8 You Can Always Rely on Magic Baking Powder

SIX PRIZE WINNING RECIPES

Each recipe on this page won a first prize of $250.00 in the
National Mystery Cake Contest

“COON IN THE COTTON”

Madame Lacroix’s Recipe
Named by
Mrs. R. Gillam, Rosemount, Montreal, Que.
4% cup butter
1 cup sugar

3 teaspns.
Magic Baking Powder

2 eggs 1 pinch salt
4% cup mashed potato 1% cup cocoa
% cup milk 1 teaspn. vanilla

144 cups flour

Cream butter with 4% cup sugar. Beat egg
whites stiffly and add 44 cup sugar. Put aside.
Beat egg yolks with remaining sugar and add to
butter. Add mashed potato with milk and beat
well. Sift together dry ingredients and add to
first mixture, beating well. Mix in lightly the
egg whites. Flavor with vanilla. Pour in cake
pans, well greased, and cook from 25 to 30 minutes
in oven 375° F. Spread marshmallow between
layers and cover cake with Foaming Icing.

Marshmallow
Soak 1 tablespoon gelatine in 5 tablespoons
cold water. Make syrup with 1 cup sugar and 5

additional tablespoons water. Cook until it threads.

Add gelatine. Let cool until consistency of syrup.
Flavor with 1 tablespoon lemon juice and pinch of
salt and beat until firm. Spread on cake.

Foaming Icing
Put 1 cup brown sugar, 2 tablespoons corn
syrup, 4 tablespoons water, white of 1 egg, in
double boiler. Beat until mixture is firm. Spread
on cake with a flat knife. Decorate with mara-
schino cherries to taste.

“TWO-TONE MOCHA WALNUT”

Miss M. McFarlane’s Recipe
Named by
Mrs. Gladys Skibsted, Beynon, Alta.

% cup butter 4 teaspn. salt

1 cup sugar (granulated) cup strong coffee

2 cups flour (strained and cold)

3 teaspns. 34 cup chopped walnuts
Magic Baking Powder 3 egg whites

Cream butter thoroughly; add gradually sugar,
creaming well with butter. (Note:—It is the
thorough beating and blending of these first in-
gredients that lay the foundation of the final
texture of your cake.) Measure dry ingredients—
sift together twice. Add dry ingredients alter-
nately with the strained cold coffee. Beat thorough-
ly until all ingredients are evenly blended. Add
chopped walnuts. Fold in stiffly beaten egg
whites. Pour batter into greased pans—filling
only two-thirds full. Bake in oven 350° F. for
25 minutes.

Frosting
3 tablespns. butter
1 tablespn. Cocoa (dry)
2 tablespns. strong coffee
1 cup icing sugar (or more)

Cream butter with 2 tablespoons sugar; add
liquid. Sift remaining sugar with cocoa. Add to
butter. Beat till light and fluffy. Note: To have
an icing with a smooth glazed surface, use liquid
hot,

“CHOCOLATE ECONOMYSTIC”

Miss Chapman’s Recipe
Named by
Mrs. Jos. Kent, Tillsonburg, Ont.

14% cups flour
2 teaspns.
Magic Baking Powder
¥% teaspn. salt
Yolks of-2 eggs
White of 1 egg
1%4 cup butter

1 cup fine granulated
sugar

% cup boiling water

2 squares unsweetened

’ chocolate

¥% cup milk

1% teaspn. vanilla

Sift together three times the flour, baking
powder and salt. Beat egg yolks and 1 white
(saving 1 white for frosting). Put butter into
mixing bowl, add sugar; pour boiling water on
the shaved chocolate, stir quickly, and when
melted add to butter mixture; add beaten eggs,
then dry ingredients alternately with milk, add
vanilla; beat all together. Pour into a greased
cake tin and bake in moderate oven.

Frosting

1 cup sugar White of 1 egg
lz cup boiling water
1 teaspn. vanilla or 4% tablespn. lemon juice

Optional— 14 cup nut meats or 3 marshmallows

Boil sugar and water together without stirring
until syrup threads when dropped from tip of
spoon. Have egg white beaten stiff. Pour syrup
gradually on beaten egg, beating constantly until
of consistency to spread. Add flavoring and spread
over cake. Broken walnut meats or almonds
blanched and split may be sprinkled over top.

If marshmallows are used in frosting stir them
into the hot syrup just before it is poured into
beaten egg white. When mixture is beaten to a
smooth fluff, allow it to “set” for a few minutes
before spreading on cake. Nut meats are not
used with the marshmallow icing.

“MOSAIC LOAF CAKE”

Miss Loughton’s Recipe
Named by
Mrs. Wm. Harmer, Drumbo, Ont.

1 cup butter 4 cup shredded cocoanut
2 cups fine white sugar 3 teaspns.

3 cups flour Magic Baking Powder

1 cup finely chopped % teaspn. salt

1 cup milk
5 egg whites

citron peel
2 cups chopped and
blanched almonds

The texture and fine flavor of this typical
English cake depend upon careful mixing. Cream
the butter and sugar till light and fluffy. Sift
flour once. Dust peel, nuts and cocoanut with
one-half cup of flour; add baking powder and
salt to balance of the flour, sift together twice,
then gradually add alternately with milk to the
creamed butter and sugar; when _ thoroughly
blended add peel, nuts and cocoanut. Lastly fold
in the stiffly beaten whites. Turn into a well-
greased loaf pan. Bake 1% hours in 400° F. oven
for the first 20 minutes, then gradually decrease
heat.

Tender Leaf Tea is Famous for its Flavor