46 KATE AITKEN'S CANADIAN COOK BOOK

PRIZE GINGERBREAD

Temperature: 350°F. Time: 30 minutes

¥% cup shortening 1 teaspoon baking soda
34 cup brown sugar V4 teaspoon salt

4 cup corn syrup or molasses 1 teaspoon cinnamon
24 cup boiling water 1 teaspoon nutmeg

214 cups sifted pastry flour lg teaspoon ginger
1 teaspoon baking powder 2 eggs, well beaten

Cream the shortening; gradually add the brown sugar and
syrup or molasses. Add the hot water; let stand until lukewarm.
Add the sifted dry ingredients in three additions, beating well after
each addition. Add the well beaten eggs; beat with the dover
beater (this batter is quite thin). Pour into a pan 8” x 12” which
has been lined with waxed paper; bake in a moderate oven. When
cool, cut in squares. Yield: 20 squares.

GOLD CAKE
Temperature: 375°F. Time: 25-30 minutes
2 cups cake flour 1 teaspoon grated orange rind
3 teaspoons baking powder 3 egg yolks
14 teaspoon salt 34 cup milk
lg cup shortening 1 teaspoon lemon juice

1% cup white sugar

Measure the flour, baking powder and salt into the sifter;
sift 4 times. Cream together the shortening, sugar and orange
rind; beat till fluffy. Beat the egg yolks until light; add to the
creamed mixture. Add the sifted dry ingredients alternately with
the milk; add the lemon juice. Pour the batter into two 9” layer
cake pans which have been lined with oiled paper. Bake in a
moderate oven until done. Put together with Lemon Filling;
spread a thin layer of the filling over the top of the cake. Frost the
top and sides with Snow Icing. Yield: 16 pieces.

GOLD AND SILVER CAKE

Temperature: 375°F. Time: 35-40 minutes
lg cup shortening 2 egg yolks
24 cup fine sifted sugar 114 cups sifted pastry flour
1 tablespoon grated orange 214 teaspoons baking powder
rind 14 teaspoon salt
1 egg l4 cup orange juice

Cream the shortening and 14 cup of sugar to the consistency
of ice cream; add the grated orange rind. Beat the egg and egg