F 0 re zº, o r d
HIS new collection of recipes is added to
º the thousands of existing cook books, large
and small, in the confidence that the plan
of organization has struck a new note of simplicity
which together with the many unusual recipes,
will commend it, either for use in the home or to
the teacher. It grew out of the assurance that in
the ranks of those two groups, there is a demand
for just such a book, organized for ready use and
comprehensive understanding.
Each recipe might be stamped “Tested and
Guaranteed.” Our Association stands back of
them. Both the preparation and “taste” have
been thoroughly tested by a varied group. They
have been prepared by inexperienced pupils, as
well as by skillful home cooks and teachers. The
sampling has passed the muster of man, woman
and child.
This is only a beginning, a sample, as it were.
If it fills a want, if it meets with your approval,
similar issues on varied subjects of interest to the
home will be forthcoming. We shall be grateful
if you will let us know your desire in the matter.
Send us your suggestions, please.
The Book Committee of the
California Home Economics Association,
Southern Section,
Grand Ave. School, Los Angeles, Cal.



C A K E S , C O O K I E S A N D G O N F E C T I O N S
necessary, but a great convenience.)
Flour sifter.
Cake rack on which to cool cakes, bread, etc.
The wire shelf of the refrigerator is a good sub-
stitute.
“Turk’s Head” cake pan for large cakes, as
fruit or sponge. (Has hole in center.)
Tin or aluminum cake pan about 7x11x2 inches.
(Suitable for cakes of the “Novelty type.”)
Square cake pan with removable bottom.
Loaf cake pan about 4x8x3 inches.
Layer cake pans.
Russian iron or alumnium cookie sheet.
Oven thermometer.
Syrup or candy thermometer.
Pair of scissors for cutting fruit, marshmallows,
etc.
Brush for oiling pan, though a piece of clean
paper may be used.
Double boiler, one quart size.
Collect all ingredients and utensils before start-
ing the cake.
Abbreviations
tSp.—teaspoon.
thsp.—tablespoon.
C.—Cup.
lb.—pound.
pt.—pint.
OZ.—Olln Ce.
Equivalents
All measurements are leveled by knife moved
forward at right angles to spoon or cup. Do not
pack. Flour is sifted once before measuring. Use
* 6



C A K E S , C O O K I E S A N D C O N F E C T I O N S
Caramel Cake
Add 1/2 cup caramel syrup instead of milk. (Car-
amel syrup : Over a low fire melt 1/4 cup sugar in
small pan, stirring constantly. When sugar has
turned to a light brown syrup, remove from fire.
Add 1 cup boiling water and cook to a syrup con-
sistency.)
Date Cake
Add 1/2 cup chopped dates, mixed with dry in-
gredients.
Marble Cake
Make part plain and part chocolate and alter-
nate by spoonfuls when putting into pan, drawing
tip of spoon back and forth through each color.
Mocha Cake
Flavor with coffee extract and use mocha filling.
Nut Cake
Add 1–3 cup chopped nuts.
Orange Cake
Bake in layers, using orange filling and frosting.
Raisin Cake
Add 1–3 cup raisins.
Spice Cake
Add coffee extract in place of milk and spices
as desired.
11



C A K E S , C O O K I E S A N D C O N F E C T I O N S
half of the sugar into yolks and one half into
the whites. Pour yolks and sugar over sifted flour
and baking powder. Mix well. Add the whites
and sugar and flavoring. Bake in a loaf or in two
layers. This is a very tender sponge cake and
makes an excellent dessert served with sliced ba-
nanas and whipped cream or strawberries and
whipped cream. -
Yellow Angel Cake
11/4, c. sugar %, tsp. cream tartar
5 thSp. water 4 tsp. cornstarch
7 eggs 1% tsp. salt
1 c. flour 1 tsp. flavoring
Sift dry ingredients four or five times. Beat
yolks and whites separately. Boil sugar and
water to a thread. Add syrup to stiffly beaten
whites. Add yolks. Fold in the flour. Bake one
hour in a slow oven. Frost with a white icing
to which has been added a little grated rind of an
Orange.
Novelty Cake
14 c. fat 2 tsp. baking powder
1 c. sugar 1% c. milk
2 eggs 1 tsp. vanilla
11% c. flour -
Filling
% c. brown sugar 1 thSp. melted butter
1 tsp. cinnamon 2 tosp flour
% c. chopped nuts Mix well
Put half of the cake batter in the pan and cover
with some of the filling. Then spread over the
rest of the batter and then the filling. Bake in an
19



C A K E S , C O O K I E S A N D C O N F E C T I O N S
baking powder, salt and spices; then enough more
flour to make stiff enough to roll. Roll out about
one-third of the dough at a time to one-fourth inch
thickness. Shape with doughnut cutter and fry
in deep fat and drain on clean soft paper. The
temperature of fat for frying doughnuts is 360°F.
This may be tested, if there is no thermometer, by
a square of bread which should brown in 60 sec-
Onds.
Snowballs
3 eggs 1/4 tsp. nutmeg
1 1-3 c. sugar 1 tsp. salt
1 thSp. melted fat 1/2 tsp. soda
1 c. sour milk 4 tsp. baking powder
1/4 tsp. cinnamon 3 c. flour
Beat eggs, add sugar, melted fat, sour milk and
dry ingredients sifted twice. Then add enough
flour to handle. Roll out 1/4, inch thick and cut
with small round cutter about one inch in diame-
ter. Fry in deep fat, turning as soon as it comes
to top. When cool, roll in powdered sugar.
Makes about 150 Snowballs.
INEXPENSIVE CAKES
Raisin Cake
1 c. sugar 1 egg 1 c. sour milk
1/3 c. fat 1/2 tsp. soda 2 c. flour
1 c. raisins cut fine 2 tsp. cinnamon
1 c. nuts choped fine 1% tsp. cloves
1 tsp. baking powder 1/2 tsp. nutmeg
Mix as butter cake. Very satisfactory plain
cake. Bake in moderate oven as loaf.
24



