A LESSON PLANON

CAKES, F R O S T I N G S and F I L L I N G S

HOME ECONOM ICS D EPA R T M EN T

R. B. Davis CompanyMANUFACTURERS OF

D AVI ' S B A K I N G P O W D E R

D A V I S D R Y Y E A S T B A K I N G P O W D E RAND

C O C O M A L T

Introduction

CA K E S have been defined as “ sweetened, flavored and ornamented bread.” Though cakes have appeared in the menus of the different nations of the world since early

times, our conception of their importance as a food is comparatively modern.

With the realization that cake was not an ac­cessory, but a nutritious food in itself, more at­tention was given to its making. The result has been that cake making is no longer considered to be purely an art, but is known to be a science, as well.

B y means of research cookery, experts have de­termined correct proportions of ingredients, cor­rect methods of manipulation and proper oven temperatures, so that results are uniformly dependable. There is no guess work about it and the careless cook can no longer say she had “ poor luck“ with her cake, but must admit that she “ didn’t stop to measure, “ “ left out this or that” or “ had her oven too hot.’*

Lesson plans such as the following have been prepared to pass along such information as has already been gained, as a foundation for further study along these lines.

CLASSIFICATION OF CAKESCakes are divided into two general classes, i.e.:

(a) Butter cakes—those containing butter or other shortening.

(b) Sponge cakes—those which contain no shortening.

Any cake, no matter what the form—loaf, layer or cup cake—falls into one of these classes and the method of combining and mixing will differ according to whether it is a butter or a sponge cake.

ESSENTIALS FOR PERFECT PRODUCTS(a) Ingredients of the best quality.(b) Accurate measurements.(c) Proper methods of mixing.(d) Correct oven temperature.(e) Careful handling during and after baking.

EggsINGREDIENTS

Eggs used for cake making must be in the best condition. Eggs help to make the cake light and of fine texture; increase the food value and help to hold the other ingredients together. Because eggs toughen at high temperatures— (Example: Egg boiled hard)—cakes containing a considerable portion of egg (as plain sponge, sunshine and angel food cakes) should be cooked at a very moderate temperature, not over 350° F., to obtain a tender product.

SugarGranulated sugar is used unless the recipe specifies another kind. Fine granu­lated sugar is better than coarse, because it makes a product of finer texture.

ShorteningTenderness, one of the characteristics of good cake, is obtained by careful mixing of the ingredients and use of the best type and quality of shortening. The equivalents for % cup of butter are as follows:

]/2 cup oleomargarine 63^ tablespoons lard 7 tablespoons lard substitute i H cups thick cream

N ote: If lard or lard substitute is used in place of butter, the amount o l liquid called for in the recipe should be increased slightly and the cake m ix! ture beaten thoroughly. If cream is used, omit the liquid called for in thq recipe.

4

Butter and sugar make the cell walls of the cake very tender. A good cake- maker is careful to keep a balance between the amount of egg (toughening agent) and the amounts of butter and sugar (weakening agents). If she adds more butter than the recipe calls for, she should increase the amount of egg. If she uses less egg (because of expense) she must also decrease the amount of butter. If this balance is not maintained, a very rich cake may fall.

LiquidMilk produces the best results, although water, potato water or fruit juice may be substituted.

FlourThere are two kinds of wheat flour used in cake making:

(a) Pastry flour—made from Winter wheat.(b) Bread flour—made from Spring wheat.

The main difference between pastry and bread flour is that the bread flour is “ strong” (has great resistance) and the pastry flour is “ weak” (breaks down more easily).Pastry flour is usually preferred for cake making because it makes a lighter, whiter and more tender product. However, recent investigations have brought out the fact that for very rich cakes, bread or “ hard” flour holds up better and still does not produce a tough product because a large amount of shortening has been used.If bread flour is substituted, about two tablespoons less to the cup should be used or the cake mixture will be too stiff.Each time flour is sifted, air is incorporated, just as beating eggs aerates them. Therefore, in making very fluffy cakes (angel food, etc.) the flour is sifted several times.

