oF SFHFHFHHSHSHFHHSHSFHFEHK HHH KDHE HH HEH H HED

and add to creamed

mixture, a little at a

time, beating well

after each addition.

Gradually stir in....2 ounces unsweetened
chocolate, melted

Measure.,......-..34 cup milk

Add ... 2 .aee- «cove. 2 teaspoon vanilla

Sift dry ingredients

into creamed mixture, alternating with addi-
tions of the flavored milk—make 3 dry and 2
liquid additions and combine lightly after each.

, Turn batter into prepared cake pan and
spread evenly; drop pan on table 2 or 3 times
to expel large air bubbles.

Bake in a rather slow oven, 325°, about
55 minutes.

Let stand on wire cake rack for 10 minutes,
then remove from pan to cake rack and peel
off paper.

SPICE CAKE WITH
BAKED-ON TOPPING

Yield—one 8-inch square
It is difficult to turn out a cake with a baked-
on topping such as this—so I recommend
loosening cake all around the edge, cooling
it in the pan .., then cutting out pieces
as required.

Of course, this spice cake may be baked
without the topping, and given any finish
desired.

Oven temperature—moderate, 350°.
Prepare an 8-inch square cake pan.

Sift, then measure. ,.134 cups Monarch
Pastry Flour
SET CGs ss sane «ee. 14 teaspoons baking
powder
14 teaspoon baking
soda
14 teaspoon salt
1 teaspoon ground
cinnamon
14 teaspoon ground
ginger
14 teaspoon ground
cloves
14, teaspoon grated
nutmeg
Sift together twice;
return to sifter.
Cream until soft....8 tablespoons butter
(or mixture of but-
ter and shortening)

Gradually blend in. .1 cup brown sugar,
lightly packed

andcream thoroughly.

Beat together until

CGI savas coi Oe

ands. oo yori 1 egs yolk

Add to creamed mix-

ture, a little at a time,

beating well after each

addition.

Measure...........34 cup sour milk

Aidiais Hwee ies 14 teaspoon almond
flavoring

Sift dry ingredients
into creamed mixture,
alternating with addi-
tions of the flavored
milk—make 3 dry
and 2 liquid additions
and combine lightly
after each.

Turn batter into
prepared cake pan
and spread evenly;
drop pan on table 2
or 3 times to expel
large air bubbles.
Beat until just stiff—
ee se O. 1 eg¢ white
Gradually beat in...1 cup brown sugar,

lightly packed

Drop resulting
meringue by spoonfuls on top of cake batter
in pan and spread evenly.

Bake in a moderate oven, 350°, about 50
minutes.

GINGERBREAD

Yield—one 8-inch square

Serve it warm or cold, as its incomparable
self-—_with your choice of spreads.

Serve it as a very special dessert—cut into
squares (still warm) and top with lightly-
sweetened whipped cream—with apple or
other fruit sauce—with pears or peaches and
syrup ...and soon and on.

Oven temperature—rather slow, 325°.
Prepare an 8-inch square cake pan.

Sift, then measure...2 cups Monarch
Pastry Flour
ARGC So Sk ..:...---1 teaspoon baking
powder
34 teaspoon baking
soda
14 teaspoon salt

LESSON 9

68