C A K E S , C O O K I E S A N D C O N F E C T I O N S
ROLLED COOKIES
Studio Teas
4 eggs 1 tsp. vanilla -
2 c. sugar 4 c. flour or enough to
1 c. butter roll
1 tsp. soda
Beat eggs and sugar together, then add the but-
ter creamed. Add flour and soda sifted. Roll
very thin and cut with fancy small cutters. Sprin-
kle sugar and cinnamon over the top. These
are delicious served with chocolate. A large
recipe.
Caddies
(With Steel Cut Oats)
2 eggs 1 c. sugar
1 c. fat 2 thSp. milk
1/2 tsp. soda 21% c. oatmeal put thru
2 thsp. chopped can- fine food chopper
died orange or lemon 21% c. flour
peel
Roll very thin. Cut as desired.
Ginger Snaps
1 c. light molasses 1/2 tsp. soda
!/3 c. shortening 1 thsp. ginger
31/4, c. flour - 1% tsp. salt
Heat molasses to boiling and pour hot molasses
over shortening. Add dry ingredients and chill
twenty-four hours. Take one-third of the mix-
ture, roll thin and cut carefully. Bake in a moder-
ate oven. Vary the rest with candied orange peel
and cut into fancy shapes.
May be iced when baked.
37 - i. A.



C A K E S , C O O K I E S A N D C O N F E C T I O N S
by adding vegetable coloring and different flavor-
ings. If tinted wafers are made they must be
baked in a very slow oven and turned frequently,
otherwise they will not be of uniform color.
Swiss Vanities
2 eggs 1/2 tsp. vanilla or cinna-
1/3 tsp. salt In On
2 thSp. cream Flour to make a dough
- to roll
Beat eggs well, add other ingredients. Roll very
thin—almost transparent. Cut in two-inch squares.
Gash like the top of pie crust. Cook in deep fat
and sprinkle with powdered sugar. Handle with
two forks when frying.
Serve with tea or chocolate.
Lovers Knots
Roll the Swiss Vanity dough very thin and cut
into strips one-half inch wide and four inches
long. Tie into knots and fry in deep fat. Sprin-
kle with powdered sugar.
Bavarian Christmas Cookies
1% lb. fat (butter pre- 1/4 lb. sugar
ferred) 3 thsp orange juice
3/4 lb. flour
Roll very thin and cut into small round cakes.
Spread a little well beaten yolk in the center of
each. Sprinkle with sugar and a little cinnamon
or finely chopped nuts and bake in a slow oven.
39



CONFECTIONS.–Continued
Grapefruit Noveities------------ 59 Peanut Brittle I.--------------------. 62
Horehound -----------------------------. 61 Peanut Brittle II.................... 62
Marshmallows 63 Panocha .................................. 53
---------------------- Popcorn Balls..........................57
Marshmallow Fudge-------------- 52 Sea Foam.................................. 54
Mint Delight---------------------------- 60 Scotch Kisses.......................... 63
Molasses Brittle-------------------- 62 Strawberry Delights.----------. 65
Molasses Taffy-----------------------. 56 Sugared Popcorn I................ 58
Nougat .................................... 54 Sugared Popcorn II.............. 58
Orientals -------------------------------. 57 Turkish Delight.--------------------. 59
Parisian Sweets---------------------. 63 White Taffy............................ 56
COO KIES
Bavarian Christmas-------------- 39 Ginger Snaps.......................... 37
Blimps -------------------------------------- 42 Hermits .................................. 45
Brownies -------------------------------- 45 Lovers’ Knots.......................... 39
Caddies ------------------------------------ 37 Meringues -------------................. 40
Carmen Kisses------------------------ 41 Mysteries ................................ 38
Cheroqueets ---------------------------- 46 Orange Favors ...................... 40
Chocolate Chips.--------------------. 46 P.-T. A.’s.................................. 42
Chocolate Macaroons------------ 41 Rolled Cookies........................ 37
Cloisters ---------------------------------- 45 Rolled Oats............................. 42
Cornflake Macaroons------------ 40 Scotch Shortbread................ 46
Date Bars.------------------------------. 44 Sour Cream.............................. 41
Date Dillies.............................. 44 Studio Teas.............................. 37
Diplomas -------------------------------- 38 Sultanas ................................ 44
Drop Cookies-------------------------- 40 Swiss Vanities........................ 39
Fillups -----------------------------------. .43 Walnut Squares...................... 45
Ginger Nuts---------------------------- 43 Walnut Wafers...................... 43
FILLINGS
Boston Cream Pie.................. 33 Lemon ...................................... 33
Caramel ---------------------------------- 32 Marshmallow (See Reli-
Chocolate ------------------ 32 and 34 Nº." le Icing) 32
Chop Suey................................ 32 Orange ............... 32
Cocoanut -------------------------------- 32 Pineapple .................. 32 and 34
Date 32 Praline .................................... 32
Fig 32 Prune-Almond ........................ 32
Harriet ------------------------------------ 33 Prune ...................................... 32
Jam - 32 Strawberry Whip.................. 34
Lady Baltimore.--------------------- 32 Variations of Reliable or
Lemon Butter------------ -------------- 33 Seven Minute...................... 32