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Show SMALL CAKES By Bertha E. Shapleigh, Cooking Authority of N E A Service and Columbia University. 1 ct;p butter, 1 cup sugar, 2 eggs, 12 cup milk, 1 3-4 cups flour. 2 teaspoons tea-spoons baking powder. 1-2 teaspoon vanilla. Work butter and sugar together until creamy. Add well beaten eggs, and beat thoroughly Sift the flour with the baking powder; add to the but'er and sugar mixture alternately with the milk first a little milk, then a little flour, until all are used. Bake in w el-buttered muffin or patty tins 20 minutes in a moderate oven Will make 18 or 20 A good rule to follow for baking is this: During the first quarter of the time the mixture should rise but not brown; the second quarter oi time the mixture should continue to rise and begin to brown. The remainder re-mainder of time the cake finishes baking. This last half of the time allowed is the most critical. Up to that time the cake may be turned or moved without danger of falling. (Cut this out and paste it in your cook book ) - -I |