CAKE

The baking of cake is of primary importance.  Regulate the oven before putting materials together.  When a cake is baked it shrinks from the sides of the pan.  A light touch with the finger which leaves no mark is another indication that the cake is baked.  Small and layer cakes require a hotter oven than loaf cakes.

Where fewer eggs than called for are used, increase the amount of Dr. Price’s Baking Powder about one teaspoon for each egg omitted.

If an unsalted shortening is used take slightly less and add a small quantity of salt.

Sift flour before measuring and use level measurements for all materials.

PLAIN CAKE

1/4 cup shortening 1 cup sugar 1 egg 1 teaspoon vanilla extract or other flavoring 2 cups flour 3 teaspoons Dr. Price’s Baking Powder 1/2 teaspoon salt 1 cup milk

Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk.  Bake in greased loaf, layer or patty pans in moderate oven.  May also be used for cottage pudding served hot with hard or soft sauce.

If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.

SPANISH CAKE

1/2 cup shortening 1 cup sugar 2 eggs 1-3/4 cups flour 3 teaspoons Dr. Price’s Baking Powder 1 teaspoon cinnamon 1/2 cup milk

Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs.  Bake in greased pan in moderate oven 35 to 40 minutes.  Cover with boiled icing page 16.

BRIDE’S CAKE

1 cup shortening 2 cups sugar 1 teaspoon almond or vanilla extract 3/4 cup milk 3-1/2 cups flour 3 teaspoons Dr Price’s Baking Powder Whites of six eggs

Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth.  Add alternately a little at a time milk and flour which has been sifted three times with baking powder.  Beat whites of eggs until dry, and add to batter, folding in very lightly without beating.  Bake in large greased loaf pan in moderate oven about one hour.

EGGLESS, MILKLESS, BUTTERLESS CAKE

1 cup brown sugar 1-1/4 cups water 1 cup seeded raisins 2 ounces citron, cut fine 1/3 cup shortening 1 teaspoon nutmeg 1 teaspoon cinnamon 1/2 teaspoon salt 2 cups flour 5 teaspoons Dr. Price’s Baking Powder

Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well.  Bake in greased loaf pan in moderate oven about 45 minutes.