Evening Republican, Volume 21, Number 49, Rensselaer, Jasper County, 28 February 1917 — DIRECTIONS FOR PLAIN CAKE [ARTICLE]

DIRECTIONS FOR PLAIN CAKE

Simple Confection to Serve at Luncheon or to Follow the Sunday Evening Supper. , y), *■ One and one-half cupfuls of pastry flour or one and one : eighth cupfuls bread flour, two teaspoonfuls baking powder, speck of salt, one-fourth teaspoonful' grated nutmeg, one-fourth cupful butter, one cupful sugar, two eggs, one-half cupful milk. With a plain <akq as a foundation many variations may be made. Substitute onehnif .leaspoonful of vanilla or lemon extract for. the nutmeg. For it white or silver cake omit the egg yolks and use the whites only, more may be added for IffyeFTMlte. Bake in shallow pans of equal, size, and when cooked -place tilling between the layers. Rilion cake may be made by dividing the latter into twd or more equal parts . Color' one or more and bake each i»oi'ti«>n separately, then place in laygrs With jelly between. A richer cake may be made by using twice the quantity of butter and one-fourth cup-' ful more of flour should then be added. For raisin or nut cake add onehalf cupful of seeded raisins or chopped nuts, sprinkle with twa.±ahle-_ .spoonfuls of flour and add to sifted ‘dry ingredients. Currants or citron may also be added. Dark cake may be imide by adding molasses, spices. ter of required consistency. For marble cake put a portion of plain or white cake into the baking pan. scatter a spoonful of a dark cake mixture -over i t and eover-wi-th remttimleroT the light mixture.