Leavening AgentsBaking Powder is the most satisfactory and commonly used leavening agent. There are four main classes of baking powder:

(1) Composite Baking Powder—containing both phosphate and sodium aluminum sulphate as the acid reacting materials.

(2) Phosphate Baking Powder—containing phosphate as the only acid reacting material.

(3) Sodium Aluminium Sulphate Baking Powder—containing sodium alu­minium sulphate as the only acid reacting material.

(4) Tartrate Baking Powder—containing cream of tartar alone or a mix­ture of cream of tartar and tartaric acid as the acid reacting materials.

FlavoringFlavoring extracts, chocolate, cocoa, fruits, fruit juices or nuts are used for flavoring cakes.

Fruits and nuts must be floured before they are added to the cake mixture. Since nuts contain fat, the amount of shortening should be reduced by 1 or i tablespoons for each cup of nuts used.

A little salt improves the flavor of the product.

5

MEASUREMENTSTo obtain the best results use accurate, level measurements. To level, fill the measure and scrape off the surplus with a knife.

Equivalent measures:

3 teaspoons16 tablespoons 2 cups 2 cups sugar4 cups flour (sifted) 2 cups shortening

— i tablespoon — i cup — i pint — i pound — i pound — i pound

MECHANICAL METHODS OF COMBININGThere are three methods employed in combining ingredients in cake making: Stirring is the simple process of mixing by moving the spoon around and around, gradually widening the circles, until the materials are thoroughly blended.

Beating is the method of mixing by moving the spoon from the surface of the mixture to the bottom of the bowl, turning the batter over and over, thus enclosing air which makes the mixture light.

Cutting and Folding is the process of careful mixing in which the batter is cut into with the spoon and carefully folded over. B y repeating these motions several times, stiffly beaten egg whites or whipped cream may be blended with the batter without the loss of air already incorporated.

GENERAL RULES FOR PREPARATIONHave all necessary utensils ready before starting work. A round-bot­tomed mixing bowl is the best type for cake making. A wooden spoon is more suitable for beating than a metal spoon. For beating egg whites, a wire beater should be used because it encloses more air than a Dover beater.

2. Collect all ingredients called for in a given recipe before starting to combine.

3. Before combining ingredients, see that the oven is ready for use.

4. Sift flour before measuring. Combine flour, baking powder, salt and spices, and sift together two or three times.

5. Break the eggs carefully, placing the yolks and whites in separate bowls for beating.

6. Combine materials.

Just as there are two general classes of cake, so are there two general methods of mixing or combining the ingredients. Cakes containing shortening of any kind are mixed by the “ Butter Cake Method.*’ Cakes without shortening are mixed by the “ Sponge Cake Method." Understanding these two methods any student can devise her own directions for mixing a given recipe,

6

The General Rules are:

(a) For Butter Cakes:

1 . Cream butter by stirring. Never melt. Add sugar gradually and cream until smooth and light.

2. Beat egg yolks until thick and lemon colored; add to creamed mixture and beat thoroughly.

3. Add alternately, a little at a time, the flour mixture and the liquid, beating after each addition.

4. Add flavoring and beat vigorously.5. Lastly, cut and fold in the stiffly beaten egg whites.

(b) For Sponge Cakes:

1 . Beat the egg yooks until thick and lemon colored.2. Gradually sift and stir in the sugar.3. Add the flavoring.4. Fold in about half of the stiffly beaten whites.5. Carefully sift in the flour, cutting and folding the mixture

at the same time.6. Cut and fold in the rest of the beaten whites.

CARE IN BAKING

1 . If possible, have separate sets of tins for butter and sponge cakes, as sponge cake pans need not be oiled. Oil the tins for butter cakes with melted fat; sift a layer of flour over this and shake off the surplus. If one set of tins must answer both purposes, oiling will be necessary in every case.

2. Fill the cake tin two-thirds full, having the center slightly lower so that the finished product will be level on the top. For loaf cake, use a round pan with a tube, because a more even temperature is obtained in this way.

