Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-07-24
DESSERTS
I GIVEN BY MRS. WILSON
Some Timely Recipes for Cottage Pudding, Layer Cake,
Gingerbread and Cookies to Haze " lille Ice Is Scarce.
Cookies and Chocolate " afers Are Good. Too
BY MRS. VI. 4. WILSON
CCopyttoht, 1919, bv Mrs. VI. A. Wilson.
An Rights Reserved

bOOhttS Htu NiOt OtUtt
NOW that there seems to be real
~ shortage of ice the wise house
wife will turn to and make desserts
of long ago. Among these delicacies
are cottage pudding, CoCoanut layer
cake, gingerbread. chocolate and
plain blanc mango and the gelatins
which may contain fruits.
Cottage pudding and gingerbread
may both be served warm with a
plain vanilla or lemon sauce or with
stewed and crushed fruits or with
-custard sauce or fruit whip. This
will supply variety enough to suit
almost every one, while plain cake
with fruits or nuts in it delights
even those who are the most fnicly.
Cottage Pudding
Place in a mixing bowl
One cup OF sugar.
One egg.
.Sir tablespoons Of shortening.
Two and ore-b0t cups Of -four,
F1re teaspoons OF b0h'"9 Po'"f|'
o"e c"P "' "".e''
Beat hard to thoroughIy mix ana
then bake one-halt or TINS MIXTURE
in weH-gfeaS'n cuStar" cups 10,
cottage pudding. To the balance OF
tne mixture "o" " '""''e u any VI
the following
One-hnH cup oi cocod"" of
. One-h0f c"P Of t""'E rhoPPe"
nuts,
One-hof c"P of f""'U cLopP'd
raisins,
One-LuH cup Of c'u.roUts. coHdied
orange peel or lennon peel.
~ One-hdf ram of fUcly chopped figs.
dates or erap0ratcd upricots.
pour into u.oII-ure,sad and ao,,.-
ioaf .hanod rar ard holo j., mod
80 o,.an fo,. +biTt,, ,,;nu+os CooI
.nd ;oo ,ui+b ,,,a+o,. ;nirr
tOcoanut Layer Cake
This delicious old standby will
make an attractive change to vary
the diet. Place in a mixing bowl
One ond on.-bojt c,,ns nj syoor
- yoJLo of tbreo sooo
Creon, mill Iiobt Ier,or color ard
H. oad r;ro +ohIosroon. of .ho,+ar
- a.J a,ao,, anoi, TLa, "a
tA1 80, anu ,,..i ~ ei s!51.y "a,' a.. ,''' 'O'
~ t"P' ~ 'H 80 ''J'''
One c,tD of water.
Beat to thoroughly mix and then
cut and fold in stittty beaten whites
of eggs. Bake in two weIl-greased
and Toured square layer cake pans
IN moderate oven for twenty min
5 utes. Now place two tablespoons
OF butter IN a bowl and wash free
from salt. Now add one-haIf cup Of
sugar and work to a cream. Spread
between the layers of the cake and
then put the cake together.
Now place one-haIt cup OF sugar
IN mixing bowl and add one table
spoon OF cornstarch. Slit to mix
and then add sufficient boiling water
to spread. Spread on the cake. then
sprinkle thlckly with cocoanut.
This is large cake and is quite
rich. If it is cut in half and one
part wrapped IN wax paper and
placed IN box It Will Keep for four
or hve days that IS If It Is placed
under lock and Key where there
are young FOLK about
gingerbread
Manu- va,.io+ios ,,o,, bo r,.da f,o,,
;ust the nIain oingerbread n;v-
ture bv add;no one c,,n Of raieips
dates or fqs or anrico+s cbonne6
fine for fruit gingerbread or one
cup of cocoanut for cocoanut gin
gerbread. or one cup of finely cbop-
ped nuts. So that the housewife
may prepare a batch and bake one
portion plain, add fruit to the sec
ond part and bake it in muffin tins
and then add cocoanut to the third
part and bake it in a loaf-shaped
pan. Cool and then wrap the two
cakes in wax paper. Those contain
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