QUICK ]'ROSTING 1 tb milk or cream % c powdered sugar Add liquid slowly to pO'wdered sugar, till consistency to spread. Flavor as desired. Spread on cake with wet knife. SPICE OAKE ~ c butter 2 t baking powder % c sugar V2 t cinnamon 2 eggs 1,4 t nutmeg % c milk ~ t cloves and allspice 1~ c flour 1/2 c chopped nuts or raisins This is a plain cake recipe varied by addition of spice and nuts or fruit and the amount of flour used, slightly reduced to allow for this addition. Or 1% c flour may be used and more milk added. Mix as for plain cake, sifting spice with flour, a small portion of ,v1hich has been reserved to sift over nuts or raisins, which may be added before egg whites are folded in. BOILED FROSTING ~ t cream of tartar % c hot water 1 egg white Dissolve sugar and cream of tartar in hot water and theh boil without stirring until syrup taken up on fork or skewer will thread. Take from stove. Let cool slightly while beating one egg stiff. Then pour hot syrup over egg in fine stream, beating well. When it thickens and is perfectly smooth, pour over cake. 1 c granulated sugar
1 c flour
1,4 t salt
Ys t baking powder
PLAIN PASTRY ~ c shortening ~ c cold water
Sift together the dry ingredients. Baking powder may be omitted. Out in the shortening as for baking powder biscuit. Use knife to cut or mix in water. The amount of water used will vary with the flour, so the proper consistency of dough must be learned rather than to place dependence on the measure of water. Dough must neither be sticky nor crumbly, and must be easily lifted from the bowl in one mass. If chilled before rolling, it may be more easily handled. Toss on lightly floured board to coat with flour. Eoll dough lightly, keeping in circular shape. Roll very thin. This will make one small double crust pie. For 9-inch pan about 1 ~ c of flour required. SINGLE ORUST PIE Roll dough larger than the tin. Full rather than stretch over the tin as crust shrinks in baking. Flatten the erust to tin to press out air. If it is to be filled after baking, prick with fork. If for single crust pie, build up ridge to make greater depth and groove or "flute" the ridge in order that heat may stiffen it more quickly. If desired, crust may be fitted over outer surface of tin. 2 eggs or more 3 tb sugar 1;8 t salt Beat egg sligh~ly.
OUSTARD PIE 1% c milk nutmeg Add sugar, salt and scalded mille 15
Line pan and