NOVBMBEE, 1521 



GLEANINGS IN BKE CULTURE 



729 



Our Food Page — Continued from page 698. 



STANDARD CAKE RECIPE. 



y^ cup butter or margar- 1 ^/^ to 1% cups sifted 

 ine 



1 cup sugar 



2 eggs in measuring cup 

 Milk to fill cup 



pastry flour 



3 level teaspoons baking- 

 powder 



M teaspoon salt 



% teaspoon flavoring extract 



HALF SIZE FOR SMALL FAMILY. 



2 level tablespoons mar- % to % cup sifted pastrj- 



ganne 

 M cup sugar 

 1 egg in measuring cup 

 Milk to fiU cup half full 



flour 

 1 V2 teaspoons baking 

 powder 



A few ii'rains salt 



% teaspoon flavoring extract 

 Measure the margarine or butter by filling a 

 measuring cup % full of cold water and adding 

 enough margarine to make it even full. Pour out 

 the water and put the margarine into a mixing 

 bowl, which has been warmed by rinsing in boiling 

 water. While the margarine is softening slightly, 

 measure the flour, after once sifting, and after re- 

 serving a little put the rest into the sifter with the 

 baking-powder and salt. The flour should be meas- 

 ured by dropping it lightly into the cup without 

 shaking it down. This recipe takes 1% cups of 

 the brand of pasti^y flour I am using at present, 

 but flours vary so much in absorbing power that it 

 is impossible to give the exact measurement. Even 

 the same brand varies at different times. The bat- 

 ter should be thick enough to drop from the mixing 

 spoon rather than pour in a thin stream. Break 

 the eggs in a cup, beat lightly with a fork and 

 then fill the cup with sweet milk. Cream the mar- 

 garine in the bowl, add the sugar gradually, work- 

 ing it until smooth and add the flavoring extract. 

 Tlien add about a third of the combined milk and 

 egg and sift in a third of the flour, beating until 

 smooth, and continue adding them alternately until 

 all the flour and liquid are in, using the reserved 

 flour, if necessary. Beat the batter vigorously about 

 a minute, divide into two layers or put it all in a 

 loaf pan and bake in a moderate oven, 15 to 20 

 minutes for the layers and about 40 minutes for the 

 loaf. The pans should be well greased and flour 

 lightly sifted over the surface. 



Any preferred filling or frosting may be used 

 with this cake or 1 cup of chopped nuts may be 

 added to the batter. It will make twelve good-sized 

 individual cakes. 



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Three-band Italians and Goldens. Pure mating and 

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Buckeye Bee Co., Justus, Ohio. 



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Hand and Foot Power 



kiachlnery 



This cut represents our com- 

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ROCKFORD, ILLINOIS 



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Name 



, ^..™^ .-»^„a=»,.^■-«lmml** Town 



f(p^^^^||^ State. 



R. F. D. or Box . 



