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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..e69b123 --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #63004 (https://www.gutenberg.org/ebooks/63004) diff --git a/old/63004-0.txt b/old/63004-0.txt deleted file mode 100644 index e3cf7bf..0000000 --- a/old/63004-0.txt +++ /dev/null @@ -1,1278 +0,0 @@ -The Project Gutenberg EBook of 10 Cakes Husbands Like Best, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: 10 Cakes Husbands Like Best - From Spry's Recipe Round-up - -Author: Anonymous - -Release Date: August 22, 2020 [EBook #63004] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - - - - - 10 - CAKES - HUSBANDS LIKE BEST - _FROM SPRY’S RECIPE ROUND-UP!_ - - - - - _“Here they are—the 10 cakes husbands like best!”_ - says _Aunt Jenny_ - - - [Illustration: {Aunt Jenny}] - -When I recently asked women to send me recipes for the cakes their -husbands like best, I expected to get a lot of good ideas. But I never -dreamed they’d arrive by the truckload! I’ve been simply snowed -under—thousands and thousands of wonderful recipes! - -When all the recipes were sorted and listed, we had what amounts to a -real popularity poll. Certain kinds of cake proved to be “husbands’ -favorites,” time and again, all over the country! - - - _They’re ALL hits!_ - -So we took the best recipes we could find for the ten kinds of cake -wives said their husbands like best. We checked them for easy making as -well as luscious eating ... and here they are! They’re tested, they’re -sure-fire and you’ll find they make the most delicious cakes any husband -could ever ask for. - - - _And all sure successes with Spry!_ - -Of course, since they’re Spry cakes, you’ll find they’re all higher, -lighter, better-tasting! For Spry is homogenized, pre-creamed to mix -more easily with dry ingredients. And Spry is the only kind of -shortening specially made to combine with the liquids your cake recipes -call for. That’s why your Spry cakes are so high ... so light ... so -velvety-textured. _You’ll_ bake a better cake, _be_ a better cook, with -Homogenized Spry. - - - _Which one will HE choose?_ - -And now you can run your own popularity poll—bake each one of these ten -beauties, and see which wins with HIM. Every one of them will win you -compliments, and among them he’ll find his favorite cake! - - - - - Chocolate Rapture Cake - - - [Illustration: Chocolate Rapture Cake] - - Oven temperature: 350°F. (moderate) - Baking time: 25-30 min. - Yield: 2 round 9″ layers - -Sift ... 1¾ cups sifted cake flour, 1½ cups sugar, ¾ teaspoon salt, ½ - teaspoon double acting baking powder[1], ¾ teaspoon soda into - mixing bowl - -Add ... ½ cup Homogenized Spry, 3 ounces melted chocolate, 1 cup thick - sour milk or buttermilk, 1 teaspoon vanilla - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Stir in ... 1 cup cut-fine coconut - -Pour ... into 2 round 9″ Sprycoated layer pans 1¼″ deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Tawny Satin Frosting (p. 12) between layers and on top and - sides. - -Dribble ... melted and cooled mixture of ½ oz. chocolate and ½ teaspoon - Spry around rim of cake, letting a few “ribbons” trickle down - sides. - - - - - Spicy Prune Whip Cake - - - [Illustration: Spicy Prune Whip Cake] - - Oven temperature: 360°F. (moderate) - Baking time: 30-35 min. - Yield: two 8″ round layers - -Sift ... 2 cups sifted cake flour, 1⅓ cups sugar, 2 teaspoons double - acting baking powder[2], ¼ teaspoon soda, ½ teaspoon cinnamon, ½ - teaspoon nutmeg, ½ teaspoon allspice, 1 teaspoon salt into mixing - bowl - -Add ... ½ cup Homogenized Spry, ½ cup unsweetened prune juice, ¼ cup - milk, 1 teaspoon vanilla - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... ¼ cup milk, 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Pour ... into 2 Sprycoated 8″ round layer pans 1½″ deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Prune Whip Frosting (p. 11) between layers and on sides and - top. - - - - - Marble Cake Supreme - - - [Illustration: Marble Cake Supreme] - - Oven temperature: 375°F. (moderately hot) - Baking time: 60-70 min. - Yield: 1 large tube cake - -Sift ... 2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double - acting baking powder[3], 1½ teaspoons salt into mixing bowl - -Add ... 1 cup Homogenized Spry, ¾ cup milk, 2 teaspoons vanilla, 1 - unbeaten egg - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... 2 unbeaten eggs, 1 unbeaten egg yolk - -Beat ... 200 strokes (same as above) - -Put ... ⅓ of batter in a smaller mixing bowl - -Add ... ¾ teaspoon cinnamon, ¹/₁₆ teaspoon cloves, ⅜ teaspoon allspice, - ⅜ teaspoon nutmeg, ¾ tablespoon cocoa to ⅓ of batter - -Spoon ... both batters alternately by tablespoonfuls into Spry-coated - 8½″ tube pan - -Run ... spatula through batters several times to marble - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Lemon cream Icing (p. 12) on sides and top. - - - - - Fudge Frosted Layer Cake - - - [Illustration: Fudge Frosted Layer Cake] - - Oven temperature: 375°F. (moderately hot) - Baking time: 25-35 min. - Yield: 2 square or round 8″ layers - -Sift ... 2 cups sifted cake flour, 1⅓ cups sugar, 2½ teaspoons double - acting baking powder[4], 1 teaspoon salt into mixing bowl - -Add ... ½ cup Homogenized Spry - -Combine ... 1 cup less 2 tablespoons milk, 1½ teaspoons vanilla - -Add ... ⅔ of combined milk and vanilla - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... remaining milk and vanilla, 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Pour ... into 2 square 8″x8″x2″ Spry-coated pans or 2 round 8″ pans 1¼″ - deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Chocolate Fudge Frosting (p. 11) between layers and on top - and sides. - -Serve ... with walnut halves. - - - - - “Happy Birthday” Coconut Cake - - - [Illustration: “Happy Birthday” Coconut Cake] - - Oven temperature: 375°F. (moderately hot) - Baking time: 25-30 min - Yield: two 9″ round layers - -Sift ... 2¼ cups sifted cake flour, 1½ cups sugar, 2½ teaspoons double - acting baking powder[5], 1 teaspoon salt into mixing bowl - -Add ... ¾ cup Homogenized Spry, ½ cup milk, 1 teaspoon orange extract, ½ - teaspoon almond extract, 1 unbeaten egg - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... ¼ cup milk, 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep. - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover - -Spread ... Best Seven-Minute Frosting (p. 12) between layers, sprinkle - with ¼ cup coconut, and spread remaining frosting on sides and top - of cake. - -Pat ... 1 cup coconut onto sides of cake - -Write ... Happy Birthday across top of cake with pink frosting. Place - pink candles in holders around rim of cake. - - - - - Twin Applesauce Loaves - - - [Illustration: Twin Applesauce Loaves] - - Oven temperature: 350°F. (moderate) - Baking time: 1 hour and 25-35 min. - Yield: 2 small loaf cakes or 1 large tube cake - -Sift ... 2 cups sifted cake flour, 1½ cups sugar, 1½ teaspoons soda, 1½ - teaspoons salt, 2 tablespoons cocoa, ½ teaspoon cinnamon, ½ - teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into - mixing bowl - -Add ... teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into ½ - teaspoon cloves, ½ teaspoon nutmeg, ½ teaspoon allspice into -cup Homogenized Spry, 1½ cups unsweetened applesauce[6] - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Stir in ... ¾ cup cut-up dates, ¾ cup chopped raisins, ⅓ cup diced - citron, ¾ cup chopped nuts - -Pour ... into 2 small Sprycoated loaf pans, 4″x 6½″x2¾″ (or into 8½″ - tube pan). On top of 1 loaf, sprinkle mixture of 2 tablespoons - chopped nuts and 1 tablespoon brown sugar. - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Creamy Vanilla Frosting (p. 12) on sides and top of plain - loaf. - - - - - Bonnie Butterscotch Cake - - - [Illustration: Bonnie Butterscotch Cake] - - Oven temperature: 375°F. (moderately hot) - Baking time: 25-35 min. - Yield: 2 round 9″ layers - -Mix ... 1 cup firmly packed light brown sugar, ¼ cup butter or - margarine, ¼ cup milk in saucepan - -Place ... on low heat and bring to boil, stirring constantly. Boil - gently until a small amount of mixture forms a hard ball in cold - water (250°F.), stirring often. Remove from heat. - -Stir in ... gradually 1¼ cups scalded milk. Cool. - -Sift ... 2¾ cups sifted cake flour, 1 cup firmly packed light brown - sugar, 3½ teaspoons double acting baking powder[7], ¾ teaspoon - salt into mixing bowl - -Add ... ⅔ cup Homogenized Spry, ¾ of the cooled butterscotch mixture, 1 - unbeaten egg, 1 teaspoon vanilla - -Beat ... 250 strokes (2½ min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... remaining butterscotch mixture, 2 unbeaten eggs - -Beat ... 