For Beginners and the Best of Cooks | 9

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Cream very thoroughly..14 pound butter

.% pound (1 cup)

Work in gradually.....
sugar (fine gran.)

Beat until very light.

Beat until thick and F
lemon-colored.......... 5 egs yolks

Add to mixture; beat
well for 4 minutes.

Beat stiff but not dry..
and fold into mixture.

.5 eg¢ whites

Sift and measure..... -..2 cups pastry flour
Sift 4 times with....... 4 teaspoon mace

Add gradually to first
mixture, folding in well;
beat 2 minutes.

Turn into greased and floured loaf pans—
will make two medium loaves. (Floured
fruits may be added to half the mixture).
Bake in a slow oven, 300° F., 60 to 75 minutes.

GOLDEN ALMOND CAKE

Cras well....3...... 7 tablespoons butter

ieee i 34 cup sugar

Beat well and add... .4 egg yolks

Mix well. :

Sift and measure..... 1 cup and 2% table-
spoons pastry flour

Sift several times with 1 teaspoon baking
powder

and add alternately

With =: Ss tre 4 cup milk

to first mixture.

i AO 5s ee ee OS 14 teaspoon almond

3 : flavoring

If desired, add....... Blanched almonds

Bake in a loaf pan (not too deep), in a
moderate oven, 350° F. You can top it with
blanched almonds if you wish—then you
won't need to frost it. This cake has a
delicious flavor, resembling that of almond
paste. )

Though this cake is quite delicious without
icing, a very rich effect may be achieved by
covering with:

(a) A seven-minute frosting (page 27),
flavored with rose essence and sprinkled with
browned almonds.

(b) A chocolate frosting, either Seven-
Minute (page 28) or Butter (page 26).

SIMNEL CAKE

Cream Well cs. ss es5: 14 cup butter

Gradually blend in...14 cup and 1 table-
| spoon sugar

Beat very light and

060... sis SSE: 3 eggs
Sift and measure..... 1 cup pastry flour
and sift again with... . 144 teaspoon salt

14 teaspoon baking
powder
and add to wet mix-
ture, alternately with.1 tablespoon milk
Then add (floured)...2 tablespoons thinly
shaved candied
orange peel
144 cup washed and
dried currants

Put half the mixture in prepared cake pan,
cover with prepared almond icing, put in the
second half of cake mixture and bake in a
moderate oven—350° F., 50. to 55 minutes.

Cake requires no frosting, as the almond
icing sinks to the bottom of the pan during
baking and gives a pleasantly flavored,
slightly sticky top when turned out.

HARLEQUIN LAYER CAKE

Cream until light. . 78 cup butter
Gradually add....... yy cup sugar
Cream well.

Beat well and add....3 eggs

Mix thoroughly.

Sift and measure..... 114 cups pastry flour

and sift again with... . 44 teaspoon salt

MO Sse ss ess 1i'teaspoon baking
powder

Add dry ingredients to

first mixture alternate-

Mr St st ees 3% cup milk

Divide batter into
three parts.
To first part add..... Red coloring

One fos. ore 4 cup almonds,
blanched and
halved

To second part add...1 square chocolate

eo as ee 1 tablespoon butter

melted together over

hot water,

OS RR Ss er PGE 14 teaspoon vanilla

To the third part add 2 tablespoons shred-
ded ginger

Spread the last part on the bottom of a
greased and floured pan, then spread over the
second mixture (which is chocolate- colored),
and for the final layer pour in your first mix-
ture, which is pink in color. Bake in a
moderate oven, 325° F., 1 to 114 hours.