H - University of Illinois

The Farmer's Wife , March, 1920 Page 333
¦ . .. .. ]_ ' _ ' ' '^" ' '^ "
' 2^.~^'^-
' : ' '"¦ ^"^^^aaEiiK^acKl- ' ." -
*¦""-'¦
Swans Down Chocolate Cake
Swans Down Maple Syrup add Cake
Cream
fu&^d^
H
cupfu. butter or aubstitute, g
raduaH
cupM
y M of sugar, creaming
another A cupful sugar. Sift, then measure 3 cupfuls Swans Down Cake Flour,
meanwhile. Add 2 eggs, well beaten then M cup ulI of .Wj* J^Mg'
i° c 'J!
and sift again with M teaspoonful salt and 3 teaspoonfuls baking powder added ^ove mixture add H cupful of milk and 2JA i s rainutes. Bake in flat or Iaver pan.
few drops at a time. If not cooked enough (too thin) set the bowl of frosting over . ' ¦
the fire in a pan of boiling water, and beat constantly until the icing thickens per-
To make cake like illustration above, double this recipe. To keep cake from
t
ceptibly This recipe may be doubled burning on top, cover pan with sheet of cardboard or paper Have oven hot at
beginning, cooling as cake bakes.
How To Make Cakes More Delicious
If you want to be more proud of the cakes that you make—if you want them
of better texture—try using Swans Down Cake Flour! All expert cooks say that
this is the secret of successful cake making.
Swans Down makes lighter, whiter, finer, better cake—cake that is really just
like "swan's down."
Because cake is far more delicate than bread, it requires a special cake flou r made
of the very softest part of the wheat. Swans Down combines perfectly with eggs
and butter and milk and other rich things, and keeps them all wholesome and
delicate and delicious to eat.
^ ^M?*"