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Pineapple Cake

Mrs. S. Meaker, 2 C sifted Swansdown flour 2/3 C milk 3 t baking powder 1/2 C butter 1 C sugar 1/2 t vanilla extract 12 t lemon extract 3 egg whites, stiffly beaten Sift flour once, measure, add baking powder, and sift three times. Cream butter thoroughly, add sugar gradually, creaming well after each addition. Add flour and milk alternately (a small amount at a time). Fold in egg whites; bake in a greased pan eight inches square and two inches deep, for from 50 to 55 minutes at 350 degrees. Cover the square with Pineapple filling, then frost all over with soft boiled icing. 1/2 C granulated sugar 12 t lemon juice Filling: 4 slices canned pineapple cut in small cubes 14 C water Cook sugar and water until it forms a soft ball in cold water. Add pineapple and continue cooking until it forms a thick syrup. careful that it does not turn dark. When cold add lemon juice and spread on cake.

Be Mary E. Kern, Mrs. Anna Suydam.