Old magazine clipping, date unknown.

IT’S A VALENTINE!

Cake flour, 2 cups
Baking powder, 3 teaspoons
Salt, 1 teaspoon
Sugar, 1 1/4 cups
Shortening, 1/2 cup (use one recommended for quick-method cakes)
Milk, 3/4 cup or half evaporated milk and half water
Vanilla, 1 teaspoon
Eggs, 2

Have all ingredients at room temperature before mixing. Sift flour, measure; add baking powder, salt, sugar and sift again into a large mixing bowl. Add shortening, milk and vanilla. Beat 2 minutes in electric mixer at low speed or 300 strokes by hand. (You can take a brief time out–just so it comes to 300.) Add unbeaten eggs. Beat 1 minute longer or 150 strokes. Pour into two square pans 8 by 8 by 2 inches which have beeng greased and the bottoms lined with waxed paper. Bake in moderate oven 375° about 25 minutes. Cool.

To trim–make up peppermint frosting and frost layer cake, making a deep heart shape in the top. Sprinkle shredded coconut lightly around heart on top of cake–like a paper doily.

PEPPERMINT FROSTING

Sugar, 3/4 cup
Corn sirup, light, 1/3 cup
Water, 1/3 cup
Cream of tartar, 1/4 teaspoon
Egg whites, 2
Peppermint flavoring

Combine sugar, corn sirup, water and cream of tartar in saucepan; stir over low heat until sugar is dissolved, continue to cook without stirring to 238°–or until sirup forms a soft ball when a small amount is dropped into cold water. Meanwhile beat egg whites until stiff but not dry. Gradually pour hot sirup over egg whites while beating constantly. Add a drop of peppermint flavoring, tint pink with food coloring and continue beating until frosting will hold its shape.