3. The oven temperature and time required for baking depend upon the size and kind of cake. In general, cakes require a moderate temperature, with a slight increase during the baking period. If the oven is too hot, a crust will form before leavening action has ceased, causing the cake to break open as raising continues. If the cake browns too quickly, cover with oiled paper. The cake should be placed in or near the center of the oven, so it will bake evenly.

Continually opening the oven causes loss of heat and uneven temperature. To eliminate this difficulty, the time required for baking may be divided into periods, at the end of which the door may safely be opened to see if the cake has reached the correct stage, thereby judging the oven tempera­ture. At the end of five minutes, the cake should have started rising. During the next 10 minutes, rising continues and the cake starts to brown. The rest of the time, browning continues and when the cake is done it draws away from the sides of the pan. At this point, test the center of the cake with a clean, dry tooth pick, straw or hat pin. If no dough clings to the tester, the cake is thoroughly baked.

7

CAKESBUTTER CAKES

One-Two-Three-Four Cake” (Standard Recipe)

Date Time...............................

1 cup milk2 teaspoons baking powder Y teaspoon salt2 teaspoons flavoring

1 cup butter2 cups sugar3 cups flour4 eggs

Cream the butter and sugar; add beaten yolks; alternately stir in the liquid and the flour which has been mixed and sifted with the baking powder and salt. Lastly fold in the stiffly beaten whites and the flavoring. Bake in layer pans in moderately hot oven (3750 F.) for 20-25 minutes.

To Vary the Standard Recipe:1 . Chocolate Cake —Add 2 squares melted chocolate and cut down on

shortening.2. Spice Cake —Add 1 teaspoon of mixed spices.3. Fruit Cake —Add Y cup raisins or currants and use less flour.4. Caramel or Maple—Add desired flavor.5. Nut Cake —Add Y2 cup chopped nuts and use less flour.6. Mollasses Cake —Add Y cup molasses and a little soda (Y teaspoon).

C ost.......................................... Amount..........................................

Cream the shortening and mix in sugar gradually. Separate yolks from whites and beat yolks until light; add to creamed butter and sugar. Sift together remaining dry ingredients; add alternately with milk, beating thoroughly. Fold in vanilla and stiffly beaten whites. Have cake pans oiled and lightly floured; fill two-thirds full with mixture. Bake in moderately hot oven, about 380° F., increasing heat slightly after first period.

C o st.......................................... Amount..........................................

PLAIN CAKEDate Time...............................

1 Y cups flour (pastry)2 teaspoons baking powder

Y CUP shortening % cups sugar 2 eggs Y cup milk

Y teaspoon vanilla

SPICE CAKEDate

Y cup butterY cup sugar 2 eggsY cup milk i Y cups flour (pastry)

2 teaspoons baking powderY teaspoon cinnamonY teaspoon nutmegY teaspoon cloves and allspiceY cup shopped nuts or raisins

Time

8

This is a plain cake recipe varied by the addition of spices and nuts or fruit, reducing the amount of flour slightly to allow for the addition. Cream the shortening and mix in sugar gradually. Separate yolks from whites and beat yolks until light; add to creamed butter and sugar. Sift spices with flour and add alternately with milk. Add floured nuts or raisins before egg whites are folded in. Bake about 50 minutes at an initial oven temperature of about 380° F.

C ost.......................................... Amount..........................................

MARSHMALLOW CAKEDate.......................................... Time..............

34 cup shortening 34 teaspoon salt1 34 cups sugar 34 cup milk2 34 cups flour (pastry) 4 egg whites234 teaspoons baking powder 1 teaspoon vanilla

Cream the shortening; add the sugar gradually. Mix and sift the dry ingre- eients (flour, baking powder and salt) and add alternately with the milk. Lastly, add the stiffly beaten egg whites and the flavoring. Bake in layer cake pans about 30 minutes, at an oven temperature of about 3750 F. Put layers together with Marshmallow Frosting and ice with French Cream Frosting.

C ost.......................................... Amount..........................................

WHITE FEATHER CAKEDate.......................................... Time................................................

