Carolina cookery from Quaker kitchens

The heat of oven for cake-making is of very great importance. There are some general guides for temperature which may be profitably observed. All thin layer, small cakes and cookies require a hot oven (350-400° F). Thick layer and cakes baked in a loaf require a moderate oven (325-375° F) while sponge cakes and angel cakes require a slow oven (250-300° F). Fruit cakes require even a slower oven (200-250° F). The helpful hints above are taken from ‘‘Cake Secrets,’’ an authoritative booklet on cake making by Janet McKenzie Hill, editor of American Cookery Magazine. You are welcome to a copy full of original recipes, directions, illustrations—for 10c sent to Igleheart Brothers, Evansville, Indiana, Department C. I. Best grocers everywhere have Swans Down Cake Flour. If you cannot get it, write us. Use itin your cake and pastry making. Always use Swans Down Cake Flour in all cake recipes given in this book and elsewhere. It insures lighter, whiter, finer cakes. without beating until you get all in, the following: 1 and 1-8 cups flour, 1 cup sugar, 2 tsps. baking powder, the contents of measuring cup as above. Then beat thoroughly and bake. ; —Mrs. D. C. Maxfield. QUEEN OF CHOCOLATES 1 cup sugar % cup butter 1 cup milk 3 eggs (yolks) % lb. chocolate 2 cups flour Yolk of one egg % eup milk (Cook until thick) 1 whole nutmeg (grated) 1 cup sugar 1 tsp. soda in little water Add above custard—last add whites of four eggs beaten stiff. CARAMEL FOR FILLING 3 cups brown sugar %4 lb. chocolate 1% cups water % tsp. grated nutmeg % cup butter % tsp. vanilla % tsp. lemon juice MILAY’S CAKE 1 cup butter 1 salt spoon salt 2 cups sugar 1 cup milk 3 cups flour 2 tsps. baking powder 4 eggs Cream butter and sugar, adding yolks one at a time. Sift dry ingredients twice. Add alternately with milk and lastly fold in stiffly beaten whites of egg. Bake in a moderate oven. _—Mrs. S. S. Wood. PRINCE OF WALES CAKE Black Part— 1 cup brown sugar 1 cup chopped raisins % cup butter 1 tbs. molasses % eup sour milk 3 egg yolks 2 cups flour 1 tsp. cinnamon 1 tsp. soda dissolved in 1 tsp. nutmeg warm water % tsp. cloves Good Bee, White Part— 1 cup flour % cup butter 1% cup corn starch 1 cup sugar % cup sweet milk 1 tsp. baking powder 3 egg whites Bake in layers and put together alternating color. Use a boiled icing between layers. —Mrs, Allen Blair. SNOW BALLS 1 cup white sugar 3 tsps. baking powder 1 cup thick cream 1% tsp. almond flavoring or 5 whites of egg any preferred flavoring 2 cups flour Sift dry ingredients, add cream and fold in stiffly beaten egg whites and add flavoring. Bake in small well greased pans and cover with a plain white icing when cool. —Mrs. Allen J. Blair. SPICE CAKE % cup butter 3 cups flour 1 cup sugar 1 tsp. soda 3 eggs 1 tsp. baking powder 1 cup buttermilk 1 tsp. cinnamon 1 cup dark Karo syrup % tsp. ginger % tsp. cloves Mix like sponge cake. —Mrs. L. L. Farlow. CHOCOLATE CAKE 2 cups brown sugar 1% cup hot water % pound of butter 2 cups pastry flour 2 eggs % cup of buttermilk 1 sq. of bitter chocolate 1 tsp. soda 1 tsp. baking powder Sift sugar, and cream with butter, beat eggs well and add to the creamed sugar and butter. Dissolve the chocolate in the cup of hot water and add. Add the soda to the buttermilk, and baking powder to flour, sifting the flour three times. This will keep moist for days. —Miss Effie Cox. WHITE CAKE 2 cups sugar 1 cup sweet milk % cup butter 3 cups flour 4 egg whites 3 small tsps. baking powder Beat butter and sugar to a cream, add milk and flour slowly. (Have baking powder well sifted thru the flour). Add beaten whites last of all. Flavor with bitter almond. If made right this is as nice as Angel Food. —Miss Effie Cox.