_Method_ Cream butter, add sugar gradually and cream well, add beaten egg and mix. Mix and sift flour, baking powder and salt. Add the dry ingredients and milk alternately to the first mixture. Mix with as little stirring as possible.
VARIATIONS: Add fruit and nuts with dry ingredients.
When whites and yolks are beaten separately, mix the yolk with the butter, and cut and fold in the whites last.
Beat yolks until thick and lemon colored. Add sugar gradually and continue beating, using Dover beater. Add lemon juice and water. Cut and fold in whites of egg alternately with flour.
Sponge Drops should be dropped from teaspoon on oil paper.
* Fresh or high grade cold storage. † One part evaporated milk to two parts water. c.=cup tsp.=teaspoon tbsp.=tablespoon
Cake is judged by its delicate flavor, fine grain or texture, evenly baked crust, and appearance. Special pastry flour assures a more delicate texture than bread flour in cake making.
[Illustration: Chocolate Frosted Sunshine Layer Cake]
Salt is used to bring out flavor. Quantity used should be according to amount of butter present. When nuts are used, the amount of salt should be increased slightly to bring out flavor. When chocolate or cocoa is used, decrease the amount of fat, as there is a certain amount of fat in the cocoa and chocolate.
_Use Armour’s Veribest Oleomargarine for cake making_
In plain pastry the shortening is mixed into the flour by chopping or with tips of fingers. All ingredients and utensils should be cold. When the lard is thoroughly chilled a large amount of ice-water can be incorporated, which, when converted into steam, acts as a leavening agent and makes the pastry light and fluffy.
In puff paste the shortening is worked into a paste of flour and water by folding and rolling. Equal parts by weight of flour and shortening are used.
Pure leaf lard is the ideal shortening for pastry making. It makes a light colored, soft, tender crust. Pure leaf lard is made only of leaf fat rendered in open kettles by a special process which makes the resulting product extremely rich and delicate.
Vegetole may be successfully used, following the same methods as with lard. Vegetole is an absolutely pure vegetable fat, processed to proper cooking consistency without anything being added. It may be secured in a sanitary pail in convenient size for home use.
