CALEB ELI GOODSON "JUST DESSERTS"

DATE LUNCH CAKE

1/2 cup butter

2 cups sifted flour

1 cup sugar

1/2 teaspoon salt

2 eggs, beaten

2 1/2 teaspoons baking powder

1 1/2 cups pitted dates, cut small

1 cup milk

Cream butter and sugar until light, add eggs. Add dates and sifted dry ingredients alternately with milk. Beat until smooth and bake in shallow greased pan in moderately hot oven (370° F.) about 30 minutes. Cut into squares for serving.

CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting.

CHOCOLATE CUP CAKES

Practically any butter or sponge layer cake mixture may be baked as cup cakes, remembering that being small the amount of flour may be slightly decreased. Bake in small greased muffin pans or cup cake pans in moderately hot oven (370° F.) 10 to 20 minutes, depending on size. Frost when cold, using any preferred frosting. Add 2 squares (ounces) unsweetened chocolate, melted, to batter after eggs and before dry ingredients are incorporated. Bake in greased pans in moderate oven (360° F.) about 20 minutes. Frost when cold with any preferred frosting.

ALMOND CUP CAKES

1/2 cup butter

1 1/2 cups sifted flour

1/2 cup sugar

1/2 teaspoon salt

2 eggs, beaten

1 1/2 teaspoons baking powder

1 cup chopped blanched almonds

1 cup milk

Cream butter and sugar until light, add eggs. Add almonds and sifted dry ingredients alternately with the milk. Turn into small greased cup cake pans, top each with a split blanched almond (additional) and bake in moderately hot oven (370° F.) about 20 minutes.

COFFEE SOUFFLE

1 envelope Sparkling Gelatine

1 teaspoonful salt

1 1/2 cup strong boiled coffee

3 eggs

1 cup milk

1 teaspoonful vanilla

5 cup sugar

Soak gelatine in one-half cup cold coffee. Mix remaining coffee, milk and one half of the sugar and heat in double boiler. Add remaining sugar, salt and yolks of eggs, slightly beaten. Cook until mixture thickens. Remove from range, add softened gelatine, whites of eggs beaten until stiff, add vanilla. Bake at (400° F) for 10 minutes. Mold, chill, and serve with cream.

CUSTARD SOUFFLE

4 eggs

2 tablespoonfuls butter

2 tablespoonfuls flour

1 cup milk

1 cup powdered sugar

Cream the butter, add the flour, add boiling milk and cook ten minutes, stirring all the while. To this mixture add the yolks of the eggs and sugar beaten together. When cool add the beaten whites, and bake in a buttered dish twenty minutes at (400° F). Serve with creamy sauce.

QUEEN CAKES

1/2 cup butter

1/2 cup milk

1 1/2 cups sugar

1 teaspoon lemon extract

3 eggs, separated

2 1/2 cups sifted flour

1 cup seedless raisins or cherries halved candied

1 teaspoon salt

2 teaspoons baking powder

Cream butter and sugar until light, add well-beaten egg yolks and fruit; then milk to which flavouring has been added alternately with sifted dry ingredients. Fold in gently stiffly beaten egg whites and bake in very small greased pans in hot oven (400° F.) about 15 minutes.

LADY BALTIMORE