The Waterbury Democrat., 1935-03-22
USING LARD IN
 MAKING CAKE
Lard Should Be Smooth, Fresh and Creamy for
 Success of Cake
BY MARIE GIFFoRD

Everytime it is Suggested that good economical cakes can De made with lard, there are those who dispute the fact. Yet, 1t is not only economical, but easy to make lard cakes, and they are not just passable cakes, but light, fluffy. fine favored cakes. Maybe you've al- ways known it could be done.
 At the present cost of shortening it's wise to know all the ways of using lard, for besides having a very high shortening value it is one of our least expensive fats, and Is always available either in neat 1 pound or two pound cartons or in tin pails holding 2 to s pounds.
 Now we can buy such fresh creamy lard. so carefully rendered and finely put through the new texturation process that makes it quickly creamed for cakes. And that's an item in cake mixing.
 Here's a new easy method using the next texturated lard that is sure to give you good results.
 The first trick of making a per- feet lard cake lies in having smooth, fresh lard and carrying the method of mixing slightly. It's so easy I wonder it wasn't thought of long ago. Measure out your pro- portions just as usual, measuring all the dry ingredients first, then the lard and lS-stly the milk. Sep. arate the eggs and drop the yolks right into the milk. They need to be stirred little just to mix them. evenly into the milk.
 The second trick is this, save out about 1-4 the sugar in 8 separate cup. This is going to be beaten into the stiff egg whites to form a love- 1y soft rneringue just like you use on top of pie. It's much finer in texture than egg white alone and it stands up much better, thus giv- ing, extra body to, the batter!s
 The third trick Is another time and energy saver. Place the lard. and the rest of the sugar in tile, mixing bowl and add to it, about 2 tablespoons of the milk and egg mixture. This helps dissolve the sugar and makes a much more workable mass than sugar and fat alone. In about half the time you can beat it up soft and fluffy. and smooth, ready for the flour.
 Flour and milk mixture are add ed just the same as always, just a portion of flour, then milk, alter hating till all is added and stirring the batter quickly after each addi- ton. Add the vanilla and fold in, that stiff. smooth meringue and you are ready to bake the cake as usual. @ t
 YouYl observe that the amount of salt in lard cake is twice as 1o. i,, noI is because the lard has no salt of its own as does butter.
 CHOCOLATE LAYER CAKE
 Sift l 1-2 cups cake flour and mix with 9 1-2 teaspoons baking powder, 1-2 teaspoon salt. Add 2 egg yolks to 1-2 cup milk. Cream together 1-2 cup lard, 374 cup su- gar and 2s tablespoons, of the milk mixture. Add 2~R squares melted chocolate. Add dry ingredients and milk alternately, starting with flour. Beat 2 egg whites stiff. add IA cup sugar and beat to form a stiff meringue. Fold into cake bat ter then add vanilla. Bake in two layers for 20-25 minutes in a 325 degrees r oven.
 Put 2 unbeaten, egg whites, 1-2 cups sugar, tablespoons water and IA teaspoon cream of tartar or1 1-2 teaspoons light corn syrup in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rap idly boiling water, beat constantly with rotary egg beater for 2 min- utes or until the icing stands. in peaks. Remove from fire, add 1 teaspoon vanilla and beat until thick enough to spread. Tint a faint yellow and frost cake. Deco rate the top with chopped toasted almost or oceans. .3