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(Cake) - (The New Dr. Price Cookbook)

1/2 cup shortening
2/3 cup brown sugar
1 egg
1/2 cup molasses
2 cups flour
1/2 teaspoon salt
3 teaspoons Dr. Price's Baking Powder
1/2 teaspoon allspice
1/2 teaspoon cinnamon
2/3 cup milk
Cream shortening. Add sugar slowly, beating continually; add beaten
egg; beat well and add molasses; add half of flour, baking powder,
salt and spices which have been sifted together; add milk and
remainder of dry ingredients. Mix well. Bake in greased shallow pan in
moderate oven about 40 minutes. Serve hot with butter.

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Rub one cup of butter and two cups of sugar to a cream. Add one cup of
milk, whites of four eggs, three cups of flour (measure after sifting),
and three teaspoons of baking-powder added in last sifting. Add a grated
cocoanut and last the stiffly-beaten whites. Bake in a loaf. Line tin
with buttered paper.

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Cream together 3/4 cup butter and 2 cups sugar. Add whites of 5 eggs,
1 cup milk, 1 teaspoonful cream of tartar, 1/2 teaspoonful soda sifted
with 3 cups flour and 1 grated cocoanut. Bake in a loaf. This is an
excellent old recipe of Aunt Sarah's.

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Make plain cake page 10, saving out one-third of batter and adding to
it 1-1/2 ounces melted unsweetened chocolate. This chocolate batter is
then dropped by spoonfuls into the white batter after it is put into
the pan.

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Cocoanut Cake (splendid)


Two cups of sugar and one half cup of butter beaten to a cream, slowly

add one cup of milk; mix two teaspoonfuls of baking powder with three

cups of flour, add this gradually, mixing and then beating, finally the

whites of six eggs beaten to a stiff froth and one teaspoonful of lemon

extract. This can be made in layers (three) or baked in a square pan.


Whites of two eggs, one half pound of cocoanut, and enough powdered

sugar to make it sufficiently stiff, one teaspoonful lemon extract.

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Cocoanut Cake

Whites of four eggs, one-half teacup butter, one teacup sugar, one

teacup sweet milk, two cups flour, two teaspoonfuls cream of tartar, one

teaspoonful soda, flavor with lemon. Bake in jelly cake pans. When done,

have ready icing made not quite so stiff as for the tops of cake; three

eggs will make enough. Spread the layers with icing. Sprinkle quite

thick with cocoanut.

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Cocoanut Cakes

One pound of granulated sugar, half a pound of grated cocoanut, half a

cup of water and a saltspoonful of cream of tartar. Boil the sugar and

water together until, when dropped in cold water, it can be rolled

between the fingers into a ball. Remove from the fire, stir with a

wooden spoon until it becomes white and thick like cream, add the

cocoanut, Stir well and drop with the spoon on paraffine paper or a tin

baking sheet, and form into thin round cakes. Set away to dry.

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Cocoanut Cake

1 cup butter

1 cup sweet milk

1 teaspoon soda

1 grated cocoanut

3 cups sugar

4 1/2 cups flour

2 teaspoons cream tartar

4 eggs (beaten separately)

In place of the soda and cream of tartar 3 teaspoons of baking powder

can be used.

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Cocoanut Cakes

Take equal weights of grated cocoanut and powdered white sugar, (the

brown part of the cocoanut should be cut off before grating it)--add the

whites of eggs beaten to a stiff froth, in the proportion of half a

dozen to a pound each of cocoanut and sugar. There should be just eggs

enough to wet up the whole stiff. Drop the mixture on to buttered

plates, in parcels of the size of a cent, several inches apart. Bake

them immediately in a moderately warm oven.

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