34 cup butter 2 34 cups flour1 34 cups sugar 3 teaspoons baking powder% cup cold water 5 egg whites

i teaspoon vanilla

Cream the butter and sugar; alternately stir in the water and flour which has been mixed and sifted with the baking powder. Lastly fold in the stiffly beaten egg whites and flavoring. Bake in layers in moderately hot oven (3750 F.) for 20-2$ minutes.

C ost.......................................... Amount..........................................

ONE EGG CAKEDate.......................................... Time................................................

J4 cup butter 34 cup milk34 cup sugar 1 34 cups flouri egg 3 teaspoons baking powder

i teaspoon vanilla

Cream butter and sugar; add beaten yolk. Mix and sift dry ingredients and add alternately with the milk. Lastly fold in the stiffly beaten egg white and flavoring. Bake in layers in a hot oven (3750 F.) or in a sheet at 350° F.

Cost......................................... Amount................................................

9

COCOANUT LAYER CAKE

Date. Time.

Y cup shortening1 cup sugar2 eggsYz cup cocoanut

2 cups flour3 teaspoons baking powder YL teaspoon salt% cup milk

Y teaspoon lemon flavoring

Cream the shortening; add sugar slowly; add beaten yolks and the cocoanut. Mix and sift the dry ingredients and add alternately with the milk. Lastly, fold in the stiffly beaten whites and flavoring. Bake in two layers in a mod­erately hot oven (3750 F.) from 15 to 20 minutes. Put layers together, frost with marshmallow icing and sprinkle with cocoanut.

Cost Amount

HONEY CAKES

Date.......................................... Time.

Y cup butterY cup sugarY cup honey (strained) 2 drops maple extract

Y lemon (juice and grated rind)1 Y cups flour2 teaspoons baking powder

Cream the butter and sugar; add honey and extract slowly; beat in eggand lemon. Add flour and baking powder which have been sifted together. Drop in well greased muffin tins and bake in a hot oven (400° F.) for 20-25 minutes.

Cost Amount

DEVIL’S FOOD CAKE

Date, Time,

Y cup butter 2 cups sugar . 4 eggs a I

cup milk

xYl cups flour (pastry)4 Y teaspoons baking powder Y teaspoon salt i teaspoon vanilla

2 ounces bitter chocolate

Cream the shortening; add sugar gradually; add egg yolks that have been beaten until thick and lemon colored. Mix and sift dry ingredients (flour, baking powder and salt) and add alternately with the milk. Lastly add melted chocolate, vanilla and stiffly beaten egg whites. Bake from 45 minutes to an hour at an oven temperature of about 380° F. Bake in round pan with tube or in layers.

Cost Amount,

10

BLACK CHOCOLATE CAKE

Date, Time,

i cup sugar Cook together in double boiler until melted. SetYz cup milk > aside to cool. When cool add:4 squares chocolateJ

2 egg yolks—slightly beaten i teaspoon vanilla

While chocolate mixture is cooling combine the following:34 cup butter1 cup sugar2 eggs

34 cup milk 2 cups flour2 teaspoons baking powder

34 teaspoon salt

Cream the butter and sugar; stir in the whole eggs, one at a time; alternately add the milk and flour which has been mixed and sifted with the baking powder and salt. Then add the chocolate mixture. Stir well and bake in layer pans in moderately hot oven (3750 F.) 20-25 minutes.

34 lb. mixed, candied orange, lemon and grapefruit peel, cut in smallpieces

Cream the shortening, add sugar gradually and beat well. Beat egg yolks until light and lemon colored and whites until stiff and dry. Add these to the butter and sugar mixture and then add the milk, fruit juice, chopped nuts and fruit that has been rolled in flour. Lastly, sift and add dry ingredients, (flour, spices, baking powder and salt). Beat thejmixture thoroughly and placeJn deep, round^cake pans lined with several-thicknesses of oiled paper. Bake j to 4 hours at~an oven temperature of about 250° F., or steam 3 hours (with only 1 thickness of buttered paper in pans) and bake 1 hour in a very slow oven. This cake may be kept in a tin box or stone crock for 3 or 4 weeks with improvement in flavor.

Cost........................................... Amount..........................................

