Half a cup sugar
Half a cup butter
4 eggs
Half a cup sifted flour

Topping
Apricot or strawberry jam
Chocolate icing

Beat to a cream half a cup each of sugar and butter; break in an egg and beat until smooth; then add, one by one, three more eggs, beating very hard, then half a cup of sifted flour.

Spread on a buttered tin a third of an inch thick and bake from ten to fifteen minutes.

Turn upside down to cool and when cold, spread thickly with apricot or strawberry jam, then with chocolate icing.

Dry in the oven for a moment before cutting into fancy shapes.

The recipe in this entry was taken from "Pan-Pacific Cook Book, Savory Bits From the World's Fare" which was compiled by L.L. McLaren. It was published in San Francisco by Blair-Murdock Co. in 1915. For the complete copyright-free cookbook visit www.archive.org. Photo: Mary Melfi.

Back to main list