JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS

1/2 teaspoon mixed spices ground

Cream butter and sugar until light, add eggs. Add molasses and coffee, and finally the sifted dry ingredients. Bake in two greased layer cake pans in moderately hot oven (37° F.) about 20 minutes. When cold fill and frost with Seven Minute Frosting.

LAYER CAKE NO. 2

(Sponge)

3 eggs

1 cup sifted flour

1 cup sugar

1/4 teaspoon salt

1teaspoon grated lemon rind

1 teaspoon baking powder

6 tablespoons hot milk

Beat eggs until very thick and light, gradually add sugar, beating while adding, and sprinkle in the lemon rind. Fold in dry ingredients sifted together twice and finally add the milk, mixing just until smooth. Turn into two greased layer cake pans and bake in moderate oven (360° F.) about 20 minutes. Fill and frost as desired.

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