Cost Amount

FRUIT CAKE

Date Time,

i lb. (2 cups) shortening i lb. (2 cups) light brown sugar 7 eggs1 lb. (4 cups) flour2 teaspoons mace2 teaspoons cinnamon 2 teaspoons baking powder 34 teaspoon salt

2 tablespoons fruit juice 2 tablespoons milk 2 lbs. currants2 lbs. raisins, seeded and finely

chopped34 lb. dates, finely chopped 34 lb. citron, thinly sliced and cut

into short strips

11

Date,

PLAIN SPONGE CAKE............... Time................................................

4 egg yolks i 34 teaspoons baking powderi cup sugar 34 teaspoon salti cup flour (pastry) 34 lemon

4 to 6 egg whites

In general, use equal measures of eggs, sugar and flour. Number of eggs used depends on size. Squeeze juice from 34 lemon, pour over grated rind and let stand until ready to use. Beat yolks until thick and lemon colored; add sugar very gradually, with continued beating, using Dover beater. Strain lemon juice; add to mixture and beat again. Beat whites stiff with wire beater and fold about half into mixture. Mix and sift together several times, the flour, baking powder and salt. Sift part of flour over egg mixture, carefully cut­ting and folding it in; then fold in alternately remainder of whites and flour. Be careful not to stir. Bake in slow oven (3250 F.) for 50 minutes. This may be baked in tube, muffin or lady finger pans, or in dripping pan for jelly roll. A little powdered sugar sprinkled over top before baking will produce a flaky crust.

Cost........................................... Amount..........................................

SYRUP SPONGE CAKEDate.......................................... Time................................................

i cup sugar 6 egg whites34 cup water 34 lemon (juice and rind)6 egg yolks 1 cup flour

i teaspoon baking powder

Boil sugar and water to 242° F. or until it spins a thread; pour over stiffly beaten whites, beating while adding syrup. When cool, add egg yolks, beaten until smooth, and lemon juice and rind. Carefully fold in the flour which has been mixed and sifted with the baking powder. Bake 1 hour and 15 minutes in a slow oven (330° F.). Remove the cake from oven, place upside down on a cake cooler and allow to become cold before attempting to remove from pan.

Cost.......................................... Amount..........................................

EGG YOLK SPONGE CAKEDate.......................................... Time................................................

5-7 egg yolks i J4 cups flouri cup sugar 2 teaspoons baking powder34 cup boiling water 1 teaspoon lemon extract

Beat egg yolks with rotary beater until light and lemon colored; add sugar and continue beating; add boiling water while beating. Sift flour and baking powder together and fold into the mixture. Add flavoring, and beat well. Bake 45-60 minutes in moderate oven (3250 F.). Invert on cooler and allow to cool before removing from pan.

Cost......................................... Amount........................................

12

SYRUP ANGEL CAKE

i 34 cups sugar 34 teaspoon salt34 cup water i teaspoon cream of tartari cup egg whites i cup flour

i teaspoon flavoring

Boil sugar and water until syrup spins a thread (2420 F.). Add salt and cream of tartar to egg whites and beat until stiff. When the syrup is slightly cooled (i 8o°-20o° F.) pour over egg whites, beating constantly. Add flavor; fold in flour which has been sifted 5 times. Bake in ungreased angel pans 55 minutes at 340° F. (moderately hot oven). Remove from oven; turn upside down on cake rack and leave until cold before trying to remove from pan.

Cost........................................... Amount..........................................

D ate........................................ Time.............................................

ANGEL FOOD CAKE

D ate.......................................... Time................................................

1 34 cup egg whites 1 teaspoon baking powderi teaspoon cream of tartar 1 }4 cup sugari cup pastry flour 1 teaspoon vanilla

34 teaspoon almond

Beat egg whites until frothy; add cream of tartar and continue beating until they hold their own weight and mass slips easily in bowl. Lightly fold in sifted dry ingredients and flavoring. Pour into ungreased angel pan and bake for one hour at 3250 F. Let cool before taking from the pan.

Cost........................................... Amount..........................................

JE L L Y ROLL

Date.......................................... Time...............................................

