Of course, superfine Swans Down is an important secret of this cake’s success—always has been—and never more vital than today. You can’t get Swans Down quality with anything but Swans Down. A product of General Foods Preparations. Have shortening at room temperature. Line bottoms of pans with paper; grease. Use two round 9-inch layer pans, 114 inches deep. Start oven for mod- erate heat (350°F.). Sift flour once before measuring. (All measurements are level.) Measure into sifter: 214 cups sifted Swans Down Cake Flour 314 teaspoons Calumet Baking Powder 1 teaspoon salt 11% cups sugar Measure into mixing bowl: 14 cup shortening Measure into cup: 1 cup milk 114 teaspoons vanilla 14 teaspoon almond extract Have ready: 4 egg whites, beaten to meringue* with 44 cup sugar * For meringue, beat 4 egg whites with ro- tary egg beater(or at high speed of electric mixer) until foamy; add ¥4 cup sugar grad- ually, beating only un- til meringue will hold up in soft peaks. And when you’re busy... Make the grandest hurry-up cakes you ever saw with Swans Down Instant Cake Mix (makes all your favor- ites)and Swans Down Devil’s Food Mix (richer, deeper chocolate flavor from special new Walter Baker blend). The only cake mixes of Swans Down quality! . . with delicate-flavored egg And complete . whites right in the Mix. A Swans Down “Guessing-Gone” Recipe Swans Down’s “‘Guessing-Gone”’ part! 1. Stir shortening just to soften. Sift in dry ingredients. Add 34 of the milk and mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer (at a low speed). 2. Add meringue mixture and remaining milk and beat 150 strokes by hand, or I minute in mixer (at a low speed). (Count only actual beating strokes or beating time. Scrape bowl and spoon or beater often.) Baking. Turn batter into pans. Bake in moderate oven (350°F.) 30 to 35 minutes, or until done. Cool thoroughly before frosting. Frosting. Prepare Fluffy Lime Frosting as directed below. To \% cup, add 2 table- spoons each chopped raisins, nuts, can- died cherries, and citron and spread be- tween layers. Cover top and sides of cake with remaining frosting. Decorate with silver dragées. Fluffy Lime Frosting Cream together 6 tablespoons butter, 4 teaspoon salt, and 1 teaspoon vanilla. Add 1 unbeaten egg white, then add 314 cups sifted confectioners’ sugar, alternately with 2144 tablespoons lime juice, beating well after each addition. Add 234 tea- spoons grated lime rind and beat until of right consistency to spread. SWANS DOWN CAKE FLOUR AND CAKE MIXES ARE PRODUCTS OF GENERAL FOODS 2331. Printedin U.S.A. THE WILLIAMSTON COOK BOOK 33) RIBBON ICE BOX CAKE Prepare 1 package of cherry flavored gelatine. Set aside to cool. Into a spring mold or loaf pan place a layer of Graham crackers, fit snugly. Spread over them a layer of pineapple filling made by mixing: Y% cup powdered sugar % cup crushed pineapple, % cup butter drained 1 egg yolk, beaten Y% cup broken walnut meats or pecans Fold in stiffly beaten white of 1 egg✪ Ribbon Ice Box Cake. Continue alternating layers of filling and crackers until you have three layers of crackers and two of filling. When gelatine has begun to stiffen, pour half over cake and al- low to stiffen completely. Whip remaining gelatine to a froth and pour over top. Let stand in refrigerator over night or several hours. Cut in squares and serve plain or with whipped cream. Mrs. James B, Bell. DATE CAKE 1 2/3 cups flour 1 egg 1 cup choped dates 1 tsp. vanilla 1 cup boiling water YW tsp. salt 1% cup shortening 1 tsp. soda 1 cup sugar % cup nut meat✪ Date Cake Cover dates with boiling water. Let stand until lukewarm. Cream shortening and sugar. Add egg and dates. Sift in flour and add nut meat. Bake in loaf pan 35 to 40 minutes at 350 F. Serve with whipped cream. Mrs. Lee Reynolds.

