Show I cx J u I It I D' D D DOMESTIC DOMESTICi SCIENCE i 11 I DEPARTMENT DEP AR T MENT A t- t d C Conducted bj- bj JI Alice Kirk r I r j i ti ij Angel and Sponge Cakes n 1 r HERI aro man many housekeepers who T T I cun can make Rood good cakes with butter hutter butterA A and tall rail utterly with sponge o or method o making l Their heir angel ansel l ct cakes c I 1 I and anu bak baking nV Is JR entirely different and nd u J Should f-Should be bc bakin when cake cako making and baking studying Im Improved unproved un- un cakes are aro re rich butter While Whilo most II those w wIthout t u tI t- t I proved pro b by beating with Ith y as are aro Pu put together areas yible except eggs and ti pp beating as Poo pO possible I w eggs egg IS and sugar toi to tl tomiko easiest lest cakes They ar are arc the theer er very pa make make miko tt when tS one h has s onto once learned how howA 1 i batter or 01 orcy A to 10 o han handle this particular r J u h. h loaf or In layer layers cr In ht bo ho made they cy Tray may l yellow I t C cakes s or or a n. combination of ot tho thu blu white In layers layer or as a I and ana cake dough dO cake e dl tho the angel cal and adding two or three well beaten I It ll cakes cake have hn all nil Remember rone folded 1 In n cut or or SUJ sugar I and and ono one stroke too much only toughens j i i them 1 Cake ti X Kites 1 Whites of eggs ess- s one cup CliP Ii t 1 sugar one ono and one halt i I cd 1 of flour ono one cup cream pastry r cupa CUP r tartar ono one teaspoon almond flavoring n teaspoon 11 8 ono Utensils Large lla platter Her flat tInt wire t ro f fI I i beater measuring cup loaf pan ti l Directions Directions Separate th eggS egg s. s cocas meas- l f. f I N urine urine- tho the whites In tho the cup turn on J 11 I I the tho platter sift elft flour and sugar nc to toll to- to ll II 1 gether three or four lour times times have o t tho I pan nan and flavoring ready beat the tho eggs I until very light add tho the cream of tarI tar tar- Sir tar and beat heat until stiff This Is all tl the I beating necessary Now r cut and fold told 1 Jn In tho flour and sugar suar and la last t th the 1 flavoring fla Bal Bake e In an pan fifty tifty minutes In a very a-very er very slow low oven It I I must raise ralso to It Its full height before m I browning o from tho tiro oven on when l when done and Invert the pan while 1 until perfectly Ji cooling and let stand tand 1 1 l cold I Iemon Spon Sponge e Cake Cuke J 1 J Eggs Material gE five e granulated I it j sugar ono one and one fourth cups pastry str It 5 w flour ono one and one-fourth one cup cupS cupS' Juice 3 and rind of ot lemon one J I Utensils Utensils Measuring Measuring cup lemon squeezer flat wire beater platter c 11 grater crater bowl cako cake pan I Directions Directions Beat Beat the whites of or the tyre JI I eggs on the tho platt platter r until perfectly dry lr i Beat the yolks elks In n the tho bowl l very or light and a gra gradually beat eat In she tho su sugar nr and athe the tho grated rind and juice of oC a lemon Cut and fold in half tho the whites then half halt tho the flour Hour then the tho remaining Whites M Whitesand bites and flour lour Bake In a J. J loaf pan In a a. moderate oven fifty minutes or until done Be sure to let the cake cako raise tb to Its full height before brown brown- Ing lag Sponge Squares I i i Use tha above recipe for tor an any of ot the thet t V small cakes cakos which are nice us used cd with I M kI fruits for dessert |