Lowney's cook book

For baking both sponge and butter cakes divide the time into quarters. The first quarter, the cake should rise; the second quarter, form a crust and begin to brown; third quarter, continue browning; and fourth quarter, finish browning and shrink from the pan. When baked, this may be determined by pressing crust with the finger; if a depression is left the cake is not done; if the cake springs back and leaves no depression, it is done. Take from oven, invert on a cake cooler, remove paper, turn right-side up and cool. When cold, frost. Time for Baking Cake Thin cakes and individual cakes require from twelve to fifteen minutes to bake ; loaf cakes from thirty to sixty minutes according to size. If the cake rises unevenly, the mixture is too thick or the oven is too hot. If the oven seems too hot, when the cake is ready for the oven, put the cake in the oven, but do not close the oven door for the first five or ten minutes of baking. To grease Tins Warm pans slightly; brush with melted lard, suet, or clarified butter ; cover bottom of pan only with tissue paper, then grease the paper. Lard or suet is less apt to brown than butter, but 248 lownet's cook book many object to their use; if so, clarify the butter, by melting butter, letting stand until salt has settled to the bottom, then pouring off the liquid butter. CAKE Plain Chocolate Cake 1 cup butter 4 ounces Lowney's Premium Chocolate 1^ cups sugar 5 tablespoons boiling water 2 cups flour I teaspoon salt 3 teaspoons baking powder | cup milk 4 eggs 1 teaspoon vanilla Cream the butter; add the sugar very gradually, yolks of eggs well beaten, flour in which the baking powder and salt have been sifted, milk, and chocolate mixed with water. Beat well; add beaten whites, pour into buttered pans, and bake forty to fifty minutes in a moderate oven. This cake may be baked in small cakes by omitting one fourth cup flour. Chocolate Cake No. 2 4 ounces Lowney's Premium Choc- 2 cups flour olate 3 eggs 1^ cups sugar 2 teaspoons baking powder I cup butter I teaspoon salt i cup milk 3 tablespoons boiling water Melt chocolate, add boiling water, and cook over hot water until smooth. Cream butter; add sugar gradually; when of a creamy consistency, add chocolate mixture, yolks of eggs well beaten, flour in which salt and baking powder have been sifted, and milk. Beat well; cut and fold in well-beaten whites; add flavoring. Pour into buttered pans and bake in a moderate oven thirty or forty minutes. Frost with white or chocolate frosting. This mixture may be used for layer cakes by omitting one fourth cup flour and baking in layer cake pans. Chocolate Raisin Cake 1 cup butter 2 squares Lowney's Premium 1^ cups sugar Chocolate, grated f cup milk I1 teaspoon cinnamon 5 egg yolks 2 cups seeded raisins 1 teaspoon salt 3| cups flour 2 tablespoons sherry or brandy 3 teaspoons baking powder 5 egg whites Cream butter; add sugar gradually, grated chocolate, raisins, cinnamon, baking powder and salt sifted with flour, milk. Beat well; add flavoring and AA^ell-beaten whites of eggs. Bake in deep buttered pans, forty minutes. This amount will make two loaves. The wine or brandy may be omitted, in which case, use one cup of milk instead of three fourths cup. Chocolate Pound Cake