250 strokes (same as above) - -Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Butterscotch Frosting (p. 12) between layers. Sprinkle with ¼ - cup chopped pecans. Spread remaining frosting on sides and top. - -Decorate ... with pecan halves. - - - - - Triple-Tier Party Cake - - - [Illustration: Triple-Tier Party Cake] - - Oven temperature: 375°F. (moderately hot) - Baking time: 22-27 min. - Yield: three 9″ round layers - -Sift ... 2¾ cups sifted cake flour, 1¾ cups sugar, 2 teaspoons double - acting baking powder[8], 1½ teaspoons salt into mixing bowl - -Add ... 1 cup Homogenized Spry, ¾ cup milk, 1 teaspoon almond extract, 1 - teaspoon orange extract, 1 unbeaten egg - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... 2 unbeaten eggs, 1 unbeaten egg yolk - -Beat ... 200 strokes (same as above) - -Stir in ... 1 cup finely cut coconut - -Pour ... into 3 round 9″ Sprycoated layer pans 1¼″ deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Fantasia Frosting (p. 12) between layers and on sides and - top, making graceful little peaks. - - - - - Hawaiian Lei Cake - - - [Illustration: Hawaiian Lei Cake] - - Oven temperature: 360°F. (moderate) - Baking time: 20-25 min. - Yield: two 9″ round layers - -Sift ... 2¼ cups sifted cake flour, 1½ cups sugar, 4 teaspoons double - acting baking powder[9], 1 teaspoon salt into mixing bowl - -Add ... ½ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla, 1 - teaspoon orange extract - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... 4 unbeaten egg whites, ¼ cup milk - -Beat ... 200 strokes (same as above) - -Pour ... into 2 round 9″ Sprycoated layer pans 1½″ deep - -Bake ... until cake tests done - -Cool ... and remove from pans, see inside back cover. - -Spread ... Waikiki Frosting (p. 11) between layers and on sides and top - of cake. - -Decorate ... with a “lei” made by arranging bits of pineapple, candied - orange peel, and citron around top of cake. - - - - - Marshmallow Devil’s Food Cake - - - [Illustration: Marshmallow Devil’s Food Cake] - - Oven temperature: 350°F. (moderate) - Baking time: 40-50 min. - Yield: 1 large oblong loaf cake - -Sift ... 1½ cups sifted cake flour, 1¼ cups sugar, ½ cup cocoa, 1¼ - teaspoons soda, ¼ teaspoon cream of tartar, 1 teaspoon salt into - mixing bowl - -Add ... ⅔ cup Homogenized Spry, ¾ cup milk, 1 teaspoon vanilla - -Beat ... 200 strokes (2 min. by hand or on mixer at low speed). Scrape - bowl and spoon or beater. - -Add ... ¼ cup milk, 2 unbeaten eggs - -Beat ... 200 strokes (same as above) - -Pour ... into oblong 8″x12″x2″ Sprycoated pan - -Bake ... until cake tests done - -Cool ... and remove from pan, see inside back cover. - -Spread ... Marshmallow Frosting (p. 11) on sides and top, using short - strokes to create attractive irregular effect. - -Mark ... with knife into squares - -Decorate ... alternate squares with 2 pecan halves. - - - - - 10 - Luscious Frostings - made to glorify the 10 Cakes Husbands like best - - - [Illustration: {uncaptioned}] - - - Chocolate Fudge Frosting - -Combine in a saucepan 3 oz. chocolate, cut fine, 2¼ cups sugar, ¾ cup -milk, 6 tablespoons Homogenized Spry, 3 tablespoons butter or margarine, -1½ tablespoons corn sirup, and ¼ teaspoon salt. Bring slowly to a full -rolling boil, stirring constantly, and boil _briskly_ for 2 min. (On a -rainy or very humid day, boil mixture 2¼ min.) Cool to lukewarm, add 1½ -teaspoons vanilla and beat until creamy and thick enough to spread. -Yield: frosting for tops and sides of two square 8″ layers. - - - Prune Whip Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup -brown sugar, firmly packed, ½ cup granulated sugar, ⅛ teaspoon salt, and -5 tablespoons unsweetened prune juice. Put over rapidly boiling water -and beat constantly with rotary egg beater until mixture will hold a -peak (7 min.). Remove from hot water, and beat until cool and thick -enough to spread. Stir in 2 teaspoons lemon juice, 6 cooked prunes, -drained and cut in small pieces, 2 tablespoons almonds, blanched, -chopped, and toasted. (Optional: Frosted cake may be sprinkled with 2 -more tablespoons of almonds.) Yield: frosting for tops and sides of two -8″ layers. - - - Waikiki Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups -sugar, 5 tablespoons canned pineapple sirup (drained from crushed -pineapple), 1 teaspoon light corn sirup and ⅛ teaspoon salt. Set over -rapidly boiling water and beat constantly with rotary egg beater until -mixture will hold a peak (7 min.). Remove from hot water, add ½ teaspoon -vanilla, ½ teaspoon orange extract and beat till cool and thick enough -to spread. Fold in ½ cup crushed pineapple. Yield: frosting for tops and -sides of two 9″ layers. - - - Marshmallow Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups -sugar, 3 tablespoons light corn sirup, 4 tablespoons water, ¼ teaspoon -cream of tartar, and ⅛ teaspoon salt. Set over rapidly boiling water and -beat constantly with rotary egg beater until mixture will hold a peak (7 -min.). Remove from hot water, add 1 teaspoon vanilla, and beat until -cool and thick enough to spread. Just before spreading, fold in 1 cup -marshmallows, cut in quarters. Yield: frosting for top and sides of 8″ x -12″ x 2″ loaf. - - - Best Seven-minute Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups -sugar, 5 tablespoons cold water, 1 teaspoon light corn sirup and ⅛ -teaspoon salt. Set over rapidly boiling water and beat constantly with -rotary egg beater until mixture will hold a peak (7 min.). Remove from -hot water, add ½ teaspoon orange extract, ½ teaspoon almond extract and -2 marshmallows, cut in pieces. Beat until cool and thick enough to -spread. Yield: frosting for tops and sides of two 9″ layers. - - - Tawny Satin Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1 cup -granulated sugar, ½ cup brown sugar, firmly packed, 4 tablespoons water, -3 tablespoons dark corn sirup, ¼ teaspoon cream of tartar, and ⅛ -teaspoon salt. Set over rapidly boiling water and beat constantly with -rotary egg beater until mixture will hold a peak (7 min.). Remove from -hot water, add 1 teaspoon vanilla, and beat until cool and thick enough -to spread. Yield: frosting for tops and sides of two 9″ layers. - - - Lemon Cream Icing - -In a mixing bowl blend 2 tablespoons Homogenized Spry, 1 tablespoon -butter or margarine, ⅛ teaspoon salt, ¼ teaspoon grated lemon rind and 1 -tablespoon lemon juice. Beat in ½ cup sifted confectioners’ sugar. Add 5 -tablespoons scalded light cream and 2½ cups sifted confectioners’ sugar, -alternately, beating well after each addition. Tint delicately with a -few drops of yellow coloring, if desired. Yield: frosting for top and -sides of 8½″ tube cake. - - - Fantasia Frosting - -Mix thoroughly in top of double boiler 2 unbeaten egg whites, 1½ cups -sugar, 4 tablespoons cold water, 3 tablespoons light corn sirup and ⅛ -teaspoon salt. Set over rapidly boiling water and beat constantly with -rotary egg beater until mixture will hold a peak (7 min.). Remove from -hot water, add 1 teaspoon vanilla, ½ teaspoon almond extract, and beat -until cool and thick enough to spread. Fold in 1 cup mixed candied -cherries, citron, and dates, cut very fine, and 1 cup pecans, chopped -fine and toasted. Yield: frosting for sides and tops of three 9″ layers. - - - Butterscotch Frosting - -In a saucepan mix well 2 cups light brown sugar, firmly packed, 1 cup -granulated sugar, 2 tablespoons light corn sirup, ¾ cup milk, ¼ cup -Homogenized Spry, ¼ cup butter or margarine and ¼ teaspoon salt. Bring -slowly to a full rolling boil, stirring constantly, and boil _briskly_ 2 -minutes. (Boil 2½ min. on a rainy or very humid day.) Cool to lukewarm, -add 1 teaspoon vanilla, and beat until creamy and thick enough to -spread. Yield: frosting for tops and sides of two 9″ layers. - - - Creamy Vanilla Frosting - -Blend together 1 tablespoon Homogenized Spry, 1 tablespoon butter or -margarine, ¾ teaspoon vanilla, and ¼ teaspoon salt. Beat in ½ cup sifted -confectioners’ sugar. Add, alternately, 1½ cups sifted confectioners’ -sugar and 3 tablespoons scalded light cream, beating well after each -addition. Yield: frosting for top and sides of 4″ x 6½″ x 2¾″ loaf. - - - - - Now for the fun! - - - [Illustration: _Frosting Tips_] - - _Here are the crowning touches—the simple, easy ways to add glamour - to your cakes_ - -Designing and executing a pretty decorative finish for a handsome cake -is pure fun—and certainly worth the trouble in the extra pleasure that -it gives. Do it when you won’t be disturbed and remember planning is -half the battle. If the plan is elaborate, draw it on paper first and -then mark the important spots with toothpicks set lightly in place after -the cake is frosted. They will serve as guides and insure even spacing. - -Be sure cake is thoroughly cold (see inside back cover) before starting -to frost. Brush off loose crumbs and trim off over-browned or ragged -edges. Have decorations ready to use. - - - How to frost a cake - -For layer cakes: Turn the bottom layer from