10 Magic Baking Powder Assures Successful Baking

ANGEL CAKE

1 cup egg whites, plus
1 extra egg white 42 teaspn.
Pinch salt Magic Baking Powder
1 teaspn. Gillett’s Cream 1 teaspn. vanilla
of Tartar 1 teaspn. almond extract
14% cups fine granulated sugar

1 cup flour

Add salt to egg whites, and beat until foamy
with a wire egg whip. Add cream of tartar and
continue beating until whites are stiff enough to
hold a tablespoon erect. Fold in the sugar lightly,
2 tablespoons at a time. Fold in the flour (which
has been sifted with baking powder 5 times) and
sifting it over the egg whites about two table-
spoons at a time. Stir in flavoring very lightly.
Half fill large ungreased tube pan. Put into per-
fectly cold oven, if either gas or electric is used,
and let heat gradually rise to 300° F., then pre-
vent temperature from rising any higher and let
cake cook 45 to 50 minutes, or bake cake 45 to 50
minutes in moderate oven at 350° F. if preferred.
At end of time remove cake from oven, invert pan
and let stand until cold.

3 EGG ANGEL CAKE

34 cup sugar 14 teaspn. Gillett’s Cream
24 cup milk of Tartar

3 egg whites 14% teaspn. each almond
% teaspn. salt and vanilla extract

1 cup flour

2 teaspns. Magic Baking Powder

Heat milk and sugar just to boil. Add salt to
egg whites and beat until stiff. Add hot syrup
slowly to egg whites, beating continually. Let
cool. Sift together 5 times flour, baking powder
and cream of tartar; fold into egg mixture. Add
flavoring. Pour into small ungreased angel cake
tin; bake in moderate oven at 350° F. about 30
minutes. Remove from oven; invert pan and allow
to stand until cold. Cover top and sides with
icing desired.

Note:—Excellent to make with Gold Cake. Only
3 eggs are required for both.

DUTCH APPLE CAKE

1 egg

4 tablespns. sugar
6 tablespns. milk
2 apples

2 cups flour
4 teaspn. salt
4 teaspns.
Magic Baking Powder
4 tablespns. butter

Sift together flour, baking powder and salt;
cut in butter with two knives; add sugar; mix
lightly. Drop egg into cup, unbeaten, add the
milk ice cold. Turn on to floured board, shape
the dough; put on greased sheet. Pare and cut
the apples into eighths; press into parallel rolls
into dough; sprinkle with sugar and cinnamon and
dot with butter, mixed together in the proportion
of two tablespoons sugar and half a teaspoon cin-

namon. Bake in hot oven 400° F. 20 minutes.
WINE CAKE

1 cup butter 14 teaspn. ground mace

1% cups flour 5 eggs

1 teaspn. 14% cups fine sugar
Magic Baking Powder 1 teaspn. vanilla extract
% teaspn. salt % teaspn. almond extract

Sift flour and sugar before measuring. Cream
butter until very light. Sift together three times
the flour, baking powder, salt and mace, and add
to the creamed butter. In another bowl beat egg
yolks, add sugar and flavoring. Combine the two
mixtures, beat together till very light, then fold
in stiffly beaten whites. Turn into a loaf pan,
which has been lined with well greased letter paper,
and bake for one hour in moderate oven 375° F.
This cake has excellent keeping qualities if stored
in an airtight tin box.

SUNSHINE CAKE

% teaspn. salt
¥ teaspn.
Magic Baking Powder

3%4 cup egg whites
144 cups sugar

5 tablespns. hot water
42 cup egg yolks 1 teaspn. vanilla

1 cup flour 1 teaspn. almond extract
%4 teaspn. Gillett’s Cream of Tartar

Beat egg whites with a wire whip until they
are stiff enough to hold a teaspoon erect. Cook
sugar and water together to 240° F. and pour
very slowly on the stiffly beaten egg whites, beat-
ing all the time. Let the mixture cool thoroughly
and then fold in the well-beaten yolks. Sift to-
gether the flour, cream of tartar, salt and baking
powder five times, add flavoring and fold lightly
into egg and sugar mixture. Half fill large tube
pan, and bake as angel cake. This cake has
excellent keeping qualities.

MRS. T. O. SCHREIBER’S
PEEL AND RAISIN CAKE

14% cups butter 1 cup milk

3 cups brown sugar 2 cups seeded raisins
4 eggs 1 cup chopped nuts

5 cups flour 1 cup finely cut mixed

3 teaspns. peel
Magic Baking Powder

Sift flour once, add baking powder and sift
together, cream butter until very light, add sugar
gradually and continue beating, add the well beat-
en eggs, add flour mixture alternately with milk
—reserving a little of the flour to mix with the
fruit and nuts. Now add these. Beat thoroughly,
line a cake pan with well buttered paper, turn in
mixture, bake in oven 400° F. for first 40 minutes,
reduce temperature to 300° F. and bake slowly
1% hours.

LEMON CAKE

5/6 cup flour
1% teaspns.

Magic Baking Powder
14 teaspn. salt

4 eggs (separated)

1 cup powdered sugar
2 tablespns. lemon juice
1 tablespn. lemon rind

Beat yolks of eggs till thick and lemon colored
gradually adding sugar, beating well after each
addition—add lemon juice and rind, beat again.
Then add flour which has been sifted four times
with baking powder and salt, beat all together
four minutes. Fold in the stiffly beaten whites.
Turn into 2 large round, or 2 square pans and
bake in oven 350° F., until it springs back when
touched.

When cool fill with the following and sift sugar
over the top:—
1 egg
1 cup sugar
1 cup water

1 lemon (juice and
grated rind)
2 dessertspoons corn-
starch
Put the water, grated rind and juice of lemon
in a saucepan and let it heat; mix in a bowl, sugar
cornstarch and egg yolk; blend with % cup water,
add to mixture in saucepan and stir until thick.

SHORT CAKES

4 tablespns. shortening
2 tablespns. sugar

2 cups flour
4 teaspns.
Magic Baking Powder 1 egg
1% teaspn. salt 4 cup milk
Sift together the dry ingredients; cut in short-
ening till very fine; add sugar. Beat egg and pour
with the chilled milk to make soft dough (but
not too soft to hold its shape when baked). Turn
the dough on to a floured board, roll lightly to
one-third inch thickness. Cut out with a round

cutter. Brush one round with melted butter; place
another round on it; bake in hot oven. Split, fill
with fresh berries slightly sweetened. Put top

round on and pile whipped cream over it, decorat-
ing with whole berries.

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