1462 The Cornell Reading-Courses 



milk, or. in terms of the form.ula, 4^ teaspoonfuls of baking powder. 

 Buttermilk or sour milk may be substituted for sour cream in this recipe 

 by using 13 cupful of either liquid and adding f cupful of fat. The same 

 amount of soda and baking powder that the recipe calls for should be used 

 in this case. The cake made from this recipe may be baked in one 

 large or two medium-sized cake pans. 



Sweet cream cake 

 2 eggs 4 teaspoonfuls baking powder 



Sweet cream, of medium grade ^ teaspoonful salt 



1 cupful of sugar Flavoring if desired 

 1 1 cupful flour 



Break the eggs into a measuring cup and fill the cup with sweet cream 

 of medium grade. Pour the contents of the cup into a mixing bowl, 

 add the sugar and salt, and beat thoroughly until the mixture is well 

 blended. Then add the flour, which has been mixed and sifted with the 

 baking powder. This recipe makes one loaf of cake that is delicious 

 if eaten soon after it is baked, but it dries out quickly. 



Lightning cake 



\ cupful butter i cupful sugar 



2 eggs 1 1 cupful fiour 



Sweet milk 2 teaspoonfids baking powder 



Melt the butter in a measuring cup, but do not let it become hot. Add 

 the unbeaten eggs to the melted butter, fill the cup with sweet milk, 

 and beat the contents of the cup two minutes with a dover egg beater. 

 Add the sugar and beat again. Then add the flour, which has been mixed 

 and sifted with the baking powder, and beat the whole mixture again. 

 The cake made from this recipe may be baked as drop cakes, and sprinkled 

 with powdered sugar; or it may be baked in one loaf in a small bread 

 pan or in two layer cake tins. Grated orange peel or orange extract 

 may be used for flavoring, or nuts may be added. Frost the cake with 

 a fruit-flavored frosting. 



Prize cake 



Yolks 4 eggs ^ cupful milk 



Whites 2 eggs 2 cupfuls flour 



I cupful sugar 2I teaspoonfuls baking powder 



I cupful melted butter 



Mix by method II - and bake the cake in one loaf. 



FANNIE MERRITT FARMER 



'All references made to methods I, II, III, and IV of mixing cake in this lesson refer to Making Cake. — 

 Part I, pages 14S3-I45S. Reading-Course for the Farm Home, No. 73- 