the rack onto the cake -plate, bottom side up, and spread some of the frosting with a spatula -evenly over the surface. Top it with the second layer, bottom side down, -with edges even. Frost sides of cake first, using light up-and-down -strokes and bringing the frosting up and just over the top rim of the -cake. Pile the remaining frosting on top and spread out to rim, making -graceful swirls or soft ridges according to the type of frosting. With a -seven-minute frosting, attractive little peaks can be made by lifting -the frosting gently with a spatula. For certain types of decoration, -like lettering, a smooth frosted top is best. Avoid “puttering” with -frosting, as overworking ruins its appearance. - - * * * * * * * * - -For tube or loaf cake: Place cake top or bottom side up, as preferred. -Frost sides, then top, following suggestions for frosting layer cakes. - - - To adorn the frosted cake - -For decorating, use good-to-eat ingredients, chosen to go with the cake -in color, texture, and character. Let the decorations be simple but -artistic and effective. For example, the ingredients commonly found in -the kitchen cupboard make beautiful decorations when used correctly. - -Coconut—For an all-over sprinkle of coconut, use the canned moist -shredded coconut with long glistening white shreds. Pat it on while the -frosting is still soft. To tint, add a few drops of food coloring, then -rub between the palms of the hands to color it evenly. For a rainbow -effect, tint separate lots of coconut pink, green, yellow, and violet, -and then mix them. To tint and flavor, rub 1 cup coconut with 8 fine-cut -maraschino cherries or with the grated rind of 1 orange. For some cakes, -golden toasted coconut is effective. - -To toast coconut, spread a thin layer in a shallow pan, toast in -moderate oven (350°F.) until a delicate brown, stirring often to toast -evenly. - - * * * * * * * - - [Illustration: {decorated cake frosting}] - -Chocolate—Striking effects can be obtained on a frosted cake with melted -chocolate (see directions for Chocolate Rapture Cake, p. 1). For -decorative dribbles or lettering, melt together over hot water ½ oz. -unsweetened chocolate and ½ teaspoon Spry. Cool before using. For enough -chocolate to cover the entire top of the cake and let it drip down the -sides in interesting icicle formations, double these quantities. Melted -chocolate can also be used for lettering as in “Happy Birthday” -treatment. White frostings or delicately tinted pink or green mint -frostings are especially pretty with melted chocolate decorations. -Halloween black cats or witches for the top of a frosted cake can be -made as follows: Draw or trace an outline of the desired shape on waxed -paper, fill in the outline with melted chocolate. Put in refrigerator to -harden, loosen from paper, and place on cake. Make other designs -similarly. - - [Illustration: {decorated cake frosting}] - -A lacy filigree effect can be made on a white-frosted cake as follows: -Melt ½ oz. chocolate with ½ teaspoon Spry. Mark 5 circles around top of -cake and pour in chocolate. With a pointed knife, make 8 evenly spaced -strokes toward the edge of the cake, then between them make 8 upward -strokes toward the center, to get web effect (see illustration). - - * * * * * * * * - -Thin curls or shavings of sweetened or unsweetened chocolate make -interesting decoration. They can be made with a vegetable peeler or a -sharp knife. Semisweet chocolate bits can be used as push-ins on a soft -frosting to form letters or designs. - - * * * * * * * * - -Nuts—Use perfect walnut or pecan halves for making interesting patterns -on frosted cakes, pressing them in while the frosting is soft. Nuts can -be tipped or tilted into frosting with artistic effect. For making nut -borders, lines, or designs, cut the nuts in pieces; do not chop the nuts -as this makes unattractive “dust.” Brazil nuts can be “curled” by -softening them first in hot water, then cutting in very thin slices or -“curls.” Blanched almonds can be used for making patterns; sprinkles of -toasted slivered almonds are attractive on beige-colored frostings. -Sprinkling the sides of the cake with chopped nuts gives an attractive -finish. - - [Illustration: {decorated cake frosting}] - -Fruits and Peels—Fruits (canned, candied, dried, or fresh) can be used -endlessly. Maraschino cherries are especially good for Valentine, -holiday, or party cakes. Cherry halves can be cut to resemble hearts or -flowers, then placed around the rim of a frosted cake. Lengthwise cherry -slices can be arranged to form attractive poinsettias. - -Pineapple can be tinted with food coloring, or cut up and arranged in -simple patterns with green citron; crushed pineapple, citron, and orange -peel can be used to make an unusual “flower lei” (p. 9). At -Christmastime, charming holly wreaths and Christmas trees can be -fashioned on frosted cakes with bits of red and green cherries and green -citron. Citron can be colored bright green with green coloring. -Streamers of fine-cut dates, figs, or raisins are pretty on some frosted -cakes, or definite patterns can be made with larger pieces if preferred. - - [Illustration: {decorated cake frosting}] - -Candies—Sprinkles of silver or gold dragées are beautiful on cakes with -fluffy white or pastel frostings. Dragées can be used to outline -interlocking hearts for a bridal shower, or to spell out “Happy -Birthday.” Gumdrops, cut in small pieces, can be sprinkled on a white -frosted cake for sparkling color, or arranged to outline a pattern like -a green shamrock for St. Patrick’s Day. - - * * * * * * * * - -Lollipops, canes, all-day-suckers, or stick candy can be crushed and -used as gay color on the frosted sides and for lettering on top of the -cake. Contrasting colors are pretty. - - [Illustration: {decorated cake frosting}] - -Those round flat orange patties can be used as jack-o’-lanterns by -making little faces on them with melted chocolate and arranging them on -a chocolate frosted cake for Halloween. Chocolate candy animals standing -lightly on frosted cupcakes delight the children. - -Tiny colored sugar flowers can be bought in the 5-and-10 cent store and -these are pretty arranged on cakes with fluffy white or pastel -frostings. For “extra-special” cakes you can buy candied violets or rose -petals to make wreaths of dainty flowers on a frosted cake. - -You’ve probably had thoughts of your own as you were reading—of other -materials and other ways to use them. Go to it! Experimenting is half -the fun. Happy decorating! - - - Fancy Frosting Effects - -These call for special tools, “boughten” or homemade, and special -frostings. Cake-decorating sets, consisting of a bag or “gun” and -assorted tubes can be purchased in housewares departments. They can be -used for making flowers, designs, or lettering on special-occasion -cakes. - -If you haven’t a tube set, a paper cone for decorating can be easily -made. Just cut a 6” square of waxed paper and roll it into a cone. Spoon -in the frosting, filling the cone not more than half full. Fold down the -top edges and cut off the tip at the bottom to make a tiny opening for -the frosting to come through. Then take the cone in left hand, and grasp -its top with right hand, bringing thumb down to about the center. -Pressing down with the thumb forces the frosting down to the tip of the -cone and out through the hole, while your hand directs the movement of -the cone. With a little practice, lovely effects can be obtained. - -The best frosting for this purpose is Ornamental Frosting because it is -very stiff, squeezes out ideally, and sets up firm on the cake. - - - _How to make your own Cake Decorator_ - - [Illustration: Make a waxed paper cone for each color icing you plan - to use (see instructions above).] - - - Ornamental Frosting - - (_To use in cake-decorating set or paper cone_) - - 2¼ cups confectioners’ sugar - ⅓ teaspoon cream of tartar - 2 egg whites, unbeaten - ⅓ teaspoon vanilla - -Sift sugar and cream of tartar through very fine sieve.... Add egg -whites and mix with slotted spoon or wire whip.... Continue to mix for -3-4 min.... Add vanilla.... Beat 8-20 min. longer with spoon or 3-4 min. -on mixer at high speed.... Frosting should be so stiff that a sharp -ridge is held when the tip of a knife is drawn through.... Frosting may -be tinted with a few drops of food coloring, if desired.... Yield: 1½ -cups. - - - Spry Pan-Coat - - [Illustration: {uncaptioned}] - -Prepare cake pans for baking by rubbing them with Spry Pan-coat. - -Mix ... ½ cup Homogenized Spry ¼ cup all-purpose flour - -Use ... for “greasing” cake pans, baking sheets, etc. Gives even, brown - crust—prevents sticking. - -Store ... Pan-coat in covered dish in cupboard for handy use—can be made - ahead and stored till wanted. Need not be refrigerated. - - - How to tell when a