eT

Royal Baking Powder Contains No Alum 11

METHOD II
Boil sugar with cold milk until thick
and pour very slowly over whites of
eggs which have been beaten light with
a wire whip. Fold in flour, cream of
tartar, salt and baking powder which
have been sifted together five tities.
With whip beat mixture with long
strokes until very light; add flavoring;
put into ungreased angel cake tin in cold
oven, turn on heat and bake at very low
temperature for 25 minutes. Raise tem-
 asaivaie slightly and bake 30 minutes
onger or until thoroughly baked. Re-
move from oven, invert pan and allow
to stand until cold. Cover with white or

chocolate icing, page 16. _

Angel Cake

whites of 8 eggs

1 teaspoon cream of tartar

3%, cup granulated sugar

14 teaspoon salt

1 teaspoon Royal Baking Powder

% cup flour

1 teaspoon vanilla extract

Whip whites of eggs to firm, stiff

froth; add cream of tartar; fold sugar in
lightly; fold in flour which has been sifted
four times with baking powder and salt;
add vanilla. Pour into ungreased pan
and bake 45 to 50 minutes in moderate
oven. Remove from oven; invert pan and
allow to stand until cold. Ice with either
chocolate or white icing, page 16.

Spanish Cake

1% cup shortening

1 cup sugar

2 eggs

1% cups flour

3 teaspoons Royal Baking Powder

1 teaspoon cinnamon

% cup milk

Cream shortening; add sugar and yolks

of eggs; beat well; sift together flour,
baking powder and cinnamon and add
alternately with milk; fold in _ beaten
whites of eggs. Bake in greased pan in
moderate oven 35 to 40 minutes.
with boiled icing, page 16.

Bride’s Cake

1 cup shortening

2 cups sugar

1 teaspoon almond or vanilla extract
3% cup milk

31% cups flour

3 teaspoons Royal Baking Powder
whites of six eggs

Beat shortening to a cream, adding
sugar gradually; add flavoring extract;
beat until smooth. Add alternately a
little at a time milk and flour which has

Cover |.

been sifted three times with baking pow-
der. Beat whites of eggs until very light,
and add to batter, folding in very lightly
without beating. Bake in greased loaf
pan in moderate oven about one hour.

Eggless, Milkless, Butterless Cake

1 cup brown sugar

21% cups water

1 cup seeded raisins

2 ounces citron, cut fine

14 cup shortening

4 teaspoon salt

1 teaspoon nutmeg

1 teaspoon cinnamon

2 cups flour

5 teaspoons Royal Baking Powder

Boil sugar, water, fruit, shortening,

salt and spices together in saucepan 3
minutes; when cool, add flour and bak-
ing powder which have been sifted to-
gether; mix well. Bake in greased loaf

pan in moderate oven about 45 minutes.

Chocolate Cake

3 squares unsweetened chocolate
2 tablespoons sugar

11% tablespoons milk

4 tablespoons shortening

1 cup sugar

2 eggs
24 cup milk
144 cups flour

2 teaspoons Royal Baking Powder
¥% teaspoon salt

Cook slowly until smooth first three in-
gredients. Cream shortening; add sugar
and beat well. Add yolks of eggs and
beat again. Stir in chocolate mixture
and then add alternately the milk and
flour which has been sifted with the bak-
ing powder and salt. Fold in the beaten
whites of eggs. Bake in greased loaf
pan in moderate oven 50 to 60 minutes.
Cover with white or chocolate icing,

page 16.
Pound Cake

1 cup butter

1 cup sugar

1 teaspoon vanilla extract

1 teaspoon lemon extract

5 eggs

2 cups flour

1 teaspoon Royal Baking Powder
Cream butter thoroughly, add sugar
very slowly, beating well. Add flavoring
and yolks of eggs which have been beaten
until pale yellow. Beat egg whites until
light and add alternately a little at a
time with the flour which has been sifted
with baking powder four times. Beat
well for several minutes until light and
fluffy. Bake in greased loaf pan in mod-
erate oven about one hour. Cover with
ornamental frosting, page 16.

All measurements are level. Four level teaspoons of baking powder about equal one
heaping teaspoon as heretofore used.