Blue Ribbon and Pure Gold cook book

In all high altitudes the rule is to use less butter and sugar, and baking powder, and more flour and eggs. If too much butter is used in such regions, the cake will fall, so that very rich cakes cannot be made there. ‘The greater the elevation the more diffi- culty is experienced. Cakes having no butter, like sponge cakes, are easily made in high altitudes. ‘The filling for layer cakes can be made quite rich in such regions, if desired. 80 Blue Ribbon Cook Book Chart of Oven Temperature for Cakes SLOW MODERATE HOT 250°-350° F. 350°-400° F. 400°-450° F. Sponge cake. Sheet cakes. Plain cookies. Angel cake. Loaf cakes. Pound cake. Gingerbread. Rich fruit cake. Layer cakes. Macaroons. Small cakes. Kisses. Cup cakes. Fruit or molasses cookies. Drop cookies. Wafers. Cakes are divided into two general classes: . Butter Cakes—Those containing butter or other shortening. 2. Sponge Cakes—Those which contain no shortening. —y Essentials for Success — . Good ingredients. 2. Accurate measurements. All should be level. Sift flour before measuring. . Proper methods of mixing. . Correct oven temperature. . Careful handling during and after baking. . Always use Blue Ribbon baking powder and Pure Gold spices and extracts. There are two methods of mixing butter cakes: I. Conventional Cake Method: 1. Cream the shortening. If it is very cold, warm without melting it. 2. Add the sugar and beat it thoroughly. 3. Add the beaten eggs, and beat all well together. The eggs may be separated, and the stiffly beaten whites folded in at the last. This makes a lighter cake. 4. Add the flour and milk alternately, sifting the baking powder in with the last quarter of flour. 5. Add the fruit, if used, which should be already dusted with flour. Make fruit cakes a little stiffer with flour than those without fruit. 6. Fill pans $ to 2 full and bake. II. Muffin Method—Mix and sift the dry ingredients, add the liquid ingredients, and last of all the melted shortening. Sponge Cake Method—(1) Beat the yolks until thick and lemon-colored. (2) Gradually add the sugar and beat well. (3) An — W Cakes 81 Add the flavoring and water, if used. (4) Add the stiffly beaten whites of the eggs. (5) Sift in the flour and carefully fold it in. After adding the flour, sponge cake should not be beaten. ‘The lightness depends on the quantity of air beaten into the egg. Sponge Cake—1 cup sugar, } teaspoon salt, 6 eggs, beaten separately, 3 the juice and grated rind of a lemon, 1 cup flour, sifted several times. After baking, while hot, dredge powdered sugar on top. Cheap Sponge Cake—3 eggs, 1 cup sifted sugar, 3 tablespoons cold water, 1 cup flour, 1 teaspoon Blue Ribbon baking powder, 3 lemon, grated rind and juice, 3 teaspoon salt. Cocoanut Sponge Cake—It can be made from above recipe by adding shredded cocoanut and 1 teaspoon Pure Gold ground nutmegs. Angel Cake—8 egg whites, 1 teaspoon Pure Gold cream of tartar, 1 cup fine sugar, ? cup flour, $ teaspoon salt, 1 teaspoon Pure Gold vanilla. Fresh eggs should be used, and beaten stiff with cream of tartar. Add sugar gradually. Fold in flour sifted once before measuring, and then sifted four times more with the salt. An angel cake pan is the best one to use. Bake about an hour in a slow oven, about 320° F. When done, invert pan on wire cake cooler and let stand. Cake should drop from pan. Rolled Jelly Cake—1 cup sugar, 3 eggs, 2 tablespoons milk, 1 cup flour, sifted, 13 teaspoons Blue Ribbon baking powder, 4 teaspoon Pure Gold lemon extract, § teaspoon salt. Add beaten whites last. Bake in a long tin, and while warm turn out on a damp cloth, spread with jelly or jam, and roll. One Egg Cake—j cup shortening, 1 egg, ? cup sugar, 14 cups flour, 4 cup milk, 3 teaspoons Blue Ribbon baking powder, 1 teaspoon Pure Gold vanilla or lemon extract.