1464 The Cornell Reading-Courses 



rise very light, falling slightly during the last part of the baking, but 

 will still be very light when the baking is finished. It will be more open 

 in texture and more tender than the cake made with two teaspoonfuls 

 of baking powder. The use of so much baking powder is not advocated, 

 however, since it is not really needed, and it is believed that it is unwhole- 

 some to eat a great deal of baking powder. The housekeeper may be 

 interested, however, in experimenting for herself to see the effect of the 

 varying amounts of baking powder in a cake mixture. 



Gold cake 



I cupful sugar if cupful flour 



Yolks 8 eggs 4 teaspoonfuls baking powder 



\ cupful milk I teaspoonful vanilla 



\ cupful butter 



Mix by method II. Bake in tube cake pans or in small individual 

 cake pans. 



Lord Baltimore cake 



Use the same recipe as that given for gold cake. Bake in three 

 layers; put together with Lord Baltimore filling; and frost with twice- 

 cooked frosting. 



Pound cake {recipe i) 



1 cupful butter 4 eggs 



1 5 cupful powdered sugar i teaspoonful baking powder 



2 cupfuls flour I cupful milk 



Mix by method I ; bake the cake carefully in a moderate oven. 



JANET MACKENZIE HILL 



Pound cake {recipe 2) 



I pound butter Whites 10 eggs 



I pound sugar i teaspoonful mace 



Yolks 10 eggs I pound flour 



2 tablespoonfuls milk 



Mix by method I. Powdered sugar will make a finer-grained pound 

 cake than granulated sugar, but the general appearance of the crust 

 is better when granulated sugar is used. 



Sponge cake 

 4 eggs I cupful sugar 



I cupful flour 4 teaspoonfuls lemon juice 



