i.|5''^ The Cornell Readino-Cotrses 



Cake formula No. II 



By this formula is also produced a cake that is light and ])()rous in 

 texture, although finer-grained than that from formula No. I. It keej^s 

 longer, and is a good cake to be used on any ordinary occasion. It may 

 be varied in inany ways, as follows: 



For layer cake, use one half the amounts called for in the recipe and 

 bake the batter in two or three layers. 



For chocolate cake, add two squares of chocolate (2 ounces, or | cupful) 

 and two tablespoonfuls less of flour than is called for in the formula; 

 or while melting the chocolate reduce it to a thick paste with four table- 

 spoonfuls of boiling water, cooking it until thick and of about the same 

 consistency as the cake batter. In the latter case the whole amount of 

 flour may be used. 



For nut cake, add one cup of finely chopped or coarsely ground nut 

 meats and two tablespoonfuls less of fat than is called for in the formula. 



For spice cake, add one teaspoonful of cinnamon and one half teaspoonful 

 of cloves, wet with two teaspoonfuls of boiling water. 



For very dark spice cake, use brown sugar in place of white sugar, and 

 one teaspoonful each of cinnamon, cloves, and nutmeg. 



For ribbon cake, add to one third of the batter one half teaspoonful 

 of cinnamon, one half teaspoonful of cloves, one half teaspoonful of nut- 

 meg, and one half cupful of raisins that have been cut into small pieces. 

 Bake the dark batter as one layer and the light batter as two layers, and 

 put the dark layer between the two light layers with a raisin, jelly, or 

 fruit filling. 



For white cake, omit the egg yolks and add one tablespoonful of butter 

 to the amount required. Use three more egg whites than is called for 

 in the formula. 



Cake formulas No. Ill and No. 11^ 



These formulas produce cakes of the poimd-cake type, which are fine 

 and close in grain and which will keep for some time. 



Cakes may be mixed according to the directions given under methods 

 I, II, III, and IV, as described on pages 1453 to 1455. Cakes of the type 

 of formula III and formula IV are in general better made by method I, 

 because this method insures more thorough mixing than do the other 

 methods described, and when much shortening is used the difficulty of 

 thorough mixing is increased. 



