10 Magic Baking Powder Assures Successful Baking

Dutch Apple Cake

2 cups flour
4 teaspoon salt
teaspoons Magic Baking Powder
tablespoons butter
egs
tablespoons sugar
tablespoons milk
apples

Sift together flour, baking powder
and salt; cut in butter with two
knives; add sugar; mix lightly. Drop
egg into cup, unbeaten, add the milk
ice cold. Turn on to floured board,
shape the dough; put on_ greased
sheet. Pare and cut the apples into
eighths; press into parallel rolls into
dough; sprinkle with sugar and cinna-
mon and dot with butter, mixed to-
gether in the proportion of two
tablespoons sugar and half a _ tea-
spoon cinnamon. Bake in hot oven

400° F. 20 minutes.

NAD—bdb

Sunshine Cake

4% cup egg whites

1144 cups sugar

5 tablespoons hot water

¥Y% cup egg yolks

1 cup fine pastry flour

3%4 teaspoon Gillett’s Cream of Tartar

lg teaspoon salt

4 teaspoon Magic Baking Powder

1 teaspoon vanilla

1 teaspoon almond extract

Beat egg whites with a wire whip

until they are stiff enough to hold a
teaspoon erect. Cook sugar and
water together to 240° F. and pour
very slowly on the stiffly beaten egg
whites, beating all the time. Let
the mixture cool thoroughly and then
fold in the well-beaten yolks. Sift
together the flour, cream of tartar,
salt and baking powder five times,
and fold lightly into egg and sugar
mixture. Half fill large tube pan,
and bake as angel cake. This cake
has excellent keeping qualities.

| Wine Cake

1 cup sugar

1% cups flour

1 teaspoon Magic Baking Powder
14 teaspoon ground mace

i teaspoon salt

5 eggs

114 cups powdered sugar

1 teaspoon vanilla

Y% teaspoon almond extract

Sift flour and sugar before measur-
ing. Cream butter until very light.
Sift together three times the flour,
baking powder, salt and mace, and

add to the creamed butter. In an-
other bowl beat egg yolks, add sugar
and flavoring. Combine the two mix-
tures, beat together till very light,
then fold in stiffly beaten whites.
Turn into a loaf pan, which has been
lined with well greased letter paper,
and bake for one hour in moderate
oven 375° F. This cake has ex-
cellent keeping qualities if stored in
an airtight tin box.

Easter Bunny Cake

4 eggs

114 cups granulated sugar

2 cups pastry flour

2 teaspoons Magic Baking Powder
1%4 teaspoon salt

1 cup boiling water

I teaspoon lemon extract

Beat eggs until light; beat in sugar
slowly; add flour sifted with salt and
baking powder, alternately with boil-
ing water; add flavoring. Put into
ungreased large angel cake pan. Bake
in slow oven about | hour, starting
at 250° F. and increasing to 350° F.
Cool; cover with White Icing, using
almond flavoring. Color. a_ small
amount of icing with a little green
coloring. Decorate rim of cake with
this icing, allowing it to drip over
edge to resemble grass. While soft,
make bunnies with large fresh marsh-
mallows which are pinched with
thumb and finger at one end for nose
and at other for tail. Dip toothpick
in melted chocolate and make dots
for eyes. Large ears are cut from
writing paper. Arrange these bun-
nies around edge of cake.

Cocoanut Marshmallow Layer Cake

1% cup butter

l cup sugar

3 eggs

1 teaspoon lemon juice

I teaspoon vanilla extract

34 cup milk

2 cups pastry flour

3 teaspoons Magic Baking Powder

1% teaspoon salt

Cream butter; add sugar, yolks of

eggs and flavoring; mix well. Sift
flour with baking powder and salt;
add alternately with milk to first mix-
ture. ‘Add whites of eggs beaten
stiff. Bake in 3 greased and floured
layer cake tins in moderate oven at

400° F. 15 to 20 minutes. Put to-
gether with following:

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