3 eggs i cup flouri cup sugar 1 teaspoon baking powder34 cup milk i teaspoon lemon extract

Beat egg yolks; add sugar and milk and continue beating; add stiffly beaten whites and fold in flour which has been sifted with baking powder. Add extract. Fit a shallow dripping pan with greased paper and spread the batter thinly onto this. Bake in moderate oven (350° F.) about 20 minutes. Turn quickly onto a paper sprinkled with powdered sugar; spread with jelly; trim crisp edges and roll quickly. Wrap in cloth till cool.

Cost......................................... Amount........................................

3

SMALL CAKES OR COOKIESPOST TOASTIE MACAROONS

Date Time,

Whites of 2 eggs, beaten stiff i cup sugari teaspoon baking powder

2 cups Post Toasties 34 cup or more cocoanut i teaspoon vanilla

Mix in order given, sifting the sugar and baking powder together. Drop on buttered paper in pans and bake in moderate oven (350° F.) 15 to 20 minutes.

Cost Amount

PLAIN COOKIES

Date.......................................... Time................................................

Y± cup shortening 334 cups flour (pastry)34 cup sugar 2 teaspoons baking powderi egg 34 teaspoon salt

34 cup milk

Cream the butter; gradually add sugar; add egg and beat thoroughly. Next add alternately, the milk and 1 cup flour in which salt and baking powder have been sifted. Add remainder of flour, or enough to make dough which will roll out well. If dough is well chilled before rolling, it will be more easily handled. Flour board slightly. Toss lightly on board to coat with flour and prevent stickiness. Roll half of dough at a time. Occasionally, loosen dough from board with floured knife as rolling proceeds. Roll to thickness of 34 inch or less. Shape with cutter dipped in flour. Bake 12 minutes at an oven tem­perature of about 390° F.

C ost.......................................... Amount..........................................

VANILLA WAFERS

Date.......................................... Time................................................

34 cup shortening 2 teaspoons vanillai cup sugar 2 cups or more flour (pastry)i egg 2 teaspoons baking powder34 cup milk 34 teaspoon salt

Cream shortening, add sugar and well beaten egg, then add milk and vanilla. Sift dry ingredients together and add. Use just enough flour to make stiff dough that can be thinly rolled and easily handled. Chill the dough. Followdirections for rolling and cutting previously given for cookies, except that these are to be rolled as thin as possible, the thinner the better. Use small cutter. Place close together in greased pan. Bake about 10 minutes at an oven tem­perature of about 380° F.

C ost........................................ Amount........................................

14

PEANUT COOKIES

Date...............................

34 cup shortening1 cup sugar2 eggs34 cup milk

Time...............................

34 teaspoon salt 2 cups flour (pastry)2 teaspoons baking powder )4 cup chopped peanuts

Cream the shortening; add sugar and well beaten eggs. M ix and sift dry ingredients and add alternately with milk. Add peanuts, finely chopped. Drop from teaspoon on greased pans, an inch or two apart. Place a half peanut on each and bake about 12 minutes at an oven temperature of about 380° F.

Cost Amount

DELIGHTS

Date Time,

34 cup shortening (scant)1 J4 cups light brown sugar2 well-beaten eggs 34 cup milk (scant)2 teaspoons baking powder

34 teaspoon salt

2 cups flour (may require more or less) i teaspoon cinnamon 34 teaspoon cloves 34 cup chopped English walnuts i cup chopped seeded raisins

Cream the shortening and add sugar. Add milk and well-beaten eggs. Add well-sifted dry ingredients and nuts and raisins that have been floured. Beat thoroughly and drop from a spoon on baking sheet 1 34 inches apart. Bake fifteen minutes at an oven temperature of about 380° F.

Cost Amount

CHOCOLATE COOKIES

Date, Time,

34 cup shortening 34 teaspoon salti cup sugar 234 cups flour (pastry)1 egg 2 teaspoons baking powder2 ounces bitter chocolate 34 cup milk

Cream the shortening; add sugar gradually, then add well-beaten egg, melted chocolate and salt. Add alternately with the milk, flour and baking powder that have been sifted several times and mix thoroughly. Chill, roll 34 of an inch thick; shape with fancy cookie cutters and bake about 12 minutes at an oven temperature of about 380° F.