cake is done - -The cake recipes in this booklet specify a baking range in minutes -within which the cake should finish baking and be “done.” However, -before removing the cake from the oven, test it for doneness by touching -the top of the cake in the center lightly with finger. If the cake -springs back leaving no impression, the cake is done. Also, insert a -toothpick or wire cake tester in the center, and if it comes out clean, -the cake is done. If any dough adheres to the tester, longer baking is -needed. - - [Illustration: Cakes come out of pans readily with Spry Pan-coat (p. - 16) and proper cooling.] - - - Care of cake after baking - -When cake has finished baking, remove it from the oven and put it on a -wire cake rack, in the pan. This permits circulation of air around it -and insures even cooling. Let it stand 10-15 min. Then gently loosen the -cake from the sides of the pan with a spatula or knife, working -carefully to avoid breaking edge. Place another rack on top of the pan, -turn over, and lift off the pan. Then turn cake right side up on rack to -finish cooling. When the cake is thoroughly cold, it is ready to be -frosted. For frosting recipes and frosting suggestions, see pp. 11-16. - - - - - You can bake a BETTER Cake with Homogenized Spry - - - [Illustration: Homogenized Spry] - -Dip your spoon into Homogenized Spry—see how much lighter and fluffier -it is than other shortenings—how easy to work with. It’s pre-creamed, -easier to blend with dry ingredients. And Spry is the only kind of -shortening that is specially made to mix with the liquids your cake -recipes call for. So you can see why Spry, with this special -blending-action, makes any cake a better cake. You can count on it every -time—you’ll bake a better cake, be a better cook, with Homogenized Spry. - - - - - Footnotes - - -[1]With a tartrate baking powder, use 1 teaspoon. - -[2]With a tartrate baking powder, use 3½ teaspoons. - -[3]With a tartrate baking powder, use 3 teaspoons. - -[4]With a tartrate baking powder, use 4 teaspoons. - -[5]With a tartrate baking powder, use 4 teaspoons. - -[6]If sweetened applesauce is used, use only 1¼ cups sugar. - -[7]With a tartrate baking powder, use 5½ teaspoons. - -[8]With a tartrate baking powder, use 3 teaspoons. - -[9]With a tartrate baking powder, use 5½ teaspoons. - - - [Illustration: Back cover] - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - - - - - - - -End of Project Gutenberg's 10 Cakes Husbands Like Best, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST *** - -***** This file should be named 63004-0.txt or 63004-0.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/0/0/63004/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - - -<pre> - -The Project Gutenberg EBook of 10 Cakes Husbands Like Best, by Anonymous - -This eBook is for the use of anyone anywhere at no cost and with -almost no restrictions whatsoever. You may copy it, give it away or -re-use it under the terms of the Project Gutenberg License included -with this eBook or online at www.gutenberg.org/license - - -Title: 10 Cakes Husbands Like Best - From Spry's Recipe Round-up - -Author: Anonymous - -Release Date: August 22, 2020 [EBook #63004] - -Language: English - -Character set encoding: UTF-8 - -*** START OF THIS PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST *** - - - - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - - - - - -</pre> - -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="10 Cakes Husbands Like Best" width="500" height="720" /> -</div> -<div class="box"> -<h1>10 -<br />CAKES -<br /><span class="smaller">HUSBANDS LIKE BEST -<br /><i class="rubric"><span class="smallest">FROM SPRY’S RECIPE ROUND-UP!</span></i></span></h1> -</div> -<div class="pb" id="Page_i">i</div> -<h2 id="c1"><span class="small"><i>“Here they are—the 10 cakes husbands like best!”</i></span> -<br /><span class="smallest f ss">says</span> <span class="smaller"><i class="curs">Aunt Jenny</i></span></h2> -<div class="img"> -<img src="images/p01.jpg" alt="{Aunt Jenny}" width="435" height="500" /> -</div> -<p>When I recently asked women -to send me recipes for the -cakes their husbands like best, I -expected to get a lot of good ideas. -But I never dreamed they’d arrive -by the truckload! I’ve been -simply snowed under—thousands -and thousands of wonderful -recipes!</p> -<p>When all the recipes were -sorted and listed, we had what -amounts to a real popularity poll. -Certain kinds of cake proved to -be “husbands’ favorites,” time -and again, all over the country!</p> -<h3 id="c2"><i>They’re ALL hits!</i></h3> -<p>So we took the best recipes we -could find for the ten kinds of -cake wives said their husbands -like best. We checked them for -easy making as well as luscious -eating ... and here they are! -They’re tested, they’re sure-fire -and you’ll find they make the -most delicious cakes any husband -could ever ask for.</p> -<h3 id="c3"><i>And all sure successes with Spry!</i></h3> -<p>Of course, since they’re Spry -cakes, you’ll find they’re all -higher, lighter, better-tasting! -For Spry is homogenized, pre-creamed -to mix more easily with -dry ingredients. And Spry is the -only kind of shortening specially -made to combine with the liquids -your cake recipes call for. That’s -why your Spry cakes are so high -... so light ... so velvety-textured. -<i>You’ll</i> bake a better cake, -<i>be</i> a better cook, with Homogenized -Spry.</p> -<h3 id="c4"><i>Which one will HE choose?</i></h3> -<p>And now you can run your own -popularity poll—bake each one -of these ten beauties, and see -which wins with HIM. Every one -of them will win you compliments, -and among them he’ll find -his favorite cake!</p> -<div class="pb" id="Page_1">1</div> -<h2 id="c5"><span class="small">Chocolate Rapture Cake</span></h2> -<div class="img"> -<img src="images/p01a.jpg" alt="Chocolate Rapture Cake" width="500" height="447" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 350°F. (moderate)</p> -<p class="t0"><b>Baking time:</b> 25-30 min.</p> -<p class="t0"><b>Yield:</b> 2 round 9″ layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>1¾ cups sifted <b>cake flour</b>, 1½ -cups <b>sugar</b>, ¾ teaspoon <b>salt</b>, -½ teaspoon double acting -<b>baking powder</b><a class="fn" id="fr_1" href="#fn_1">[1]</a>, ¾ teaspoon -<b>soda</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>½ cup <b>Homogenized Spry</b>, 3 -ounces melted <b>chocolate</b>, 1 cup -<b>thick sour milk</b> or <b>buttermilk</b>, -1 teaspoon <b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Stir in</b> ...</span>1 cup cut-fine <b>coconut</b></p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 round 9″ Sprycoated -layer pans 1¼″ deep</p> -<p class="revint"><span class="shim"><b>Bak</b>e ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see -<a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Tawny Satin Frostin</b>g (<a href="#Page_12">p. 12</a>) -between layers and on top and -sides.</p> -<p class="revint"><span class="shim"><b>Dribble</b> ...</span>melted and cooled mixture of -½ oz. <b>chocolate</b> and ½ teaspoon -<b>Spry</b> around rim of cake, -letting a few “ribbons” trickle down sides.</p> -<div class="pb" id="Page_2">2</div> -<h2 id="c6"><span class="small">Spicy Prune Whip Cake</span></h2> -<div class="img"> -<img src="images/p02.jpg" alt="Spicy Prune Whip Cake" width="494" height="450" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 360°F. (moderate)</p> -<p class="t0"><b>Baking time:</b> 30-35 min.</p> -<p class="t0"><b>Yield:</b> two 8″ round layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2 cups <b>sifted cake flour</b>, 1⅓ -cups <b>sugar</b>, 2 <b>teaspoons double -acting baking powder</b><a class="fn" id="fr_2" href="#fn_2">[2]</a>, ¼ -teaspoon <b>soda</b>, ½ teaspoon -<b>cinnamon</b>, ½ teaspoon <b>nutmeg</b>, -½ teaspoon <b>allspice</b>, 1 -teaspoon <b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>½ cup <b>Homogenized Spry</b>, ½ -cup <b>unsweetened prune juice</b>, -¼ cup <b>milk</b>, 1 teaspoon <b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>¼ cup <b>milk</b>, 2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 Sprycoated 8″ round -layer pans 1½″ deep</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see -<a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Prune Whip Frosting</b> (<a href="#Page_11">p. 11</a>) -between layers and on sides -and top.</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c7"><span class="small">Marble Cake Supreme</span></h2> -<div class="img"> -<img src="images/p02a.jpg" alt="Marble Cake Supreme" width="498" height="442" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 375°F. (moderately hot)</p> -<p class="t0"><b>Baking time:</b> 60-70 min.