt, yolks of eggs well beaten, and sugar, and beat for five minutes, add orange extract and cold water. Beat up whites of eggs to a stiff froth and add alternately with the flour sifted with the baking powder. Divide into Criscoed and floured gem pans and bake in a moderate oven for fifteen minutes.
Sufficient for twelve cakes.
Sand Cake
| 1 cupful Crisco 1 cupful sugar 1 teaspoonful salt | 5 eggs 1/2 lb. cornstarch 1 teaspoonful lemon extract |
Cream the Crisco and salt, add sugar by tablespoonfuls, beating all the time, then add the yolks of the eggs each one separately, then add the cornstarch by tablespoonfuls, lemon extract and lastly whites of eggs beaten to a stiff froth. Turn into a papered cake tin and bake in moderate oven for three-quarters of an hour. Sufficient for one cake.
Lady Baltimore Cake
| (White Cake) | |
| 1 cupful sugar 3/4 cupful Crisco 1/2 cupful cold water 1 teaspoonful vanilla extract | 2-1/2 cupfuls flour 2-1/2 teaspoonfuls baking powder 1/2 teaspoonful salt 6 whites of eggs |
| For the Filling | |
| 1 cupful sugar 1/2 cupful boiling water 2 whites of eggs 1 teaspoonful vanilla extract | Pinch cream of tartar 1/2 cupful chopped candied cherries 1/2 cupful chopped candied pineapple |
For cake. Cream Crisco and sugar together. Sift together three times dry ingredients and add alternately with water. Add vanilla, beat mixture well, then fold in stiffly beaten whites of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.