Atlanta women's club cook book

sifting a little in at a time. Light the oven and then add vanilla. Put in an ungreased aluminum pan and place in oven, about three or four inches from the floor of the oven. Reduce gas until it looks like rows of beads and let it stay that way for thirty minutes. Then increase heat until the gas is nearly full. In 15 minutes more, the cake should be a pretty brown all over. As gas pressure and sizes of ovens vary, each person must learn by experience just when the cake is done, but 45 minutes is the average time. As soon as taken out of the oven the cake should be turned up side down and left till thoroughly cold. By running a knife around the sides and then knocking the sides of the pan on the edge of the kitchen table, the cake can be gotten out of the pan in perfect condition. Dust powdered sugar over the top or ice the cake according to taste. By using a carving knife and dampening it often, the slices may be kept even and light. If you press hard on the knife, you will have a ragged slice. Mrs. R. L. Turman ANGEL FOOD CAKE. 12 egg whites. II/2 cup sugar. 1/4 t-spoon salt. 1 scant cup flour. 1 t-spoon cream of tartar. 1 t-spoon vanilla. Place the whites in deep bowl, sprinkle in the salt and beat with dover egg beater until entirely stiff. Stir in cream of tartar This helps the whites to remain stiff. Next, thoroughly beat in sugar with egg beater or open spoon. Measure a scant cup of flour, sift three times and remeasure, filling the cup by gently laying in the flour by spoonfuls. This is to insure having a scant and light cup of flour. Then fold the flour into the cake mixture, about a third at a time. The flour should not be beaten in. Add vanilla and pour mixture into an ungreased tin with a funnel center. The oven should be quite warm, but not hot, when cake is put in. Let heat be moderate throughout the baking, which may be from forty to sixty minutes. Mrs. Alan Griffith Stanford. DEVILS FOOD CAKE. 2 cups sugar. 3 eggs. 3 cups sifted flour. % cup grated chocolate. 1/2 cup Snowdrift. 1 t-spoon soda. 1 cup sour milk. 1 t-spoon baking powder. 1 cup hot water. lA t-spoon salt. Add sugar to Snowdrift, cream well, put in egg yolks, then chocolate dissolved in hot water, beat well. Dissolve soda in milk add to mixture, gradually sift in 2 cups of flour, beating well. Alternate last cup of flour and baking powder with well beaten egg whites. Add salt and favorite flavoring, bake in moderate oven, put together and ice with caramel. CARAMEL FILLING. 2 cups of brown sugar. 1 t-spoon vanilla. 2 cups white sugar. 2 tbls. butter. 11/2 cups milk. Pinch of salt. Cook sugar, milk and salt together, (stirring constantly) to soft ball degree when tested in cold water. Just before removing sauce pan from fire add vanilla and butter, beat until cool enough to spread. If mixture should happen to cook too long add a few drops of milk and beat until right consistency. Mrs. J. A. Carlisle, Cookbook Chairman. OLD FASHIONED POUND CAKE. 21/2 cups sugar. 4 cups sifted flour. 1 lb. butter. 10 eggs. 14 t-spoon baking powder. 1 t-spoon salt.