C ost........................................ A m o u n t, .,.................................

5

CAKE FILLINGS AND FROSTINGSIcing for cakes should be beaten until perfectly smooth and stiff enough to hold its shape. As a general thing, cakes are frosted while still slightly warm.

BOILED FROSTINGDate. ........ ....................... Time............ ...................................

i cup granulated sugar 34 teaspoon lemon juice34 cup hot water i egg white

Dissolve sugar and lemon juice in hot water and boil without stirring until syrup will spin a thread (2420 F.). Let cool slightly while beating one egg white stiff. Then pour hot syrup over egg in fine stream, beating well. When it thickens and is perfectly smooth, pour over cake.Cost........................................... Amount..........................................

FRENCH CREAM FROSTINGDate. ................................ Time................................................

34 cup boiling water 2 egg whites1 34 cups sugar 1 teaspoon vanilla

Make a syrup with the sugar and water, by gradually heating to the boiling point and boil without stirring until the syrup spins a thread when dropped from the tip of a spoon (2420 F.). With a Dover beater, beat the egg whites to a foamy consistency. Pour the syrup on them gradually and continue beating until the frosting is of the right thickness to spread. Then add the flavoring and spread the mixture evenly over the cake with the back of a spoon or a spatula. Crease for cutting as soon as firm. Caution should be taken to beat the frosting long enough so that it will not run. If by any chance the frosting is beaten too long and becomes hard to handle, it can be improved by adding a few drops of boiling water or lemon juice.C ost. Amount,

CARAMEL FROSTINGDate. Time..................

i tablespoon butteri 34 cups brown sugar34 cup cream 34 teaspoon vanilla

Combine sugar and cream and boil until the mixture forms a soft ball when tested in cold water (238° F.). Add butter and vanilla. Beat until creamy, then spread quickly. One cup of chopped nuts may be added just before spreading.C ost.......................................... Amount..........................................

CHOCOLATE FUDGE FROSTINGDate.......................................... Time................................................

1 34 cups sugar 34 cup milk34 cup cocoa y teaspoon salt1 34 tablespoons butter 34 teaspoon vanilla

Combine sugar and cocoa, add butter, milk and salt. Boil until the mixture forms a soft ball in cold water (238° F.). Beat until creamy, add flavoring. Spread quickly.C ost........................................ Amount........................................

16

MARSHMALLOW FROSTINGDate.......................................... Time................................................

2 tablespoons gelatine 34 cup hot water6 tablespoons cold water 34 teaspoon lemon juice2 cups sugar i egg white

Dissolve gelatine in cold water. Boil sugar, water and lemon juice until the syrup spins a thread (2420 F.). Pour hot syrup over dissolved gelatine, stirring continually. Add this mixture to beaten egg white and beat until thick. Spread a thick filling of this between the cake layers.

C ost.......................................... Amount...........................................

RELIABLE ICINGDate.......................................... Time................................................

i cup sugar 1 egg white34 cup boiling water 34 teaspoon vanilla

Put sugar and boiling water in top part of double boiler; place over lower part (which should contain boiling water) and keep the water boiling briskly during the cooking. Stir until sugar is dissolved; add unbeaten egg white and beat with rotary beater for 8 minutes. Reduce temperature of water somewhat and beat until, upon lifting the beater, the frosting drops off instead of running off. Remove from boiler and beat until thick enough to spread. Stir in 34 teaspoon vanilla and spread on cake.

Cost.......................................... Amount..........................................

UNCOOKED CHOCOLATE FROSTINGDate.......................................... Time................................................

2 squares chocolate 3 tablespoons strong coffeei teaspoon butter Confectioners’ sugar

34 teaspoon vanilla

Melt chocolate; add butter and coffee. Work confectioner’s sugar into the mixture until of the right consistency to spread. Add vanilla, mix well and spread.

C o s t ........................................ Amount..........................................

CONFECTIONER’S FROSTINGDate.......................................... Time................................................