</p> -<p class="t0"><b>Yield:</b> 1 large tube cake</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2¾ cups sifted <b>cake flour</b>, 1¾ -cups <b>sugar</b>, 2 teaspoons <b>double -acting baking powder</b><a class="fn" id="fr_3" href="#fn_3">[3]</a>, 1½ -teaspoons <b>salt</b> into mixing -bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>1 cup <b>Homogenized Spry</b>, ¾ -cup <b>milk</b>, 2 teaspoons <b>vanilla</b>, -1 unbeaten <b>egg</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>2 unbeaten <b>eggs</b>, 1 unbeaten -<b>egg yolk</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Put</b> ...</span>⅓ of batter in a smaller mixing -bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>¾ teaspoon <b>cinnamon</b>, ¹/₁₆ teaspoon -<b>cloves</b>, ⅜ teaspoon <b>allspice</b>, -⅜ teaspoon <b>nutmeg</b>, ¾ -tablespoon <b>cocoa</b> to ⅓ of -batter</p> -<p class="revint"><span class="shim"><b>Spoon</b> ...</span>both batters alternately by -tablespoonfuls into Spry-coated -8½″ tube pan</p> -<p class="revint"><span class="shim"><b>Run</b> ...</span>spatula through batters several -times to marble</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see <a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Lemon cream Icing</b> (<a href="#Page_12">p. 12</a>) -on sides and top.</p> -<div class="pb" id="Page_4">4</div> -<h2 id="c8"><span class="small">Fudge Frosted Layer Cake</span></h2> -<div class="img"> -<img src="images/p03.jpg" alt="Fudge Frosted Layer Cake" width="500" height="444" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 375°F. (moderately hot)</p> -<p class="t0"><b>Baking time:</b> 25-35 min.</p> -<p class="t0"><b>Yield:</b> 2 square or round 8″ layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2 cups sifted <b>cake flour</b>, 1⅓ -cups <b>sugar</b>, 2½ teaspoons -<b>double acting baking powder</b><a class="fn" id="fr_4" href="#fn_4">[4]</a>, -1 teaspoon <b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>½ cup <b>Homogenized Spry</b></p> -<p class="revint"><span class="shim"><b>Combine</b> ...</span>1 cup less 2 tablespoons <b>milk</b>, -1½ teaspoons <b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>⅔ of combined <b>milk</b> and <b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>remaining milk and <b>vanilla</b>, -2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 square 8″x8″x2″ Spry-coated -pans or 2 round 8″ -pans 1¼″ deep</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see <a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Chocolate Fudge Frosting</b> -(<a href="#Page_11">p. 11</a>) between layers and on top -and sides.</p> -<p class="revint"><span class="shim"><b>Serve</b> ...</span>with <b>walnut halves</b>.</p> -<div class="pb" id="Page_5">5</div> -<h2 id="c9"><span class="small">“Happy Birthday” Coconut Cake</span></h2> -<div class="img"> -<img src="images/p03a.jpg" alt="“Happy Birthday” Coconut Cake" width="494" height="453" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 375°F. (moderately hot)</p> -<p class="t0"><b>Baking time:</b> 25-30 min</p> -<p class="t0"><b>Yield:</b> two 9″ round layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2¼ cups sifted <b>cake flour</b>, 1½ -cups <b>sugar</b>, 2½ teaspoons -<b>double acting baking powder</b><a class="fn" id="fr_5" href="#fn_5">[5]</a>, -1 teaspoon <b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>¾ cup <b>Homogenized Spry</b>, ½ -cup <b>milk</b>, 1 teaspoon <b>orange -extract</b>, ½ teaspoon <b>almond -extract</b>, 1 unbeaten <b>egg</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>¼ cup <b>milk</b>, 2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 round 9″ Sprycoated -layer pans 1½″ deep.</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see -<a href="#Page_17">inside back cover</a></p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Best Seven-Minute Frosting</b> -(<a href="#Page_12">p. 12</a>) between layers, sprinkle -with ¼ cup <b>coconut</b>, and -spread remaining frosting on -sides and top of cake.</p> -<p class="revint"><span class="shim"><b>Pat</b> ...</span>1 cup <b>coconut</b> onto sides of -cake</p> -<p class="revint"><span class="shim"><b>Write</b> ...</span><b>Happy Birthday</b> across top of -cake with pink frosting. Place -pink candles in holders around -rim of cake.</p> -<div class="pb" id="Page_6">6</div> -<h2 id="c10"><span class="small">Twin Applesauce Loaves</span></h2> -<div class="img"> -<img src="images/p04.jpg" alt="Twin Applesauce Loaves" width="499" height="719" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 350°F. (moderate)</p> -<p class="t0"><b>Baking time:</b> 1 hour and 25-35 min.</p> -<p class="t0"><b>Yield:</b> 2 small loaf cakes or 1 large tube cake</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2 cups sifted <b>cake flour</b>, 1½ -cups <b>sugar</b>, 1½ teaspoons -<b>soda</b>, 1½ teaspoons <b>salt</b>, 2 -tablespoons <b>cocoa</b>, ½ teaspoon -<b>cinnamon</b>, ½ teaspoon -<b>cloves</b>, ½ teaspoon <b>nutmeg</b>, -½ teaspoon <b>allspice</b> into mixing -bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>½ cup <b>Homogenized Spry</b>, 1½ -cups <b>unsweetened applesauce</b><a class="fn" id="fr_6" href="#fn_6">[6]</a></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Stir in</b> ...</span>¾ cup cut-up <b>dates</b>, ¾ cup -chopped <b>raisins</b>, ⅓ cup diced -<b>citron</b>, ¾ cup chopped <b>nuts</b></p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 small Sprycoated loaf -pans, 4″x 6½″x2¾″ (or into -8½″ tube pan). On top of 1 -loaf, sprinkle mixture of 2 -tablespoons chopped <b>nuts</b> and -1 tablespoon <b>brown sugar</b>.</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see -<a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Creamy Vanilla Frosting</b> -(<a href="#Page_12">p. 12</a>) on sides and top of plain -loaf.</p> -<div class="pb" id="Page_7">7</div> -<h2 id="c11"><span class="small">Bonnie Butterscotch Cake</span></h2> -<div class="img"> -<img src="images/p04a.jpg" alt="Bonnie Butterscotch Cake" width="494" height="401" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 375°F. (moderately hot)</p> -<p class="t0"><b>Baking time:</b> 25-35 min.</p> -<p class="t0"><b>Yield:</b> 2 round 9″ layers</p> -</div> -<p class="revint"><span class="shim"><b>Mix</b> ...</span>1 cup firmly packed <b>light -brown sugar</b>, ¼ cup <b>butter</b> or -<b>margarine</b>, ¼ cup <b>milk</b> in -saucepan</p> -<p class="revint"><span class="shim"><b>Place</b> ...</span>on low heat and bring to boil, -stirring constantly. Boil gently -until a small amount of -mixture forms a hard ball in -cold water (250°F.), stirring -often. Remove from heat.</p> -<p class="revint"><span class="shim"><b>Stir in</b> ...</span>gradually 1¼ cups <b>scalded -milk</b>. Cool.</p> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2¾ cups sifted <b>cake flour</b>, 1 -cup firmly packed <b>light brown -sugar</b>, 3½ teaspoons <b>double -acting baking powder</b><a class="fn" id="fr_7" href="#fn_7">[7]</a>, ¾ -teaspoon <b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>⅔ cup <b>Homogenized Spry</b>, ¾ -of the cooled <b>butterscotch mixture</b>, -1 unbeaten <b>egg</b>, 1 teaspoon -<b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>250 strokes (2½ min. by hand -or on mixer at low speed). -Scrape bowl and spoon or -beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>remaining <b>butterscotch mixture</b>, -2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>250 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 round 9″ Sprycoated -layer pans 1½″ deep</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see -<a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Butterscotch Frosting</b> (<a href="#Page_12">p. 12</a>) -between layers. Sprinkle with -¼ cup chopped <b>pecans</b>. Spread -remaining frosting on sides -and top.</p> -<p class="revint"><span class="shim"><b>Decorate</b> ...</span>with <b>pecan halves</b>.</p> -<div class="pb" id="Page_8">8</div> -<h2 id="c12"><span class="small">Triple-Tier Party Cake</span></h2> -<div class="img"> -<img src="images/p05.jpg" alt="Triple-Tier Party Cake" width="496" height="725" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 375°F. (moderately hot)</p> -<p class="t0"><b>Baking time:</b> 22-27 min.</p> -<p class="t0"><b>Yield:</b> three 9″ round layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2¾ cups sifted <b>cake flour</b>, 1¾ cups <b>sugar</b>, 2 teaspoons -<b>double acting baking powder</b><a class="fn" id="fr_8" href="#fn_8">[8]</a>, 1½ teaspoons -<b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>1 cup <b>Homogenized Spry</b>, ¾ cup <b>milk</b>, 1 teaspoon -<b>almond extract</b>, 1 teaspoon <b>orange extract</b>, 1 unbeaten -<b>egg</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand or on mixer at low -speed). Scrape bowl and spoon or beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>2 unbeaten <b>eggs</b>, 1 unbeaten <b>egg yolk</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Stir in</b> ...