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Whipped Cream Cake

(Armour's Monthly Cookbook)







Cream together two tablespoons of Armour's Simon Pure Leaf Lard and one

cup of sugar. Add a well-beaten egg and half cup of milk. Stir in two

and one fourth cups of sifted flour to which have been added two

teaspoons of baking powder, and vanilla. Bake in layers in moderate oven

about fifteen minutes. When ready to serve, whip one half pint of cream,

add two teaspoons of sugar and a little vanilla. Spread between layers

and on top layer. Serve on dessert plate with fork.--MRS. WALDO BOGLE,

567 EAST 35TH ST., PORTLAND, OREGON.











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