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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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