Magic Baking Powder is Always Uniform 9

and molasses. Sift four, baking pow-
der, salt, soda and spices together;
add alternately with milk to first mix-
ture. Mix well. Bake in greased
shallow pan in moderate oven at 425°
F. about 20 minutes. Serve hot.

Soft Gingerbread

%4 cup lard and butter mixed

| cup sugar

1 cup molasses

1 cup sour milk

| teaspoon Magic Soda

1 tablespoon boiling water

2 teaspoons each cinnamon and ginger

1 teaspoon each cloves and nutmeg

Y% teaspoon salt

3 cups flour

¥%4 teaspoon Magic Baking Powder

Melt shortening; put molasses into

a bowl, pour on the hot melted shost-
ening; add sugar, sour milk and boil-
ing water. Mix well together. Sift
together flour, baking powder, soda,
spices and salt, and add to wet mix-
ture. Beat briskly. Bake in a
-greased, shallow pan 40 minutes in
350° F. oven. May be served as a
dessert. Cut in squares and serve
with whipped cream or a rich sauce.

Ginger Bread
2/3 cup butter
2 eges
1 cup molasses
| cup brown sugar
2 teaspoons ginger
] teaspoon each cinnamon and cloves
1% teaspoon grated nutmeg
1 cup sour milk
1 teaspoon Magic Soda
3 cups flour
teaspoon salt
Y% teaspoon Magic Baking Powder
Pour hot melted butter into the
molasses, add sugar and well beaten
eggs; sift together dry ingredients
and add to first mixture alternately
with sour milk. Beat well. Bake in
greased and floured shallow pan 40

minutes in 350° F. oven.

Gold Cake

3 tablespoons butter

34 cup sugar

Yolks of 3 eggs

1 teaspoon flavoring extract

1% cups flour

3 teaspoons Magic Baking Powder

1% cup milk

Cream butter; add sugar slowly;

add egg yolks which have been
beaten until thick; add flavoring. Sift
together flour and baking powder;
add alternately, with milk to first mix-
ture. Bake in greased loaf pan in

moderate oven at 375° F. for 35 min-
utes, or in shallow pan 25 minutes.
Cover with any icing desired.

Angel Cake

1 cup egg whites, plus | extra egg
white

Pinch salt

] teaspoon Gillett’s Cream of Tartar

1%4 cups fine granulated sugar

1 cup fine pastry flour

teaspoon Magic Baking Powder

Il teaspoon vanilla

| teaspoon almond extract

Add salt to egg whites, and beat
until foamy with a wire egg whip.
Add Cream of Tartar and continue
beating until whites are stiff enough
to hold a tablespoon erect. Fold in
the sugar lightly, 2 tablespoons at a
time. Fold in the flour (which has
been sifted with baking powder 5
times) and sifting it over the egg
whites about two tablespoons at a
time. Stir in flavoring very lightly.
Half fill large ungreased tube pan.
Put into perfectly cold oven, if either
gas or electric is used, and let heat
gradually rise to 300° F., then pre-
vent temperature from rising any
higher and let cake cook 45 to 50
minutes, or bake cake 45 to 50 min-
utes in moderate oven at 350° F. if
preferred. At end of time remove
cake from oven, invert pan and let
stand until cold.

3 Egg Angel Cake

344 cup sugar

2/3 cup milk

3 egg whites

1% teaspoon salt

1 cup pastry flour

2 teaspoons Magic Baking Powder

Y%Z teaspoon Gillett’s Cream of Tartar

14 teaspoon each almond and vanilla

extract
Heat milk and sugar just to boil.
Add salt to egg whites and beat until
stiff. Add hot syrup slowly to egg
whites, beating continually. Let cool.
Sift together 5 times flour, baking
powder and cream of tartar; fold into
egg mixture. Add flavoring. Pour
into small ungreased angel cake tin;
bake in moderate oven at 350° F.
about 30 minutes. Remove from
oven; invert pan and allow to stand
until cold. Cover top and sides with
icing desired.
NOTE: Excellent to make with

Gold Cake. Only 3 eggs are required
for both.

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