</span>1 cup finely cut <b>coconut</b></p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 3 round 9″ Sprycoated layer pans 1¼″ deep</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see <a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Fantasia Frosting</b> (<a href="#Page_12">p. 12</a>) between layers and on -sides and top, making graceful little peaks.</p> -<div class="pb" id="Page_9">9</div> -<h2 id="c13"><span class="small">Hawaiian Lei Cake</span></h2> -<div class="img"> -<img src="images/p05a.jpg" alt="Hawaiian Lei Cake" width="499" height="725" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 360°F. (moderate)</p> -<p class="t0"><b>Baking time:</b> 20-25 min.</p> -<p class="t0"><b>Yield:</b> two 9″ round layers</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>2¼ cups sifted <b>cake flour</b>, 1½ cups <b>sugar</b>, 4 teaspoons -<b>double acting baking powder</b><a class="fn" id="fr_9" href="#fn_9">[9]</a>, 1 teaspoon -<b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>½ cup <b>Homogenized Spry</b>, ¾ cup <b>milk</b>, 1 teaspoon -<b>vanilla</b>, 1 teaspoon <b>orange extract</b></p> -<p class="revint"><span class="shim"><b>Beat </b>...</span>200 strokes (2 min. by hand or on mixer at low -speed). Scrape bowl and spoon or beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>4 unbeaten <b>egg whites</b>, ¼ cup <b>milk</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into 2 round 9″ Sprycoated layer pans 1½″ deep</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b> ...</span>and remove from pans, see <a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Waikiki Frosting</b> (<a href="#Page_11">p. 11</a>) between layers and on sides -and top of cake.</p> -<p class="revint"><span class="shim"><b>Decorate</b> ...</span>with a “lei” made by arranging bits of <b>pineapple</b>, -candied <b>orange peel</b>, and <b>citron</b> around top of cake.</p> -<div class="pb" id="Page_10">10</div> -<h2 id="c14"><span class="small">Marshmallow Devil’s Food Cake</span></h2> -<div class="img"> -<img src="images/p06.jpg" alt="Marshmallow Devil’s Food Cake" width="500" height="730" /> -</div> -<div class="verse"> -<p class="t0"><b>Oven temperature:</b> 350°F. (moderate)</p> -<p class="t0"><b>Baking time:</b> 40-50 min.</p> -<p class="t0"><b>Yield:</b> 1 large oblong loaf cake</p> -</div> -<p class="revint"><span class="shim"><b>Sift</b> ...</span>1½ cups sifted <b>cake flour</b>, 1¼ cups <b>sugar</b>, ½ cup -<b>cocoa</b>, 1¼ teaspoons <b>soda</b>, ¼ teaspoon <b>cream of -tartar</b>, 1 teaspoon <b>salt</b> into mixing bowl</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>⅔ cup <b>Homogenized Spry</b>, ¾ cup <b>milk</b>, 1 teaspoon -<b>vanilla</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (2 min. by hand or on mixer at low -speed). Scrape bowl and spoon or beater.</p> -<p class="revint"><span class="shim"><b>Add</b> ...</span>¼ cup <b>milk</b>, 2 unbeaten <b>eggs</b></p> -<p class="revint"><span class="shim"><b>Beat</b> ...</span>200 strokes (same as above)</p> -<p class="revint"><span class="shim"><b>Pour</b> ...</span>into oblong 8″x12″x2″ Sprycoated pan</p> -<p class="revint"><span class="shim"><b>Bake</b> ...</span>until cake tests done</p> -<p class="revint"><span class="shim"><b>Cool</b></span>... and remove from pan, see <a href="#Page_17">inside back cover</a>.</p> -<p class="revint"><span class="shim"><b>Spread</b> ...</span><b>Marshmallow Frosting</b> (<a href="#Page_11">p. 11</a>) on sides and top, using -short strokes to create attractive irregular effect.</p> -<p class="revint"><span class="shim"><b>Mark</b> ...</span>with knife into squares</p> -<p class="revint"><b>Decorate</b> ... alternate squares with 2 <b>pecan halves</b>.</p> -<div class="pb" id="Page_11">11</div> -<h2 id="c15"><span class="small"><span class="larger">10</span></span> -<br />Luscious Frostings -<br /><span class="smallest">made to glorify the 10 Cakes Husbands like best</span></h2> -<div class="img"> -<img src="images/p06a.jpg" alt="{uncaptioned}" width="500" height="398" /> -</div> -<h3 id="c16">Chocolate Fudge Frosting</h3> -<p>Combine in a saucepan 3 oz. <b>chocolate</b>, -cut fine, 2¼ cups <b>sugar</b>, ¾ cup -<b>milk</b>, 6 tablespoons <b>Homogenized -Spry</b>, 3 tablespoons <b>butter</b> or <b>margarine</b>, -1½ tablespoons <b>corn sirup</b>, -and ¼ teaspoon <b>salt</b>. Bring slowly -to a full rolling boil, stirring constantly, -and boil <i>briskly</i> for 2 min. -(On a rainy or very humid day, boil -mixture 2¼ min.) Cool to lukewarm, -add 1½ teaspoons <b>vanilla</b> and beat -until creamy and thick enough to -spread. Yield: frosting for tops and -sides of two square 8″ layers.</p> -<h3 id="c17">Prune Whip Frosting</h3> -<p>Mix thoroughly in top of double -boiler 2 unbeaten <b>egg whites</b>, 1 cup -<b>brown sugar</b>, firmly packed, ½ cup -<b>granulated sugar</b>, ⅛ teaspoon <b>salt</b>, -and 5 tablespoons unsweetened <b>prune -juice</b>. Put over rapidly boiling water -and beat constantly with rotary egg -beater until mixture will hold a peak -(7 min.). Remove from hot water, -and beat until cool and thick enough -to spread. Stir in 2 teaspoons <b>lemon -juice</b>, 6 cooked <b>prunes</b>, drained and -cut in small pieces, 2 tablespoons -<b>almonds</b>, blanched, chopped, and -toasted. (Optional: Frosted cake may -be sprinkled with 2 more tablespoons -of <b>almonds</b>.) Yield: frosting -for tops and sides of two 8″ layers.</p> -<h3 id="c18">Waikiki Frosting</h3> -<p>Mix thoroughly in top of double -boiler 2 unbeaten <b>egg whites</b>, 1½ -cups <b>sugar</b>, 5 tablespoons canned -<b>pineapple sirup</b> (drained from -crushed pineapple), 1 teaspoon <b>light -corn sirup</b> and ⅛ teaspoon <b>salt</b>. Set -over rapidly boiling water and beat -constantly with rotary egg beater -until mixture will hold a peak (7 -min.). Remove from hot water, add -½ teaspoon <b>vanilla</b>, ½ teaspoon -<b>orange extract</b> and beat till cool and -thick enough to spread. Fold in ½ -cup <b>crushed pineapple</b>. Yield: frosting -for tops and sides of two 9″ layers.</p> -<h3 id="c19">Marshmallow Frosting</h3> -<p>Mix thoroughly in top of double -boiler 2 unbeaten <b>egg whites</b>, 1½ -cups <b>sugar</b>, 3 tablespoons <b>light corn -sirup</b>, 4 tablespoons <b>water</b>, ¼ teaspoon -<b>cream of tartar</b>, and ⅛ teaspoon -<b>salt</b>. Set over rapidly boiling -water and beat constantly with rotary -egg beater until mixture will -hold a peak (7 min.). Remove from -hot water, add 1 teaspoon <b>vanilla</b>, -<span class="pb" id="Page_12">12</span> -and beat until cool and thick enough -to spread. Just before spreading, -fold in 1 cup <b>marshmallows</b>, cut in -quarters. Yield: frosting for top and -sides of 8″ x 12″ x 2″ loaf.</p> -<h3 id="c20">Best Seven-minute Frosting</h3> -<p>Mix thoroughly in top of double -boiler 2 unbeaten <b>egg whites</b>, 1½ -cups <b>sugar</b>, 5 tablespoons <b>cold water</b>, -1 teaspoon <b>light corn sirup</b> and ⅛ -teaspoon <b>salt</b>. Set over rapidly boiling -water and beat constantly with -rotary egg beater until mixture will -hold a peak (7 min.). Remove from -hot water, add ½ teaspoon <b>orange -extract</b>, ½ teaspoon <b>almond extract</b> -and 2 <b>marshmallows</b>, cut in pieces. -Beat until cool and thick enough to -spread. Yield: frosting for tops and -sides of two 9″ layers.</p> -<h3 id="c21">Tawny Satin Frosting</h3> -<p>Mix thoroughly in top of double boiler -2 unbeaten <b>egg whites</b>, 1 cup <b>granulated sugar</b>, ½ cup <b>brown sugar</b>, -firmly packed, 4 tablespoons <b>water</b>, -3 tablespoons <b>dark corn sirup</b>, ¼ -teaspoon <b>cream of tartar</b>, and ⅛ -teaspoon <b>salt</b>. Set over rapidly boiling -water and beat constantly with -rotary egg beater until mixture will -hold a peak (7 min.). Remove from -hot water, add 1 teaspoon <b>vanilla</b>, -and beat until cool and thick enough -to spread. Yield: frosting for tops -and sides of two 9″ layers.</p> -<h3 id="c22">Lemon Cream Icing</h3> -<p>In a mixing bowl blend 2 tablespoons -<b>Homogenized Spry</b>, 1 tablespoon -<b>butter</b> or <b>margarine</b>, ⅛ teaspoon <b>salt</b>, -¼ teaspoon <b>grated lemon rind</b> and 1 -tablespoon <b>lemon juice</b>. Beat in ½ -cup sifted <b>confectioners’ sugar</b>. Add -5 tablespoons scalded <b>light cream</b> and -2½ cups sifted <b>confectioners’ sugar</b>, -alternately, beating well after each -addition. Tint delicately with a few -drops of <b>yellow coloring</b>, if desired. -Yield: frosting for top and sides of -8½″ tube cake.