Sunshine Cake

1 1/2 cups sugar

1/2 cup water

6 eggs

1/2 teaspoon cream of tartar

1 cup flour

1 teaspoon vanilla

Melt the sugar in the water in a sauce pan and boil until it threads off the end of the spoon. Separate the eggs, beat the whites stiff and the yolks frothy. Pour the sugar syrup very slowly into the stiff whites and beat until cool. Then add the frothy yolks. Sift the cream of tartar with the flour and fold into the sugar-egg mixture. Do not stir or beat the mixture at this stage. Turn into an ungreased sunshine cake tin with a tube in the center and bake in a moderate oven for forty-five minutes to fifty-five minutes. When done, invert the pan and allow to cool. Remove the cake and serve.

Cup Cakes

1 cup sugar

1/4 cup shortening

3 teaspoons baking powder

1/4 teaspoon salt

1 cup milk

1 egg

1 teaspoon vanilla

2 cups flour

Sift and mix the dry ingredients.

Melt the shortening, add the milk, beaten egg and vanilla. Mix the dry and wet ingredients and stir well. Bake in muffin tins for fifteen to twenty minutes in a moderate oven.

Strawberry Shortcake

2 cups flour

4 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon sugar

1/4 cup shortening

2/3 cup milk

Mix dry ingredients, sift twice, cut in shortening and add milk gradually. Toss on floured board. Pat, roll out and bake in well-greased pan about twenty minutes in a quick oven about 450 degrees F. Cap, wash and sweeten berries to taste. Crush berries slightly and put between and on top of shortcake. Cover with whipped cream.

Pineapple Upside Down Cake

1/4 pound butter

1 cup brown sugar

1 medium can pineapple

Melt butter slightly in heavy frying pan. Spread over this the brown sugar and then lay on pineapple.

(Batter) 3 eggs 1 cup sugar

5 tablespoons pineapple juice

1 cup flour

1 teaspoon baking powder

Beat egg yolks, add sugar, pineapple juice, flour sifted with baking powder. Fold in beaten egg whites. Pour over first mixture and bake in moderate oven. When done place cake plate on top of pan and reverse. Serve with whipped cream. (Pan should be eleven inches in diameter - and three inches deep.)


Use only strictly fresh eggs. Beat the whites of four eggs stiff and add two-thirds cup powdered sugar while beating. Beat until the foamy mixture stands by itself. Fold in one' third cup powdered sugar and drop into little mounds on tins. Leave about one-half inch between the mounds. Bake until dry and lightly browned in a low oven for about three-quarters of an hour. Add two ounces grated chocolate and a little vanilla to the beaten kisses for chocolate kisses. Fold in one-quarter pound shredded cocoanut for cocoanut kisses.

Cornflake Kisses

3 cups cornflakes

1 cup dry chipped cocoa-nut

2 eggs

1/4 teaspoon salt

1/2 teaspoon vanilla

1/2 cup corn syrup

1/2 cup sugar

Stir together all the ingredients and drop on buttered baking sheets. Use the equivalent of a heaping tablespoon for each "kiss." Bake for half an hour in a moderate oven.