The conventional method of cake making is to cream the fat and sugar, add egg yolk, then sifted flour and liquid, and lastly to fold in L6G: |] Delicious flavor, abundant food value, assured purity pice Cup Cakes For Dainty Cakes - You are Proud to Serve. stiffly-beaten egg whites. Care should be taken, however, not to leave large pieces of egg white in the batter; this uneven mixing may cause an uneven grain. For quicker mixing the shortening may be carefully melted over hot water, and mixed with liquid ingredients. These in turn are added to the sifted dry ingredients (including sugar) and the mass beaten hard for two or three minutes. The oven should be kept at an even temperature during the entire period of baking. If you have neither regulator nor thermometer use a piece of white unglazed paper placed on shelf where pan is to set. It should turn a golden brown as follows: 174 minutes for cup cakes; 2 minutes for layer cakes; 21% minutes for loaf cakes, and 314 minutes for angel and sponge cakes. White and chocolate cakes require a lower tem- perature than others. Too much heat will toughen the former and burn the latter. Cake is done when it shrinks from the sides of the pan, springs back under a light touch, or leaves an inserted toothpick clean. It should not be forced out of the pan immediately upon’ leaving the oven. "CAKE BATTER NO. 1 1%, cup Jelke GOOD LUCK 2 cups flour Margarine 3 teaspoons baking powder 1 cup sugar 1% teaspoon salt 1 egg 1 cup milk 1 teaspoon flavoring 1. Cream GOOD LUCK and sugar, add egg unbeaten and beat mixture well. 2. Combine dry ingredients, add alternately with milk to first mixture. Beat till smooth. 3. Bake in greased layer tins, in moderate 375°F. oven about 12 minutes. fore Goop Luck is churned and shipped fresh each day OTHER CAKES TO BE MADE FROM BATTER NO. 1 SPICE CAkE—To Cake Batter No. 1 add 1 teaspoon each of cin- namon, cloves and nutmeg, 1 cup seedless raisins. Use sour milk with '% teaspoon baking soda instead of sweet milk. CHOCOLATE SPICE LOAF CakE—To Cake Batter No. 1 add 1 tea- spoon each of cinnamon, cloves and nutmeg, and 2 squares (2 oz.) melted bitter chocolate. Bake in greased loaf pan in 325°F. oven for 1 hour. CHOCOLATE CAKE—To Cake Batter No. 1 add 2 squares (2 oz.) bitter chocolate, melted. Bake in layers in 375°F. oven about 12 min- utes. PEACH UPSIDE-DOWN CAKE 1. Melt in large frying pan 2 cups brown sugar and '% cup Jelke GOOD LUCK Margarine✪ Cake Batter No. 1. Place halves of canned peaches, round side up, on the melted sugar, and cook gently few minutes. 2. Make up Cake Batter No. 1 (using % cup GOOD LUCK instead of 14 cup); pour batter over the peaches, and bake in frying pan in 375°F. oven for 45 minutes. Turn out upside-down, and serve cold with plain or whipped cream. GOOD LUCK PECAN CAKE 1 lb. seeded raisins 2 cups pastry flour 1 Ib. shelled pecans 1% teaspoon baking powder 1% cup candied orange peel 1 teaspoon nutmeg % cup Jelke GOOD LUCK 4 cup molasses Margarine 1% cup grape juice 1 cup sugar 3 eggs 1. Combine as for Cake Batter No. 1. 2. Flour the raisins, nuts and candied orange peel, and add to mixture last. 3. Pour batter into greased and papered baking pan, and bake 3 hours in very slow oven, 275°F. Makes a four pound cake. Mellow flavor is the result of Goop Luck in baking fa .¢ ar § Th e Fi for INlyewroxwerw aAMxwTI@©f HINT COOD cn a NRT SETTERS Jor’ FJELKEC, ’ i i ‘ CAKE BATTER NO. 2 % eup Jelke GOOD LUCK 2 cups flour Margarine 4 teaspoons baking powder 1 cup sugar % teaspoon salt 2 eggs 1 teaspoon vanilla 24 eup milk 1. Cream GOOD LUCK and sugar; add eggs and beat together thoroughly till light and creamy. 2. Combine dry ingredients, add alternately to first mixture with the milk. Beat till smooth. Add flavoring.

