Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-05-23
Ms. Wilson Gioes
Three Recipes
r., Making Delicious Little
Cakes, Either in Small Pans
or Else Cut Out Of a Sheet
pv MRS. M, A. WILSON

Nv MtSs Nls ne VvAAA~
cesyr'oM. 1888; ';;,sS,! SK M,s; Mrs:.1Ssd II f. " "
r-,Hp CUP cake, the slice cakes, and
i. similar cakes are made in a slishtly
,,S.rent manner from the cakes given
!, .hs preceding lessons.
Tbe cup cakes are usually baked IN the
vsrious sizes Of the mufdn pans' start.
,ns With the tiny bouche to the resuias
eised mufiln pan that Is usually two ana
o. npssore starting to mix the cake batter.
Il" tSe mans and be sure they are clean
VA smooth inside, rub. literally with
~ Ia shortening and then dust with
Acur. Turn pans upside down, and tap
.Ssinst the table to remove excess hour,
Mace in cool place until ready for use.
Individual Wine Cakes
ons cup Of sugar,
i've tablespoons Of melted shorten.
WY yCns teaspoon Of Vonilld, e.,
ono. quarter teaspoon OF nutmeg,
Cream this mixture until light and
Aufy; now place in the sitter
Too 6nd one Qsovter o.n Of Hour;
Three tedspoons OF 1oktM1 posoder.
Gift the -four and baking powder
three times, now add to the prepared
mixture in the mixing bowl: Then add
Beat until the batter IL smooth
and looks like whipped cream, which
nmally takes about five minutes. Then
cut and fold in the stifHy beaten whites
81 two eggs, and turn in the pre-.
nared muffin pans, filling tie pans
s6out half full. Bake in hot oven,
which Is about 426 degrees fahrenheit,
Tor twelve minutes. Then turn from the
mans at once. To refill the pans clean
nan with coarse dry cloth BY rubbing
hard. then grease and -four again, and
refill with the balance Of the cake bat.
Ter. II unable to bake all the batter at
one time set the bowl containing this
batter In cool place.
To ice the wine cakes use plain water
icing. and ice either just the top or
the entire cake.
Butter Sponge
Place in mixing bowl
Ono cup OF sugar,
-Four tablespoons Of soft butter.
Cream eggs, sugar and butter until
very light and fluffy. now add
One and one-h holt cups Of -four,
Teo teaspoons Of baking po,oder.
Sift the flour and baking powder four
times before adding to the mixture in |
TIE bowl.
One-half cup of cold ,oater.
Beat this mixture to smooth batter
for about FIVE minutes, then cut and |
fold in the stifay beaten whites Of the |
three eggs. Turn in an ablong or square
pan. and bake twenty minutes in hot |
oven. To prepare the pan. grease and
-four It.
Fancy Sheet Mixture for Making
Special Cut Cakes
Place in mixing bowl
Ono and one. quarter cups Of svgor,
Eir tablespoons of butter,
Yolks Of four eggs.
Cream until light and fluffy, now add |
Tro and three quarters cups Of flour,
Three teospoons Of baking po,oder.
Sift the -four and baking powder four
times before adding to the mixture in
the bowl
Three. quarters cup Of milk.
Now beat the cake mixture until IT, Is
smooth, and like cream, then cut and
fold in the stif1y beaten whites of the
four eggs. and turn in a we'll CREASED
and Toured baking pan, having the
batter about one inch deep. Bake in
hot oven for eighteen minutes. When
cake Is cold. cut In either oblongs or
squares. and cover with icing. For
variety the squares may be split In two
Or three, and a filling Of either jelly,