12 Follow the Recipes Carefully

Devil’s Food Layer Cake
2/3 cup butter
1%4 cups sugar
3 eggs
1 cup milk
2% cups flour
Y% teaspoon salt
3 teaspoons Magic Baking Powder
| teaspoon vanilla extract

3 squares unsweetened _ chocolate,
melted
Cream butter thoroughly; add

sugar slowly. Add beaten yolks; mix
thoroughly. Add flour sifted with
baking powder and salt, alternately

with milk; add vanilla and melted
chocolate. Fold in stiffly-beaten egg
whites. Put into 3 greased layer cake

tins and bake in moderate oven at
350° F. about 30 minutes. Put layers
together and cover cake with Choco-
late Filling and Icing.

Layer Cake (Susie’s)
14 cup butter
| cup sugar
3 eggs
2 cups flour
4 teaspoons Magic Baking Powder
14 teaspoon salt
% cup milk

Cream butter and sugar; add well
beaten eggs and beat again with but-

ter and sugar till very light. Sift
flour, baking powder and salt to-
gether and add to first mixture

alternately with milk. Beat lightly
for about | minute. Put into greased
layer cake pans and bake 15 to 20
minutes.

Tropic Aroma

Y% cup butter

1%4 cups sugar

2 eggs

1 cup milk

2% cups flour

4 teaspoons Magic side Powder

14 teaspoon salt

| teaspoon cinnamon

| teaspoon nutmeg

Cream butter; add sugar slowly

and beaten eggs; mix well. Add
flour sifted with baking powder, salt
and spices, alternately with milk to
first mixture. Pour two-thirds of bat-
ter in 2 greased layer tins, and to re-
maining third, add | tablespoon cocoa
mixed with | tablespoon boiling
water.. Use this for middle layer.
Bake in moderate oven at 375° F.
about 20 minutes. Put Mocha Icing
between layers and on top of cake.

Lady Baltimore Cake

Y% cup butter

| cup fruit sugar

Whites of 4 eggs

2 teaspoons Magic Baking Powder

Y% cup milk

14 teaspoon almond or rose extract

2 cups pastry flour

Sift flour and baking ard to-

gether three times. Cream butter,
gradually adding sugar. When very
light and smooth work in the milk,
then gradually whip the stiffly beaten
egg whites into the mixture. When
all these ingredients are well blended,
add sifted flour and baking powder;
stir just enough to mix well; add
flavoring. Pour into greased layer
tins. Bake in moderate oven. When
cool put together and cover top and
sides with the following mixture:

1% cups sugar

1% cup water

1 cup walnuts or pecan nuts

figs

1 cup stoned raisins

Whites of 2 eggs

YZ teaspoon vanilla

4 teaspoon Magic Baking Powder

Cook sugar and water to 242° F.

or until syrup threads, remove from
fire immediately. Pour in narrow
stream on stiffly beaten egg whites,
beating continually until thick. Add
vanilla, baking powder and finely
chopped fruits and nuts.

Sponge Cake

4 eggs

| cup sugar

Y% teaspoon lemon extract

1 cup flour

1 teaspoon Magic Baking Powder

Separate eggs, beat yolks till very

light, adding sugar gradually. Add
flavoring, then fold in stiffly-beaten
whites. Sift flour and baking powder
together 5 times, then add lightly to
other mixture. Bake '4% hour in
moderate oven 350° F.

Hot Water Sponge Cake
3 eggs
1 cup fine sugar
1 cup flour
1 teaspoon Magic Baking Powder
Y% teaspoon salt
1 tablespoon lemon juice
2 teaspoons hot water
Beat the yolks until lemon colored
and thick, add sugar and continue
beating. Sift flour, baking powder
and salt 4 times, add to first mixture,
then hot water and very stiffly beaten
whites of eggs and lemon juice. Bake
in oven 350° F. for 40 minutes.

Eat Fleischmann’s Yeast for Better Health