AI-modernized reading of the original text

Of course, superfine Swans Down is an important secret of this cake’s success—always has been—and never more vital than today. You can’t get Swans Down quality with anything but Swans Down. A product of General Foods Preparations. Have shortening at room temperature. Line bottoms of pans with paper; grease. Use two round 9-inch layer pans, 114 inches deep. Start oven for moderate heat (350°F.). Sift flour once before measuring. (All measurements are level.) Measure into sifter: 214 cups sifted Swans Down Cake Flour 314 teaspoons Calumet Baking Powder 1 teaspoon salt 11% cups sugar Measure into mixing bowl: 14 cup shortening Measure into cup: 1 cup milk 114 teaspoons vanilla 14 teaspoon almond extract Have ready: 4 egg whites, beaten to meringue* with 44 cup sugar * For meringue, beat 4 egg whites with rotary egg beater(or at high speed of electric mixer) until foamy; add ¥4 cup sugar gradually, beating only until meringue will hold up in soft peaks. And when you’re busy... Make the grandest hurry-up cakes you ever saw with Swans Down Instant Cake Mix (makes all your favorites)and Swans Down Devil’s Food Mix (richer, deeper chocolate flavor from special new Walter Baker blend). The only cake mixes of Swans Down quality! . . with delicate-flavored egg And complete . whites right in the Mix. A Swans Down “Guessing-Gone” Recipe Swans Down’s “‘Guessing-Gone”’ part! 1. Stir shortening just to soften. Sift in dry ingredients. Add 34 of the milk and mix until all flour is dampened. Then beat 300 strokes by hand, or 2 minutes in mixer (at a low speed). 2. Add meringue mixture and remaining milk and beat 150 strokes by hand, or I minute in mixer (at a low speed). (Count only actual beating strokes or beating time. Scrape bowl and spoon or beater often.) Baking. Turn batter into pans. Bake in moderate oven (350°F.) 30 to 35 minutes, or until done. Cool thoroughly before frosting. Frosting. Prepare Fluffy Lime Frosting as directed below. To \% cup, add 2 tablespoons each chopped raisins, nuts, candied cherries, and citron and spread between layers. Cover top and sides of cake with remaining frosting. Decorate with silver dragées. Fluffy Lime Frosting Cream together 6 tablespoons butter, 4 teaspoon salt, and 1 teaspoon vanilla. Add 1 unbeaten egg white, then add 314 cups sifted confectioners’ sugar, alternately with 2144 tablespoons lime juice, beating well after each addition. Add 234 teaspoons grated lime rind and beat until of right consistency to spread. SWANS DOWN CAKE FLOUR AND CAKE MIXES ARE PRODUCTS OF GENERAL FOODS 2331. Printedin U.S.A. RIBBON ICE BOX CAKE Prepare 1 package of cherry flavored gelatine. Set aside to cool. Into a spring mold or loaf pan place a layer of Graham crackers, fit snugly. Spread over them a layer of pineapple filling made by mixing: Y% cup powdered sugar % cup crushed pineapple, % cup butter drained 1 egg yolk, beaten Y% cup broken walnut meats or pecans Fold in stiffly beaten white of 1 egg. Continue alternating layers of filling and crackers until you have three layers of crackers and two of filling. When gelatine has begun to stiffen, pour half over cake and allow to stiffen completely. Whip remaining gelatine to a froth and pour over top. Let stand in refrigerator over night or several hours. Cut in squares and serve plain or with whipped cream. Mrs. James B, Bell. DATE CAKE 1 2/3 cups flour 1 egg 1 cup choped dates 1 tsp. vanilla 1 cup boiling water YW tsp. salt 1% cup shortening 1 tsp. soda 1 cup sugar % cup nut meat Cover dates with boiling water. Let stand until lukewarm. Cream shortening and sugar. Add egg and dates. Sift in flour and add nut meat. Bake in loaf pan 35 to 40 minutes at 350 F. Serve with whipped cream. Mrs. Lee Reynolds.

Records on this page

Ribbon Ice Box CakeDate Cake

The Williamston cook book