Show mrs dark clark tells how to make a cake A A k 19 mrs samuel W dark clark of lake point was caught in the act of making one of her favorite re cipes a good lemon cake it GOOD LEMON CAKE 2 34 e sifted flour 12 t salt 1 14 c sugar 34 e milk 2 34 t calumet baking powder 34 c butter or shortening 8 egg yolks 12 t lemon extract sift flour once measure add the baking powder and salt and sift together 3 times cream shorten ing thoroughly add sugar bradu ally and cream together until light and fluffy beat egg yolks very thoroughly until light colored and thick enough to fall from the beater in heavy continuous stream add to creamed mixture and beat until very smooth almost waxy in appearance add flour alternately was a very good cake and one that we thought you might be interested in so we are printing it for you with milk a small amount at a time beating after each addition when all is added beat again add lemon extract bake in three 9 inch layer pans in moderate oven F until done NOTE this cake requires aspeci ally thorough beating of egg yolks and cake mixture throughout the mixing process to make it very fine and light FILLING AND FROSTING FOR A LEMON CAKE 34 c sugar i dash of salt 1 egg well beaten c lemon juice 4 T cake flour 12 c water 2 T butter t grated lemon rind comb ne sugar flour and salt in top of double boiler add water and egg mixing thoroughly place over rapidly boiling water and cook until thickened stirring constantly remove from boiling water add butter lemon juice and rind and cool put this between layers and then make a frosting for top and sides FROSTING 1 T grated orange rind 3 e sifted powdered sugar 1 T water 3 T butter 2 T lemon juice a dash of salt combine all ingredients and whip until smooth if not quite thick enough add more sugar spread on top and sides of cake remember we have the whites of 8 eggs left after making the lemon cake take care of these by putting wax paper over the bowl in which they are and set in re friger ator until you want another cake hope its soon because eggs are likely to deteriorate with these egg whites make a DELICATE WHITE CAKE 3 e cake flour 1 t salt 2 c sugar A t vanilla 3 t calumet baking lawder c butter or shortening c milk 8 egg whites stiffly beaten sift flour once measure add bak ing powder and salt and sift to gether three times cream butter thoroughly add sugar gradually and cream together until light and fluffy add flour alternately with I 1 milk a small amount at a time beating after each addition until smooth add vanilla fold in egg whites quickly and thoroughly bake in three 9 inch greased layer pans in moderate oven about F P spread with white nut cream frost frosting ing or any other dav onte frosting between layers and on top and sides of cake |