The New Dr. Price Cookbook | Page 8

is used take slightly less and add a small quantity of salt.
Sift flour before measuring and use level measurements for all materials.
PLAIN CAKE
1/4 cup shortening?1 cup sugar?1 egg?1 teaspoon vanilla extract or other flavoring?2 cups flour?3 teaspoons Dr. Price's Baking Powder?1/2 teaspoon salt?1 cup milk
Cream shortening; add sugar slowly; add well-beaten egg and flavoring; sift together flour, baking powder and salt and add to mixture, a little at a time, alternately with milk. Bake in greased loaf, layer or patty pans in moderate oven. May also be used for cottage pudding served hot with hard or soft sauce.
If baked in layers a middle layer of chocolate can be made by adding 1 oz. melted unsweetened chocolate to one-third of the batter.
SPANISH CAKE
1/2 cup shortening?1 cup sugar?2 eggs?1-3/4 cups flour?3 teaspoons Dr. Price's Baking Powder?1 teaspoon cinnamon?1/2 cup milk
Cream shortening; add sugar and yolks of eggs; beat well; sift together flour, baking powder and cinnamon and add alternately with milk; fold in beaten whites of eggs. Bake in greased pan in moderate oven 35 to 40 minutes. Cover with boiled icing page 16.
BRIDE'S CAKE
1 cup shortening?2 cups sugar?1 teaspoon almond or vanilla extract?3/4 cup milk?3-1/2 cups flour?3 teaspoons Dr Price's Baking Powder?Whites of six eggs
Beat shortening to a cream, adding sugar gradually; add flavoring and beat until smooth. Add alternately a little at a time milk and flour which has been sifted three times with baking powder. Beat whites of eggs until dry, and add to batter, folding in very lightly without beating. Bake in large greased loaf pan in moderate oven about one hour.
EGGLESS, MILKLESS, BUTTERLESS CAKE
1 cup brown sugar?1-1/4 cups water?1 cup seeded raisins?2 ounces citron, cut fine?1/3 cup shortening?1 teaspoon nutmeg?1 teaspoon cinnamon?1/2 teaspoon salt?2 cups flour?5 teaspoons Dr. Price's Baking Powder
Boil sugar, water, fruit, shortening, spices and salt together in saucepan 3 minutes; when cool, add flour and baking powder which have been sifted together; mix well. Bake in greased loaf pan in moderate oven about 45 minutes.
CHOCOLATE CAKE
3 squares grated unsweetened chocolate?2 tablespoons sugar?1-1/2 tablespoons milk?4 tablespoons shortening?1 cup sugar?2 eggs?2/3 cup milk?1-1/3 cups flour?2 teaspoons Dr. Price's Baking Powder?1/8 teaspoon salt
Cook slowly together until smooth, chocolate, 2 tablespoons sugar and 1-1/2 tablespoons milk. Cream butter; add sugar and beat well. Add yolks of eggs and beat again. Stir in chocolate mixture. Sift together flour, baking powder and salt and add alternately, a little at a time with the milk to the first mixture. Fold in beaten whites of eggs. Bake in greased loaf pan in moderate oven 50 to 60 minutes. Cover with white or chocolate icing page 17.
SUNSHINE CAKE
3 tablespoons shortening?3/4 cup sugar?Yolks of 3 eggs?1 teaspoon flavoring extract?1/2 cup milk?1-1/2 cups flour?3 teaspoons Dr. Price's Baking Powder
Cream shortening; add sugar gradually, and yolks of eggs which have been beaten until thick; add flavoring; sift together flour and baking powder and add alternately, a little at a time, with the milk to first mixture. Bake in greased loaf pan in moderate oven 35 to 45 minutes. Cover with white icing page 17.
NOTE--This is an excellent cake to make in combination with the following Three-Egg Angel Cake. Only three eggs are required for both.
THREE-EGG ANGEL CAKE
1 cup sugar?1-1/3 cups flour?1/2 teaspoon cream of tartar?3 teaspoons Dr. Price's Baking Powder?1/3 teaspoon salt?2/3 cup scalded milk?1 teaspoon almond or vanilla extract?Whites of 3 eggs
Method I
Mix and sift first five ingredients four times. Add milk, cooled slightly, very slowly, beating continually; add flavoring; mix well and fold in beaten whites of eggs. Turn into ungreased angel cake tin and bake in very slow oven about 45 minutes. Remove from oven; invert pan and allow to stand until cold. Cover top and sides with either white or chocolate icing page 17.
Method II
Boil sugar with cold milk until thick and pour very slowly over whites of eggs which have been beaten light with a wire whip. Fold in flour, cream of tartar, salt and baking powder which have been sifted together four times. With whip beat mixture with long strokes until very light; add flavoring; put into ungreased angel cake tin in cold oven, turn on heat and bake at very low temperature for 25 minutes. Raise temperature slightly and bake 30 minutes longer or until thoroughly baked. Remove from oven, invert pan and allow to stand until cold. Cover with white or chocolate icing page 17.
ANGEL CAKE
Whites of 8 eggs?1 teaspoon cream of tartar?3/4 cup granulated sugar?3/4 cup flour?1 teaspoon Dr. Price's Baking Powder?1/4 teaspoon salt?1 teaspoon vanilla extract
Whip whites of eggs to firm, stiff froth; add cream of tartar; fold sugar in lightly; fold in flour which has been sifted four times with baking powder and salt; add vanilla. Pour into ungreased pan and bake 45 to 50 minutes in moderate oven. Remove from oven; invert pan and