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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

CAKES AND COOKIES

WHIPPED CREAM CAKE
 

 Take 1 cup of sugar, 2 eggs, 2 tablespoonfuls of softened butter, and 4 tablespoonfuls of milk. Beat all well together, then add a cup of flour in which 1 teaspoonful of baking powder has been sifted. Bake in a small square dripping pan. When the cake is cool, have ready 1/2 pint of sweet cream whipped to a stiff froth, sweeten and flavor to taste; spread over cake and serve while fresh. Or bake the same in small round gem pans, and when cool split open and put in each a few slices of ripe banana. Put in a dessert dish and put the whipped cream over. A little more cream will have to be used in the latter case.

Sister Sarah Witmore Harnly, McPherson, Kans.