3 out of 4 Canadian Women Use Magic 5 PLAIN LAYER CAKE 2% teaspns. Magic Baking Powder 4 teaspn. salt 22-34 cup milk 2 teaspn. flavoring Cream butter until as light as whipped cream, add sugar gradually beating all the time. Add the whole eggs, one at a time, beating well between the addition of each egg. Sift together flour, baking powder and salt, and fold in one-third to the butter mixture, one-third of the milk, and con- tinue until all flour and milk are used up. Add flavoring. Half fill buttered and floured pans. Bake in oven at 350° F. until done. When cool put between layers and cover cake with the following:— % cup butter 1 cup sugar 2 eggs 2 cups flour Pineapple Frosting 2 tablespns. butter z cups or more confec- tioner’s sugar 2 tablespns. pineapple juice 2 teaspns. lemon juice Put pineapple juice into saucepan, when at boiling point remove from fire—add butter and lemon juice—when butter is melted pour slowly in the sugar—beating hard until of a nice consistency to spread. MOCHA CREAM CAKE 14 teaspn. Magic Soda 14 cup strong coffee 4 teaspns. heavy sour 14% cups flour cream 14 teaspn. salt 1 cup light brown sugar 3 teaspns. 1 egg Magic Baking Powder % cup milk 1 teaspn. vanilla extract Add soda to cream and mix. Blend thoroughly with sugar. Add egg yolk and beat well. Add milk and coffee mixed together. Add flour sifted with baking powder and salt. Mix well. Add vanilla and beaten egg white and bake in a well greased pan at about 400° F. for 20-30 minutes. Icing Half cup butter creamed with 2 cups icing sugar, 1 tablespoon milk, 144 teaspoon vanilla. Roll in almonds, which have been blanched brown and chopped finely. SEED CAKE 3%4 cup butter 3 teaspns. caraway seeds 14% cups sugar 1 cup milk 3 teaspns. 3 eggs Magic Baking Powder 3 cups flour 14 teaspn. salt Cream butter and sugar; add well beaten yolks; beat again. Sift flour, salt and baking powder. Add to first mixture alternately with caraway seeds and milk; fold in stiffly beaten whites last of all. Bake in one large or two small well greased pans 1 to 14% hours. Moderate oven 350° F. ALMOND MERINGUE CAKE 1% cup butter 4 teaspns. 1144 cups powdered Magic Baking Powder sugar 4% cup milk 4 eggs 1 teaspn. almond extract 1% cups flour 44 cup almonds blanched 4% cup cornstarch and shredded Cream butter, add sugar gradually, beating all the time. Add the well beaten yolks, sift together three times flour, cornstarch and baking powder, add to butter mixture alternately with the milk. Add flavoring then the stiffly beaten whites of eggs. Turn into a buttered 9-inch square pan about 2 inches deep and cover with the almonds and sprinkle with powdered sugar. Bake in moderate oven (350°) 30 minutes. Just as soon as the meringue on cake begins to turn color cover with thick brown paper, as when finished baking the meringue should be a very delicate brown. P ‘ 4 MARSHMALLOW CHOCOLATE LOAF CAKE 3 squares unsweetened chocolate 34 cup cold milk 2 cups flour 2 teaspns. Magic Baking Powder 14 teaspn. salt 34 cup butter 14% cups sugar 8 eggs (yolks only) 1 teaspn. vanilla In a double boiler put chocolate and milk, when melted stir until quite smooth—cool. Sift flour once, measure, add baking powder and salt, sift together three times. Cream butter, gradual- ly add sugar and beat until light and fluffy. Add yolks which have been beaten until thick and lemon colored, and vanilla, then add flour mixture alter- nately with the cooled chocolate, a little at a time, beating well after each addition until smooth. Bake in a well greased pan in slow oven (235°) for 25 minutes, increase heat slightly (to 350°) and finish baking 45 minutes. Turn out carefully and while still warm cover bottom with marshmallows that have been rinsed off with cold water and cut in halves cross-wise. When cake is cool cover with chocolate frosting. NUT LOAF CAKE 1144 cups chopped hickory, pecans or walnuts 1% teaspn. salt 1 teaspn. vanilla extract 1 cup butter 1% cups sugar 3 cups flour 3 teaspns. Magic Baking Powder Beat butter until soft and creamy; add sugar and yolks of eggs, beating well. Sift flour with baking powder and salt and add, alternately, a little at a time, with milk. Mix well, but do not beat. Add nuts and flavoring; fold in stiffly beaten egg whites; mix well. Pour into well-greased and floured loaf pan and bake 1 hour and 40 minutes in moderate oven at 325° F,. IMPERIAL CHOCOLATE CAKE 2 squares unsweetened 1 chocolate 1 4 tablespns. butter 1 134 cups sugar 2 eggs 2 cups flour 1 teaspn. Magic Baking Powder Melt chocolate in double boiler. Add butter, sugar and half cup sour milk. Mix well, then beat in eggs one at a time. Add sifted flour, baking powder, soda and salt, alternately with remaining half cup of sour milk and vanilla. Beat well and bake in layer cake tins in moderate oven from 25 to 30 minutes. teaspn. Magic Soda teaspn. vanilla cup sour milk or butter milk 4 teaspn. salt Frosting 1 teaspn. vanilla 44 cup water 1 teaspn. lemon juice 2 eggs (whites) ¥g teaspn. salt Boil sugar and water until it forms a soft ball in cold water, or until it spins a thread. Add slowly to beaten egg whites, and continue beating until it is of consistency to spread. Add flavoring and cover cake, decorating with grated chocolate and walnuts. 14% cups sugar CREAM LOAF CAKE 1144 cups flour 14 cup butter 1g cup cornstarch 1 cup sugar 2 eggs 3 teaspns. 1 teaspn. lemon extract Magic Baking Powder 4 cup rich milk or thin cream Cream butter; add sugar slowly; add beaten yolks of eggs and flavoring; add milk a little at a time. Sift flour, cornstarch and baking powder together and add; fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven at 375° F. about 45 minutes. Cover with Boiled Frosting. Magic Baking Soda—A Multiple of Uses—Write for Pamphlet