Magic Baking Powder Contains No Alum |

Recipes that brought fame to Canada’s
best known cookery authorities ... .

DELICATE CAKE

By Mrs. Jeanne McKenzie, of Toronto, who
won first prize at the 1931 Canadian
National Exhibition with this and the next

following recipe.
8% cup butter % cup milk
2 cups fruit sugar Whites of 6 eggs
3 cups flour 1 teaspn. almond extract
2 teaspns. Magic Baking Powder

Cream butter and add sugar. Sift flour and
baking powder together several times. Add flour
and milk alternately to the butter and sugar. Then
add egg whites beaten very stiff. Add almond

extract.

GOLDEN CAKE

4 teaspns.

Magic Baking Powder
% cup milk
1 teaspn. orange extract

Cream butter and add sugar. Beat yolks of
eggs until light, then add to butter and sugar.
Sift flour and baking powder together several
times. Add flour and milk alternately to butter,
sugar and eggs. Add orange extract.

For both of the above, bake half the batter
fin small fancy cake moulds for about 20 minutes,
in moderate oven at 375° F.; pour other half in
layer-cake tins, bake 35 to 40 minutes in moderate
oven at 375° F., and when cool cut in fancy shapes
with cookie cutters. Decorate with icing, chopped
nuts, candied orange-peel jelly, cachous, maraschi-
no cherries, etc,

% cup butter

1 cup fruit sugar
Yolks of 8 eggs
134 cups flour

WALNUT LAYER CAKE
By Miss Ethel Chapman, Editor of the

Home Section in the Ontario Farmer

% cup butter
1 cup sugar
2 eggs

13%4 cups flour

2 teaspns.
Magic Baking Powder
14 teaspn. salt
% cup milk
34 teaspn. vanilla

Cream butter; slowly work in sugar, beating
well. Beat egg yolks until thick and lemon colored
and add. Sift dry ingredients several times and
add alternately with milk. Add flavoring. Fold in
stiffly beaten egg whites. Makes two good layers
in 7” tins, or three rather thin ones; bake in mod-
erate oven, 375° F. about 20 to 25 minutes. When
cooled, put together and cover top and sides with
Filling and Frosting. Decorate with walnut halves.

| Filling and Frosting

Boil 2 cups granulated sugar and 1 cup water
without stirring to 238° F. or until a few drops
in cold water form a soft ball; pour slowly over
stiffly beaten whites of 2 eggs and beat until thick;
add 1 teaspn. flavoring extract and % teasnn.
Magic Baking Powder; allow to stand few minutes
before spreading.

PRUNE CAKE

By Miss M. McFarlane, Dietitian of
St. Michael’s Hospital, Toronto

1% cup shortening
1 cup sugar
3 eggs
2% cups flour
1 teaspn. soda
1 teaspn.
Magic Baking Powder

¥% teaspn salt

teaspn. cinnamon
teaspn. nutmeg
teaspn. allspice

cup sour milk

cup stewed prunes
(stoned and chopped)

el ee eel

Cream the shortening and add the sugar gradu-
ally. Add the well-beaten eggs. Sift the flour once
before measuring. Sift the flour, soda, baking
powder, salt and spices together, and add alter-
nately with the sour milk. Add the prunes. Pour
into well-greased and floured 8-inch square pan.
Bake 30 to 40 minutes in moderate oven, about
375° F.

t

ORANGE SHORTCAKE

By Miss Helen G. Campbell,
Director of the Chatelaine Institute

3 tablespns. shortening
About % cup milk

%4 teaspn. salt

2 tablespns. sugar
2 cups flour

4 teaspns. Magic Baking Powder

Sift the dry ingredients; cut in shortening till
very fine; add milk to make a soft dough. Turn
dough onto a floured board and shape into a
round cake about 1” thick. Bake in a lightly greased
layer-cake tin or on a baking sheet in a hot
oven (475° F.) for 20 to 25 minutes. Split and
butter while hot. Place whole sections of seedless
oranges, free from skin, between layers and on
top of cake. Sift powdered sugar over top and
serve with whipped cream or orange sauce.

CHOCOLATE CUP CAKES

By Miss Lillian Loughton, Dietitian and
Cookery Expert of the Canadian Magazine

Yq teaspn. salt
1% teaspn. soda
34 cup milk
1 teaspn. vanilla extract
2% squares
unsweetened chocolate

4 cup shortening
1 cup sugar
2 eggs
2 cups flour
2 teaspns.
Magic Baking Powder

Cream shortening; add sugar slowly; add well-
beaten egg yolks. Sift dry ingredients together
and add, alternately with milk. Add vanilla and
melted chocolate; fold in egg whites beaten stiff.
Bake in greased muffin tins in moderate oven at
375° F. about 25 minutes.

Chocolate Icing
Heat 14 tablespoon butter, 3 tablespoons milk
and 3 oz. unsweetened chocolate in double boiler;
add slowly 3% cups confectioner’s sugar, beating
continually; add 1 teaspoon vanilla; beat until
creamy; if necessary, add more milk and spread
thickly on top and sides of cakes.

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