30 THE BLUE BIRD CooK BooK

WHITE FRUIT CAKE

4 cups sultana raisins 1 teaspoon baking powder
1% cups butter Y% Ib. citron
1% cups white sugar Y% Ib. cherries

6 eggs Y% |b. lemon and orange peel
Y2 cup sweet cream 3 cups flour

Two small tablespoons flour to roll fruit in. Put raisins in cold water and let
come to a boil, drain and cool. Add two eggs at a time. Bake at 300 degrees for
1% hours.

(DEM.) GRAHAM CRACKER CAKE

Yo cup butter 1 Ib. graham crackers, rolled
1 cup granulated sugar fine and sifted
3 egg yolks 2 teaspoons baking powder
1% cups sweet milk (rounded)

3 egg whites, beaten dry

Cream butter and gradually add sugar, then beaten egg yolks, milk, graham
crackers and baking powder—then fold in beaten egg whites. Bake in three layers
at 350 degrees for 25 minutes. Put layers together with mocha frosting or custard
filling. ;

CUSTARD FILLING: 1% cups milk, Y2 cup sugar, butter size of egg, Y2 cup
flour, 1 egg, 2 tablespoons cold milk. Cream butter, sugar and flour together, add
the cold milk and beaten egg. Put 1% cups milk in double boiler and when boiling
hot add the other mixture and cook until thick. Flavor with vanilla.

MOCHA FROSTING: Mix 1 cup confectioner’s sugar with 2 teaspoons cocoa,
butter size of walnut, 2 tablespoons strong black hot coffee and 1 teaspoon vanilla.

JIFFY CAKE
Ya cup sugar 1 teaspoon baking powder
Yo cup butter 1 cup flour
3 tablespoons milk 3 egg yolks

Cream butter and sugar, add milk, baking powder, flour and egg yolks.
TOPPING: Beat the 3: egg whites, add Y2 cup sugar and 1 cup cocoanut, and
spread on batter. Bake in a very slow oven for about 40 minutes.

MARSHMALLOW ICING No. 2

Make an ordinary boiled icing and when it is nearly cooled add % |b. marsh-
mallows halved. Stir into icing, but do not allow marshmallows to melt. The icing
should show the pieces of marshmallows unmelted.

(DEM.) MOUNTAIN CREAM ICING

1 cup sugar 2 egg whites
3 tablespoons water Flavoring

Let sugar and water boil until it hairs, pour over stiffly beaten egg whites. Add
flavoring and beat until cold.

FILLING FOR LAYER CAKE

Grate rind of one lemon, squeeze juice into 1/2 cups sugar, 1 beaten egg, butter
size of egg. Cook in double boiler.

PINEAPPLE CREAM FILLING

Heat 1 cup water and 1 cup crushed or grated pineapple. Mix 2/3 cup sugar
and 2 tablespoons cornstarch, add the hot mixture and bring to boiling point stirring
constantly. Cook in double boiler 30 minutes. Pour into 2 egg yolks and cook
3 minutes longer or until eggs thicken the mixture. Add 1 teaspoon butter and
1 tablespoon lemon juice. Cool slightly and spread on cake.