2 tablespoons hot water, milk, 1 cup confectioner’s sugar coffee or fruit juice 34 teaspoon vanilla

Mix sugar with liquid until stiff enough to keep its shape. Add flavoring. Spread on cake with wet spoon or spatula.

Cost......................................... Amount........................................

17

COCOMALT ICING

4 tablespoons butter 34 cup hot coffee or other liquid1 34 cups Cocomalt 34 teaspoon salt1 34 cups confectioner’s sugar 34 teaspoon vanilla

Cream butter, add some of the Cocomalt mixed and sifted with the sugar and gradually use all the Cocomalt and enough of the liquid to make a paste of a consistency to spread, but not run.

Cost........................................... Amount..........................................

D ate........................................ Time.............................................

QUICK FROSTINGDate.......................................... Time................................................

i tablespoon milk or cream }4 cup confectioner’s sugar34 teaspoon flavoring

Stir sifted confectioner’s sugar into liquid until of consistency to spread. Flavor as desired. Spread on cake with wet knife.

Cost........................................... Amount..........................................

ORANGE FILLINGDate.......................................... Time................................................

34 cup sugar 34 cup orange juice234 tablespoons 2 teaspoons lemon juice

grated rind of orange 1 eggi teaspoon butter

Mix sugar, flour and grated rind; stir in fruit juice and add egg, slightly beaten. Add butter and cook in double boiler until quite thick (about 15 minutes). Cool and spread.

C ost.......................................... Amount..........................................

TUTTI FRUTTI FILLINGDate.......................................... Time................................................

% cup milk 34 cup wateri tablespoon cornstarch 1 egg whitei tablespoon sugar % cup chopped raisinsi cup sugar J4 cup chopped nuts

Make a custard of corn starch, 1 tablespoon of sugar and milk. Then boil the cup of sugar as for boiled frosting, beating into egg white. When well beaten, add the custard and beat until smooth. Lastly add raisins and nuts. Raisins jn a y be boiled a few minutes, before cutting up.

Cost......................................... Amount........................................

18

Available Bulletins

The bulletins listed below, will be sent without charge to teachers, students, demonstrators or dietitians. Simply write to the Home Economics Depart­ment, R . B. Davis Company, Hoboken, New Jersey, stating the number of each desired. Please write name and address plainly so that there will be no confusion about mailing the material.

i. “ A Lesson Plan on Baking Powder." A very complete manual giving a discussion of the various types of baking powders and the chemistry involved in the reactions of each.

2. "A Lesson Plan on Batters and Doughs.” A general survey of the sub­jects. Receipes.

3. "A Score Card for Batters and Doughs.” A useful class room table and score for judging baked doughs. Recipes.

“ The Muffin Mixture and Its Variations.” Containing standard recipes and outlining the science of varying them. Recipes for those doughs which are combined by mixing the dry ingredients, then the liquid ma­terials and finally the melted shortening.

5. "The Baking Powder Biscuit and Its Relatives.” Treating with all doughs combined by cutting the shortening into the sifted dry ingredients, and giving a discussion of the principles of shortening. Recipes for bis­cuits, pastries, etc.

6. "Cakes, Frostings and Fillings." The principles involved in cake making, Classifications of cakes, standard recipes and variations.

7. “ Deep Fat Frying.” Containing tables of smoking temperatures, ap­proximate compositions, etc. of common commercial fats with recipes for doughnuts, crullers, fritters and other fried foods.

8. "Christmas Suggestions.” A seasonable booklet with recipes for fruit cakes, steamed puddings, assorted cakes and cookies, Christmas candies and salads.

"Teacher’s Outline for a Domestic Science Course.” An outline for refer­ence or direct adoption by home economics teachers.

Additional Copies Sent Free Upon Request

Home Economics Department

Elsie Stark , Director R . B . DAVIS CO M PANY

Manufacturers of

D A V I S B A K I N G P O W D E R , D R Y Y E A ST B A K IN G POWDER

and C O C O M A L THOBOKEN, N. J.

Copyrighted 1928 By R. B. Davis Company