JUST DESSERTS: THE COOKBOOK OF ONLY DESSERTS

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

CAKE

1 cup butter

1/2 teaspoon salt

2 cups powdered sugar

1 cup milk

3 cups sifted flour

1 teaspoon vanilla

3 teaspoons baking powder

6 stiffly beaten egg whites

Cream butter and sugar until very light, add sifted dry ingredients alternately with milk to which vanilla has been added; beat thoroughly. Fold in gently stiffly beaten egg whites and bake in two greased layer cake pans in moderately hot oven (370° F.) about 20 minutes. When cold fill and frost with Lady Baltimore Filling and Frosting.

DEVIL'S FOOD CAKE

2 squares (ounces)

unsweetened chocolate

2 eggs, beaten

2 cups sifted flour

1 1/2 cups sugar

1/2 teaspoon salt

1 cup milk

2 teaspoons baking powder

1/2 cup butter

1 teaspoon vanilla

Melt chocolate in upper part of double boiler, add cup of the sugar, also cup of the milk and cook, stirring constantly, until smooth. Cool. Cream butter with remaining sugar; add eggs. Add sifted dry ingredients alternately with remaining milk to which vanilla has been added. Beat in chocolate mixture and bake in two greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold put together with a white frosting.

COFFEE CHOCOLATE CAKE

1 cup butter

1/2 teaspoon salt

2 cups sugar

2 teaspoons baking powder

3 eggs, separated

3 squares (ounces) unsweetened chocolate

1 cup double-strength coffee

2 cups sifted flour

1 teaspoon vanilla

Cream butter and sugar until light, add well-beaten egg yolks and chocolate, softened over hot water. Sift and add dry ingredients alternately with coffee and vanilla. Beat vigorously; fold in stiffly beaten egg whites. Bake in three greased layer cake pans in moderate oven (360° F.) about 20 minutes. When cold fill and frost with Boiled Frosting or with Mocha Frosting.

FUDGE CAKE

1 cup butter

2 cups sifted flour