Follow the Recipes Carefully

10 Famous Cakes...

BANANA LAYER CAKE

By Miss Ann Adam, of the Canadian Home
Journal

% cup butter 2% cups flour

1% cups sugar 3 teaspns.

3 eggs Magic Baking Powder
1 teaspn. vanilla extract 34 cup milk

% teaspn. salt

Cream butter; slowly work in sugar, beating
well. Add unbeaten eggs, singly, beating well
after each. Add flavoring. Sift remaining dry
ingredients and add, alternately with milk. Bake
in 3 greased layer-cake tins in moderate oven at
375° F. about 20 minutes.

Lemon Cream Filling

Mix 3 tablespoons cornstarch with %4 cup sugar;
add % cup boiling water. Cook in double boiler
until thick and smooth, stirring constantly. Stir
into beaten yolk of 1 egg, return to saucepan and
cook 2 minutes longer. Remove from fire, add 2
tablespoons lemon juice, grated rind of 4% lemon
and 1 tablespoon butter. Cool. Spread between
layers, cover with thinly sliced bananas, then a
little more filling.

Cover top and sides with Seven-Minute Frosting,
colored a pale yellow, (for recipe see page 15).
Garnish with slices of banana which have been
dipped in lemon juice.

RAISIN AND NUT CAKE

By Madame R. Lacroix, Asst. Director
of the Provincial School of Domestic
Science, Montreal

% cup butter
1 cup sugar

¥% teaspn. nutmeg
34 cup milk

3 eggs 1 cup walnuts

2 cups flour 1 cup raisins

2 teaspns. Magic Baking Powder

Cream butter, add sugar, a little at a time; beat
well. Beat eggs until light and add. Sift flour,
baking powder and nutmeg three times and add
to mixture, alternately with milk. Beat a few
minutes and, lastly, fold in chopped nuts, and
raisins which have been previously sprinkled with
flour. Pour batter into loaf pan lined with well-
greased paper. Bake at 350° F. one hour.

“Fondant” Icing

Make syrup with 44 cup sugar and % cup
water. Cook at 220° F. (boil 5 minutes). Put
aside. Make another syrup with 114 cups sugar,
% cup water and a pinch of cream of tartar.
Cook at 228° F. (until consistency of soft ball in
cold water). Pour in large platter. Let cool;
work with wooden spoon until creamy. Add 5
teaspoons of first syrup. Set in cool place in
covered dish. Heat in double boiler before using.

QUICK LIGHT CAKE

By Miss Alice Moir, Dietitian of one of
Montreal’s finest apartment-hotel
restaurants

Pour two unbeaten eggs into a standard measur-
ing cup (8 liquid ounces). Fill remainder of cup
with cream. Stir and pour into a mixing bowl
containing:

1 cup sugar
144 cups flour

3 teaspns.
Magic Baking Powder

Beat well until light, then pour into two greased
layer-cake tins and bake about 30 minutes in a
moderate oven, about 350° F.

Orange Frosting

To grated rind of 1 orange, add 1% teaspoon
lemon juice and 1 tablespoon orange juice; let stand
15 minutes. Strain, then add gradually to 1 egg
yolk, slightly beaten. Add icing sugar until thick.

PINEAPPLE UPSIDE-DOWN CAKE

By Miss Gertrude Dutton who conducts the
Better Cookery Section in the_ National
Home Monthly

Butter a round pan about 8” in diameter and
3” deep. In it melt 1 cup brown sugar and 2
tablespoons butter. On the sugar, after melting, lay
as many slices of drained canned pineapple as pan
will hold. Pour over fruit a batter of:

% cup butter

3% cup granulated sugar ~

2 well beaten eggs

2 teaspns. :
Magic Baking Powder

2 cups flour’
84 cup milk
~ Y teaspn. salt
14 teaspn. flavoring

Mix as any butter cake. Bake at 375° F. for
45 minutes, or till done. Turn at once on large
round plate. Serve with whipped cream, or plain.

CRUMB CAKE

By Miss Jessie M. De Both, founder of the
famous De Both Home Makers’ Cooking
Schools.

Part 1
% cup butter or substitute
2 cups brown sugar
2 cups flour

Cream butter and sugar. Stir in flour. Save
34 cup of mixture for top of cake.
Part 2
1 egg 1 teaspn. cinnamon
% cup flour 34 cup milk
3 teaspns. Magic Baking Powder
Beat egg and add to first mixture. Sift dry

ingredients and add alternately with the milk. Pour
into an oiled cake pan, 10% x 6% x 2 inches.
Sprinkle crumb mixture, which has been saved out,
over top. Bake in moderate oven (350° F.) 45
minutes to one hour.

All Recipes Call for Level Measurements