(or substitute) 1 teaspoon Royal baking powder 3 eggs 3%, teaspoon grated nutmeg 1 cup sour milk 1 teaspoon salt✪ Doughnuts—No. 2 Beat eggs, add sugar and melted shortening. Sift three cups flour with dry ingredients; add alternately with milk; add more flour to roll. Roll 1-3 dough at one time. Cut and fry in deep fat until brown. Note: Do not get dough too stiff. “CAKE SECRETS.” 88 THE WILSON CooK Book Canadian Tea Cakes Y% cup butter 1 cup flour (full) Cream butter, add flour, blend well and press down on bottom of pan 514 by 10 inches. Bake in slow oven 15 or 20 minutes. While it is baking, beat 2 eggs well, add 14%, cups brown sugar 14% cups cocoanut, or 1 can 2 tablespoons flour moist yellow label cocoanut 144 teaspoon baking powder % cup nuts % teaspoon salt 1 teaspoon vanilla✪ Canadian Tea Cakes Take pastry out of oven and pour filling over it, and return it to oven and cook about 15 minutes, or until done (a golden brown). When it is cool, cut in blocks. Icing 2 tablespoons butter 1% box sugar Cream butter, add sifted sugar, cream, then add a little vanilla. Mrs. FRANK H. LEE. “‘Blind” taste-tests show it’s the best Devil’s Food yet! it’s made with Swans Down, by the new, “‘popular poll’’ recipe on the new Swans Down package Not only is this Devil’s Food better than you can possibly make with or- dinary flour, but it’s been taste-tested against Devil’s Food made with other cake flours, and other recipes — and this cake topped them all! Judged for texture, flavor and gen- eral deliciousness, Swans Down Devil’s Food won out in a series of “blind” tests. And no wonder! For Swans Down is a very spe- cial flour. It’s made from special wheat—soft winter wheat. It’s specially and skillfully milled and sifted so that only the finest first part of the milling goes into Swans Down. Its gluten is special gluten — delicately responsive to the rising action of egg whites and to gentle cake leavenings. Try this Swans Down Devil's Food for yourself. Take the bows for the most wonderfully even tex- tured, delicately moist, fluffy yet rich Devil’s Food you've ever made. Soget Swans Down from your grocer today and sur- prise your family with the best Devil’s Food yet. The recipe is on the package. ALMOND DEVIL’S FOOD CAKE Bake Devil’s Food Cake (recipe on Swans Down Cake Flour package) in two greased 9-inch layer pans in mod- erate oven (@350-5b.jaZo to130emin: Spread with Almond Fudge Frosting. To decorate, melt % square Baker’s Unsweetened Chocolate and % tea- spoon butter; cool to thicken. Dip ends of toasted almonds in chocolate ; cool on waxed paper; place on cake. ALMOND FUDGE FROSTING 3 cups sugar 1 cup milk lg teaspoon salt Combine sugar, salt, and milk in saucepan. Bring quickly to a_ boil, stirring only until sugar is dissolved. Boil, without stirring, until a small amount of mixture forms a very soft ball in cold water (234° F.). Remove 2 tablespoons butter 14 teaspocn vanilla 14 teaspoon almond extract from fire. Add butter and flavoring. Cool™to lukewarme (11053 F pe Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough for two 9-inch layers. FROSTED ANGEL FOOD CAKE Bake Swans Down Angel Food (reci- pe on Swans Down Cake Flour pack- age). Invert, gently rub off crust, and spread thinly with Orange Icing. ORANGE ICING 2 cups sifted confectioners’ sugar 34 teaspoon grated orange rind Dash of salt Add sugar, orange rind, and salt to fruit, mixing well. Then add lemon 3 tablespoons orange juice and pulp 2 teaspoons lemon juice (about) juice until of consistency to spread thinly on cake. All measurements are level BARGAIN! Get this 9- eee de luxe Swans Down Cake Set! GENERAL FOODS, Department CMT Ueeo. Battle Creek, Michigan

