3 oz. granulated sugar 1% oz. butter 2 oz. flour 2% oz. syrup 1 tsp. cold water✪ Brandy Snaps Melt the butter, warm the syrup and mix altogether with cold water. Drop one teaspoonful for each cake, not © too close together, bake for ten minutes in a very slow oven, when finished curl up quickly with a peg. Grease the tin well. Makes 16 to 18 snaps. _—Mrs. Norman Fidler. DUMP CAKE 1-4 cup melted butter. Break into it 2 eggs (in meas- uring cup), fill cup with milk. Dump into mixing bowl RD. NOA ATddNS NVO AMVIOAD ANOA pooy sAtjexe’T s.oInjeN sesh 67% JO} SOAIMOSNOPY Aq posiojoig Nvad LVAHM NMOC SNVMS JO SIDINJOejNUeU! OSTY 9S8T peystqeisy eueIpurE - - - - d{|LASUBAG Sad vod Lavan ato! *"sTeaA 67 TOF VOIOYO S190018 YJ UVEq SPY UMOG SUBMS ‘Syusutjzutloddesip axed Jo a}seM A]}SOD 9Y} [][B Saves Uy NMOCSNVMS }I JOA puke dpeU aye YOR JOJ s}UIO M3} e ATUO S}SOD UMOG SUBMS suo, nod se ysnf ‘Arysed—jsnJ9 o1d .kdoo raqjoue . 0 yo3 },Up[noo T Mouy —9d ye Jo}}0q ‘IoUy ‘IOIYM ‘IOI YSIT T Hseyop ve soy cura [9S 3,Upjnom 7,, isn sAaey ued NOX ‘adisa1 poos Aue ajoma A[;ud0e TeUTOA 2 YsIyM Jnoqe Yoo odisar UL JAIL, jINoYLsyeo uUMOG SUBMG —sPowe; siyy Os Buug [fa (sdureys Io utoo ut) se oye opeul owoy UT S$}[Nsol SUP VW «8492099 FLD, Ul UdAI3 OTe Sayed SNoIdT[ep pue INJJOPUOM YONS SdAis ONTH LO Bunduroy Auvur soy sadiooy oyeo oyeu NOA US A Form CAC-13—Printed in United States Try This Cake Recipe DELICIOUS SWANS DOWN CAKE ries 14. cupful butter, or substitute 3 teaspoonfuls baking powder 1.cupful sugar 14 teaspoonful salt > cupful milk 1 teaspoonful vanilla = -, 2tupfuls SWANS DOWN CAKE FLOUR 3 egg whites✪ Delicious Swans Down Cake de Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add baking powder and salt and sift three times. Add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla extract. Fold in the stiffly-beaten egg-whites and bake in a loaf or two layers in a moderate oven. Ice as desired. ) Before attempting to make any cakes in this book, read this article. It may prevent a cake failure, thereby saving the waste of ingredients. These are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. SELECTING INGREDIENTS A good cake cannot be made with pooringredients. For the best results choose only the purest materials obtainable. Cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially for cake and pastry making. Swans Down costs but a few cents more per cake and yet it insures against disappointment and costly cakefailures. Lighter, whiter, finer, better cakes if you use Swans Down. MEASURING i Allingredients called for in any good recipe must be accurately mixed and all measure- ments should be level. This is necessary in order to obtain the same results in each baking. The standard one-half pint measuring cup should be used and the recipe followed exactly. CAREFUL MIXING Itis necessary in successful cake-making that allingredients be perfectly measured and utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next goles in very carefully if recipe calls for same. Work quickly, but carefully, in mixing your cake, CORRECT OVEN HEAT

AI-modernized reading of the original text

3 oz. granulated sugar 1% oz. butter 2 oz. flour 2% oz. syrup 1 tsp. cold water Melt the butter, warm the syrup and mix altogether with cold water. Drop one teaspoonful for each cake, not too close together, bake for ten minutes in a very slow oven, when finished curl up quickly with a peg. Grease the tin well. Makes 16 to 18 snaps. _—Mrs. Norman Fidler. DUMP CAKE 1-4 cup melted butter. Break into it 2 eggs (in measuring cup), fill cup with milk. Dump into mixing bowl RD. NOUnited States Try This Cake Recipe DELICIOUS SWANS DOWN CAKE ries 14. cupful butter, or substitute 3 teaspoonfuls baking powder 1.cupful sugar 14 teaspoonful salt > cupful milk 1 teaspoonful vanilla = -, 2tupfuls SWANS DOWN CAKE FLOUR 3 egg whites de Cream butter, gradually add sugar, creaming mixture well. Sift flour once, measure, add baking powder and salt and sift three times. Add the flour and milk alternately to the creamed butter and sugar, beating batter hard between each addition of flour and milk. Add vanilla extract. Fold in the stiffly-beaten egg-whites and bake in a loaf or two layers in a moderate oven. Ice as desired. ) Before attempting to make any cakes in this book, read this article. It may prevent a cake failure, thereby saving the waste of ingredients. These are the four most important steps in cake-making, and if followed carefully will help you to make really, good cake. SELECTING INGREDIENTS A good cake cannot be made with pooringredients. For the best results choose only the purest materials obtainable. Cake is a food that contains the most nutritive elements, such as eggs, butter, milk, sugar, flour, etc. Cake is more delicate than bread and needs a more delicate flour. This flour is Swans Down Cake Flour, soft, white, and velvety, made especially for cake and pastry making. Swans Down costs but a few cents more per cake and yet it insures against disappointment and costly cakefailures. Lighter, whiter, finer, better cakes if you use Swans Down. MEASURING Allingredients called for in any good recipe must be accurately mixed and all measurements should be level. This is necessary in order to obtain the same results in each baking. The standard one-half pint measuring cup should be used and the recipe followed exactly. CAREFUL MIXING Itis necessary in successful cake-making that allingredients be perfectly measured and utensils and cake tins be ready before beginning to mix the cake. Always beat the shortening to a cream before adding any sugar. Add sugar gradually, creaming the mixture meanwhile. Add a little sifted Swans Down Cake Flour, with baking powder added, then a little milk and so on alternately until all the flour and milk are used. Beat the batter, never stirring, after each addition of flour and milk. Add flavoring. The stiffly-beaten egg-whites should be next goles in very carefully if recipe calls for same. Work quickly, but carefully, in mixing your cake, CORRECT OVEN HEAT

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Brandy SnapsDelicious Swans Down Cake

Carolina cookery from Quaker kitchens