</p> -<h3 id="c23">Fantasia Frosting</h3> -<p>Mix thoroughly in top of double -boiler 2 unbeaten <b>egg whites</b>, 1½ -cups <b>sugar</b>, 4 tablespoons <b>cold water</b>, -3 tablespoons <b>light corn sirup</b> and ⅛ -teaspoon <b>salt</b>. Set over rapidly boiling -water and beat constantly with -rotary egg beater until mixture will -hold a peak (7 min.). Remove from -hot water, add 1 teaspoon <b>vanilla</b>, -½ teaspoon <b>almond extract</b>, and beat -until cool and thick enough to spread. -Fold in 1 cup mixed <b>candied cherries</b>, -<b>citron</b>, and <b>dates</b>, cut very fine, and -1 cup <b>pecans</b>, chopped fine and -toasted. Yield: frosting for sides and -tops of three 9″ layers.</p> -<h3 id="c24">Butterscotch Frosting</h3> -<p>In a saucepan mix well 2 cups <b>light -brown sugar</b>, firmly packed, 1 cup -<b>granulated sugar</b>, 2 tablespoons -<b>light corn sirup</b>, ¾ cup <b>milk</b>, ¼ cup -<b>Homogenized Spry</b>, ¼ cup <b>butter</b> -or <b>margarine</b> and ¼ teaspoon <b>salt</b>. -Bring slowly to a full rolling boil, -stirring constantly, and boil <i>briskly</i> 2 -minutes. (Boil 2½ min. on a rainy -or very humid day.) Cool to lukewarm, -add 1 teaspoon <b>vanilla</b>, and -beat until creamy and thick enough -to spread. Yield: frosting for tops -and sides of two 9″ layers.</p> -<h3 id="c25">Creamy Vanilla Frosting</h3> -<p>Blend together 1 tablespoon <b>Homogenized -Spry</b>, 1 tablespoon <b>butter</b> or -<b>margarine</b>, ¾ teaspoon <b>vanilla</b>, and -¼ teaspoon <b>salt</b>. Beat in ½ cup -sifted <b>confectioners’ sugar</b>. Add, alternately, -1½ cups sifted <b>confectioners’ -sugar</b> and 3 tablespoons scalded -<b>light cream</b>, beating well after each -addition. Yield: frosting for top and -sides of 4″ x 6½″ x 2¾″ loaf.</p> -<div class="pb" id="Page_13">13</div> -<h2 id="c26"><span class="small">Now for the fun!</span></h2> -<div class="img" id="fig1"> -<img src="images/p07.jpg" alt="" width="500" height="354" /> -<p class="pcap"><i class="curs">Frosting Tips</i></p> -</div> -<p class="center"><i>Here are the crowning touches—the simple, easy ways to add glamour to your cakes</i></p> -<p>Designing and executing a -pretty decorative finish for a -handsome cake is pure fun—and -certainly worth the trouble in the -extra pleasure that it gives. Do it -when you won’t be disturbed and -remember planning is half the battle. -If the plan is elaborate, draw it on -paper first and then mark the important -spots with toothpicks set -lightly in place after the cake is -frosted. They will serve as guides -and insure even spacing.</p> -<p>Be sure cake is thoroughly cold (see -<a href="#Page_17">inside back cover</a>) before starting to -frost. Brush off loose crumbs and -trim off over-browned or ragged -edges. Have decorations ready to use.</p> -<h3 id="c27">How to frost a cake</h3> -<p><b>For layer cakes:</b> Turn the bottom -layer from the rack onto the cake -plate, bottom side up, and spread -some of the frosting with a spatula -evenly over the surface. Top it with -the second layer, bottom side down, -with edges even. Frost sides of cake -first, using light up-and-down strokes -and bringing the frosting up and -just over the top rim of the cake. -Pile the remaining frosting on top -and spread out to rim, making graceful -swirls or soft ridges according to -the type of frosting. With a seven-minute -frosting, attractive little -peaks can be made by lifting the -frosting gently with a spatula. For -certain types of decoration, like lettering, -a smooth frosted top is best. -Avoid “puttering” with frosting, as -overworking ruins its appearance.</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p><b>For tube or loaf cake:</b> Place cake top -or bottom side up, as preferred. Frost -sides, then top, following suggestions -for frosting layer cakes.</p> -<h3 id="c28">To adorn the frosted cake</h3> -<p>For decorating, use good-to-eat ingredients, -chosen to go with the cake -in color, texture, and character. Let -the decorations be simple but artistic -and effective. For example, the ingredients -commonly found in the -kitchen cupboard make beautiful -decorations when used correctly.</p> -<div class="pb" id="Page_14">14</div> -<p><b>Coconut</b>—For an all-over sprinkle -of coconut, use the canned moist -shredded coconut with long glistening -white shreds. Pat it on while the -frosting is still soft. <b>To tint</b>, add a few -drops of food coloring, then rub between -the palms of the hands to -color it evenly. For a rainbow effect, -tint separate lots of coconut pink, -green, yellow, and violet, and then -mix them. <b>To tint</b> and flavor, rub -1 cup coconut with 8 fine-cut maraschino -cherries or with the grated -rind of 1 orange. For some cakes, -golden toasted coconut is effective.</p> -<p><b>To toast coconut,</b> spread a thin layer -in a shallow pan, toast in moderate -oven (350°F.) until a delicate brown, -stirring often to toast evenly.</p> -<p class="center"><span class="gs">* * * * * * *</span></p> -<div class="img" id="fig2"> -<img src="images/p08.jpg" alt="" width="500" height="287" /> -<p class="pcap">{decorated cake frosting}</p> -</div> -<p><b>Chocolate</b>—Striking effects can be -obtained on a frosted cake with -<b>melted chocolate</b> (see directions for -Chocolate Rapture Cake, <a href="#Page_1">p. 1</a>). -For decorative dribbles or lettering, -melt together over hot water ½ oz. -unsweetened chocolate and ½ teaspoon -Spry. Cool before using. For -enough chocolate to cover the entire -top of the cake and let it drip down -the sides in interesting icicle formations, -double these quantities. Melted -chocolate can also be used for -<b>lettering</b> as in “Happy Birthday” -treatment. White frostings or delicately -tinted pink or green mint -frostings are especially pretty with -melted chocolate decorations. <b>Halloween -black cats</b> or <b>witches</b> for the -top of a frosted cake can be made as -follows: Draw or trace an outline of -the desired shape on waxed paper, -fill in the outline with melted chocolate. -Put in refrigerator to harden, -loosen from paper, and place on -cake. Make other designs similarly.</p> -<div class="img" id="fig3"> -<img src="images/p08d.jpg" alt="" width="1296" height="687" /> -<p class="pcap">{decorated cake frosting}</p> -</div> -<p><b>A lacy filigree effect</b> can be made on -a white-frosted cake as follows: Melt -½ oz. chocolate with ½ teaspoon -Spry. Mark 5 circles around top of -cake and pour in chocolate. With a -pointed knife, make 8 evenly spaced -strokes toward the edge of the cake, -then between them make 8 upward -strokes toward the center, to get -web effect (see illustration).</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p><b>Thin curls or shavings</b> of sweetened -or unsweetened chocolate make interesting -decoration. They can be -made with a vegetable peeler or a -sharp knife. <b>Semisweet chocolate -bits</b> can be used as push-ins on a soft -frosting to form letters or designs.</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p><b>Nuts</b>—Use perfect <b>walnut</b> or <b>pecan -halves</b> for making interesting patterns -on frosted cakes, pressing them -in while the frosting is soft. Nuts -can be tipped or tilted into frosting -with artistic effect. For making nut -<b>borders, lines,</b> or <b>designs,</b> cut the -nuts in pieces; do not chop the nuts -as this makes unattractive “dust.” -<b>Brazil nuts</b> can be “curled” by softening -them first in hot water, then -cutting in very thin slices or “curls.” -Blanched <b>almonds</b> can be used for -<span class="pb" id="Page_15">15</span> -making patterns; sprinkles of toasted -slivered almonds are attractive on -beige-colored frostings. Sprinkling -the sides of the cake with chopped -nuts gives an attractive finish.</p> -<div class="img" id="fig4"> -<img src="images/p08e.jpg" alt="" width="500" height="283" /> -<p class="pcap">{decorated cake frosting}</p> -</div> -<p><b>Fruits and Peels</b>—Fruits (canned, -candied, dried, or fresh) can be used -endlessly. <b>Maraschino cherries</b> are -especially good for Valentine, holiday, -or party cakes. Cherry halves -can be cut to resemble hearts -or flowers, then placed around the -rim of a frosted cake. Lengthwise -cherry slices can be arranged to form -attractive poinsettias.</p> -<p><b>Pineapple</b> can be tinted with food -coloring, or cut up and arranged in -simple patterns with green citron; -<b>crushed pineapple, citron,</b> and -<b>orange peel</b> can be used to make an -unusual “flower lei” (<a href="#Page_9">p. 9</a>). At -Christmastime, charming holly -wreaths and Christmas trees can be -fashioned on frosted cakes with bits -of <b>red and green cherries and green -citron</b>. <b>Citron</b> can be colored bright -green with green coloring. Streamers -of fine-cut <b>dates, figs,</b> or <b>raisins</b> are -pretty on some frosted cakes, or -definite patterns can be made with -larger pieces if preferred.