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(or substitute) 1 teaspoon Royal baking powder 3 eggs 3%, teaspoon grated nutmeg 1 cup sour milk 1 teaspoon salt Beat eggs, add sugar and melted shortening. Sift three cups flour with dry ingredients; add alternately with milk; add more flour to roll. Roll 1-3 dough at one time. Cut and fry in deep fat until brown. Note: Do not get dough too stiff. “CAKE SECRETS.” 88 THE WILSON CooK Book Canadian Tea Cakes Y% cup butter 1 cup flour (full) Cream butter, add flour, blend well and press down on bottom of pan 514 by 10 inches. Bake in slow oven 15 or 20 minutes. While it is baking, beat 2 eggs well, add 14%, cups brown sugar 14% cups cocoanut, or 1 can 2 tablespoons flour moist yellow label cocoanut 144 teaspoon baking powder % cup nuts % teaspoon salt 1 teaspoon vanilla Take pastry out of oven and pour filling over it, and return it to oven and cook about 15 minutes, or until done (a golden brown). When it is cool, cut in blocks. Icing 2 tablespoons butter 1% box sugar Cream butter, add sifted sugar, cream, then add a little vanilla. Mrs. FRANK H. LEE. “‘Blind” taste-tests show it’s the best Devil’s Food yet! it’s made with Swans Down, by the new, “‘popular poll’’ recipe on the new Swans Down package Not only is this Devil’s Food better than you can possibly make with or- dinary flour, but it’s been taste-tested against Devil’s Food made with other cake flours, and other recipes — and this cake topped them all! Judged for texture, flavor and gen- eral deliciousness, Swans Down Devil’s Food won out in a series of “blind” tests. And no wonder! For Swans Down is a very spe- cial flour. It’s made from special wheat—soft winter wheat. It’s specially and skillfully milled and sifted so that only the finest first part of the milling goes into Swans Down. Its gluten is special gluten — delicately responsive to the rising action of egg whites and to gentle cake leavenings. Try this Swans Down Devil's Food for yourself. Take the bows for the most wonderfully even tex- tured, delicately moist, fluffy yet rich Devil’s Food you've ever made. Soget Swans Down from your grocer today and sur- prise your family with the best Devil’s Food yet. The recipe is on the package. ALMOND DEVIL’S FOOD CAKE Bake Devil’s Food Cake (recipe on Swans Down Cake Flour package) in two greased 9-inch layer pans in mod- erate oven (@350-5b.jaZo to130emin: Spread with Almond Fudge Frosting. To decorate, melt % square Baker’s Unsweetened Chocolate and % tea- spoon butter; cool to thicken. Dip ends of toasted almonds in chocolate ; cool on waxed paper; place on cake. ALMOND FUDGE FROSTING 3 cups sugar 1 cup milk lg teaspoon salt Combine sugar, salt, and milk in saucepan. Bring quickly to a_ boil, stirring only until sugar is dissolved. Boil, without stirring, until a small amount of mixture forms a very soft ball in cold water (234° F.). Remove 2 tablespoons butter 14 teaspocn vanilla 14 teaspoon almond extract from fire. Add butter and flavoring. Cool™to lukewarme (11053 F pe Beat until of right consistency to spread. If necessary, place over hot water to keep soft while spreading. Makes enough for two 9-inch layers. FROSTED ANGEL FOOD CAKE Bake Swans Down Angel Food (reci- pe on Swans Down Cake Flour pack- age). Invert, gently rub off crust, and spread thinly with Orange Icing. ORANGE ICING 2 cups sifted confectioners’ sugar 34 teaspoon grated orange rind Dash of salt Add sugar, orange rind, and salt to fruit, mixing well. Then add lemon 3 tablespoons orange juice and pulp 2 teaspoons lemon juice (about) juice until of consistency to spread thinly on cake. All measurements are level BARGAIN! Get this 9- eee de luxe Swans Down Cake Set! GENERAL FOODS, Department CMT Ueeo. Battle Creek, Michigan

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