September 20, 1955 Cornell Bread, Coconut Cake with Lemon Filling, Luscious Lemon Filling, Miracle Frosting

Cornell Bread

6 c. Big 4 Bread Blend Flour
2 1/2 t. salt
2 T. sugar
1/2 c. warm water
1 pkg yeast or 1 compressed yeast cake
2 c. warm milk
2 T. melted shortening

Sift flour, measure, re-sift with salt and sugar. Dissolve yeast in 1/2 c. warm water. Combine yeast with warm milk. Stir in flour. Add melted shortening and mix until the dough does not cling to the bowl. Turn dough out onto slightly floured pastry cloth and knead for about 5 minutes or until dough is smooth and elastic. Place dough in well greased bowl. Cover surface of dough with melted shortening. Cover and let rise in warm place until doubled in volume, about 1 1/2 hours. Punch dough down in the bowl. Fold edges over to center and turn upside down in bowl. Cover and let rise again until doubled (about 35 to 40 minutes). Turn dough on lightly floured cloth or board, divide into 2 equal portions. Shape each portion into a smooth ball. Let rest 15 minutes. Shape each ball into a loaf. Place each in a greased loaf pan (about 3 1/2 x 7 1/2). Brush the surface with melted shortening, let rise until loaves have increased about 3/4 greater than their original size. Bake at 350 degrees for 50 minutes to 1 hour. Remove bread from pans, place on rack to cool.

Editor's Note: I have not been able to find any other references to Big 4 Bread Blend flour. You might want to go to the original source the Cornell Bread Book. If you live in the Rochester, NY area, this book can be borrowed from the Rochester Public Library.

Coconut Cake with Lemon Filling

3/4 c. shortening
2 c. sugar
Grated rind 1 lemon
3 eggs, separated
3 1/2 c. cake flour
4 t. baking powder
3/4 t. salt
1 1/2 c. milk

Cream shortening, sigar and lemon rind together. Add egg yolks, beaten until think and lemon colored. Sift flour, baking powder and salt. Add alternately to first mixture with milk, beat only until smooth. Fold in stiffly beaten egg whites. Bake in 2 greased and floured 9" layer cake pans. Bake at 375 degrees for 25 minutes. Put together with lemon filling, sprinkle white frosting over top and sides, sprinkle generously with coconut.

Luscious Lemon Filling

1 c. sugar
5 T. cornstarch
1.8 t. salt
1 c. boiling water
2 egg yolks
1 T. butter
3 T. lemon juice
Grated rind 1 lemon

Mix sugar, cornstarch and salt. Add boiling water, cook, stirring constantly until thick and clear. Cook over hot water for 10 minutes to remove any starch taste. Add a little of the hot mixture to the slightly beaten egg yolks, then add egg yolks to mixture. Cook about 2 minutes longer. Remove from heat, add butter, lemon juice and rind. Cool.

Miracle Frosting

"So called because it never fails"

1 1/2 c. sugar
1/2 c. water
1/8 t. cream of tartar
2 egg whites
1 t. vanilla

Mix sugar, water, cream of tartar. Bring to a boil, stirring constantly. Cook until syrup begins to thicken, beat egg whites stiff, beating constantly. Cook remaining syrup to 236 degrees (syrup will spin a thread). Pour over egg white mixture and continue beating until mixture will hold its shape. Add vanilla. Pour on cake, spreading on top and sides. Sprinkle generously with coconut.