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.
_For filling._ Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms a soft ball when tried in cold water, or 240 F.; pour on to the stiffly beaten whites of eggs, pouring in a steady stream and very slowly, adding while beating vanilla, cherries and pineapple, beat till thick and divide between and on top of cake.
Sufficient for one large layer cake.
Lemon layer Cake
6 tablespoonfuls sugar 3 tablespoonfuls Crisco 3 eggs 1/4 teaspoonful salt 1 teaspoonful baking powder 12 tablespoonfuls flour Grated rind 1 lemon
For Lemon Filling
4 tablespoonfuls Crisco 2 lemons 3/4 cupful sugar 4 yolks of eggs 1 white of egg 1/4 teaspoonful salt
_For cake._ Put the eggs, sugar, and lemon rind into basin, stand it over pan of boiling water, and beat until warm; then remove from hot water, and continue beating until mixture is stiff and cold; then add flour mixed with baking powder and salt, and pass through sieve, add Crisco melted but cool, taking care to stir very gently, but on no account beat it. Divide mixture into two small Criscoed and floured layer cake tins, and bake ten minutes in moderately hot oven. Turn out and cool, then put together with lemon filling.
_For filling._ Beat up eggs in saucepan, add Crisco, salt, grated rinds and strained lemon juice. Stir with wooden spoon over gentle heat until mixture just comes to boiling point. When cold use.
Sufficient for one layer cake.
Lord Baltimore 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 yolks of eggs
Filling or Frosting
1 cupful sugar 1/2 cupful boiling water 2 whites of eggs Pinch cream of tartar 1 teaspoonful vanilla extract 1/2 cupful chopped raisins 1/2 cupful chopped nut meats 5 chopped figs
_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 beaten yolks of eggs. Divide into two Criscoed and floured layer cake tins and bake in moderate oven twenty-five minutes.
_For filling._ Put sugar and water into saucepan, stir till boiling, add cream of tartar, then boil until it forms soft ball when tried in cold water, or 240 F.; pour on to stiffly beaten whites of eggs, pouring in steady stream and very slowly, adding while beating vanilla, raisins, nuts, and figs, beat until thick and divide between and on top of cake.
Sufficient for one large layer cake.
Lunch Cakes
1 scant cupful sugar 6 tablespoonfuls Crisco 1 cupful milk 2 eggs 2 cupfuls flour 3 teaspoonfuls baking powder 1 teaspoonful salt 1 teaspoonful vanilla extract
Cream Crisco and sugar together, then add well beaten eggs. Sift dry ingredients, and add to first mixture alternately with milk. Divide into Criscoed and floured gem pans and bake in moderately hot oven fifteen minutes.
Sufficient for fifteen cakes.
Jelly Roll
4 eggs 1 cupful sugar 2 tablespoonfuls melted Crisco 2 cupfuls flour 1 teaspoonful baking powder 1/4 teaspoonful salt 4 tablespoonfuls milk Jelly or preserves 1 teaspoonful lemon extract
Beat eggs and sugar together twenty minutes, remove beater, sift in flour, salt, and baking powder, add milk, extract, and melted Crisco.
Grease large flat tin with Crisco, dust over with flour, pour in mixture and spread out evenly. Bake twelve minutes in moderately hot oven. Turn out on sugared paper, spread quickly with jelly or preserve and roll up at once. The cake will crack if spreading and rolling are not quickly done. Sliced jelly roll is delicious with custard.
Sufficient for one jelly roll.
Marble Cake
2 cupfuls sugar 1 cupful Crisco 3-1/2 cupfuls flour 4 eggs 1 cupful milk 3 teaspoonfuls baking powder 2 tablespoonfuls molasses 2 tablespoonfuls melted chocolate 1 teaspoonful powdered cinnamon 1/2 teaspoonful grated nutmeg 1/2 teaspoonful powdered allspice 1 teaspoonful salt
Cream Crisco, add gradually the sugar, yolks of eggs beaten until thick, flour, salt, baking powder, milk, and egg whites beaten to stiff froth. Mix carefully and to one-third the mixture add spices, molasses, and melted chocolate. Drop in Criscoed cake pan alternately a spoonful of each mixture, and draw spoon through once or twice to make colors lie in lines. Bake in moderately hot oven one hour.