</p> -<div class="img" id="fig5"> -<img src="images/p08f.jpg" alt="" width="500" height="295" /> -<p class="pcap">{decorated cake frosting}</p> -</div> -<p><b>Candies</b>—Sprinkles of <b>silver</b> or <b>gold -dragées</b> are beautiful on cakes with -fluffy white or pastel frostings. -Dragées can be used to outline interlocking -hearts for a bridal shower, or -to spell out “Happy Birthday.” -<b>Gumdrops</b>, cut in small pieces, can -be sprinkled on a white frosted cake -for sparkling color, or arranged to -outline a pattern like a green shamrock -for St. Patrick’s Day.</p> -<p class="center"><span class="gs">* * * * * * * *</span></p> -<p><b>Lollipops, canes, all-day-suckers,</b> or -<b>stick candy</b> can be crushed and used -as gay color on the frosted sides and -for lettering on top of the cake. -Contrasting colors are pretty.</p> -<div class="img" id="fig6"> -<img src="images/p08g.jpg" alt="" width="1180" height="682" /> -<p class="pcap">{decorated cake frosting}</p> -</div> -<p>Those round flat <b>orange patties</b> can -be used as jack-o’-lanterns by making -little faces on them with melted -chocolate and arranging them on a -chocolate frosted cake for Halloween. -<b>Chocolate candy animals</b> -standing lightly on frosted cupcakes -delight the children.</p> -<p>Tiny colored <b>sugar flowers</b> can be -bought in the 5-and-10 cent store -and these are pretty arranged on -cakes with fluffy white or pastel -frostings. For “extra-special” cakes -you can buy <b>candied violets</b> or <b>rose -petals</b> to make wreaths of dainty -flowers on a frosted cake.</p> -<p>You’ve probably had thoughts of -your own as you were reading—of -other materials and other ways to -use them. Go to it! Experimenting -is half the fun. Happy decorating!</p> -<div class="pb" id="Page_16">16</div> -<h3 id="c29">Fancy Frosting Effects</h3> -<p>These call for special tools, “boughten” -or homemade, and special frostings. -Cake-decorating sets, consisting -of a bag or “gun” and assorted tubes -can be purchased in housewares departments. -They can be used for -making flowers, designs, or lettering -on special-occasion cakes.</p> -<p>If you haven’t a tube set, a paper -cone for decorating can be easily -made. Just cut a 6” square of waxed -paper and roll it into a cone. Spoon -in the frosting, filling the cone not -more than half full. Fold down the -top edges and cut off the tip at the -bottom to make a tiny opening for -the frosting to come through. Then -take the cone in left hand, and grasp -its top with right hand, bringing -thumb down to about the center. -Pressing down with the thumb forces -the frosting down to the tip of the -cone and out through the hole, while -your hand directs the movement of -the cone. With a little practice, lovely -effects can be obtained.</p> -<p>The best frosting for this purpose -is <b>Ornamental Frosting</b> because it is -very stiff, squeezes out ideally, and -sets up firm on the cake.</p> -<h4><i>How to make your own Cake Decorator</i></h4> -<div class="img" id="fig7"> -<img src="images/p09.jpg" alt="" width="500" height="241" /> -<p class="pcap">Make a waxed paper cone for each -color icing you plan to use (see -instructions above).</p> -</div> -<h3 id="c30">Ornamental Frosting</h3> -<p class="center">(<i>To use in cake-decorating set or paper cone</i>)</p> -<div class="verse"> -<p class="t0"><b>2¼ cups confectioners’ sugar</b></p> -<p class="t0"><b>⅓ teaspoon cream of tartar</b></p> -<p class="t0"><b>2 egg whites, unbeaten</b></p> -<p class="t0"><b>⅓ teaspoon vanilla</b></p> -</div> -<p>Sift sugar and cream of tartar through -very fine sieve.... Add egg whites and -mix with slotted spoon or wire whip.... -Continue to mix for 3-4 min.... Add -vanilla.... Beat 8-20 min. longer with -spoon or 3-4 min. on mixer at high -speed.... Frosting should be so stiff -that a sharp ridge is held when the tip -of a knife is drawn through.... Frosting -may be tinted with a few drops of food -coloring, if desired.... Yield: 1½ cups.</p> -<h3 id="c31">Spry Pan-Coat</h3> -<div class="img"> -<img src="images/p09a.jpg" alt="{uncaptioned}" width="500" height="395" /> -</div> -<p>Prepare cake pans for baking by rubbing -them with Spry Pan-coat.</p> -<p class="revint"><span class="shim"><b>Mix</b> ...</span>½ cup <b>Homogenized Spry</b> -¼ cup <b>all-purpose flour</b></p> -<p class="revint"><span class="shim"><b>Use</b> ...</span>for “greasing” cake pans, -baking sheets, etc. Gives -even, brown crust—prevents -sticking.</p> -<p class="revint"><span class="shim"><b>Store</b> ...</span>Pan-coat in covered dish in -cupboard for handy use—can -be made ahead and stored -till wanted. Need not be -refrigerated.</p> -<div class="pb" id="Page_17">17</div> -<h3 id="c32">How to tell when a cake is done</h3> -<p>The cake recipes in this booklet -specify a baking range in minutes -within which the cake should finish -baking and be “done.” However, -before removing the cake from the -oven, test it for doneness by touching -the top of the cake in the center -lightly with finger. If the cake -springs back leaving no impression, -the cake is done. Also, insert a toothpick -or wire cake tester in the center, -and if it comes out clean, the -cake is done. If any dough adheres to -the tester, longer baking is needed.</p> -<div class="img" id="fig8"> -<img src="images/p09b.jpg" alt="" width="500" height="413" /> -<p class="pcap">Cakes come out of pans readily with -Spry Pan-coat (<a href="#Page_16">p. 16</a>) and proper -cooling.</p> -</div> -<h3 id="c33">Care of cake after baking</h3> -<p>When cake has finished baking, remove -it from the oven and put it on -a wire cake rack, <b>in the pan</b>. This -permits circulation of air around it -and insures even cooling. Let it -stand 10-15 min. Then gently loosen -the cake from the sides of the -pan with a spatula or knife, working -carefully to avoid breaking edge. -Place another rack on top of the -pan, turn over, and lift off the pan. -Then turn cake right side up on -rack to finish cooling. When the -cake is <b>thoroughly cold</b>, it is ready to -be frosted. For frosting recipes and -frosting suggestions, see pp. <a href="#Page_11">11</a>-16.</p> -<h2 id="c34"><span class="small">You can bake a BETTER Cake with Homogenized Spry</span></h2> -<div class="img"> -<img src="images/p09c.jpg" alt="Homogenized Spry" width="495" height="471" /> -</div> -<p>Dip your spoon into Homogenized -Spry—see how much lighter -and fluffier it is than other shortenings—how -easy to work with. It’s -pre-creamed, easier to blend with -dry ingredients. And Spry is the -only kind of shortening that is specially -made to mix with the liquids -your cake recipes call for. So you -can see why Spry, with this special -blending-action, makes any cake a -better cake. You can count on it -every time—you’ll bake a better -cake, be a better cook, with Homogenized -Spry.</p> -<div class="pb" id="Page_18">18</div> -<h2 id="c35"><span class="small">Footnotes</span></h2> -<div class="fnblock"><div class="fndef"><a class="fn" id="fn_1" href="#fr_1">[1]</a>With a tartrate baking powder, use 1 teaspoon. -</div><div class="fndef"><a class="fn" id="fn_2" href="#fr_2">[2]</a>With a tartrate baking powder, use 3½ teaspoons. -</div><div class="fndef"><a class="fn" id="fn_3" href="#fr_3">[3]</a>With a tartrate baking powder, use 3 teaspoons. -</div><div class="fndef"><a class="fn" id="fn_4" href="#fr_4">[4]</a>With a tartrate baking powder, use 4 teaspoons. -</div><div class="fndef"><a class="fn" id="fn_5" href="#fr_5">[5]</a>With a tartrate baking powder, use 4 teaspoons. -</div><div class="fndef"><a class="fn" id="fn_6" href="#fr_6">[6]</a>If sweetened applesauce is used, -use only 1¼ cups sugar. -</div><div class="fndef"><a class="fn" id="fn_7" href="#fr_7">[7]</a>With a tartrate baking powder, use 5½ teaspoons. -</div><div class="fndef"><a class="fn" id="fn_8" href="#fr_8">[8]</a>With a tartrate baking powder, use 3 teaspoons. -</div><div class="fndef"><a class="fn" id="fn_9" href="#fr_9">[9]</a>With a tartrate baking powder, use 5½ teaspoons. -</div> -</div> -<div class="img"> -<img src="images/p10.jpg" alt="Back cover" width="500" height="722" /> -</div> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in <i>italics</i> is delimited by _underscores_.</li> -</ul> - - - - - - - -<pre> - - - - - -End of Project Gutenberg's 10 Cakes Husbands Like Best, by Anonymous - -*** END OF THIS PROJECT GUTENBERG EBOOK 10 CAKES HUSBANDS LIKE BEST *** - -***** This file should be named 63004-h.htm or 63004-h.zip ***** -This and all associated files of various formats will be found in: - http://www.gutenberg.org/6/3/0/0/63004/ - -Produced by Stephen Hutcheson, Lisa Corcoran and the Online -Distributed Proofreading Team at https://www.pgdp.net - - -Updated editions will replace the previous one--the old editions -will be renamed. - -Creating the works from public domain print editions means that no -one owns a United States copyright in these works, so the Foundation -(and you!) can copy and distribute it in the United States without -permission and without paying copyright royalties. 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