The Wilson cook book

I enclose $1 ($1.25 in Denver and West and in possessions; Please send to address below one Swans Down de luxe Cake Set of 9 sturdily built pieces: Set of standard measuring spoons (aluminum) ; wooden blending paddle; heavy tin square cake pan $1.50 in Canada; $2 elsewhere). (8x8x2 inches) ; heavy tin patent angel food pan, with movable slides; wire cake tester; standard measuring cup (aluminum) ; handy batter scraper; steel spatula; and copy of “Cake Secrets, ” world famous cake-recipe book. NAME___________________________ ADDRESS________________________ CITY________ STATE____ Fill in completely. Print name and address. (If you live in Canada, address General Foods, Ltd., Cobourg, Ontario.) This offer expires Dec. 31, 5433—Printed in U.S.A. CAKES Angel Food Cake 1 cup sifted Swans Down cake 1 teaspoon cream of tartar flour 14% cups sifted sugar 1 cup egg whites (8 to 9) *%, teaspoon vanilla ¥% teaspoon salt ½ teaspoon almond extract Sift flour 3 or 4 times. Beat egg whites until frothy; sprinkle salt and cream of tartar over top and continue beating until whites are just stiff enough to form peak but not dry. Gradually fold in sugar, sifting about 2 tablespoonsful at a time over surface, then fold in flavoring, gradually fold in flour, sifting about 4 cup at a time over surface. Turn into ungreased tube pan and bake in moderately slow oven (325° F.) about 1 hour. Invert pan until cake is cold, or about 1 hour. If egg whites are thick and not watery, 2 tablespoons water may be sprinkled over slightly beaten egg whites when adding salt and cream of tartar, this usually makes a more tender cake. AMERICA’S CooK Book. Devil’s Food Cake 1 cupful butter or margarine % teaspoon salt 2 cupfuls sugar 1 teaspoonful vanilla 3 squares chocolate, melted 1 teaspoonful soda dissolved in 5 eggs 1 tablespoonful boiling 1 cupful buttermilk water 21% cupfuls flour (Swans Down) Cream the shortening and add sugar gradually while creaming. Add melted chocolate and mix well. Add egg yolks and beat mixture thoroughly. Sift flour with salt and add alternately with buttermilk. Stir in the vanilla and dissolved soda. Last fold in the stiffly beaten egg whites. Bake in three 9-inch greased and floured layer tins in a moderate oven of 375° F. for 20 minutes or in a greased and floured loaf pan at a temperature of 350° F. for 1 hour, Frost with All-Round or any other desired icing. Nut Cake Lob. stieas 114 lbs. citron 1 Ib. butter 11% lbs. shelled pecans 1 lb. flour (Swans Down) 2 tablespoons nutmeg 10 eggs % tumbler brandy 1 lb. white raisins Mix in usual manner. When done pour wine glass of brandy over while hot. Mary LAUGHINGHOUSE. Walker Fruit Cake 12 eggs 1 cup jam 1 pound butter 2144 pounds sugar 2 pounds dates 1% teaspoon cloves 1 pound almonds 2 teaspoons baking powder 1 pound flour (Swans Down) _ 4 teaspoon soda 2 pounds figs 2 tablespoons cinnamon 4 pounds raisins 1 tablespoon nutmeg 1 cup molasses 1 pound pecans Japanese Fruit Cake 2 cups sugar 6 eggs 1 cup butter 1, of a grated fresh cocoanut 3 cups flour Licup pecans 1 cup sweet milk 1 box seedless raisins 4 teaspoons baking powder 2 teaspoons cinnamon 1 teaspoon cloves 1 teaspoon nutmeg Cream butter and sugar, add beaten egg yolks, and then sift together dry ingredients, and add then alternately with the milk. Next add the raisins which have been floured well, the cocoanut and nuts, and lastly the stiffly beaten egg whites should be folded in. Bake in 6 layers, average size or 4 in very large square pans. Works well when made into two 3-layer cakes as this makes a nicer sized slice when cut. Filling 2 cups sugar 2 lemons 4 tablespoons flour 2 oranges 1% cups boiling water Grated rind 22 fresh cocoanut