The Washington times., 1925-01-19

the minimum. Once / establish the
proper temperature and baking time
| for a. cake. / carefully mark 1t
down on the recipe and thereafter
| the baking Of that particular cake is
done according to schedule and the
results are always the same, for
guess work has been entirely elm
| mated. Thus for successful cake
baking I cannot too strongly recon-
mend proper timing. The following
cake recipes have all been tested
and timed.
Hot Water Sponge Cake.
Beat thoroughly the yollks Of
three eggs and to this add slowly
one-half of q cup of sugar, one
teaspoonful of vanilla, another halt
a cup of sugar, cup of flour
mixed and sifted with two table.
spoonfuls of baking powder and
a quarter teaspoon OF salt. Lastly
fold in the beaten whites OF the
three eggs. Turn into a shallow
baking pan and bake for twenty
eight minutes in the electric oven
at a temperature of 375 degrees.
Beat five egg yolks until they
are yellow. Then add half cup
of sugar, two tablespoonfuls of
cocoa and a cup of flour sifted to-
gether with a teaspoonful and a
half of baking powder. Fold In
the beaten whites. of the five eggs
last and spread the batter about
half an inch thick in the pan. Bake
in the electric oven for twenty-three
minutes at a temperature OF 800
degrees. While still warm but not
hot spread with the filling for
which the recipe is given below
and roll.
Melt over Glow" heat on a heater
unit of the electric range two
squares Of unsweetened chocolate.
While this IL melting mix q cup OF
sugar, one-third of a cup OF flour,
one-eighth Of a teaspoonful of salt.
Into this stir two well-beaten eggs,
a cup and a half Of scalded milk, a
teaspoonful OF vanilla and the melt
ed chocolate. Cook for twelve min
utes over low heat, stirring con.
stantly. When the mixture thick.
ems remove and let cool slightly be-
fore using.
Lady Baltimore.
Cream one cHpful of butter and
add gradually two cupfuls Of sugar.
To this add alternately cup OF
milk with three cupfuls OF pastry
flour which has previously been
sifted and mixed with two teaspoon
fuls of paking powder. Flavor with
either q teaspoonful OF vanilla or or
bitter almond extract and fold In
the beaten whites of five eggs. Turn
into creased layer cake tins and
bake in your electric oven for thir-
ty-two minutes at $50 degrees.
Over medium" heat on the cleo
trio range boil for fifteen minutes
two and a half cupfuls Of sugar in
one cup of water and a pinch Of
cream OF tartar. Add this grad
uaIIy to the beaten whites Of four
eggs. Beat this continually until
II becomes smooth and creamy,
then add half a cup Of finely
CHOPPED raisins, a third Of q cupful
Of chopped citron and the same
amount of chopped almonds. Fill
and ice the cake with this while
still warm.
Angel Cake with FIOsting.
Beat the whites of eight eggs
until stiff, then add a half tea
spoonfuI Of cream Of tartar and
gradually while continuing to beat
add first a cupful Of sugar, then
one cupfuI Of flour and teaspoon
of vanilla. Bake in an electric
even in a tube pan for forty min
utes at a temperature of 800 de-
grees.
On a heater unit OF your electric
range over Glow" heat dissolve one
and one-half cups Of sugar, a quar-
tea teaspoonful Of cream OF tartar
in half a cup of water. Let this
boil for two minutes, uncover and
let thicken in a syrup. Meanwhile
beat until stiff the whites OF two
eggs favored with teaspoonful CT
vanilla and half teaspoonful OF
almond extract. Over this pour the
syrup beating continually. When
thoroughly smooth let cool ana USE