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.
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 deg. 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.
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.