My hundred favorite recipes

Cakes

Reading edition

The secret of making a light, feathery cake of velvety smoothness lies in the selection of materials of good quality, accurate measurements, and correct blending of ingredients. Always sift the flour once before measuring. Carefully follow the directions given for combining ingredients. To obtain a level cake it is well to push the dough toward the corners of the pan before putting the cake in the oven. When the cake is well browned, shrunken from the edge of the pan, and when the dough springs back quickly if slightly dented in the center, the cake is done.

DEVIL’S FOOD CAKE

1¾ cups pastry flour 2 tsp. baking powder ½ tsp. soda ½ tsp. salt 5 tbsp. Carnation Milk 5 tbsp. water 1 cup sugar ⅜ cup fat 2 eggs 2 squares chocolate ½ tsp. vanilla

Measure flour after sifting once. Resift with baking powder, soda, and salt. Dilute the Carnation Milk with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until mixture is light colored and fluffy. Add the melted chocolate and stir until well blended. Add flour and milk alternately to the creamed mixture, beginning and ending with the flour as this helps to keep the mixture creamy. Add vanilla the last few stirs. Pour immediately into pan that has been well oiled and dusted with a thin film of flour. Bake in a moderate (360°F) oven.

PLAIN CAKE

1⅓ cups pastry flour 2½ tsp. baking powder ¼ tsp. salt 3 tbsp. Carnation Milk 5 tbsp. water ¼ cup fat ¾ cup sugar 1 egg ½ tsp. vanilla

Measure flour after it has been sifted once. Resift flour with baking powder and salt. Dilute the Carnation with the water. Cream the fat and sugar thoroughly. Add well beaten egg and beat until the mixture is a light color and creamy. Add the flour and milk alternately to the creamed mixture, beginning and ending with the flour, as this helps to keep the mixture creamy. Add the flavoring last. Pour into tins that have been oiled and dusted with a thin film of flour. Bake in a moderate (375°F) oven.

CARNATION MAKES FINE TEXTURE CAKES

SPICE CAKE

1 tsp. cinnamon ½ tsp. nutmeg ½ tsp. cloves Few grains cayenne 1½ tbsp. boiling water 1¾ cups pastry flour 3 tsp. baking powder ¼ tsp. salt 2 eggs 4 tbsp. Carnation Milk 6 tbsp. water ½ cup fat 1 cup sugar

Soak spices in boiling water. Measure flour after sifting once. Resift twice with the baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until the mixture is light and fluffy. Add spices, then the flour and milk alternately, beginning and ending with the flour. Bake in a moderate (375°F) oven.

WHITE CAKE

1½ cups pastry flour 3 tsp. baking powder ½ tsp. salt 2 tbsp. Carnation Milk ½ tsp. vanilla or almond 6 tbsp. water ⅜ cup fat 1 cup sugar 2 egg whites

Measure flour after sifting once. Resift with baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add unbeaten egg whites and beat until mixture is very light. Add flour and milk alternately, beginning and ending with flour. Add flavoring. Bake in a moderate (375°F) oven.

CARAMEL NUT CAKE

1½ cups pastry flour 2 tsp. baking powder ¼ tsp. salt ¼ cup Carnation Milk ¼ cup water ⅓ cup shortening 1 cup brown sugar 2 eggs ½ cup chopped nuts ½ tsp. vanilla

Measure flour after sifting once. Resift with baking powder and salt. Dilute Carnation with the water. Cream fat and sugar thoroughly. Add well beaten eggs and beat until mixture is light and creamy. Dredge the nuts with part of the flour. Add flour and milk alternately to the creamed mixture, beginning and ending with the flour. Add the nuts and vanilla. Bake in a moderate (375°F) oven. Ice with Caramel Icing (Page 26).

LEMON COCOANUT COOKIES

1½ cups pastry flour 2 tsp. baking powder Few grains salt 2 tbsp. Carnation Milk 3 tbsp. water ¼ cup fat 1 cup cocoanut ½ cup sugar 1 egg ½ tsp. lemon extract

Mix as for Plain Cake (page 17). Add flavoring and cocoanut at the last. Drop by spoonsful on oiled tins, allowing about 2 inches space between each cooky. Bake in a hot (400°F) oven.

FUDGE SQUARES

1 cup pastry flour 1 tsp. baking powder Few grains salt 2 tbsp. Carnation Milk 2 tbsp. water ¼ cup fat 1 cup sugar 2 eggs 2 squares chocolate 1 tsp. vanilla ⅓ cup nuts

Mix as for Devil’s Food Cake (page 17). Pour ½ inch deep into a cake pan that has been well oiled and dusted with a thin film of flour. Bake in a moderate (375°F) oven. Ice with Fudge Icing (page 26). Cut in squares.

CARNATION IS PURE MILK, DOUBLE RICH