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The conventional method of cake making is to cream the fat and sugar, add egg yolk, then sifted flour and liquid, and lastly to fold in L6G: |] Delicious flavor, abundant food value, assured purity pice Cup Cakes For Dainty Cakes - You are Proud to Serve. stiffly-beaten egg whites. Care should be taken, however, not to leave large pieces of egg white in the batter; this uneven mixing may cause an uneven grain. For quicker mixing the shortening may be carefully melted over hot water, and mixed with liquid ingredients. These in turn are added to the sifted dry ingredients (including sugar) and the mass beaten hard for two or three minutes. The oven should be kept at an even temperature during the entire period of baking. If you have neither regulator nor thermometer use a piece of white unglazed paper placed on shelf where pan is to set. It should turn a golden brown as follows: 174 minutes for cup cakes; 2 minutes for layer cakes; 21% minutes for loaf cakes, and 314 minutes for angel and sponge cakes. White and chocolate cakes require a lower tem- perature than others. Too much heat will toughen the former and burn the latter. Cake is done when it shrinks from the sides of the pan, springs back under a light touch, or leaves an inserted toothpick clean. It should not be forced out of the pan immediately upon’ leaving the oven. "CAKE BATTER NO. 1 1%, cup Jelke GOOD LUCK 2 cups flour Margarine 3 teaspoons baking powder 1 cup sugar 1% teaspoon salt 1 egg 1 cup milk 1 teaspoon flavoring 1. Cream GOOD LUCK and sugar, add egg unbeaten and beat mixture well. 2. Combine dry ingredients, add alternately with milk to first mixture. Beat till smooth. 3. Bake in greased layer tins, in moderate 375°F. oven about 12 minutes. fore Goop Luck is churned and shipped fresh each day OTHER CAKES TO BE MADE FROM BATTER NO. 1 SPICE CAkE—To Cake Batter No. 1 add 1 teaspoon each of cin- namon, cloves and nutmeg, 1 cup seedless raisins. Use sour milk with '% teaspoon baking soda instead of sweet milk. CHOCOLATE SPICE LOAF CakE—To Cake Batter No. 1 add 1 tea- spoon each of cinnamon, cloves and nutmeg, and 2 squares (2 oz.) melted bitter chocolate. Bake in greased loaf pan in 325°F. oven for 1 hour. CHOCOLATE CAKE—To Cake Batter No. 1 add 2 squares (2 oz.) bitter chocolate, melted. Bake in layers in 375°F. oven about 12 min- utes. PEACH UPSIDE-DOWN CAKE 1. Melt in large frying pan 2 cups brown sugar and '% cup Jelke GOOD LUCK Margarine. Place halves of canned peaches, round side up, on the melted sugar, and cook gently few minutes. 2. Make up Cake Batter No. 1 (using % cup GOOD LUCK instead of 14 cup); pour batter over the peaches, and bake in frying pan in 375°F. oven for 45 minutes. Turn out upside-down, and serve cold with plain or whipped cream. GOOD LUCK PECAN CAKE 1 lb. seeded raisins 2 cups pastry flour 1 Ib. shelled pecans 1% teaspoon baking powder 1% cup candied orange peel 1 teaspoon nutmeg % cup Jelke GOOD LUCK 4 cup molasses Margarine 1% cup grape juice 1 cup sugar 3 eggs 1. Combine as for Cake Batter No. 1. 2. Flour the raisins, nuts and candied orange peel, and add to mixture last. 3. Pour batter into greased and papered baking pan, and bake 3 hours in very slow oven, 275°F. Makes a four pound cake. Mellow flavor is the result of Goop Luck in baking fa .¢ ar § Th e Fi for INlyewroxwerw aAMxwTI@©f HINT COOD cn a NRT SETTERS Jor’ FJELKEC, ’ i i ‘ CAKE BATTER NO. 2 % eup Jelke GOOD LUCK 2 cups flour Margarine 4 teaspoons baking powder 1 cup sugar % teaspoon salt 2 eggs 1 teaspoon vanilla 24 eup milk 1. Cream GOOD LUCK and sugar; add eggs and beat together thoroughly till light and creamy. 2. Combine dry ingredients, add alternately to first mixture with the milk. Beat till smooth. Add flavoring.

Recipes (Good Luck Margarine, 1927)