The Central cook book

It is necessary in successful cake-making that all ingredients 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 folded in very carefully if recipe calls for same, Work quickly, but carefully, in mixing your cake. CORRECT OVEN HEAT 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). f _ The helpful hints above are taken from ‘‘Cake Secrets,’’ an authoritative booklet on cakemaking 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 getit, 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. pee i] 4 if ihe } ! , ( y U } “ , at ee.) . ’ ot f eae wry tay h + j ’ i | ‘ { k ae i | 4 y - . ‘ ; U oN Bact We The eae Wind wh)! Beas by pug gna wr aR 7 x 4 m4 2 Wives i eas My ty Li it 9 et ay " on Pune ‘ t « » . ve pate a rahi ey ae 0) { } \ oe Ny yi ty t , J > \ ‘ j j h Ne fe ta \ i. Woy / p uy tf s 4 ie | i" ray te Peet SDE Ye Wadi, iy) ) Ah Yi ; ic jot ‘ ih ie ie i ; MERSIN YT Yl OO aay f Ht ' ‘ bas! ; > ‘ me x vf , Mei ; att Ki An iit Rae Reba a eet | te “ei ifs * : ape un iY oe ’ de is ond 2 lead alae Try the KNOX GELATINE recipes found in this book Angel Cake Whites of 8 eggs. 1 teaspoon cream of tartar. 1 cup sugar. 34 cup flour. 4 teaspoon salt. 34 teaspoon vanilla, Bee Brand. Beat whites of eggs until frothy, add cream of tartar, and continue beating until eggs are stiff; then add sugar gradually; fold in flour mixed with salt and sifted four times, and add vanilla. Bake forty to fifty minutes in an unbuttered angel cake pan. After cake has risen and begins to brown, cover with a buttered paper. Mrs. T. T. Wettons. EKggless Cake 1 cup sugar. 1 cup milk. 2 tablespoons butter. 2 cups self-rising flour. 1 teaspoon flavoring, Bee Brand. Mix well and bake in a moderate oven. Plain Cake V cup butter. 114 cups sugar. Yolk 3 eggs. Whites 3 eggs. 34 cup water. 2 cups flour. 2 teaspoons baking powder. Cream butter and sugar, add yolks of eggs well beaten; then add water and flour alternately. Sift flour and baking powder twice; lastly, add beaten whites of eggs. Flavor with vanilla or lemon. Mrs. P. B. MacRuper. Cream Cake 3 cups pastry flour. 3 level teaspoons baking powder. ¥ cup butter or other shortening. 114 cups granulated sugar. Yolk of 3 eggs. . 34 cup of milk. 1 teaspoon orange extract. Whites of 3 eggs. Sift flour once, then measure, add baking powder and sift three times, cream butter and sugar, add well beaten yolks, then flour and milk alternately, then extract; beat long and hard and fold in lightly the well beaten whites. Bake in layers in moderately slow oven. Put together with cream cake filling.