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Show Splendid Recipes Used I ! At Cooking School : 1 H Recipes that were used yesterday at 9 the Standard-Examiner cooking school H included thowe for maning of standard H cakes and devil's cake. Several vuria- H tions of the standard cake were also H demonstrated. Following are the reci- pes that were used: ST kNTAKD t ki H cup B Wi cups sugar Hi cup milk or Hj 2-3 cups floui j eggs H - teaspoons baking powder H tenspooifs spice or H l teaspoon ' ream butter; add sugar gradually .add yolks of eggs beaten until thick ami lemon colored. Sift drv Ingredients, Ingredi-ents, add alternately with milk, add flavoring, fold in whites. Hake in oiled tins, in moderate oven WHITE CAKE. 1'se same recipe excepting using egg Whites instead of whole eggs. use standard recipe I iicrea.slnp iki; whites to six or adding 4 cup more of flour. I lavor With vanilla or almond ex-i ex-i tract. CHOCOIiATE CAKE Use standard cake recipe, scanting, ,the fat, add hi cup more sugar and Si ouncea of chocolate The chocolate to t added after the egg yolks have 1 n mixed With sugar. The chocolate naa) be melted over hot water or 1-3 up boiling water mav be cooked gent- I) With it until smooth paste is formed. form-ed. M l c LKE. j Use standard cake recipe, scant the fat and add 1 cup chopped nuts. Flour nuts and add last. CAKE CONTAINING FTtTJTT. Use standard cake recipe, adding 1 cup raisins or currants. After cleaning clean-ing dry and flour. Kalslns mav be chopped. Citron may be added, also cut in this slices and sprinkled bo-tween bo-tween layers of batter. When light brown sugar Is used, dates mav be used, prepared In same way as raisins rais-ins DKVIIVS CAKE, 1 cup powdered sugar cup butter 4 egg yolks 2 ounces melted chocolate ' tablespoons hot water (In chocolate) choco-late) Vj cup milk 1 cup?' flour 1 teaspoon baking powder 1 teaspoon vanilla 1 cup chopped nuts I egg whites Cream butter, add sugar and creain well Then add chocolate mixture and mix well, next egg yolks beaten until j thick and lemon colored. Add to this! flour and, baking powder sifted lo-gethei lo-gethei alternately with the milk, when I well combined ci flavoring and chopped chop-ped nuts and lastly fold In stiffly j whisked whites. Rake In oiled Pan! in moderately hoi oven PULPING FOR li;II.s CAKK. 1 4 cups powdered sugar 1' laM. spoons 1. utter 1 ounces chocolate, melted 1 teaspoon vanilla and cream to thin. OO |