I got the idea for Lucy Fooshee's favorite dessert in the
recipe book you see above. Reliable Recipes. It belonged to
my grandmother, Bessie Mae Smith Clement.
Calumet
Gold Cake
yolk of 8 eggs 2 1/2 cups sifted flour
1 1/4 cups granulated sugar 3 level teaspoons of Calumet
Baking Powder
2/3 cup water 1 teaspoon vanilla
1/2 cup shortening
Sift flour and baking powder three times. Sift sugar, then
measure. Cream shortening, add sugar gradually and cream
thoroughly. Beat yolks until thick and lemon-colored, add
thee to shortening and sugar and sift thoroughly. Add water
and flour alternately, flavor and beat vigorously. Put in
slow over until raised to the top of the pan and increase
the heat, and brown. Bake forty to sixty minutes in an
ungreased mold (325-350 F.)