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CAKES, COOKIES AND CONFECTIONS
Yellow Angel Cake
| 1 ¼ c. sugar | ¾ tsp. cream tartar |
| 5 tbsp. water | 4 tsp. corn starch |
| 7 eggs | ⅛ tsp. salt |
| 1 c. flour | 1 tsp. flavoring |
Sift dry ingredients four or five times. Beat yolks and whites separately. Boil sugar and water to a thread. Add syrup to stiffly beaten whites. Add yolks. Fold in the flour. Bake one hour in a slow oven. Frost with a white icing to which has been added a little grated rind of an orange.
Novelty Cake
| ¼ c. fat | 2 tsp. baking powder |
| 1 c. sugar | ½ c. milk |
| 2 eggs | 1 tsp. vanilla |
| 1 ½ c. flour |
Filling
| ½ c. brown sugar | 1 tbsp. melted butter |
| 1 tsp. cinnamon | 2 tbsp. flour |
| ½ c. chopped nuts | Mix well |
Put half of the cake batter in the pan and cover with some of the filling. Then spread over the rest of the batter and then the filling. Bake in an oblong shallow pan 7x11 inches for twenty-five minutes.
Snow White Cake
| ¾ c. fat | 2 ½ c. prepared cake flour |
| 1 ½ c. sugar | 1 c. water |
| 1 tsp. vanilla | 6 egg whites, beaten stiff |
| 3 tsp. baking powder |
Mix by cake method. Bake in layers or a sheet.
