Maple Layer Cake
1/2 cup shortening
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
2 cups flour
3 teaspoons Royal Baking Powder
1/4 teaspoon salt
Cream shortening, and sugar; add egg yolks and flavoring; mix well; add milk slowly, stirring until smooth; sift flour, baking powder and salt together; add half to mixture, then half of beaten egg whites, then remainder of flour (stirring after each addition); mix in balance of whites. Bake in greased layer cake tins in moderate oven 12 to 15 minutes. For middle layer of chocolate, take 1-3 of batter of above recipe and add 1 oz. melted chocolate. Put together with maple icing, [page 17].
Fruit Layer Cake
1/3 cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 cup milk
2 cups flour
4 teaspoons Royal Baking Powder
1/8 teaspoon salt
Cream shortening well; add sugar; add yolk of egg and vanilla; mix well; add milk, then flour, baking powder and salt which have been sifted together; mix in beaten egg white. Bake in three greased layer tins in hot oven about 15 minutes. Put cake together with fruit filling and cover with white icing, [page 16].
1/2 cup fruit jelly
1 cup water
1/2 cup chopped raisins
1/4 lb. chopped figs
1/4 cup sugar
2 tablespoons corn starch
1/2 cup chopped blanched almonds or walnuts
juice of 1/2 lemon
Cook jelly with water, fruit and sugar; add corn starch which has been mixed with a little cold water. Cook until thick, remove from fire; add nuts and lemon juice. Cool and spread between layers of cake.