Add sugar and cocoa slowly to beaten egg white. Then add vanilla, melted butter and cream to make soft enough to spread on cake.
Brown Sugar Icing and Filling
3 cups brown sugar 1 cup milk 1 tablespoon butter 1 teaspoon vanilla extract
Cook sugar, milk and butter together until it forms a soft ball when tested in cold water; add vanilla. Beat until thick and spread on cake.
Chopped nuts can be added if desired.
Butter Scotch Icing and Filling (Without Sugar)
2 cups light syrup 1/2 cup butter 1/2 cup milk
Boil syrup, butter and milk together until it forms a soft ball when tested in cold water. Cool slightly without stirring and pour while warm on cake.
Chopped nuts may be added while icing is still soft.
Cookies and Small Cakes
Cocoa Drop Cakes
4 tablespoons shortening 1 cup sugar 1 egg 1/2 cup milk 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/2 cup cocoa 1/4 teaspoon salt 1 teaspoon vanilla extract
Cream shortening; add sugar and beaten egg; beat well and add milk slowly; sift flour, baking powder, salt and cocoa into mixture; stir until smooth; add vanilla. Put one tablespoon of batter into each greased muffin tin and bake in moderate oven about 20 minutes. Cover with boiled icing, page 16.
Or bake in shallow pan; cool, and before removing cut across diagonally to make diamond-shaped pieces; cover with icing.
Raisin Drop Cakes
4 tablespoons shortening 1 cup sugar 1 egg 2/3 cup milk 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 cup raisins 1 teaspoon vanilla extract
Cream shortening; add sugar; add beaten egg and milk very slowly; add flour, baking powder and salt which have been sifted together; add raisins which have been washed, drained and floured slightly; add flavoring, mix well. Put a small amount of mixture into each greased individual cake tin and bake in hot oven 15 to 20 minutes. Sprinkle with powdered sugar, or cover with icing.
Orange Cakes
4 tablespoons shortening 1 cup sugar 2/3 cup milk 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/8 teaspoon salt 1 teaspoon orange extract grated rind of 1 orange
Cream shortening; add sugar slowly beating well; add milk a little at a time; add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and grated orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing, page 17.
Spice Cakes
1/2 cup shortening 1 cup brown sugar 1 egg 1-3/4 cups flour 3 teaspoons Royal Baking Powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cloves 1/2 cup milk 1 cup chopped raisins
Cream shortening, add sugar and beaten egg; add flour, baking powder and spices which have been sifted together; add milk and mix well; mix in raisins which have been slightly floured. Bake in small greased tins in moderate oven about 25 minutes.
Honey Drop Cakes
1/3 cup shortening 1/4 cup sugar 1/2 cup honey 1 egg 1/2 tablespoon lemon juice 1-1/2 cups flour 1-1/2 teaspoons Royal Baking Powder
Cream shortening and add sugar slowly; add honey, beaten egg yolk and lemon juice; mix well and add flour and baking powder which have been sifted together; fold in beaten egg white. Put into greased individual tins or drop far apart on greased baking sheet and bake in hot oven 10 to 15 minutes.
Molasses Cakes
1 cup molasses 1/2 cup sugar 1/2 cup melted shortening 1/2 cup boiling water 3 cups flour 3 teaspoons Royal Baking Powder 1 teaspoon salt 1/2 teaspoon soda 2 teaspoons cinnamon 1 teaspoon nutmeg 1 teaspoon cloves 1 cup stale bread crumbs
Mix molasses, sugar, shortening and boiling water together; add flour, baking powder, salt, soda and spices which have been sifted together; add bread crumbs; mix well. Drop by spoonfuls on greased baking sheet and bake in moderate oven 10 to 12 minutes.
Small Fancy Cakes. I
1/2 cup shortening 1 cup granulated or powdered sugar yolks of 3 eggs 1/2 cup milk 2 cups flour 2 teaspoons Royal Baking Powder
Cream shortening, add sugar slowly and beat well; add beaten egg yolks; add milk a little at a time and flour which has been sifted with baking powder; divide batter in half and add to one-half, one teaspoon lemon juice and grated rind of half a lemon; to remainder of batter add two ounces unsweetened melted chocolate, one teaspoon vanilla. Bake in shallow greased pan or in small individual tins in hot oven about 15 minutes. If large pan is used, when cool, cut cakes into fancy shapes.
Cakes should be less than an inch thick when baked. Spread with colored icing, page 16, or marshmallow icing, page 17.
Small Fancy Cakes. II
1/2 cup shortening 1 cup granulated sugar 2/3 cup water 1 teaspoon vanilla extract 2 cups flour 1/4 teaspoon salt 3 teaspoons Royal Baking Powder whites of 3 eggs
Cream shortening and sugar together until very light; add water very slowly and beat constantly; add flavoring; stir in the flour, salt and baking powder which have been sifted together twice; mix in beaten egg whites. Put about a teaspoonful of batter into small individual cake tins and bake in hot oven 10 to 15 minutes, or bake in shallow pan and cut as in above recipe or diagonally across making small diamond shaped pieces. Spread with any icing desired.
Cookies
3/4 cup shortening 2 cups sugar 1/4 cup milk 2 eggs 1/4 teaspoon grated nutmeg 1 teaspoon vanilla or grated rind of 1 lemon 4 cups flour 3 teaspoons Royal Baking Powder
Cream shortening and sugar together; add milk to beaten eggs and beat again; add slowly to creamed shortening and sugar; add flavoring; add 2 cups flour sifted with baking powder and nutmeg; add enough more flour to roll easily. Roll out very thin on floured board; cut with cookie cutter; sprinkle with sugar; put a raisin or a piece of walnut in the center of each. Bake about 12 minutes in hot oven.
Cocoa Cookies
4 tablespoons shortening 1 cup sugar 1/4 cup milk 1 egg 2 cups flour 3 teaspoons Royal Baking Powder 1/4 teaspoon salt 1/2 cup cocoa
Cream shortening and sugar together; add milk and beaten egg; mix well.
Sift flour, baking powder, cocoa and salt together and add. Roll out 1/4-inch thick on floured board; cut with cookie cutter. Bake in hot oven about 12 minutes.
Cocoanut Cookies