Makixg Cake. — Part II 



1483 



TABLE OF WEIGHTS AND MEASURES 



2 tablespoonfuls butter . . i ounce 



1 cupful butter ^ pound 



2 cupfuls granulated sugar i pound 



4 cupfuls pastry flour i pound 



16 tablespoonfuls i cupful 



3 teaspoonfuls i tablespoonful 



SUGGESTIONS FOR A CAKE CONTEST 



Within the last few years there has been a greatly increased apprecia- 

 tion of the value of contests between individuals and organizations 

 engaged in many kinds of work. This is especially true of rural com- 

 munities where the com clubs for the boys and canning clubs for the 

 girls have become exceedingly popular. The idea of a cake contest is 

 not a new one but the following rules have been used with success by the 

 Department of Home Economics at the State College of Agriculture and 

 they are here offered as suggestions. 



1. Each competitor must bring two loaves of cake made from any 

 two of the formulas given in this lesson. One of these cakes must be 

 made from cake formula No. II and may be a modification of that formula. 



2. Only the formulas given in this lesson shall be used. The com- 

 petitor must state which formula has been used and any modification 

 she has made in the formula. 



3. The cakes must be baked in tins of uniform size and the measure- 

 ments made by cups of uniform capacity. 



4. Two cupfuls of batter must be the amount baked in each tin. One 

 half of each recipe will be sufficient to make at least two cupfuls of batter. 

 Any batter left over may be baked in muffin tins and need not be wasted. 



5. If possible, the cakes must be made on the day before the contest. 

 Cakes should be submitted the day after baking. 



Cake formulas to be used in contest 

 Amounts of Various Ingredients Used 



